How Do You Get Sashimi Grade Salmon?

Are you a fan of sashimi and want to experience the melt-in-your-mouth goodness of sashimi grade salmon? Look no further! In this article, we will dive into the world of sashimi grade salmon and explore how you can get your hands on this delectable delicacy.

What is Sashimi Grade?

Before we delve into the process of obtaining sashimi grade salmon, let’s understand what it actually means. Sashimi grade refers to the highest quality fish that is safe to be consumed raw. It is meticulously handled and processed to ensure its freshness and purity.

Quality is Key

When it comes to sashimi grade salmon, quality is paramount. To ensure you are getting the best, look for reputable seafood markets or specialty fishmongers that specialize in sushi-grade fish. These establishments typically have strict sourcing protocols and maintain high standards when selecting their seafood.

Freshness Matters

Freshness is crucial when it comes to sashimi grade salmon. To determine if the fish is fresh, pay attention to its appearance and smell. The flesh should be firm, shiny, and free from any discoloration or strong odors.

The Freezing Technique

In many cases, sashimi grade salmon goes through a freezing process known as flash freezing. This technique involves rapidly freezing the fish at extremely low temperatures. Flash freezing helps kill any parasites that might be present in the fish, ensuring it is safe for raw consumption.

Sourcing from Trustworthy Suppliers

To guarantee the quality of your sashimi grade salmon, it’s essential to source it from trustworthy suppliers who adhere to rigorous standards. Look for suppliers who have a track record of providing high-quality seafood and have established relationships with reputable fisheries.

Ask for Certifications

When purchasing sashimi grade salmon, don’t hesitate to ask your supplier about any certifications they may have. Certifications such as the Marine Stewardship Council (MSC) or the Aquaculture Stewardship Council (ASC) indicate that the fish has been responsibly sourced and meets strict sustainability criteria.

Handling and Storage

Once you’ve acquired your sashimi grade salmon, proper handling and storage are crucial to maintain its quality.

Careful Handling

Handle the fish with care to avoid any damage to its delicate flesh. Use a sharp knife when slicing the salmon into sashimi or sushi pieces for an optimal presentation.

Storage Temperature

Store your sashimi grade salmon at a temperature below 40Β°F (4Β°C). This will help preserve its freshness and prevent any potential bacterial growth. If you’re not planning to consume it immediately, consider wrapping it tightly in plastic wrap or vacuum-sealing it before refrigeration.

Savoring Sashimi Grade Salmon

Now that you have obtained your sashimi grade salmon, it’s time to enjoy this exquisite delicacy! Whether you prefer traditional sashimi slices or want to experiment with sushi rolls, the options are endless.

  • Sliced Sashimi: Thinly slice your sashimi grade salmon against the grain. Arrange it beautifully on a plate and serve with soy sauce, wasabi, and pickled ginger for an authentic experience.
  • Sushi Rolls: Get creative and make your own sushi rolls using sashimi grade salmon as the star ingredient.Combine it with your favorite vegetables, rice, and nori seaweed for a mouthwatering treat.
  • Poke Bowls: Create a refreshing poke bowl by cubing your sashimi grade salmon and marinating it in a soy-based sauce. Add your choice of toppings such as avocado, cucumber, and sesame seeds for added flavor.

Remember to savor each bite of the delicate sashimi grade salmon, appreciating its buttery texture and clean taste.


In conclusion, getting your hands on sashimi grade salmon requires careful consideration of quality, sourcing, handling, and storage. By selecting reputable suppliers and following proper handling techniques, you can indulge in the exquisite flavors of this premium seafood. So go ahead, explore the world of sashimi grade salmon and elevate your culinary experience!

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Lindsay Collins