Sashimi Grade Fish

Sashimi is the grade given to the freshest possible catch and is generally served raw. Our sashimi box includes three of our favourite fresh fish cuts, perfect for serving at a sushi dinner. The box serves 4 people and includes:  Hiramasa, 300g  Hiramasa, also known as Kingfish, is a high-qualit...

Hiramasa, also known as Kingfish, is a high-quality sashimi grade Yellowtail Kingfish which is farmed under strict, high standards to make it some of the best sashimi grade fish out there. The fish is firm with large flakes, pale pink in colour, with a rich and subtly sweet flavour. In Japan, the fi...

Kingfish, also known as Hiramasa in Japan, is a high-quality sashimi grade Yellowtail Kingfish which is farmed under strict, high standards to make it some of the best sashimi grade fish out there. The fish is firm with large flakes, and a rich and subtly sweet flavour. In Japan, the fisherman go to...

Sea Bass is a truly versatile fish, with attractive silver scaled skin, which not only looks good on the plate but also tastes divine when crisped. Sea bass has become increasingly popular and can be used in so many ways: from Asian curries to a simple but delicious pan-fried seabass in butter. The ...

Tuna loin has a completely different flavour than the canned tuna you can buy in a supermarket. In the Mediterranean tuna loin is often served as a whole steak, served with grilled vegetables, or with a crunchy noodle salad in Asia. Tuna loin can also be seared and sliced and used in salads. Altern...

The Hamachi fish, also known as Pacific Yellowtail or Japanese Amberjack, is similar to a tuna. Hamachi fish are exclusively raised and farmed in Hyoshoku, a reigon in Southern Japan. The flesh of the fish is light and golden, with a smooth and buttery melt-in-the-mouth texture, and a smoky underton...

Lyme Bay in Lyme Regis, Dorset, is renowned for its fantastic quality fish and seafood caught in the bay on a daily basis. Mackerel, one of the most popular catches from Lyme Bay, has long been a favourite amongst locals and seafood lovers further afield. Boasting an intense, rich flavour, mackerel ...

Stonebass, also commonly known as Wreckfish, normally inhabit deep water caves or wrecks and can grow up to a maximum of seven feet.  This fish can be served raw as sashimi when thinly sliced and marinated in chilli, ginger and soy or dashi vinegar dressing. Alternatively, stonebass is very v...

This reared sea trout possesses a subtle and delicate flavour often resembling that of salmon. High in omega-3 fatty acids and oils, sea trout is a popular choice in both restaurants and home cooking alike.  A refreshing serving suggestion is to enjoy sea trout raw as sashimi with a dash of so...

Due to its versatility, seabass has fast become of the most popular choices in home cuisine and restaurants alike. It has a a firm, succulent texture and is an excellent source of protein and omega-3 fatty acids.  This seabass is sashimi grade and is delicious when sliced thinly and served raw...

When enjoyed as Sashimi sea bream is surprisingly delicate and refreshing. It has become one of the most popular choices of fish to serve as sashimi and is best prepared with some wasabi and a little citrus ponzu juice.  Seabream is such a versatile fish and alternatively works well ...

Cobia is little known in the UK but enjoys considerable popularity in parts of Asia. The fillets are so fresh they can be eaten raw as sushi or sashimi but are delicious cooked, too. The firm, white flesh is rich in omega 3s and is delicious grilled, baked, pan fried or even battered and deep fried....

Yellowfin tuna takes its name from the bright yellow fins that dot its back and side. It is one of the larger tuna species and is also known as ahi, a name borrowed from Hawaii. Perfect for sushi and sashimi, slice this fillet in clean motions with a very sharp knife and try with wasabi, really good...

Sashimi is the grade given to the freshest possible catch and is generally served raw. Beautiful, delicate salmon in its freshest state is perfect for serving as a tartare, sashimi or sushi. If you are looking to prepare a fresh, aromatic tartare, don't feel you need to add too many extra flavours b...

These beautiful salmon supremes come with the skin on and boneless. Try pan-frying them with oil and a little butter for crispy skin and serve on a well seasoned parsnip mash with a touch of salsa verde. Alternatively. these fillets are delicious when baked in parchment with some creamy ...

These fish are found largely in tropical parts of the Pacific, Indian and Atlantic oceans. Rich and meaty, swordfish has a similar texture to that of tuna.    Due to its firm texture swordfish can be cooked in various ways compared to less meatier fish. Succulent and meaty in flavour, it ...

Bluefin tuna belly, or toro as it is also known, is one of the most prized cuts of the highly regarded fish. Only a small portion of it is available on each tuna so it commands a high price, but when it melts like butter in your mouth you will see why it is so sought after. This ...

Sashimi grade is the highest honour that can be bestowed on a tuna, indicating that it is worthy of being eaten raw. When they are landed the tuna are inspected and a sample is taken from the fish. The colour determines whether they can be sold as sashimi or not, ensuring that you are getting the be...