The world of sushi and sashimi can be confusing. We’re going to try and simplify it a little bit by looking at some of the buzzwords, trends & cuts.
Contrary to what many people believe there is no unified body that identifies and grades sashimi grade vs no sashimi grade fish. Sashimi grade is a term that is applied by wholesalers to their fish to distinguish their top quality seafood from the more run of the mill offering.
Super frozen has been working its way on to the periphery of the mainstream sushi and sashimi industry over the past 12 months. Super frozen sashimi is where the fish is frozen quickly after capture at -60.c. That’s really cold when you consider conventional freezers chill to -18.c. Advocates of superfrozen claim that freezing to -60.c stops any degrading of the fishes cell structure and maintains the colour of the fish which would lead to the best raw eating experience. Super frozen has definitely caught our interest and we've started superfreezing out tuna sashimi (maguro) to help preserve it's stunning dark red colour.
Fresh vs frozen
A European Union regulation states that all fish that is being sold for raw eating (sushi & sashimi) has be frozen at -20.c for at least 24 hours. Our ethos when freezing fish for sashimi is to process the fish as quickly after capture as possible to preserve the freshness.