Sashimi

WELCOME TO SASHIMI CENTRAL


We offer a wider range of raw fish than most sushi bars and we're proud to say that the sashimi offered below attracts many Japanese customers. Perhaps we should say fish for sashimi, because most of this fish comes in small blocks which you'll slice yourself - ever-so-neatly, please, with your ever-so-sharp knife - into sashimi slices.

Rice, vinegar, nori and wasabi will of course transform our sashimi into a sushi feast, but this fish is so scrumptious that it can manage without them. Indeed we find many customers are buying it to eat solo.

WELCOME TO SASHIMI CENTRAL We offer a wider range of raw fish than most sushi bars and we're proud to say that the sashimi offered below attracts many Japanese customers. Perhaps we should say... read more »
Close window
Sashimi

WELCOME TO SASHIMI CENTRAL


We offer a wider range of raw fish than most sushi bars and we're proud to say that the sashimi offered below attracts many Japanese customers. Perhaps we should say fish for sashimi, because most of this fish comes in small blocks which you'll slice yourself - ever-so-neatly, please, with your ever-so-sharp knife - into sashimi slices.

Rice, vinegar, nori and wasabi will of course transform our sashimi into a sushi feast, but this fish is so scrumptious that it can manage without them. Indeed we find many customers are buying it to eat solo.

2 From 3
No results were found for the filter!
Kerashi mentaiko - spicy cod roe
Karashi mentaiko spicy cod roe paste
'Karashi' is the Japanese for spicy, and mentaiko is cod roe. The full recipe includes fish and kelp (seaweed) broth, plus rice wine, sugar, anchovy extract, chili, vinegar and beetroot juice (and other items listed in ingredients...
From £14.00
On Offer
Black cod belly sashimi
Gindara - sashimi black cod belly
The fabled black cod from Alaska (also known as sablefish and in Japan as gindara) has always been a great favourite in Tokyo sushi bars, which have long taken the main share of the catch. It has a silky texture and is rich in oils....
From £5.70 £7.10
Ankimo monkfish liver
Ankimo steamed monkfish liver
Ankimo is monkfish liver that has been cleaned, rubbed in salt then rinsed with sake before being steamed. The ankimo is rolled into a cylindrical shape and is in a tubed package. You can cut neat circular slices from the end of the...
£30.00
Ebi sushi prawns
Ebi - sushi prawns
Superbly-prepared sushi prawns per tray - cooked, peeled (tail is left on) and then butterflied - to make the perfect filling for a tiger eye or nestle carefully on your nigiri. But you don’t have to be a sushi-fan to appreciate Ebi....
From £13.30
Barramundi sashimi slices
Akame - sliced Japanese barramundi sashimi
Sashimi slices of barramundi. This fish is known as Akame in Japan - it's a cousin of our regular barramundi. For some reason it arrives in Europe labelled "Seabass". We haven't figured that one but if you've been eating "seabass" in you...
From £12.00
Saba mackerel sashimi sliced for serving
Saba - sashimi mackerel
Outer translucent skin removed, leaving the colourful inner skin in place. Deboned and beautifully trimmed. Serve with a good dressing of rice vinegar (sushi-zu). Normally contains 3 to 6 matching pieces. We also sell lightly cured...
From £3.40
Sliced octopus on potatoes
Sliced octopus tentacles
Cooked and sliced octopus tentacles. These are chunky pieces - pefect for a paella or similar. Tentacles from Spanish and Portuguese octopus. We also have very thinly sliced octopus for sashimi - tako - which is here .
£12.00
Thin sliced turbot sashimi on rice ball
Turbot Sashimi
These are strips of skinned turbot meat for you to cut to size. We categorise this item into three: body meat, flap meat and fin muscle - that’s the muscle that controls the fin (engawa), not the fin itself. Each is quite different. The...
From £7.20
Two unsliced tuna loins on white background very red fresh tuna
Sashimi grade tuna loin
Loins cut from pole and line caught tuna. Slice steaks to your preferred thickness, or use to make your own sashimi. Why not try preserving tuna by bottling in kilner jars? The technique is described below. These loins are about three...
From £43.80
Slices of halibut engawa sashimi
Halibut engawa sashimi
From large halibut weighing 40kgs or more. Engawa is the fin muscle from a large halibut. Halibut engawa has a pleasingly crunchy texture, combined with an inimitable, oil-rich taste. But you may be in for a small residue of latex-like...
From £7.70
Suzuki sea bass sashimi on a rice ball
Suzuki - sashimi sea bass
The closest a Tokyo sushi bar would get to our fine European sea bass is ’suzuki’, which is a Japanese sea bass only distantly related to ours... it’s a pity they can’t get the real thing.
From £7.00
A variety of sashimi from different species of fish
Sashimi selection pack
We have grouped together our top five selling sashimi items fish for a convenient way to try different fish. This pack would serve two people as a generous main course or 4 people as a shared starter. The pack contains 80g Ebi, king...
From £39.90
2 From 3
#Thefishsociety