Sashimi

The wonderful world of raw fish.

You don't have to go to the sushi bar to enjoy the finest raw fish. We're proud to say that the range below attracts many Japanese customers. Please note that the fish offered here is not specifically cut for nigiri. If you plan to make nigiri, we suggest you consider using our fillet steaks

The wonderful world of raw fish. You don't have to go to the sushi bar to enjoy the finest raw fish. We're proud to say that the range below attracts many Japanese customers. Please note that... read more »
Close window
Sashimi

The wonderful world of raw fish.

You don't have to go to the sushi bar to enjoy the finest raw fish. We're proud to say that the range below attracts many Japanese customers. Please note that the fish offered here is not specifically cut for nigiri. If you plan to make nigiri, we suggest you consider using our fillet steaks

2 From 3
No results were found for the filter!
Sliced hirame halibut sashimi
Hirame - sashimi halibut
Halibut - known as hirame in Japan - makes fascinating sashimi. Different parts of the body present varying blends of oiliness and crunchiness. Grade 1 has the edge appearance-wise. But grade 2 is from the same fish. And then there’s fin...
From £7.00
Ebi prawns on a rice ball ready to eat
Ebi - sushi prawns
20 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 £12.70
NEW
Sturgeon sashimi strip
Shirochozame - sashimi white sturgeon
This is oil-rich meat of the white sturgeon. It's a rare but fabulous eat.
From £6.00
NEW
Sea bass belly sashimi on rice nigiri
Suzuki - sashimi sea bass belly
Not quite the Japanese sea bass, but we implore you to give our European sea bass ’suzuki’ a try. Wild caught and expertly handled.
From £9.30
One flat salmon skin
Salmon skin for sushi
Fried salmon skin is a delicious accompaniment to sushi as long as you have a deep fat frier (and a spot of tempura batter is jolly good too - yum!). These packs contain one or two long pieces of skin, which you will cut into sections...
From £9.80
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 £11.00
NEW
Yellowtail kingfish sashimi belly hiramasa
Hiramasa - sashimi yellowtail kingfish belly
The sweet rich flavour of yellowtail is very popular in Japanese sushi bars, where it is known as hiramasa. We are selling skinless boneless strips, which you will slice yourself for final presentation. In search of yellowtail collars...
From £9.50
NEW
Sliced brill sashimi
Brill engawa sashimi
Not your usual Japanese sushi, but a valuable addition in our eyes
From £3.40
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 £8.00
Cobia back sashimi strip also known as sugi
Sugi - sashimi cobia
You never came across Cobia in a sushi bar? (Even under its Japanese name, sugi?) That's because it's a newcomer. It's rare in the wild but cobia farming has taken off in recent years. Its high fat content makes it a natch for sashimi.
From £10.40
Sliced brill sashimi
Sashimi brill
We can’t find any Japanese authorities using brill for sushi. But we can tell you it’s a jolly good idea! Normally one to 3 strips.
From £6.40
Sliced raw turbot engawa
Turbot engawa sashimi
There's a fish in Japanese waters that is occasionally translated as turbot. But it's not (true turbot is only found in European waters). I haven't eaten the Japanese pretender but it looks more like a flounder to me. So it has no...
From £7.40
2 From 3
You Recently Viewed
#Thefishsociety