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 »
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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

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Turbot Sashimi
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 £13.80
On Offer
Suzuki - sashimi sea bass
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. Back - from the main body meat. Pieces - one...
From £7.70 £8.10
Hokkigai - Arctic Surf Clams
Hokkigai - Arctic Surf Clams
An interesting addition to our sashimi range. These colourful clams look great included in any sashimi dish, and are a welcome change in flavour from the more mainstream sashimi. These clams have been blanched (boiled very briefly), and...
From £9.40
Sake - organic salmon back sashimi
Sake - organic salmon back sashimi
Strip(s) of prime skinned salmon from the back, not the belly - ready for you to slice. Less oily than our belly (or chalkstripe) cuts.
From £9.40
On Offer
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 £9.30 £9.80
Sashimi brill
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 £3.40
Patagonian Toothfish Sashimi
Patagonian Toothfish Sashimi
Globe-trotting sushi-lovers will be aware that this fish, being an American "discovery", is on every sushi menu in the USA whilst being quite rare in Japan. Will it be on yours?
From £8.90
Salmon skin for sushi
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 £5.60
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