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 »
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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.

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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
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 four to six pieces of skin, We have removed all the scales (yuk!)...
From £7.90
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
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
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 £40.10
A strip of escolar sashimi
Abura-sokomutsu - Sashimi Escolar
Sashimi cut from the best segments of escolar fillet (back not belly). This fish has a very high oil content. Eat in moderation - we recommend no more than 170g per person. And we should tell you that following a dreadful incident in a...
From £4.00
Sliced gindara black cod sashimi
Gindara - sashimi black cod
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 £8.10
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 £5.10
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 £7.70
Thin Salmon Skin For Sushi
Thin Salmon Skin For Sushi
We offer two kinds of salmon skin. The first is from "deep-skinned" fish when we have been producing sashimi. Deep skinning removes not just the skin but the thin layer of dark meat just inside it (so we end up with perfectly pink...
£4.00
Yellowtail kingfish saku block
Sashimi yellowtail kingfish saku block
We prepare the hiramasa yellowtail kingfish saku blocks by hand using large fillets. Our yellowtail kingfish come from the pristine cold waters of Southern Australia. We aim to prepare saku blocks that are 200g - 450g. As a rough guide...
From £37.20
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