The Fish Society is the internet's premier online fishmonger. We deliver across Europe routinely and further when asked. We sell 300 kinds of fish. All our fish is frozen. Our top quality frozen fish is indistinguishable from fresh when cooked and on the plate. Delivered to you TOMORROW (UK and major European cities). Order Mon-Fri by 1pm for next day UK delivery. OFFERS, RECIPES & PRIZESSeafood has long been a staple ingredient for gourmands, chefs and devoted foodies across the globe and here at Fine Food Specialist we share this culinary passion. Our wonderfully diverse and abundant range of fresh fish, cured and smoked fish, shellfish, sashimi and more is of the finest quality and variety. Sourced from local waters and across the globe, our spectacular selection offers something to suit every occasion and budget so enjoy browsing from our seafood category then simply take your pick from our staggering choice. In order to offer a truly diverse range of seafood, our selection is sourced globally and here at Fine Food Specialist we love the whole process and are passionate about where it is all sourced from.

Ranging from King Crab caught in Alaska, Mahi-Mahi from the South Pacific and Lobsters sourced from British waters, our selection spans international channels to diversify your options. Of course, some types of seafood are seasonal, which only serves to intensify the growing anticipation of looking forward to eating seasonal delights such as Red Snapper from the Gulf of Mexico at certain times of the year. Here at Fine Food Specialist we offer numerous options to suit every palate for every season. Our range of smoked and cured fish is also a popular choice for appetizers and mains such as smoked salmon, smoked mackerel and intensely flavoursome Cantabrian anchovies. Seafood as a centrepiece Our assorted range of seafood makes for a wide range of options whilst throwing a dinner party. Our fresh whole salmon serves as an exquisite and tasty centrepiece on the dining table. Equally, the Tsar Nikolai Prime Smoked Salmon fillet delivers a delicious texture and flavour and is always a striking addition on the Christmas dinner table.

We also offer an excellent choice of sashimi grade seafood which has long been a favourite amongst seafood lovers and this Japanese style of preparing seafood has now become increasingly popular across the globe. Equally eye-catching as a centre-piece is the highly sought after Blue-Fin Tuna Belly sourced from Mexico, which due to its high quality and delicate taste, is superb eaten raw rather than cooked.yo sushi dubai discount Our very own specialised sashimi category is full of exciting and versatile choices like wild Carabineros, Obsiblue prawns and Stonebass, to impress those extra special dinner guests.sushi san francisco japantown With such a diverse and ever-growing seafood selection, the possibilities are endless...sushi making kit perth

So simply browse and take your pick. Zesty Fregola with ClamsOur farmed Atlantic Salmon for sushi has a distinct bright orange flesh, which is possibly the most common and easily recognisable sight found in western sushi bars. When it comes to making sushi, Salmon has almost become a staple ingredient due to its rich texture that can be enjoyed by itself, or as a host for other exciting flavours and textures such as tobiko fish roe.sushi grade fish regulations Kazari is the UK's only place to buy sushi online to make at home. sushi grade tuna and salmonAll of our fish is super frozen fish for sushi and sashimi and is ready prepared to make sushi. sushi club delivery floresAll fish weights are given as ± 15% and should be consumed within two days of delivery. sushi san francisco bernal heights

We may also include a sashimi slice of your chosen fish to bring the fillet up to weight. *Kazari recommend at least 125g of fish per person* Available for purchase in 2 options: Top Loin (Ideal for Sashimi & Nigiri) Bottom Loin & Belly (Ideal for Sashimi & Nigiri) Unlike the rest of the world, the Japanese traditionally didn’t eat salmon raw until recently and would instead choose to grill or salt it. Try as sashimi topped with a light blue cheese and miso puree. Alternatively sear the salmon fillet then serve as sashimi topped with a reduced combination of soy sauce, sesame oil and freshly squeezed citrus juice. Rainbow Sushi Roll Recipe (Includes Salmon) Te Mari Sushi (Includes Salmon) How To Make Temari Sushiashimi, EU legislation, Fishmonger, sushi fish, sushi grade Farmed Scottish Salmon for Sashimi and Sushi – No more freezing!Farmed salmon produced in the UK no longer has to be frozen before we eat it as Sashimi and Sushi. 

Because the EU recognised that the risk of parasites in Atlantic salmon farmed in the UK is negligible. (Atlantic salmon is what we usually see in fishmongers.)  After all, freezing was all to do with killing off potential parasites.  It’s officialised in the amendments to Regulation (EC) No 853/2004, introduced in late 2011. Steve Hardie of the Food Standards Agency in Scotland says “The previous EU freezing rules for fish intended to be eaten raw did not recognise the different risks associated with parasites in wild and farmed fish.  But we now have a specific freezing exemption for farmed fish that can be applied when certain criteria related to diet and production methods are met.” So how did this change come about? The EU regulations introduced back in 2006 required that fish for Sashimi and Sushi, i.e., fish to be consumed raw or nearly raw, must be frozen for more than 24 hours at certain temperatures.  This was to protect us from getting ill by eating the parasites that may come in with fish. 

The parasite in the spotlight in this case is Anisakis. In Japan, the home of Sashimi and Sushi, it is left to the experienced eyes of Sushi chefs to check and select parasite free fish.  In Europe, there aren’t enough experienced Sushi chefs around so one can understand the EU trying to protect the public. But the Scottish salmon producers were confident that their farmed salmon wouldn’t have parasites because the feed given was controlled and sea pens where salmon are raised were maintained in such a way that the parasite risk was extremely low. The problem with freezing is that unless it is done properly, the quality of the fish is undermined and this means the farmed Scottish salmon could lose out their share of Sashimi and Sushi market. So the Scottish Salmon Producers Organisation carried out a joint study with the Food Standard Agency Scotland to look at the risks from parasites in farmed salmon.  The outcome of the study was published in 2007 and concluded that the risks were minimal.

Steve continues “The study was included in a wider EU review of parasites in fishery products carried out by the European Food Safety Authority (EFSA), which confirmed the Scottish findings and led to the introduction of the EU freezing exemption for farmed fish in 2011”. Jamie Smith of the Scottish Salmon Producers Organisation says “All farmed Scottish salmon have the seal of approval that you can safely eat it raw without freezing.”   Jamie was the technical advisor to the study project looking into the parasite risks in farmed Scottish salmon.  “All salmon farmers in Scotland are directly or indirectly the members of the Organisation.  They abide by out Code of Practice for Finfish Aquaculture which ensures that they all follow certain methods of raising salmon which in return assures the parasite risk is kept negligible.  They all follow the standard procedures, which mean that any risks are kept to an absolute minimum.” So, it’s now down to traceability.