Did you know that the Japan Centre Piccadilly has a fish counter selling top quality sashimi grade seafood, prepared and cut by experts? Well we ruddy well do. You may have popped into our busy store in Piccadilly Circus to pick up some fresh sushi or a cheeky bento box, but have you investigated our fish counter? We supply delectable creatures of the ocean cut and sliced just the way you like ’em, from smooth salmon to outrageous octopus. It’s not just any old sea dog behind the counter; Tokunaga-San is our fishmonger and with literally decades of experience he’s one of the best around. We caught up with him when not slicing fish into delicious fresh morsels to ask him a few questions. Tokunaga San slicing #salmon #sashimi like only a pro can. Check out the awesome fish counter at #JapanCentre #Piccadilly #London A video posted by Japan Centre (@japancentre) on Mar 10, 2015 at 4:19am PDT How long have you been working in the business?Firstly I worked in the kitchen of hotel chains in Osaka and then Tokyo.

What brought you to Europe? I came to work for the high-end hotel chain Hotel Okura. When they expanded into Europe, the opportunity came to move to Amsterdam in 1986, and I couldn’t resist! How long have you been working at Japan Centre? For five years, which has been a great experience for me. Preparing fish in this way is my passion, and I am fortunate to be able to do it everyday. What would you recommend to someone purchasing from the fish counter? My personal favourite has to be hamachi – yellow tail. It’s one of the most popular fish for sashimi in Japan.Another great thing about having an expert behind the counter is that we can supply the fish cut exactly as you require – sashimi style, nigiri style, you name it, Tokunaga-San and his extremely sharp knife will carve it into creation. We also love a cheeky promo at the fish counter – look out for Salmon Friday’s, where we slash the price of fresh salmon, perfect for fishy Friday night creations.

So if you want to get your hands on top quality fish sliced to perfection, come on down to Japan Centre in Central London, if only for the hallibat. jiro dreams of sushi sundance Japan Centre- Japanese Food Hall Since 1976where to buy sashimi grade tuna in nycSushi Grade Fish in the UKThe Sushi Grade Fish Campaign website is now live and lists all the fishmongers in the UK that sells Sushi grade Fish. sushi online pedra brancaWe spent a lot of time to make it easy, so please do let us know what you think!!! mao sushi onlinePersonal profiles for each fishmonger as well as more tips will be coming soon! Enjoy it and pass it around!!!

Sushi Grade Fish - London, Brighton & East Does my raw fish have to be "sushi grade" to make ceviche? My friends having a hard time finding sushi grade fish at our local grocery stores. She should be fine using just "regular" fish, right? I've never made ceviche. Want to stay up to date with this post? Sign Up Now › Log In or Sign Up to comment Log In or Sign Up to Comment › The Easiest, Tastiest Homemade Hummus You Will Ever Make The 16 “Must Include” Superfoods for Weight Loss Missy Chase Lapine | ArticleWhy Does My Roasting Pan Have a Moat? ArticleMaking Ceviche from Cooked Shrimp ArticleSummer's Most Refreshing Dish: Ceviche Fish recipe as good/easy as Miso Black Cod Updated 23 hours ago  |   What to do with salmon bones? Updated 6 months ago  |   First time making sushi Updated 3 months ago  |   What is meant by a salmon scallop (cut from a fillet)? Updated 1 month ago  |  

Kombu Dashi (Brady Williams, Canlis, Seattle) See All Latest Discussions › February 2017 Cookbook of the Month: NOMINATIONS New Boyfriend - What to Cook? Which is better for making pesto: a blender or food processor? Fridge organization ideas/advice for one fridge and four roommates? Five Dinners In New OrleansWith Valentine’s Day just around the corner, I know some of you are planning a homemade sushi dinner. Whether this is your first time or you’re a seasoned pro, making sushi at home can be simple, fun, and rewarding. I’ve written before on how to make sushi rolls and Adrianna recently did a post on temaki, but the question I get asked the most is some version of “how do I know if the fish at my store is safe to eat raw?”. The term “sushi-grade” is often tossed around to imply some level of freshness, but in the US, there’s no regulation around the use of the phrase, so it can be used to describe anything. That said, most stores aren’t in the business of getting their customers sick, so they usually reserve the label for their freshest fish.

Unfortunately, just because it’s fresh doesn’t mean it’s safe to eat raw. Some fish, such as salmon, contain parasites that will make you sick unless they’ve been destroyed. Another potential problem is cross-contamination. This happens when “sushi-grade” fish gets cut on the same cutting board or using the same knife or handled with the same gloves as non-sushi-grade fish. If your fishmonger is storing unwrapped sushi-grade fish in the same refrigerated case as non-sushi-grade fish, this should be a big red flag. For fish that contain parasites, the FDA provides guidance under their Parasite Destruction Guarantee. This states in part that fish intended to be consumed raw must be “frozen and stored at a temperature of -20°C (-4°F) or below for a minimum of 168 hours (7 days)”. Cross contamination is a bigger issue. Because most stores don’t sell a high enough volume of fish intended to be eaten raw, they don’t maintain a separate space for handling their “sushi-grade” fish.

What’s worse, because tuna is such a large fish, most stores don’t deal with whole tuna, they buy them pre-filleted, which means you have to take into consideration not only the stores handling of the fish, but their supplier’s handling of the fish as well. Ultimately, what it comes down to is how much you trust your fishmonger to understand the best practices for handling fish meant to be consumed raw, and how much they trust their suppliers to hold the same standards. Here are a few things to remember when buying fish to ensure you have a safe and delicious sushi-dinner: Observe and see for yourself whether they’re cutting their sushi-grade fish on the same cutting board as their other fish, without changing gloves or disinfecting their knife and board first. Ask whether they fillet the fish you’re looking to buy themselves, or if they’re getting them pre-filleted. If you are buying salmon, ask if they can produce logs that show the times and temperatures that the fish was frozen.