To cut salmon sashimi, use a sharp, long knife to slice the fish against the grain at a 45-degree angle, ensuring each piece is about 0.5 cm thick for optimal texture and flavour. For high-quality sashimi-grade salmon and other seafood products, visit our product page to explore our selection of fresh, sustainably sourced options perfect for your culinary needs.

Sashimi grade salmon refers to salmon that is of the highest quality and freshness, suitable for raw consumption. It is carefully handled, processed, and stored to meet strict standards, ensuring it is safe and delicious for sashimi dishes.

To make salmon sashimi, start by selecting high-quality, sushi-grade salmon, ensuring it is fresh and safe for raw consumption. Slice the salmon against the grain into thin, even pieces using a sharp knife, and serve with soy sauce, wasabi, and pickled ginger for an authentic experience. For premium sashimi-grade salmon, visit our seafood product page to explore our selection of sustainably sourced options.

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To cut sashimi salmon, use a sharp knife to slice the fish against the grain into thin, even pieces, typically around 5mm thick. Ensure the salmon is fresh and chilled for easier handling and optimal taste.

Yes, salmon sashimi is healthy as it is rich in omega-3 fatty acids, high-quality protein, and essential vitamins and minerals, which support heart health, brain function, and overall well-being. Ensure the salmon is fresh and sourced from reputable suppliers to minimise the risk of foodborne illnesses.

Salmon sashimi can last in the fridge for up to 1-2 days if stored properly in an airtight container. For the freshest taste and safety, it's best to consume it as soon as possible after purchase.