Okay, foodie people, this may be a completely stupid question but I was just having this discussion with a friend about sushi you get at restaurants, specifically sashimi.

I love tuna and salmon sashimi and I was just wondering is the fish you buy from the fresh fish counter at a supermarket fresh enough to eat raw? Or would that just be a ridiculously bad idea?

Is the fish they serve raw at sushi restaurants as sashimi much fresher/different to that sold on the fish counter?

Well, a year ago or so I bought a cod loin in Waitrose with the intention of making goujons. It looked lovely and fresh and had no 'fishy' smell so I thought it was fresh.

And it was fresh, really fresh. So much so that I prepared the cod and set it to one side for a few minutes and when I went back to it found a live worm crawling out of one of the goujons!

Ask the fishmonger for the freshest fish as you intend to be eating it raw. AFAIK ASDA do not have a fishmonger, just counter staff. Morrisons do have a trained fishmonger. Not sure about Tesco.
If I was to be doing it I would probably go to the local fishmonger even if it was a little more expensive.
Saying that though, a dedicated fishmonger may give you a better deal and would certainly be able to give you advice on the best fish to use.


In restaurants you will pay extra for better fish, particularly tuna.

if you freeze fish, then thaw it before cooking, it kills the worms. much healthier that way.

i could never eat raw fish. what a thought. people fell for this japanese thing hook line and sinker (just like the fish)

Or just cooking will kill them but, to be fair, most fresh fish bought from a reliable supplier will be screened first to remove worms.

I agree abought the japanese thing though. Even if it's something other than fish, I can't stand cold rice.

You really need to buy Sushi or sashimi-grade fish. If you have a good fishmonger he should be able to get it for you. I got some excellent unagi from my local guy.

I'd be wary of supermarket fish for either.

Cod are notorious for parasitic worms - the rules actually allow for a certain number to be present in cod when sold. One of the reasons why I always have haddock if I get a choice...

To be fair, you're not meant to eat the rice cold. It's meant to be at room temperature so you can taste the seasoning of vinegar, sugar and salt. Cold rice is horrible and goes hard and chalky but room temperature rice should be sticky, soft and very palatable. Mmmmmm... I want some now!

It's reasonably safe, but only if you know your seafood well. Best to seek help from a fishmonger (at fresh-fish counter or a local fishmonger shop). Explain why you're buying and he or she'll help you in selecting edible raw seafood, e.g. safe to eat it raw.

I have to point out that not all sashimi are raw, though. Some are cooked. And not all are seafood either. Meat (chicken, beef, liver, pork, horse, etc.) and vegetables can be used as sashimi. The word sashimi itself basically means 'cut body' (in context of a topping) and 'sushi' means 'vinegared rice'.

For what it's worth, eating all fishes raw in sushi at home actually isn't that common in Japan. That's a U.S. thing. Sure, there are some in Japan who eat all fishes raw at home, but everybody knows they're certifiable.

Salmon - it's safer, better, easier and tastier to opt for a packaged salmon. No one eats raw slices of a salmon straight from a river or similar. They usually ice or freeze it first, or sometimes marinate it. Then they serve it raw.

Tuna steak - usually marinate, dry-pan, sear or (less commonly) boiled, but can be eaten raw if it's been frozen and marinated. No need to do this if it's purchased from a trusted fishmonger.

Prawns or shrimps - usually dry-pan, sear or boiled.

Squid - usually broiled in soy or similar stock, or dry-pan, sear or 'flash-cook' in a pan, usually about ten seconds.

That's all I can remember. (Sorry, Gran. ) But I can ask my gran if you want more info on other seafood.

Edit:


I agree with this.

Haddock is related to cod and suffers from the same parasites.

Thats true, but not to the same extent as cod - at least thats what I've read and choose to believe

Heh, ok. I prefer haddock anyway.

Thanks guys Will definitely try and speak to a decent Fishmonger about this!

Hi Takae

Yes I am aware that sashimi is not just raw fish. I've had beef and vegetable before also at restaurants; it's just the fish I wasn't sure about doing.

I understand you saying it though, Japanese food has got to be one of the most misunderstood cuisines ever. The amount of people thinking sushi means "raw fish" and nothing else even annoys me, so to someone with a Japanese background it must be even worse lol.

Thankyou for all that info, was very helpful/interesting