Our Sashimi-Grade and Sushi-Ready Seafood

We love our sashimi-grade products. By using the best quality of seafood direct from the source, like the seafood on our site, you get the fullest flavor possible.

Sashimi and crudo seafood dishes are seen as the most sophisticated way to eat seafood, but did you know it's also one of the easiest to prepare? No cooking, less fuss, less dishes. It's the ultimate quick lunch or weeknight dinner - easy, quick, nutrient rich, and so satisfying. Many of our seafood options are best been prepared raw to bring out those fresh flavors.

Japanese cuisine refers to it as 'sashimi', Italians call it 'crudo', but it all just means 'raw'. Japanese cuisine refers to it as 'sashimi', Italians call it 'crudo', but it all just means 'raw'.

What Is Sashimi-Grade or Sushi-Grade Seafood?

The terms sashimi-grade and sushi-grade imply that the fish have been ‘graded’ and passed some level of quality according to a method of measure.  This is not the case. The FDA has no standard or certification or raw seafood, only recommendations for proper freezing to avoid contamination.

Because of this lack of accountability, it's generally not recommended to consume raw seafood unless you trust the source.

We love raw seafood and have built relationships with trusted producers so that we can eat our seafood products in our favorite way-sashimi/crudo. We use the term ‘sushi-quality’ to denote that our fresh and flash frozen seafood products are safe to eat raw. They were processed often within hours of harvest, maintained at the proper temperatures, and shipped with the optimal amount of coolants (either gel packs or dry ice) to ensure the highest quality once the seafood is delivered to your door.

Our Top Sashimi-Grade Picks:

  • Salmon - Referred to as 'sake' at most sushi restaurants, Loki's salmon is flash frozen within hours of harvest, making it safe to consume raw.
Sockeye and pink salmon are most popular as sashimi. Sockeye and pink salmon are most popular as sashimi.
  • Scallops - Eaten raw, you really get to taste the  sweet flavor and silky texture of scallops. Alaska Weathervane also flash freezes these Alaskan scallops within hours of harvest, making them safe to consume raw.
  • Tombo (Hawaiian Albacore Tuna) - Tombo is a lean albacore tuna with a clean flavor and soft texture.
Serve thinly sliced and raw for an easy and tasty lunch. Perfectly paired with a ginger soy sauce dip!
  • Pacific Sardines - An unusual sashimi choice, but an incredibly tasty one! Crudo brings out the naturally briny taste and meaty texture.

How To Prepare Crudo/Sashimi:

  1. If preparing from fresh, look over the fish and do a quick rinse if need be. If preparing from frozen, thaw the fish in a bowl of water in the fridge.
  2. With a sharp blade, thinly slice the seafood with one fluid motion (do not saw!) into thin slices or bite-size pieces.
  3. Pair with complimentary flavors in garnishes, dipping sauces, or marinades.
  4. Enjoy! (we told you this was easy)
With no cooking, you have more time for tasty garnishes and stylish plating. With no cooking, you have more time for tasty garnishes and stylish plating. Photo Credit: Bon Appetit

 

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Posted Mar 6th by Danielle