News + Recipes — sashimi RSS

Sashimi at home sounds intimidating, but with the right technique it's surprisingly achievable — and the result is something really special. The key is a very sharp knife and a confident, single-motion cut. No sawing, no dragging. Just one clean slice. We use salmon for this guide because it's one of the most forgiving fish for sashimi — its beautiful colour, rich flavour and firm texture make it perfect. Our Ōra King Salmon is exceptional for this, or our Atlantic salmon fillet works beautifully too. Once you've mastered the method, you can apply it to other sashimi-grade fish — like our yellowfin tuna or ocean trout. How to Cut Salmon Sashimi Step 1 Start with a sashimi-grade salmon fillet. If...

Carpaccio is an Italian classic – thinly sliced raw protein dressed beautifully and simply. At The Fishmonger's Son, kingfish is one of our favourite fish to eat raw because it has this incredible richness and silkiness that lends itself perfectly to being dressed with nothing more than good olive oil, lemon, and a scattering of something a little salty and sharp. It's a dish that speaks for itself. The key here is sourcing the freshest, sashimi-grade kingfish you can find – come and see us in store and we'll sort you out. The thinner you can slice it, the more elegant the result. Kingfish Carpaccio Serves 4 as a starter You'll need 400 g sashimi-grade kingfish fillet, skin off 3...