Sushi-Grade Fish & Supplies
Premium sashimi-grade seafood, authentic Japanese supplies, and expert guidance for creating restaurant-quality sushi at home.
Sashimi Grade
Certified quality
Flash Frozen
-60°C for safety
Expert Selection
Tsukiji standards
Next Day Delivery
Temperature controlled
How to Select the Best Fish for Sushi
Understanding what makes sashimi-grade fish exceptional is the first step to creating restaurant-quality sushi at home.
Salmon (Sake)
Sashimi-gradeLook for bright orange color with visible fat marbling. The flesh should be firm and have a fresh ocean smell.
Tuna (Maguro)
Sashimi-gradePremium cuts include Otoro (fatty belly), Chutoro (medium fatty), and Akami (lean). Color ranges from deep red to pink.
Yellowtail (Hamachi)
Sashimi-gradeShould have a pale pink color with visible fat. The flesh is buttery and mild with a clean finish.
Sea Bass (Suzuki)
Sashimi-gradeWhite, translucent flesh with a delicate texture. Best in summer months.
Premium Sushi-Grade Fish
Sashimi-Grade Norwegian Salmon
Premium Norwegian salmon, flash-frozen at -60°C to ensure sashimi-grade quality. Rich, buttery texture with clean ocean flavor.
Bluefin Tuna Otoro (Fatty Belly)
The most prized cut of bluefin tuna. Otoro's extraordinary marbling creates a melt-in-your-mouth experience with rich, buttery flavor.
Hamachi (Japanese Yellowtail)
Farm-raised Japanese hamachi with clean flavor and firm, fatty texture. Perfect for sashimi, sushi, or elegant crudo preparations.
Essential Sushi Supplies
Sushi Rice (Koshihikari)
$18
Short-grain Japanese rice for perfect sushi
Nori Sheets (Premium)
$24
Crisp, dark green seaweed for rolling
Rice Vinegar (Aged)
$15
Essential for seasoning sushi rice
Fresh Wasabi Root
$45
Real wasabi for authentic flavor
Pickled Ginger (Gari)
$12
Traditional palate cleanser
Soy Sauce (Aged Tamari)
$22
Rich, complex dipping sauce
Bamboo Rolling Mat
$8
Essential for making maki rolls
Sushi Knife (Yanagiba)
$180
Traditional single-bevel sushi knife
Sushi & Fish FAQ
Is your fish safe to eat raw?
Yes, all our sushi-grade fish is flash-frozen at -60°C following FDA guidelines to eliminate parasites. It meets the highest safety standards for raw consumption and is handled with strict cold-chain protocols.
How is the fish shipped?
Fish is shipped overnight in insulated packaging with dry ice to maintain proper temperature. You will receive tracking information and estimated delivery time so you can plan your preparation.
How long does sushi-grade fish stay fresh?
Once thawed, sushi-grade fish should be consumed within 24-48 hours for optimal flavor and safety. Keep it refrigerated at 32-38°F (0-3°C). In its frozen state, it maintains quality for up to 6 months.
What is the difference between sashimi and sushi?
Sashimi is thinly sliced raw fish served without rice. Sushi refers to vinegared rice paired with various toppings including raw fish (nigiri), rolled with seaweed (maki), or served in a bowl (chirashi).
Do I need special tools to make sushi at home?
At minimum, you need a sharp knife, bamboo rolling mat, and quality sushi rice. We offer a complete range of essential supplies including premium rice, nori sheets, wasabi, and traditional knives in our supplies section.
Ready to Make Sushi at Home?
Explore our collection of authentic Japanese recipes, from simple sashimi bowls to impressive hand rolls.