Sashimi is one of the most beloved elements of Japanese cuisine, known for its clean flavors and emphasis on freshness. But preparing sashimi at home is not just about slicing raw fish—it's about food safety, proper technique, and understanding what types of fish are safe to eat raw. In this guide, we’ll explore the best practices for preparing sashimi safely and deliciously.
Freshness vs. Safety: Is Fresh Always Better?
While freshly caught fish might seem like the ideal choice for sashimi, it isn't always the safest. In fact, consuming fish that hasn't been properly frozen can expose you to harmful parasites like Anisakis. This marine parasite can cause symptoms such as nausea, vomiting, and stomach pain. It may even contribute to gallstones or liver issues after prolonged exposure.
Contrary to popular belief, wasabi does not kill bacteria or parasites. While it contains a compound that repels pests from its leaves, it’s ineffective against foodborne pathogens. Additionally, many wasabi pastes are artificial, offering no protective benefits and sometimes diminishing the fish's natural flavor.
Freezing Is Essential
The safest sashimi is flash-frozen sashimi. Freezing fish at -35°C for at least 15 hours, or -20°C for at least 10 days, kills nearly all parasites. In fact, U.S. FDA regulations require all sashimi-grade fish to be frozen before being sold. In contrast, eating raw fish freshly caught and sliced is illegal in some regions due to health risks.
When purchasing sashimi, opt for whole frozen blocks rather than pre-sliced cold items. Frozen blocks have fewer cuts, reducing contamination risk, and are typically more affordable. To thaw sashimi safely without sacrificing flavor, use running water to quickly defrost in about 5 minutes. Avoid leaving fish in the refrigerator overnight as slow thawing degrades texture and taste.
Never Use Freshwater Fish for Sashimi
Unlike marine fish, freshwater fish can carry parasites that survive freezing. For this reason, freshwater fish such as carp or tilapia should never be used for sashimi. Even some saltwater fish, like cod, are unsuitable due to parasites like anisakid worms. Only approved marine species that have been properly frozen are considered safe.
Choosing and Handling Raw Ingredients
- Purchase from reputable, HACCP-certified suppliers.
- Inspect for temperature compliance upon delivery.
- Keep raw fish stored at -18°C or below; thawed sashimi should be held at 0–4°C.
- Use a "first in, first out" (FIFO) system to manage inventory.
- Never buy sashimi from stores that had recent power outages, as the cold chain may have been compromised.
Preparation Techniques
- Cut fish perpendicular to the muscle fibers at a 90° angle for optimal texture.
- Typical sashimi slices are about 5mm thick—enough to highlight flavor while remaining easy to chew.
- Use different knives and techniques for different fish species to best preserve taste.
- Ensure there are no bones in the final cuts to avoid choking hazards.
Serving and Plating
Presentation plays a key role in sashimi. Common plating methods include flat layouts, geometric patterns, and floral arrangements. Odd numbers like 3, 5, or 7 are traditionally used for visual appeal. Always keep sashimi cold during serving:
- Plate sashimi on a chilled surface or over crushed ice.
- Use cling wrap between fish and ice for hygiene.
- Avoid placing sashimi in direct sunlight or warm environments.
Hygiene and Equipment
- Use designated knives and cutting boards for raw foods.
- Disinfect tools daily using certified sanitizers.
- Store knives in closed disinfectant containers when not in use.
- Change gloves, masks, and aprons regularly; never handle food while ill.
- Wash hands thoroughly before and after handling raw fish.
Sushi Rice Safety
When preparing sushi with sashimi, the rice should be acidified to a pH of 4.6 or lower and cooled quickly to avoid bacterial growth:
- Cool rice from 60°C to 20°C within 2 hours, then to 4°C within 4 hours.
- Store prepared sushi below 4°C or use time control systems if displayed above 4°C.
- Always rotate stock using visible time and date labels.
Final Thought
Making sashimi at home can be rewarding and safe if the right precautions are taken. With proper freezing, knife skills, storage, and hygiene, you can enjoy restaurant-quality sashimi in your own kitchen—without the risk.
For the best tools and supplies for preparing sashimi, from sushi knives to chilling trays, explore Chefco's curated collection of sushi and sashimi essentials. Chefco offers all kinds of sushi prep tools, including ultra-deep low temperature freezers, to help you process and prepare delicious sashimi with confidence and ease.
