Rohes Lachs Sashimi auf Teller angerichtet mit Reis und Stäbchen

Sashimi quality - seafood specialties for sushi & raw consumption

Enjoy raw seafood at its highest quality. Here you will find all fish and seafood in sashimi quality. Discover unknown delicacies and immerse yourself in the pure taste of the sea with our first-class fish and seafood specialties. Whether shrimp, tuna or salmon - each of these sashimi products is a culinary experience.

Sashimi quality - seafood specialties for sushi & raw consumption

Enjoy raw seafood at its highest quality. Here you will find all fish and seafood in sashimi quality. Discover unknown delicacies and immerse yourself in the pure taste of the sea with our first-class fish and seafood specialties. Whether shrimp, tuna or salmon - each of these sashimi products is a culinary experience.

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GOOD GROUPER Zackenbarsch Bauch von oben fotografiert auf einem Teller
GOOD GROUPER Belly

from our own breeding

CHF 16.99*

CHF 56.63 /kg

GOOD GROUPER Zackenbarsch Fischwürfel auf einem Teller liegend von oben fotografiert
GOOD GROUPER Fish Cubes

from our own breeding

from  CHF 9.54*

Sashimi Filets auf weißem Teller fotografiert

Sold out

Sashimi fish box

Perfect for sushi

CHF 64.99*

 

CHF 76.97*

Sold out

"Perfectly imperfect" Carpaccio di Gambero Rosso

ready for portioning

CHF 7.49*

 

CHF 15.99*

CHF 149.80 /kg

GOOD GROUPER Zackenbarsch Kopf auf einem Teller liegend von oben fotografiert
GOOD GROUPER Head

from our own breeding

CHF 9.99*

CHF 16.65 /kg

Sieben ganze Bayerische Garnelen auf Eis, auf weißem Teller von oben fofografiert

Sold out

Bavarian shrimp, fresh

with head & shell

from  CHF 24.99*

MORE ABOUT SASHIMI QUALITY

You get the highest raw fish and seafood enjoyment with sashimi-quality seafood. The term sashimi can only be used for raw fish of exceptional quality, which is subject to strict selection criteria.
 1. QUALITY | Sashimi requires absolute freshness and the highest quality. Both are crucial for good sashimi. Fresh fish and seafood should have a pleasant, slightly salty smell.
 2. SELECTION | When choosing seafood for sashimi, various factors are taken into account. The type of fish or seafood product plays a role, but the origin must also meet the quality standards. Only the absolute top class is served here.
 3. TASTE | The taste of the sashimi seafood or sashimi fish should be mild, fresh and slightly sweet. The focus here should be on the natural taste of the product. 4. COLOR | The color of the sashimi fish may vary depending on the type of fish, but it should always look vibrant and attractive. The same applies to sashimi seafood. The color also gives an indication of the freshness of the product. 5. TEXTURE | The texture of the seafood is an important aspect of the sashimi experience. The product should be firm but tender and have a pleasant consistency. 6. PRESENTATION | The fish is usually stripped of skin and bones. Seafood, on the other hand, is removed from the crust or shell. The seafood is then cut into thin, even slices to emphasize the tenderness of the products. A sharp knife is used to ensure smooth cuts and not to affect the texture of the products. Examples include sushi , carpaccio , tartare , ceviche and crudo .

MORE ABOUT SASHIMI QUALITY

You get the highest raw fish and seafood enjoyment with sashimi-quality seafood. The term sashimi can only be used for raw fish of exceptional quality, which is subject to strict selection criteria.
 1. QUALITY | Sashimi requires absolute freshness and the highest quality. Both are crucial for good sashimi. Fresh fish and seafood should have a pleasant, slightly salty smell.
 2. SELECTION | When choosing seafood for sashimi, various factors are taken into account. The type of fish or seafood product plays a role, but the origin must also meet the quality standards. Only the absolute top class is served here.
 3. TASTE | The taste of the sashimi seafood or sashimi fish should be mild, fresh and slightly sweet. The focus here should be on the natural taste of the product. 4. COLOR | The color of the sashimi fish may vary depending on the type of fish, but it should always look vibrant and attractive. The same applies to sashimi seafood. The color also gives an indication of the freshness of the product. 5. TEXTURE | The texture of the seafood is an important aspect of the sashimi experience. The product should be firm but tender and have a pleasant consistency. 6. PRESENTATION | The fish is usually stripped of skin and bones. Seafood, on the other hand, is removed from the crust or shell. The seafood is then cut into thin, even slices to emphasize the tenderness of the products. A sharp knife is used to ensure smooth cuts and not to affect the texture of the products. Examples include sushi , carpaccio , tartare , ceviche and crudo .

Rohes Hamachi Sashimi auf Teller angerichtet mit Stäbchen und Sojasoße

World ofEnjoyment

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World ofEnjoyment

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Fischfond aus Zackenbarsch Kopf

Fisch

Fish stock from grouper head
GOOD GROUPER Fischfond aus Karkassen

Fisch

Fish stock from grouper carcasses
Zackenbarsch Halsstück mit Sojasoße und Sesam

Fisch

Grouper Collar with Soy Sauce and Sesame
Grouper Fischwürfel in Bouillon

Fisch

Grouper fish cubes in bouillon
Grouper Bauch mit Fischgewürz Rub

Fisch

Pan-fried grouper belly with fish spice
Gedämpftes Grouper Filet

Fisch

Steamed Grouper Fillet on Vegetables

What is Sashimi?

Sashimi is a traditional Japanese delicacy consisting of raw fish or seafood artfully cut into thin slices and served raw. It is known for its freshness, tenderness and meticulous presentation on the plate. Often served as an appetizer or as a main course along with rice and soy sauce, sashimi is an essential part of Japanese cuisine.

Which fish is suitable for sashimi?

Particularly suitable for sashimi are fish of the highest quality, which are known for their mild taste and firmness. Popular options include tuna (maguro), salmon (sake), and yellowtail (hamachi). Special sashimi fish from the HONEST CATCH range also include black cod and char. It is important to pay attention to sashimi quality when eating raw fish to enjoy a safe and tasty delicacy.

Which seafood is suitable for sashimi?

In addition to fish, various seafood can also be used for sashimi. These include scallops (hotate) and shrimp (ebi). Lobster is also a special delicacy as sashimi seafood. The choice of seafood for sashimi often depends on personal preference and regional availability. Freshness and quality are also crucial for an exquisite taste experience.

How do you cut sashimi?

Cutting sashimi requires precise technique and a sharp knife. The fish or seafood is sliced ​​against the grain into thin, even slices to preserve tenderness and texture. It is important to keep cuts clean and straight to improve aesthetic presentation and achieve the best possible mouthfeel.

How do you defrost sashimi fish?

When defrosting sashimi fish, it is important to handle it slowly and gently to preserve its quality. We recommend defrosting fish and seafood in the refrigerator. You can find out how this works in our defrosting instructions. The correct defrosting method guarantees safe sashimi enjoyment. It is important to use the thawed fish immediately and not to refreeze it.

How do I eat sashimi fish?

To properly enjoy sashimi, the thin slices should be picked up with chopsticks and dipped in soy sauce, often mixed with wasabi. Some also prefer using pickled ginger between bites to refresh the palate. The fine texture and natural taste of the raw fish are best when enjoyed on their own; the soy sauce only serves as a subtle addition.

Sashimi fish for sushi?

Sashimi fish is also ideal for enjoying traditional sushi. No matter whether maki, nigiri or other specialties, with the right sashimi seafood you can create extraordinary creations at home. You can find tips for preparing sushi with fish or seafood and a sushi recipe in our world of enjoyment.