Raw Deal

Buy It.

It starts with the right fish. We carry a variety of sashimi-grade fish every day in the Frozen Seafood Case. If you don't see what you're looking for, just ask at the Seafood Counter. We can usually order specialty items with a day or two's notice. 

While we do offer some previously frozen fish in the Fresh Seafood Service Case that's safe to enjoy raw, most of our sushi-grade selections are sold frozen. With limited exceptions, such as our Skuna Bay Salmon, fish that is meant to be eaten raw must be "super frozen" to -20°C (-4°F) for a minimum of seven days or -35°C (-31°F) for at least 15 hours to ensure food safety. These temps are well below what a home freezer can reliably achieve and maintain, making it inadvisable to try this at home.

Thaw It.

Thaw fish slowly in the refrigerator, never on the countertop. If the fish is vacuum sealed, pierce the plastic before thawing to let in oxygen, which helps inhibit the growth of harmful bacteria. Even better, fully remove the fish from its packaging before thawing it in the refrigerator.

Prep It.

Don't cut your fish until you are ready to make your dish and serve it.

A clean kitchen is always important, but this is especially so when working with raw foods. Wash your hands, cutting tools and surfaces before and after handling raw foods. To avoid cross contamination, do not use the same tools and cutting boards for raw and fresh foods. Keep them separate.

Serve It.

Under no circumstances has the phrase "serve immediately" been more apropos. As soon as it's ready, dig in!

Crudo

Although it's the most wide-ranging term used to describe thinly sliced raw meat, fish or shellfish, crudo isn't defined by a specific cutting technique. Whether it's served cubed, sliced or even minced, crudo is typically seasoned or dressed, most often with olive oil, salt and some sort of acid, such as lemon juice. 

Try our recipe for Salmon Crudo (pictured). Dressed traditionally with lemon juice and olive oil, we've added layers of flavor and texture to this classic crudo with fennel and green olives.

Carpaccio

Carpaccio is a specific type of crudo that's defined mainly by its cut. It is served wafer-thin.  

Try it in our recipe for Tuna Carpaccio (pictured). It's also very good with sushi-grade salmon.

Ceviche

Technically, ceviche is a cooked preparation, not raw. Though it doesn't involve heat, acid (usually from citrus juice) is used to "cook" cubed fish or seafood. Ceviche may be made with other types of meat, but it's most well known as a fish or seafood dish.

Try it in our recipe for Tropical Salmon Ceviche (pictured). It's also great with sushi-grade tuna.

Sashimi

While sashimi can be made with any protein, it usually refers to thinly sliced fish. It's served raw and isn't tossed in sauce or flavored in any way; the focus is on the quality of the fish. It's typically sliced into thin strips, though it may technically be cut into any uniform shape. Sashimi is often served with garnishes like daikon radish, wasabi or citrus, along with a dipping sauce such as soy sauce or ponzu.
 

Good Question:

What's the difference between sushi grade and sashimi grade?

The terms sushi grade and sashimi grade are often used interchangeably. Both indicate that the fish or seafood is safe for raw consumption, though sashimi-grade products are often held to slightly higher quality standards.

Tartare

Though the term may be applied to seafood, you may more commonly hear the word tartare in reference to meat, particularly beef. Although it's seasoned and dressed with some sort of sauce (sometimes just oil and spices), it doesn't marinate long enough for the protein to cure or cook. Tartare is generally minced or diced into very small pieces.