Where to Find Sashimi Grade Salmon for Home Preparation

Salmon is one of the most popular fish used in sushi and sashimi. Its rich, fatty texture makes it an ideal choice for eating raw. However, not just any salmon can be eaten raw. You need sashimi grade salmon to eat salmon as sashimi or make your own sushi.

How do you find good sashimi-grade salmon? Here’s a guide to finding the best salmon to eat raw at home.

What is Sashimi Grade Salmon?

The term “sashimi grade” is a broad term used to indicate that a fish is of high enough quality to be eaten raw. There are no official regulations governing use of the term sashimi grade. However, there are a few general guidelines for what constitutes sashimi grade salmon:

• Wild-caught salmon – Farm-raised salmon is more susceptible to parasites and bacterial contamination. Wild salmon is preferable.

• Freshness – Salmon for sashimi must be extremely fresh Look for bright red flesh with no discoloration.

• Proper handling – Sashimi grade salmon should be properly chilled, iced, and stored by the fishmonger to prevent bacterial growth.

• Deep skin color – Look for thick, deep orange or red skin as an indicator of quality Pale skin indicates older fish

• Firm, stretchy texture—the flesh should bounce back when lightly pressed and not stay depressed.

• No odor – Good sashimi salmon has no “fishy” or ammonia-like odor.

Following these guidelines will lead you to the best quality sashimi grade salmon.

Where to Buy Sashimi Grade Salmon

Fish Markets

A reputable specialty fish market or Japanese fish market is your best bet for finding sashimi grade salmon. Tell the fishmonger you are looking for the freshest, highest quality salmon for sashimi. Depending on their sources, they may have sashimi grade salmon available that day or be able to get it with some notice.

See if the market has a “sushi case” where the salmon is prepared specifically for sushi and sashimi. This is a good indicator of its freshness level.

Inspect the salmon carefully yourself for the indicators of quality mentioned above. Only buy it if you are confident in its freshness and proper handling.

Ask the fishmonger when and where the salmon was caught. Norwegian, Alaskan, and Canadian salmon are good options. Recent catch dates are best.

Japanese Grocery Stores

Often, a local Japanese grocery store will have a fresh fish counter or refrigerated section with sashimi grade options. Check the labels carefully for catch dates and origin. The freshest options will be prepared salmon cuts sealed in vacuum packs and labeled as sashimi/sushi grade.

Online Sashimi Delivery

If you don’t have access to a quality local fish market, there are several reputable online vendors that ship fresh sashimi grade salmon nationwide, packed with ice in insulated coolers.

Some good options are:

• Catalina Offshore Products – This seafood purveyor is trusted by top chefs for sashimi grade seafood.

• Sea to Table – Specializes in wild-caught, sustainable, and traceable seafood.

• Sushi Fresh – Direct-to-consumer sushi grade seafood delivery service.

• Honolulu Fish Company – Specializes in Hawaiian and Pacific seafood.

Order salmon that is as freshly caught as possible, ideally within 24 hours. Review handling practices and shipping details to be confident it will arrive chilled and fresh.

Frozen Sashimi Grade Salmon

If you absolutely can’t find or get delivery of fresh sashimi grade salmon, frozen is the next best option. Select salmon frozen at sea that is labeled “sashimi grade” or “sushi grade.” Avoid salmon that is not designated for raw consumption.

The freezing process required to kill parasites will impact texture somewhat, but it is safe. Make sure it was frozen at a cold enough temperature for a long enough duration.

Thaw frozen sashimi salmon overnight in the fridge or under cool running water for 2-3 hours. Use within a couple days.

Safe Handling at Home

Once you have sourced high quality sashimi grade salmon, proper handling at home is important as well.

• Store fresh salmon on ice or in the coldest part of the fridge. Use within 2 days.

• When ready to use, rinse with cold water and pat very dry with paper towels.

• Work with extremely clean hands, prep tools, and cutting boards. Avoid cross-contamination.

• Slice the salmon as needed for use, and refrigerate any leftovers immediately.

• Discard any leftover salmon after 2 days.

Following basic food safety guidelines will protect you from potential bacteria on the raw salmon.

Time for Sushi

Now that you know where to look for it and how to handle it, you can enjoy delicious sashimi grade salmon in homemade sushi, sashimi, poke bowls and more. With access to quality sashimi salmon, you can create restaurant-level dishes in your own kitchen.

Sources like specialty fish markets and online seafood delivery services open up new culinary horizons for the home cook. No need to settle for gas station sushi when you can make extraordinary salmon sashimi at home.