Let’s talk about what fish needs to be able to be eaten raw, the debate over the term “sushi-grade,” and all the safe, sushi-grade fish that you can buy to make sushi at home.
As any sushi lover knows, the freshness and quality of the fish is what makes or breaks a sushi dining experience So where exactly do sushi restaurants source their ultra-fresh seafood from?
Many factors go into the fish sourcing for a sushi restaurant Top sushi spots utilize a combination of trusted vendors to procure the best quality fish available Here’s an inside look at the main sources and suppliers sushi restaurants rely on to deliver delicious, melt-in-your-mouth sushi every time.
Large Seafood Distributors
The primary source for most sushi restaurants is large specialty seafood distributors that focus on sushi-grade fish. Major national distributors like True World Foods and Yama Seafood can deliver a consistent supply of high-quality tuna, salmon, yellowtail, snapper, octopus and more.
These seafood wholesalers have the size and capabilities to provide fish that meets the discerning quality standards for raw sushi and sashimi. Their broad distribution networks allow them to source seafood from around the globe to meet high demand.
For any sushi restaurant, having a trusted relationship with one or more national seafood distributors is essential for accessing quality fish year-round. The timely deliveries allow chefs to always have sushi staples stocked in their kitchens.
Local Seafood Markets
In addition to national suppliers, sushi restaurants often shop local seafood markets and docks for the freshest regional catches Purchasing from local fishermen enables sushi chefs to take advantage of what’s in season and create changing menu specials based on the best local fish.
Local markets provide fish that is hyper-fresh, having been caught in nearby waters just hours or a day before being sold. The seafood is often still alive when it arrives at the restaurant’s backdoor. This close proximity allows for unmatched freshness and quality.
Online Seafood Companies
For sushi restaurants not located right on the coast, another option is ordering fresh seafood overnight from online vendors. Companies like Catalina Offshore Products expertly pack just-caught fish with gel ice packs to guarantee it stays sushi-grade during shipping.
The convenience of online seafood ordering combined with overnight delivery means landlocked sushi bars can still source incredibly fresh fish, even from the coasts. The selection and quality rivals what coastal cities have access to.
Direct from Fishing Vessels
Some high-end sushi restaurants cut out distributors altogether and buy certain fish varieties right off the fishing boats at local harbors. This direct-from-fisher method removes any middlemen and helps guarantee absolute freshness and quality.
For instance, acclaimed Los Angeles sushi restaurant Katsuya partners with a local fisherman to hand-select certain fish like live scallops directly from his boat. This level of involvement allows for complete traceability and control.
Japanese Grocery Stores
An under-the-radar source for sushi-grade fish is Japanese grocery stores, mainly on the coasts. The seafood sections at these specialty grocers stock ultra-fresh cuts of tuna, salmon and other fish that are already pre-sliced for sashimi and nigiri.
The fish quality at Japanese markets meets exacting standards thanks to Japan’s stringent regulations. Purchasing from these stores allows sushi chefs to supplement inventory from their main distributors.
The Fish Market
Local, high-turnover fish markets are another reliable and convenient option for sourcing sushi fish. For coastal restaurants located near major fish markets like Pike Place Market in Seattle or Fulton Fish Market in New York, they provide a trusted daily source.
Chefs can hand-select the freshest fish and shellfish for their menus from the dozens of vendors clustered in these iconic markets. The seafood arrives straight from pier to market daily.
Grocery Store Seafood Counters
Would you believe the local grocery store seafood counter is another viable option for sourcing sushi ingredients? For secondary ingredients like crab sticks, roe, octopus and shellfish, grocery store seafood offers convenience, adequate quality and cost savings.
The key is choosing a store with a busy, high-turnover seafood department. Discerning sushi chefs can inspect the fish and pick out the pieces that meet their discerning standards. It’s an accessible option in a pinch.
So next time you dig into an incredible sushi meal, consider the global supply chain used to source ultra-fresh seafood. Sushi restaurants rely on a number of suppliers to bring quality fish from Pacific and Atlantic waters to your plate. It’s a delicate art and science!
What Makes a Fish Safe to Consume Raw?
*Disclosure: The information below comes from both research and talking to different sushi chefs over the years. When eating raw fish, please always do your own research and make decisions based on your own level of comfort and risk.
1. The Type of Fish
When it comes to picking a fish to consume raw, not all fish are created equal.
There is a lot of raw fish on the menu at many high-end sushi restaurants. However, it is important to remember that some fish are more likely to have parasites and should only be preserved, treated, and served by trained professionals. So, there are a few fish that are safe to eat raw as long as basic safety measures are taken when they are caught, moved, and stored.
- Salmon—Farmed salmon is the safest kind to use for raw sushi at home. Wild salmon spend some of their lives in fresh water, which makes them more likely to get parasites.
- Tuna is one of the best fish to eat raw, without any processing, because it doesn’t get parasites very often.
- Yellowtail is safe to eat raw, but it can be high in mercury, so don’t eat too much of it.
- Seabass – Often treated with vinegar before consuming. Can be high in mercury.
- Halibut
2. How the Fish is Handled and Preserved
This one is by far the most important. It is very important how your fish is handled and stored from the time it is caught until you eat it. No matter how hard we try, we won’t always be able to see the whole process through. Your best bet is buying from a reputable purveyor as well as doing your due diligence. Once the fish is caught, it must immediately be frozen in order to kill any possible parasites. Ask the store or seller how often they get their shipments, if the fish was flash frozen after it was caught, and how long it has been out for sale. When in doubt, trust your gut, and your senses. Does the fish look fresh? Does it smell like the sea, or does it smell sour/rotten?.
3. How the Fish is Prepared
Once you have purchased your fish, there is one more step to consider for optimal safety. How you prepare your fish. If the fish was handled properly and you feel comfortable, you may consume it raw. However, many chefs and home cooks opt for additional preparation techniques, both for flavor as well as safety.
Preparation Techniques:
- Raw: No additional preparation
- Brine: Using salt and water. The salt inhibits the bad bacteria from proliferating.
- Marinate: Adding flavor and killing germs with acidic foods like vinegar, wine, fruit juices, and buttermilk
- Place the fish in a brine or marinade, and then pickle it. This process actually preserves the fish, not just flavors it.
- Cure: This word can mean brining, pickling, or marinating, but it specifically refers to the process of keeping fish fresh and stopping it from going bad.
Putting vinegar or citrus juice in a sauce and serving raw fish that way is always a simple way to make it safer to eat.