Top tips on sourcing your fish for sushi…Sometimes it isn’t so easy to get it straight out of the ocean

• Buy from a reputable local fishmonger

• Tell them that you are wanting to have it raw and they will guide you

• Keep it very cold – even keep it in the fridge on ice. 

• Some good fish options are: Tuna, Farmed Salmon, Mahi Mahi (also known as dolphin fish, and dorado), Wahoo, and Spanish Mackerel. (in the UK the first two are probably most accessible)

• The suggested fish are bigger fish and tend to be more meaty

• The Salmon needs to be farmed as the wild salmon often contains parasites

• Avoid fresh-water fish, because of parasites

• In the US and UK Tuna will have been flash frozen, to kill off any parasites, so don’t let this put you off

• Don’t use cod, haddock or hake.

• The fish shouldn’t smell offensively fishy

• A 100g fish steak will be enough for the class (you might need to get more, just because of the size of the steak)

• It should be boneless and skinless when you get it from the fishmonger

• Ideally buy the day of eating

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Freshly caught mahi mahi.