Ingredients · 5 min read
How do you know if the fish in sushi is fresh?
Freshness is the word every sushi restaurant uses. It is worth knowing what it actually describes.
Fresh means well handled
A fish killed and chilled properly can be better on day two than a fish landed this morning and mishandled. Temperature control from the boat onwards matters more than hours elapsed.
What to look for on the plate
The surface should be glossy rather than dull, the flesh should spring back rather than stay dented, and there should be almost no smell beyond clean sea air.
Why some fish is aged on purpose
Certain species - tuna in particular - develop flavour when rested for a day or more under controlled conditions. This is craft, not compromise.
Freezing is not a bad word
Deep freezing at very low temperatures is a food-safety requirement for some raw fish and, done correctly, barely affects texture. What matters is the standard of the freeze.
Frequently asked
- Is all sushi fish raw?
- No. Eel, prawn, crab and many rolls are cooked, and several nigiri are lightly torched or cured.
- Where does your fish come from?
- Mostly the Portuguese Atlantic coast, chosen at the market each morning, with a small number of imported classics.
Come and taste the answer
Fourteen seats face our open kitchen. Reserve one and watch your sushi being made.
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