Sushi Safety - Sushi Knowledge

Although sushi is on the whole a very safe food to eat, it is best to keep in mind a number of safety precautions when preparing and serving raw fish, as sea fish in particular can carry a number of bacteria.

Freshness

Ensure fish is as fresh as possible when buying. With whole fish, check that eyes are bright and shiny and stand proud, rather than sinking in to the sockets. Flesh should be firm and spring back to the touch. The skin should also be shiny, with virtually no fragrance. Fillets should be firm, yet moist and appear freshly cut, with certainly no brown tinges.

Hygiene

When preparing, care must be taken to ensure that there is no cross contamination on chopping boards or knives, and work surfaces and utensils should be frequently and thoroughly cleaned. Once you have cut off a slice of filleted fish to use in a piece of sushi, it must never be placed back on the chopping board, as this may transfer bacteria to the serving dish. Sushi accompaniments such as wasabi and gari can also help promote hygiene.

Choose your supplier

EAT-JAPAN recommends that you source fish for sushi making from a recognised Japanese fishmonger, who is aware of the special measures required when preparing fish that is to be consumed raw. Atariya Foods offers a wide range of fresh, top quality fish and seafood for use in sushi.
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