Tip of the Week

When preparing and serving raw or semi-raw fish, there are additional hazards so make sure you have your due diligence procedures in place.

  • Only use fish labelled as sushi grade for any raw or semi raw fish dishes.
  • Keep the producers label details for each batch of sushi grade fish (attach or note on your delivery schedule)
  • Fresh fish deliveries should be delivered at less than 4°C (ideally less than 2°C)
  • Place under refrigeration immediately after delivery
  • Keep raw fish under refrigeration at less than 4°C (ideally less than 2°C)
  • Ensure no risk of cross contamination – wash hands before and after handling raw fish, use a clean knife and a blue chopping board
  • Prepare quickly to minimize the time the fish is out of refrigerated temperature control


Have a written HACCP procedure as part of your due diligence (speak to Julie at Food Safety Guru if you need a procedure for sushi, sashimi, smoking, curing or serving carpaccio).

Weekly Food Fact

Did you know that the most expensive tuna fish in the world was purchased in 2019 by a Japanese sushi tycoon for £2.5m.  The bluefin tuna weighed 612lbs.

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