Tip of the Week

Smoked or cured salmon is a popular starter or party buffet dish at this time of year.  Sushi or sashimi also often feature on buffet menus.

When preparing and serving raw or semi raw fish there are additional hazards so ensure 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 to 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 this year by a Japanese sushi tycoon for £2.5m.  The bluefin tuna weighed 612lbs.

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