Tip of the Week

When preparing and serving raw fish, there are additional hazards.  

Make sure you have your due diligence procedures in check:-

  • 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 prawns have five pairs of legs.  Although they swim using their tails, their usual way to get about is by walking sideways on the sea floor.  FYI – Prawns defrosted naturally in the fridge are much tastier than defrosting in water!