Make sashimi with sushi-grade fish.
Although it can be expensive, raw sushi-grade fish is typically of higher-quality than its cook-and-eat counterparts. Sushi-grade fish is cut into thin slices and served atop rice as sashimi, or used to create sushi rolls. Some types of sushi-grade fish include salmon, tuna, mackerel and yellowtail. Be sure to store delicate sushi-grade fish properly to ensure the best taste and prevent the possibility of food-borne illness. Always place raw fish in a refrigerator or freezer immediately upon bringing it home from the store.
Instructions
1. Leave raw, sushi-grade fish in its original wrapper when preparing to refrigerate it. Place the fish in the coldest section of your refrigerator, where you can store it for up to two days. Make sure your refrigerator is set between 32 and 38 degrees Fahrenheit.
2. Prepare the raw fish for freezer storage by wrapping small portions tightly with two layers of food-grade plastic wrap.
3. Place the plastic-wrapped fish onto a cut-to-fit sheet of aluminum foil. Wrap the fish tightly with the foil to create an extra moisture-free barrier.
4. Write the fish type, amount and storage date on a piece of freezer tape to create a convenient label. Attach the tape to the foil package.
5. Store the fish in a freezer set at or below 0 degrees Fahrenheit for two to three months.
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