We source our sashimi-grade Scottish salmon from Loch Duart, a responsible, small-scale eco-farm dedicated to innovative fish welfare practices and minimizing environmental impact. Loch Duart offers the most sustainable choice, with a taste and texture indistinguishable from wild salmon. The Marine Stewardship Council (MSC) advises against consuming wild Atlantic salmon due to dangerously low numbers and instead recommends choosing eco-farms with organic or Aquaculture Stewardship Council (ASC) certification.
For over 20 years, Loch Duart has been nurturing Scottish salmon in the crystal-clear waters of North Western Scotland, aiming to produce the highest quality salmon with minimal environmental impact. The farm creates a habitat that mimics the natural environment, using clean, parasite-free water maintained by wrasse. The salmon’s wild heritage, high marine content diet, and slower growth (three months longer than average) contribute to a flavor and texture highly sought after by top chefs.
Loch Duart's commitment to fish welfare and low-impact farming is recognized through endorsements from the French quality assurance scheme Label Rouge, RSPCA Assured certification, and approval by HEART UK for its high Omega-3 content—twice that of other salmon.
For over 20 years, Loch Duart has been nurturing Scottish salmon in the crystal-clear waters of North Western Scotland, aiming to produce the highest quality salmon with minimal environmental impact. The farm creates a habitat that mimics the natural environment, using clean, parasite-free water maintained by wrasse. The salmon’s wild heritage, high marine content diet, and slower growth (three months longer than average) contribute to a flavor and texture highly sought after by top chefs.
Loch Duart's commitment to fish welfare and low-impact farming is recognized through endorsements from the French quality assurance scheme Label Rouge, RSPCA Assured certification, and approval by HEART UK for its high Omega-3 content—twice that of other salmon.
What is sashimi-grade?
Sashimi grade refers to the highest quality of fish or seafood that is safe and suitable for raw consumption. This term is commonly used in the context of Japanese cuisine, where the fish is served raw, as in sashimi or sushi.
Here’s what makes fish sashimi grade:
In summary, sashimi grade fish is top-tier in terms of freshness and quality, ensuring it's safe to eat raw and delivers the best taste and texture.
Here’s what makes fish sashimi grade:
- Freshness: The fish must be exceptionally fresh, often caught and processed very quickly to preserve its quality. It should have a clean, ocean-like smell and bright, firm flesh.
- Quality Standards: Sashimi grade fish meets rigorous quality standards for texture, color, and taste. It must be free from parasites, disease, or any other contaminants that could affect its safety and flavor.
- Handling and Storage: The fish must be handled and stored under strict hygienic conditions to prevent spoilage and contamination. This often involves rapid freezing to kill any potential parasites, a process known as "flash freezing."
- Traceability: Sashimi grade fish usually comes from reputable sources with a traceable supply chain to ensure its safety and quality.
In summary, sashimi grade fish is top-tier in terms of freshness and quality, ensuring it's safe to eat raw and delivers the best taste and texture.