Frequently Asked Questions (FAQs)<< Back to Main FAQ Page
Like the best sushi bars, our seafood is flash frozen within hours of harvest, to preserve its fresh caught quality and render it safe to serve raw.
As Gourmet magazine reports, “Japanese chefs never serve fresh salmon raw… It ‘has to be frozen for sushi,’ stresses sushi master Shiro Kashiba of Shiro’s Sushi Restaurant in Seattle.”
Our flash frozen fish has been deep chilled to at least -10 F. During shipping it will spend two days with dry ice, which ranges between -78 and -109 F.
These extremely cold temperatures are more than sufficient to ensure that our fish meets the accepted safety guidelines for rendering raw fish "sushi-safe."
refund or replace your purchase.
former Alaska fisherman