I want to make sashimi, crudo, and poke at home. How can I tell if a fish is fresh enough to serve raw? How do I store and serve it so I don’t give my family food poisoning? What fish should I buy? As ...

Though yellowtail and yellowfin tuna sound pretty darn similar, there are some key differences between the two fish that you ...

Can you explain the term sashimi-grade. I see it mentioned in recipes but never see it labelled that way in stores. Is it an industry term for "very fresh fish" or is it superior in other ways?

The third course is Otsukuri. We learn how to make sashimi and salads with sashimi to savor fresh fish. 1. Cut the tuna, slicing straight down, using the hira-zukuri cut. Cut the sea bream ...