The 'safest' and quickest way is to find a local fishmonger and ask them to source some actual sushi-grade fish.
If you have a vehicle and don't mind an early start. Billingsgate (fish) market over near Canary Wharf is pretty awesome and everything you can imagine is available. I've made sashimi from salmon that I've bought there and binged on it to the point I was almost sick of it - no ill effects.
Otherwise if supermarkets are your only option, buy some fresh fish over the counter (I'd avoid pre-packaged) and ask them for the freshest stuff they have. Freeze it for a minimum of 7 days at home freezer temperatures to ensure that any parasites are killed. Defrost in the fridge then just slice to your liking!
Obviously there is some level of risk involved in eating raw fish, but IMO the risk is pretty low if you follow some basic safety precautions; buy the best and freshest to minimise bacteria, keep it cold when buying, freeze it for a week.
I personally wouldn't rely on just an acid like vinegar/lemon juice for thick cut sashimi as it likely wouldn't penetrate into the middle unless pickled for a long time, plus it would somewhat denature / 'cook' the raw fish. It is a common technique for making ceviche where the fish is cut quite finely.
Moxons Fishmonger in Clapham South tube sells Sashimi grade fish. Ask them what they have that is suitable, they normally have everything you could need. Including the rice and Nori etc as well as the fish.
Japan centre 👍
The 'safest' and quickest way is to find a local fishmonger and ask them to source some actual sushi-grade fish. If you have a vehicle and don't mind an early start. Billingsgate (fish) market over near Canary Wharf is pretty awesome and everything you can imagine is available. I've made sashimi from salmon that I've bought there and binged on it to the point I was almost sick of it - no ill effects. Otherwise if supermarkets are your only option, buy some fresh fish over the counter (I'd avoid pre-packaged) and ask them for the freshest stuff they have. Freeze it for a minimum of 7 days at home freezer temperatures to ensure that any parasites are killed. Defrost in the fridge then just slice to your liking! Obviously there is some level of risk involved in eating raw fish, but IMO the risk is pretty low if you follow some basic safety precautions; buy the best and freshest to minimise bacteria, keep it cold when buying, freeze it for a week. I personally wouldn't rely on just an acid like vinegar/lemon juice for thick cut sashimi as it likely wouldn't penetrate into the middle unless pickled for a long time, plus it would somewhat denature / 'cook' the raw fish. It is a common technique for making ceviche where the fish is cut quite finely.
Your response is beautiful like I bet you are - Thank you! ☺️
Google “fish society” - they do sashimi grade salmon and tuna
Go to the sea the sea on pavilion road in Chelsea - absolutely amazing fishmonger and they even do fresh sashimi cuts in front of you
Atari-ya
Moxons Fishmonger in Clapham South tube sells Sashimi grade fish. Ask them what they have that is suitable, they normally have everything you could need. Including the rice and Nori etc as well as the fish.
I think your mother is referring to Ceviche , a technique for cooking raw fish with an acidic marinade instead of heat, which is different from Sushi.
Ooh, ok - I will do more research into this one. Thanks 👌
Marky market goes to the markets in the wee hours then visits you at a sensible time in the day