Salmon and tuna sashimi

Salmon and tuna sashimi |

Go to a Japanese restaurant, order sashimi and the price always seems disproportionate to the amount of raw seafood that you get. Why is sashimi so expensive? To start with, good quality seafood is expensive. Restaurants also put a premium on the skills of the chefs who prepare the sashimi. Add to that the dining costs and the price of sashimi soars.

If, like us, you like your sashimi and the small servings in restaurants leave you wanting more, there’s a way to enjoy more sashimi without burning a hole in your wallet. The key is to find good quality raw seafood. Don’t go to the supermarket. And don’t buy pre-packed and chilled fish. Chilled and frozen seafood is okay if you’re going to cook them. But if you’re serving the fish raw, you really want something truly fresh.

I like going to Farmer’s Market in Cubao for fresh tuna and salmon. Fresh tuna

I choose the fish, I have it weighed, if it’s too large, I just tell the vendor how much I want. I tell him where to cut and what I intend to do with the fish. Fresh salmon

I ask him to fillet the fish and to cut off the skin. But I don’t ask him to slice the fish for me. I simply instruct him to place the fish in trays and I bring home the fish fillets whole.

When we get back to the house, the fish goes into the freezer for about thirty minutes to firm it up a bit. Then, the fish is sliced. Speedy usually does this but, last night, Sam did the slicing. Let me show you the plate of tuna and salmon sashimi again. Salmon and tuna sashimi

The salmon is less than half of a 500 gram fillet. The tuna is about two-thirds of a 500 gram fillet. Half a kilo of tuna cost P140.00 (about US$3.20); half a kilo of salmon cost P180.00 (about US$4.10). How much will a sashimi plate of that size cost in a restaurant? More than the combined cost of the half-kilo fillets of tuna and salmon.

So, if you have access to fresh salmon and tuna, there’s no reason why you can’t enjoy sashimi at home — inexpensively.


  1. Ingrid says

    Hi Ms. Connie! I grew up going to Farmer’s tips I got from the fishmongers is go on a Sunday or Saturday at 5am and 10am. These are the times that delivery trucks come with fresh tuna and other fishes. And always insist on getting your sashimi from the whole fish to ensure freshness. :)

  2. says

    yep, we do that at home too. we also bought the wasabi that comes in little tubes. the price difference is such a big deal.
    then again, Yakimix also gives me my fill of bottomless sashimi. hahaha!

  3. dyna says

    do you have a suki? or just anyone in farmers? i havent been to a market before and i would really love to go and buy those sashimis. any tips for a beginner? =) thank you

    • Connie says

      No, no suki. We’re not there that often since it’s more than a hour’s drive. My advice is to go around first and scan the stalls first. Compare prices too. It’s a common mistake to buy from the first stall that appears to sell good stuff but the next one might be selling something even better.

  4. A says

    I saw an interesting preparation for Sashimi on TV. The chef charbroiled the outer layer of the fish with a really strong coal fire. The outside was cooked first, then sliced. The outside was toasted but the inside was raw. According to him, it’s a good way to kill surface bacteria. Sure, the taste changes, but some prefer the smokiness.