The Search for Something New

Sashimigrade.com was formed out of a compulsion to find the best sashimi.  While working in international sales for technology companies, visiting the best restaurants around the world was routine.  Whether it was carpaccio in Italy, tartare in Germany, ceviche in South Texas, or sashimi in Japan, the local variations were always enjoyable and sometimes quite surprising.  These raw dishes do not travel well, for obvious reasons, and the owners began work on local versions using what was available.  While some ingredients were available at the local markets, it was quickly apparent that raw meat requires an entirely different supply chain.  Several years of trial, error, and ignoring the advice of friends and colleagues as to the quality of numerous species of fish has led to some remarkable results.  Our two best selling fish are so difficult to prepare correctly, they are considered inedible by much of the local fishing industry. 

Poor weather and seasonal migration patterns meant that really fresh fish was only available for a few days after the boat arrived at the dock.   At times the boats would arrive and, due to poor fishing conditions, the "fresh" fish on the boat had been on ice for over a week.  Blast freezing, brine tanks, and other methods were attempted.  After a few weeks in the freezer, the fish was acceptable when cooked, but good for sashimi for only a few days after freezing.  Even then, the texture was often less than desired.  Finally, a used laboratory freezer was purchased and used to store properly harvested fish.  The taste and texture remained perfect.  A shelf life has not yet been determined for some species as no degradation has been noted for as long as the tests have been run.

The Search for Sustainability

Growing up on the coast we witnessed the complete self-destruction of commercial fishing.  The local harbors are nearly empty of fishing vessels.  Wasteful fishing practices have been widely publicized.  Our business model is based on sustainable fishing and processing practices...it must be to survive.  All of our fish is troll or pole and line caught.  We do not have by-catch with the exception of fish that must be returned due to regulations.  Eating everything we catch is also not the answer.  We must manage the entire ecosystem.  Our cost of harvesting wild fish is many times that of the mass produced catch.  We believe it is worth the extra effort for a sustainable business and fishery management model.

Buying off of the Boat

We are not a distributor that buys fish at the dock for resale at a higher price.  We are fishermen.  We own boats as well as train other independent fishermen.  The primary reason we sell whole fish is for quality.  Another important reason is, following current regulations, fishermen can only sell whole fish for most of the species we catch (they must be landed whole).

---

Our goal is to introduce others to the experience of enjoying artisan style fish.  With the addition of super freezing technology, the supply chain from the blue water to table is now available anywhere we can ship.  After 10 years, we still consider ourselves novices.  Feedback and suggestions are always welcome as we continuously strive to find new fish and preparation techniques.