Sashimi is fresh, sliced raw fish. In Japan people often eat sashimi before other food so as not to sully its delicate taste with other favours. But you’re welcome to eat our sashimi whenever and however you like – and we’re sure you’ll love it!
When you do get in to sashimi, you’ll be in good company. So many celebs love sashimi, whether they’ve made their name on court or on the big screen; from living on a prayer or living in the White House. Yes, Andy Murray, Robert Pattinson and Kristen Stewart, Bon Jovi and Michelle Obama (to name a few) are all sashimi fans cos it’s just so good for you and delicious too.
Here are our four most popular sashimi dishes:
Salmon sashimi: Our responsibly farmed salmon is from Norway. This sashimi has a lively orange colour and is fresh, tender, buttery and delicious.
Tuna sashimi: Our Maldivian pole-and-line caught tuna sashimi is lean, firm and meaty with a fresh, clean taste. It packs an impressive protein punch.
Mackerel sashimi: Our smooth, meaty line-caught British mackerel comes from well-managed and sustainable fisheries from the West and South coast of England. Feng Sushi’s preparation of mackerel is classically Japanese. We clean, fillet, salt and rinse it, then marinate it in sushi vinegar, kombu and soy sauce. Kombu is a type of edible seaweed used for its flavour-enhancing properties as it is rich in ‘umami’, the fifth taste along with salt, sour, sweet and bitter.
Yellowtail sashimi: This chunky, meaty oily fish has light coloured flesh and rich flavour. If you fancy a treat, you have to try our famous yellow tail upside down sashimi – a really beautiful looking and tasting canapé. Picture a base of cucumber with yellow tail sashimi topped with seaweed, pickled jalapeño, coriander, avocado and a delicious dressing.
As well as looking and tasting amazing, did you know sashimi is also full of healthy goodness?
Oily fish such as salmon, tuna and mackerel are said to help guard against cardiovascular disease, prostate cancer, age-related vision loss and dementia, as well as being a good source of vitamin D, protein, some B vitamins and selenium.
Feng sashimi – a work of art by our talented chefs Feng chefs train for years to be able to cut this exquisite fresh fish with meticulous attention to detail.
There are many ways to cut sashimi, from slicing it ultra-thinly so that you can see the plate underneath to cutting thicker chunks of fish. Our chefs judge how to cut the fish by its appearance in order to get the best flavour. Once filleted, your fish will be painstakingly cut before it’s beautifully served on shredded daikon; a fat-free, low-cal Japanese radish which is high in Vitamin C and fibre and aids digestion. With Feng sashimi, there are hours of work, love, care and attention behind every beautiful bite.
Hungry? You can check out our extensive range of sashimi dishes here. If you have any menu ideas featuring sashimi please email firstname.lastname@example.org.