which is where you might be on the lookout for fish labeled sushi grade or sashimi grade. So, what's the difference between the two, and is one better than the other? The most important thing to ...

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?

1. Slice the tuna into sashimi-style pieces. Cut the salmon and score the scallops. 2. Combine soy sauce, sesame oil, sugar and egg yolk. Marinate the tuna, salmon and scallops separately for 2 to ...