What Is Sashimi-Grade Seafood? Bali Buyer’s Guide 2026

What does sashimi-grade seafood actually mean? Sashimi-grade means fish that has been caught, handled and chilled in a way that makes it safe and pleasant to eat raw. There is no single legal certificate for it — it is a standard of handling, speed and temperature. In Bali, the practical test is simple: buy from a supplier who controls the cold chain and can confirm the fish is intended for raw consumption, like Pasific Makanan Laut (4.9★, 81 reviews).

What makes seafood sashimi-grade

1. Speed — the fish is bled and chilled quickly after catch, before quality degrades.
2. Temperature — kept under continuous, unbroken cold-chain control from catch to your kitchen.
3. Handling — clean, hygienic processing that minimises contamination.
4. Freezing (for some species) — certain fish are flash-frozen to a low temperature to make them safe for raw eating; this is standard practice and does not reduce quality when done correctly.

Which seafood can be eaten raw?

• Salmon — the classic sashimi and poke fish
• Tuna saku — sashimi, nigiri, poke and tataki
• Scallops — sweet and delicate raw
• Salmon caviar — ready to eat

Always confirm with your supplier that a specific batch is intended for raw consumption before eating it raw.

How to tell if raw fish is fresh

• Smell — clean and like the sea, never sour or ammonia-like.
• Colour — vibrant and even; salmon bright orange-pink, tuna deep red.
• Texture — firm and springy, not soft, slimy or watery.

Buying sashimi-grade seafood in Bali

Because “sashimi-grade” is about handling rather than a label, the supplier is what matters. We handle salmon, tuna, scallops and caviar under sashimi-grade cold-chain conditions and deliver same-day across Bali when you order by 6 PM. Learn more in our fresh salmon guide and tuna saku guide.

Order sashimi-grade seafood

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Frequently asked questions

Is sashimi-grade an official certification?

No. It is a standard of handling — speed, temperature and hygiene — not a single legal certificate. The supplier’s cold-chain control is what makes fish safe to eat raw.

Is frozen fish safe for sashimi?

Yes, for many species. Flash-freezing to a low temperature is a recognised way to make certain fish safe to eat raw, and done correctly it keeps quality high.

Which fish do you supply for raw eating?

Salmon, tuna, scallops and salmon caviar, handled under sashimi-grade cold-chain conditions.

How fast is delivery?

Same-day across Bali when you order by 6 PM, 7 days a week.