The Chill Factor
Temperature is everything. Good sashimi should be served chilled to keep the flesh firm and the oils stable. If it arrives at room temperature, it can feel slimy and lose its clean finish. Trust your eyes first: the fish should look glossy and vibrant, never dull or grey.
The Soy Sauce Dip
Do not drown the fish in soy sauce. A light dip of just the corner is enough. If you are eating nigiri sushi style sashimi, dip the fish side, not the rice side. This prevents the rice from soaking up too much salt and falling apart in your bowl.
Quick answers
- Is it safe to eat raw fish in Singapore?
- Singapore has very strict food safety regulations for fish intended for raw consumption. As long as you are eating at a reputable restaurant or kiosk, it is generally very safe.
- What is the best way to start?
- Start with lighter, white fleshed fish like sea bream before moving on to heavier, oilier fish like salmon or tuna belly to avoid overwhelming your taste buds.