We're back after the summer break with a supply change worth explaining up front: our processor's vacuum-pack (oxygen-reduced) line is temporarily down due to a supplier issue. That's changed how two things in the case look and how fast you should eat them this week — Bluefin Tuna and a new introduction, whole Fujisan White Salmon.
Why the Fish Isn't Vacuum-Packed This Week
Our processor normally saku-cuts and packs fish in oxygen-reduced packaging before it ships to us. A supplier issue has paused that vacuum-pack step for now, so this week's shipment arrived differently — Bluefin Tuna as whole blocks rather than pre-cut saku, and this week's salmon as a whole fish. We're cutting both by hand at our fish counter in the shop instead.
New This Week: Fujisan White Salmon
In place of our usual Sasshu Salmon, this week we're introducing whole Fujisan White Salmon, cut to order at the counter. It's a one-week substitution while our regular Sasshu Salmon supply is unavailable — come by and ask us to cut it fresh for you.
Despite the name, it's a freshwater trout, not a true salmon — and its white flesh breaks from the usual assumption that salmon means red flesh. Each fish is raised for a year to 800g–1kg, with a clean, delicate fat and no fishy off-flavor. The firm, moist texture is built for sashimi, and it also holds up well as a fritter or cooked sous-vide, turning soft and tender.
Eat It Within a Day or Two — the Color Change Is Natural
Without the oxygen-reduced packaging that normally slows surface oxidation, both the Bluefin Tuna and the Fujisan White Salmon are more exposed to air once cut. You'll notice the color start to shift sooner than usual — that's natural oxidation, not a safety issue on its own, and it's exactly what you'd expect from fish we never CO-treat. Refrigerate what you buy right away and plan to eat it within a day or two for the best texture and flavor.
No Sasshu Salmon This Week
Fujisan White Salmon is standing in for Sasshu Salmon while our supplier's vacuum-pack operations are paused. We'll bring Sasshu Salmon back as soon as that's resolved.
Everything Else, As Usual
Hokkaido Bafun Uni and Hokkaido Scallops are in as normal, along with fresh wasabi, shiso, Kinmedai, Madai, and Ikura Shoyuzuke.
Knife Sharpening & Sashimi Slicing Classes — Sep 13 & Sep 27
Two Knife Sharpening and Sashimi Slicing Classes are on the calendar this month: Sunday, September 13 and Sunday, September 27. Tickets are on shop.sashimidc.com.