Oki’s Seafood owner Elisa Garcia cuts sashimi on Thursday afternoon in her busy shop located inside Foodland Kaahumanu. Local fish retailers predict there should be enough fish available for ...

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?

There are over 120 species of puffer fish, and 22 different kinds are approved ... where it's served as perfectly thinly sliced sashimi, deep-fried, and even used to make a hot sake called hirezake.