To our customers who purchase whole fish:
Regardless of whether they are farmed or wild-caught, seafood may contain parasites acquired during their natural growth process. If parasites are found during processing after purchasing whole fish, they can be removed, and the fish can be safely consumed. To kill parasites, the fish must be thoroughly cooked to the center. If you are concerned about processing, please inform a crew member, and we will process it for you. We appreciate your continued patronage of sakana bacca.
Regarding Anisakis, which has been a recent topic in the news:
Commonly found fish species: Horse mackerel, mackerel, sardine, saury, squid, etc.
Countermeasures: Parasites are killed by heating or freezing (below -20°C for 24 hours or more), but caution is advised.
Overview: Parasites are found in the internal organs and muscles of seafood such as horse mackerel, mackerel, sardines, saury, and squid. Consuming raw or insufficiently cooked fish containing Anisakis can cause food poisoning (Anisakiasis). Please be aware that internal organs should not be eaten raw. If you experience severe abdominal pain and suspect food poisoning, please seek immediate medical attention.
How to order whole fish! Basic filleting methods according to your preferred way of eating.
Up to three-piece fillet is free!
Three-piece fillet
三枚おろし
Classic!
Filleting method: Three-piece fillet
Serving suggestions: Sashimi, sushi, carpaccio, shabu-shabu, etc.
For those who want to enjoy the pure taste of the fish.
Three-piece filleting is free for most small fish.
This is a basic method of filleting a fish into three parts: right side, left side, and backbone. It is easy to eat as the bones are removed, making it suitable for raw consumption such as sashimi and sushi.
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Three-piece fillet, skin-on
三枚おろし 皮付き
Our Specialty!
Filleting method: Three-piece fillet, skin-on
Serving suggestions: Grilled, meunière, seared sashimi, etc.
Enjoy with the skin on for meunière, or seared for sashimi.
Three-piece filleting is free for most small fish.
This is a filleting method where the fish is cut into three pieces while leaving the skin on. It is suitable for grilled fish where you can enjoy the umami between the skin and the flesh, or for cooking methods that involve searing the skin.
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Scale removal and gutting
ウロコ取りと内臓取り
Whole Fish!
Filleting method: Scale removal and gutting
Serving suggestions: Hot pot, simmered dishes, acqua pazza, bouillabaisse, etc.
For those who want to use the fish whole in simmered dishes or stews.
Scale removal and gutting are free for most small fish.
This is a preparation process that removes only the unnecessary scales and internal organs without altering the fish's shape. It is suitable for dishes where the fish is used whole, such as simmered fish or hot pot dishes.
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Prepared as sashimi
お造りまで仕上げます
Leave it all to us!
Filleting method: Prepared as sashimi
Serving suggestions: Sashimi
We offer beautifully arranged sashimi platters for parties and celebrations, complete with decorative elements. Prices start from 200 yen depending on the item (for processing, garnish, and tray). Please ask our staff for details.
This is a service where the fish is filleted, cut into pieces suitable for sashimi, and arranged. It includes garnishes and a container, ready to be served directly to your table.
