Hello all,

I hope this is the right place to pose this question.

My partners birthday is coming up and I had hoped to bring them to a new omakase joint. Unfortunately, she had to have knee surgery and eating out is impossible.

I still want to give her the sushi dinner she wanted, but worry about a noticeable drop in quality over the course of our meal if I get takeaway. Any tips/tricks from caterers or large orders of sushi for keeping it fresh?

My school has a yearly event called the "taste of wy" where each club can make food to sell and therefore promote the club. Right now I might plan on making sushi and bringing it to the event, but the event is outdoors and lasting the whole day in 60°-70° weather. Are there any fillings to not have the food spoiled or any methods to preserve the sushi? There probably won't be electronics available.

Face-Hamachi/eyes-Tako/mouth-tuna/hair- daikon/chef coat-daikon/ shading-eel sauce,ube sauce,squid ink.

I would love to order high quality fish online for homemade sushi. I'm looking for the highest quality possible sourced from Japan. It seems most online providers are not directly sourced from Japan but also are often farmed/enclosure bred fish (not wild). The only Japan origin fish I have found for delivery are farmed unfortunately.

For those of you that are culinary experts, for Michelin sushi quality fish, is there any taste or quality reason to go with farmed? I'm assuming wild is better. Fresh or frozen? Are you aware of any online providers for Japanese origin only fish? Thank you so much!

Ok. I found sushi grade frozen ahi tuna in a grocery store. I put it in a thermal bag, no ice, and walked home. Took me one hour and ten minutes to get home (70 minutes) It was still frozen when I got home and I put it in the freezer. It was 55 Fahrenheit (12-13 Celsius) outside. I am wondering if I can still eat it as sashimi.

Which is better for sashimi salmon or yellow tail?

Nigiri and sashimi

Six sashimi, three nigiri, spicy tuna roll

I’m in Seattle WA I am wondering if I could use frozen wild caught sockeye salmon as sashimi? Just regular frozen salmon, not sashimi grade. Can’t find sashimi grade near my house and I am too lazy to drive.

Thank you.