Sashimi (sliced raw seafood) · all options
One cold preparation, nine seafood variations, with lemon–soy dip. Only use documented raw-use seafood. Planned for Göcek, Turkey · 24 October–around 7 November 2026. Also works in a home kitchen. See the seasonal shopping and supplier guide.
Step by step
View full-size picture ↗1Verify and chill
5 min- Confirm exact species, raw-consumption suitability and parasite-control documentation with the supplier.
- Keep sealed at 0–4 °C, transport on ice and prepare on purchase day.
- Thaw frozen seafood in the fridge following its label; remove keep-frozen vacuum-packed fish from its packaging before thawing.
- No room-temperature thawing.
View full-size picture ↗2Mix the dip; prepare clean tools
5 min- Stir soy, lemon and water in a small cup.
- Keep the dip separate until eating.
- Wash hands and use a freshly cleaned board, sharp long knife and chilled plate.
- Slice optional cucumber into 2 mm rounds on a separate clean board before handling seafood.
- Work with one small portion at a time, leaving the rest refrigerated.
View full-size picture ↗3Slice across the grain
5 min- Pat the seafood dry with clean disposable paper.
- For a trimmed tuna or salmon loin, find the direction of the visible muscle lines and cut across them into 5–7 mm slices.
- Use one long pulling stroke per slice, without sawing.
- Keep the guiding hand well behind the blade; do not attempt to slice a slippery tiny offcut.
- See the species notes below for scallops and specialist alternatives.
- View full-size picture ↗
4Plate cold; eat immediately
5 min- Arrange 150 g seafood per person in one layer.
- Add optional cucumber; serve the dip beside it.
- Mandarin may replace lemon; olive oil and chilli are optional additions to the dip.
- Do not leave a communal platter in the sun.
- Lemon, soy, quick searing and a boat freezer do not replace raw-use controls.
- Reject seafood after a failed cold chain; cooking cannot rescue it.
Choose seafood · all nine variations
Göcek is on the Mediterranean coast. Season and sea tell us what may be sold; raw suitability depends on the exact product, parasite controls, handling and cold chain. No species gets an automatic green light.
Ask a raw-use supplier first
Orkinos (tuna)
Potentially suitable when supplied for raw eating. Confirm the exact species: certain Thunnus tuna have a parasite-freezing exemption in the FDA technical reference, but this does not remove bacterial or histamine risks. Do not extend it to bonito or vaguely labelled “tuna”.
Prepare & serve · two portions: Use 300 g trimmed loin for two. Slice across the grain 5–7 mm thick. Serve with the shared lemon–soy dip and 100 g cucumber in thin rounds.
FDA Food Code 2022: parasite controls & thawing, §§3-402.11 / 3-501.13FDA: histamine controlsSushi Sepeti: frozen tuna loinAsk a raw-use supplier first
Salmon (Atlantic farmed)
A realistic product to ask for, but “Norwegian” or “Atlantic” alone is not raw-use clearance. Ask for Salmo salar (Atlantic salmon), farm/feed traceability and supplier confirmation of parasite controls or a documented commercial freezing process. “Turkish salmon” can be rainbow trout: check the species.
Prepare & serve · two portions: Use 300 g skinless, boneless raw-use loin. Slice across the grain 5–7 mm thick. Use the shared dip; optionally add 1 tsp olive oil and 5 g dill for two.
CarrefourSA seafood catalogueFDA Food Code 2022: parasite controls & thawing, §§3-402.11 / 3-501.13Turkish agriculture: Türk somonu is rainbow troutEFSA: farmed-fish parasite evidence and limitsAsk a raw-use supplier first
Deniz tarağı / hotate (scallops)
Not confirmed at Göcek supermarkets. A Turkish retailer does list cleaned frozen Japanese scallops for sashimi/sushi; that is a lead, not a delivery or safety guarantee. Ask for adductor-muscle-only raw-use packs, traceability and verified frozen delivery to Göcek.
Prepare & serve · two portions: Use 300 g cleaned adductor muscles only, prepared for raw eating. Pat dry and slice horizontally into 4–5 mm discs, holding a stable large piece safely; leave small muscles whole. Replace the dip’s lemon with 2 tsp mandarin juice; optionally add ¼ tsp mild chilli for two.
Gurmenin Yeri: Japanese frozen scallopsFDA Food Code 2022: parasite controls & thawing, §§3-402.11 / 3-501.13FDA: buying, storing and serving seafoodSpecialist raw-use supply only
Levrek (sea bass)
Good candidates for the cooked menu. They can be used raw only with a verified raw-use supply and parasite-control basis; a fresh market display, farmed label or clear Mediterranean water is not enough.
Prepare & serve · two portions: Use 300 g skinless, boneless raw-use fillets from a specialist. Slice across the grain 3–4 mm thick. Serve with the shared dip and optional 1 tsp olive oil for two; dress only when eating.
CarrefourSA seafood catalogueFDA Food Code 2022: parasite controls & thawing, §§3-402.11 / 3-501.13EFSA: farmed-fish parasite evidence and limitsSpecialist raw-use supply only
Çipura (sea bream / dorada)
Good candidates for the cooked menu. They can be used raw only with a verified raw-use supply and parasite-control basis; a fresh market display, farmed label or clear Mediterranean water is not enough.
Prepare & serve · two portions: Use 300 g skinless, fully deboned specialist raw-use fillets. Slice across the grain 3–4 mm thick. Pair with the shared lemon–soy dip and 100 g thin cucumber for two. A lemon marinade is seasoning, not a parasite treatment.
CarrefourSA seafood catalogueFDA Food Code 2022: parasite controls & thawing, §§3-402.11 / 3-501.13EFSA: farmed-fish parasite evidence and limitsSpecialist raw-use supply only
Uskumru (mackerel)
Keep these in the cooked autumn menu unless a specialist supplies them specifically for raw use with parasite controls. Cold-chain records matter: histamine formed during temperature abuse survives both cooking and freezing.
Prepare & serve · two portions: Use 300 g specialist ready-trimmed, boneless raw-use fillets, following the processor’s handling instructions. Cut into 5 mm slices. Serve with the shared dip, optionally adding 1 tsp grated ginger and 10 g sliced spring onion for two. Do not improvise a home cure as a safety treatment.
CarrefourSA monthly fish guideFDA: histamine controlsFDA Food Code 2022: parasite controls & thawing, §§3-402.11 / 3-501.13Specialist raw-use supply only
Palamut (bonito)
Keep these in the cooked autumn menu unless a specialist supplies them specifically for raw use with parasite controls. Cold-chain records matter: histamine formed during temperature abuse survives both cooking and freezing.
Prepare & serve · two portions: Use 300 g specialist raw-use trimmed loin, never ordinary market steaks by assumption. Slice across the grain 5–7 mm thick. Serve with the shared dip plus optional 1 tsp ginger for two. The raw-use and cold-chain requirements still apply even if you briefly sear the outside.
CarrefourSA monthly fish guideFDA: histamine controlsFDA Food Code 2022: parasite controls & thawing, §§3-402.11 / 3-501.13Specialist raw-use supply only
Kalamar / ika (squid)
Only consider squid explicitly supplied and processed for raw eating, with documented parasite controls and cold handling. A frozen supermarket pack of rings or breaded squid is not raw-use clearance; follow its cooking instructions. Local raw-use squid stock is unconfirmed.
Prepare & serve · two portions: Use 300 g specialist cleaned, membrane-free raw-use mantle, following processor instructions. Lay flat and cut into 2–3 mm strips. Serve with the shared dip and optional 1 tsp ginger for two. Ordinary frozen squid rings belong in a cooked recipe.
CarrefourSA frozen seafood catalogueFDA Food Code 2022: parasite controls & thawing, §§3-402.11 / 3-501.13FDA: buying, storing and serving seafoodSpecialist raw-use supply only
Amaebi (specialist sweet shrimp)
Cook the ordinary supermarket or market shrimp for this trip. Specialist raw sweet-shrimp products exist, but that does not make an ordinary local pack a sashimi product.
Prepare & serve · two portions: Use 300 g ready-peeled, prepared-for-raw-use sweet shrimp from a specialist; thaw and handle exactly as labelled. Serve the bodies whole with the shared dip, optionally replacing lemon with 2 tsp mandarin juice for two. This method does not apply to ordinary supermarket shrimp.
FDA: buying, storing and serving seafoodWhat to ask the fishmonger · Turkish phrases
Bu ürünü çiğ, sashimi olarak yemek istiyoruz. Çiğ tüketime uygun mu? Balığın tam türü nedir? Yetiştirme ve yem bilgisi veya parazit kontrolü için dondurma kaydı var mı? Tedarikçi belgesini görebilir miyiz? Soğuk zincir nasıl korundu?
“We want to eat this raw as sashimi. Is it suitable for raw consumption? What is the exact species? Do you have farm/feed information or parasite-control freezing records? Can we see the supplier documentation? How was the cold chain maintained?”
Actual leads to check before boarding
Scallops are sold in Turkey; that does not establish stock in Göcek or delivery to the marina. These are enquiries to make, not confirmed orders.
Ada Su Ürünleri · Göcek
Local fresh/frozen seafood lead. Ask about species, raw-use lots and smaller portions before boarding; the website does not promise sashimi suitability.
Ada Su Ürünleri, GöcekJapanese scallops · Gurmenin Yeri
Frozen Japanese scallops are listed in 250 / 500 / 800 g selections. The seller advertises nationwide cold shipping, but its FAQ describes +4°C packaging for 2–3 days, not guaranteed frozen transit. Confirm actual stock, raw-use processor documentation and a frozen or tightly controlled thawed-delivery plan with a usable holding time before ordering for Göcek.
Gurmenin Yeri: Japanese frozen scallopsGurmenin Yeri: nationwide cold-shipping FAQFrozen tuna loin · Sushi Sepeti
Listed for sushi/sashimi, but the advertised piece is about 4 kg—awkward for a small yacht fridge. Ask for a smaller sealed portion, exact species and verified cold delivery. Local fulfilment is unconfirmed.
Sushi Sepeti: frozen tuna loinBased on: FDA — choosing and serving seafood