Cut Fresh.

Tasman Star Seafood offers four sashimi platter sizes: Small ($79, serves 2–3), Medium ($99, serves 4–5), Large ($149, serves 6–8), and Ocean ($149, a speciality selection). All platters are hand-sliced to order from sashimi-grade fish each morning.

Sashimi is sliced fresh from 6 AM every morning using sashimi-grade fish sourced directly from our trawler fleet and trusted Australian partners. Cuts typically sell out by 10 AM. Pre-ordering the day before is recommended to guarantee your selection.

Tasman Star Seafood offers sashimi cuts in Atlantic salmon, yellowfin tuna, kingfish (amberjack), octopus, and seasonal species. Over 150 individual cuts are available, sold both by the slice and by the block (200 g each).

Yes. Sashimi platters and individual cuts can be ordered online at tasmanstarseafoodmarket.com.au and delivered across the Gold Coast 7 days a week. Same-day availability is subject to stock. Pre-ordering 24 hours ahead is strongly recommended.

Sashimi by the cut means pre-sliced, sashimi-ready portions served immediately. Sashimi by the block is an unsliced portion (typically 200 g) ideal for home slicing, meal prep, or sushi rolls. Both are cut from the same sashimi-grade fish each morning.

Allow 80–120 g of sashimi per person as an entrée. A 1 kg salmon block plus a 500 g tuna block feeds 10 people as a starter. For a sashimi-as-main course, plan on 200–250 g per person.

Yes. Tasman Star Seafood delivers sashimi platters and individual sashimi cuts across the Gold Coast, including Surfers Paradise, Broadbeach, Burleigh Heads, Robina, Southport, Palm Beach, and all surrounding suburbs, 7 days a week. Pre-order at least 24 hours ahead to guarantee your platter.

Yes. All Tasman Star sashimi is sourced, handled, and cut to Australian Food Standards Code requirements for raw consumption. Fish is landed and iced within hours, transported in cold-chain vehicles, and sliced at our stores the same morning it is sold. We never refreeze sashimi-grade fish once it has been cut.

Our standard sashimi platters (Small, Medium, Large) feature our classic selection of sliced salmon, kingfish, tuna, and seasonal species. The Ocean Platter ($149) is a speciality selection featuring premium and rarer cuts, including species such as octopus, scallop, and whatever our fleet has landed that morning. It is the same price as the Large but with a more adventurous variety.

Custom platter requests can be made by calling our Labrador store (07 5529 2500) or Varsity Lakes store (07 5522 1221) at least 24 hours ahead. Specific species (e.g. a salmon-only platter, or extra kingfish) are available subject to that morning's stock. Online orders use our standard house selection.

In Australia, "sashimi grade" and "sushi grade" are used interchangeably. Both indicate the fish has been assessed by a fishmonger as fresh, properly handled, and safe for raw consumption. There is no regulatory difference between the terms in Australia. Neither is a government certification. The distinction that matters is whether the fishmonger has actually applied a cold chain and freshness standard, regardless of what label they use.

Yes. Whole uncut sashimi blocks can be frozen at home at –18°C for up to 3 months. Quality is best within 4–6 weeks for fatty fish like salmon. Thaw overnight in the fridge at 0–2°C and consume within 24 hours. Do not refreeze after thawing. Do not freeze pre-sliced sashimi. The texture degrades significantly once cut.

For standard platter sizes (Small, Medium, Large, Ocean), pre-order at least 24 hours ahead to guarantee your selection. Popular cuts sell before 10 AM. For custom platters (specific species, large quantities, or corporate events), call 48–72 hours ahead. For groups of 50 or more, contact the Tasman Star wholesale team on (07) 5507 6712 with at least 72 hours' notice.

Keep sashimi in its original cold packaging in the back of the bottom shelf of your fridge, the coldest section, typically 0–2°C. Do not store in the crisper drawer (which runs at 4–8°C). Uncut blocks keep for 2–3 days. Once cut, consume within 2 hours. If serving at a party, keep the uncut block refrigerated and slice immediately before service. Do not pre-slice the night before.

Yes. Sashimi blocks and platters can be delivered to Byron Bay, Ballina, Lennox Head, Lismore, and surrounding Northern Rivers NSW suburbs on Tuesday and Friday via our Northern Rivers delivery route. Order online by midnight Monday for Tuesday delivery, or by midnight Thursday for Friday delivery. Pre-order 24–48 hours ahead for platters.

Atlantic salmon is the best starting point. It has a mild, buttery flavour and a softer texture that most people find approachable. It is also the safest raw-eating fish in Australia, farmed under controlled conditions (Tasmanian producers Tassal and Huon Aquaculture) with very low parasite risk. From salmon, try Hiramasa kingfish next: firmer texture, cleaner flavour. Yellowfin tuna is the step up after that: leaner, richer, and more intense.