A sashimi platter at home is built in one order: the fish that is genuinely meant to be eaten raw goes on first, the uni goes on last because it is the most delicate thing on the plate, and everything stays cold until the moment it is eaten. Miss A's Handpick Fine Food is a Singapore premium grocer founded in 2017, online at missa.sg with a store at 421 East Coast Road. The platter below uses only fish our own pages position for raw eating — plus one honest exception, the hamachi collar, which is grilled, not raw, and is better for it.
The raw trio: salmon, hotate, uni
The backbone is our New Zealand king salmon — the Akaroa fish this shop was founded on in 2017. The fresh portions are 150g each, one portion per person as a main course, portioned and vacuum-sealed immediately after harvest in New Zealand and airfreighted within 24 hours, farm to table in just 36 hours, with fresh arrivals every Wednesday and Saturday. It is the one fish on the platter with a full sashimi story behind it: farmed 14 to 16 months on non-GMO feed with no antibiotics, and sent by Miss A for its own laboratory testing, which it passes. That is why we choose farmed over wild for raw eating — wild fish can carry parasites such as anisakis through the food chain, and making wild fish safe to eat raw means deep-freezing it, which changes the fresh texture sashimi depends on. Slice the salmon thickly, across the grain, and keep it fridge-cold until plating.
Beside it, the Aomori hotate: Japanese Aomori Sashimi-Grade Large Hotate Scallops, 220g, sold as sashimi-grade — the grade that matters if you plan to eat them raw. Slice them thickly, or leave them whole if they are small enough to eat in one bite. They arrive frozen — move the pack to the fridge the night before and let them thaw slowly; a rushed thaw clouds the flesh. And the uni: Japanese Hokkaido Bafun Uni 100g, Premium Grade A, harvested from Hokkaido's waters and fed on nutrient-rich kombu, 100% additive-free with no alum or preservatives, airflown four times weekly from Tokyo's Toyosu Market. Keep it refrigerated at 0–4°C and eat it within 2 days — the uni goes on the plate last and is eaten first — the most delicate thing you own that day, not the garnish that waits.
The warm counterpoint: hamachi collar, grilled
Here is the honest exception. Our hamachi on the shelf is the Japanese Hamachi Yellowtail Fish Collar — the jaw, a rich, fatty cut that is made for heat, not for raw slicing. So it does not go on the raw platter; it goes beside it, grilled until the skin crisps and the flesh flakes, as the warm dish that makes the cold fish taste colder. A platter with only raw fish can feel one-note after the third bite. One grilled collar, shared at the table, fixes that — and it is the cut a Japanese home cook would grill, not slice. If you want the full Japanese catch in one shop, the Seafood collection holds all four: salmon, hotate, uni and collar.
Order, portions, and the basket
Build the plate cold and fast: chill the plate itself, lay the salmon first, then the hotate, then the uni last, and bring it to the table immediately. One 150g salmon portion per person, a share of the 220g hotate pack, and a 100g uni between two to four people is a generous platter, not a restaurant tasting. Buy the fish for the day you will eat it raw — order around the Wednesday or Saturday arrival, not around the craving — and the uni within its 2-day window. A platter basket like this — salmon portions, hotate, a uni — crosses the $150 line where standard delivery turns free; below that it is a $15 fee, and standard delivery runs 3–7 PM with timing not guaranteed and no delivery on Sundays or public holidays.
FAQ
Which fish on a Miss A sashimi platter can actually be eaten raw?
The New Zealand king salmon fresh portions and the Aomori sashimi-grade hotate — both are positioned for raw eating on their own pages. The bafun uni is a raw delicacy, to be eaten within 2 days of arrival at 0–4°C. The hamachi collar is not a raw cut: grill it.
How much salmon and uni do I need per person?
One 150g salmon portion per person is a main course. For a mixed platter, that portion stretches further — a portion each, a share of the 220g hotate pack, and one 100g uni between two to four people is generous.
When should I order for a sashimi night?
Around the arrivals: fresh salmon lands every Wednesday and Saturday, and the fish travels farm to table in 36 hours. Order so delivery falls on or just after an arrival day, and eat the raw fish that day.
