The Upper Scale Ltd  

If there’s one thing I’m missing out on during the covid-19 lockdown are sushi, sashimi and poke bowls. There’s something deeply satisfying eating fresh fish out of the sea, along with simple ingredients, like mango, edamame beans, pickled ginger, with some basic soy and hot wasabi sauce. 

There were a few companies opening up for deliveries from trading at Billingsgate Fish Market, but minimum spend was £70, something I couldn’t afford. I saw a few of my friends ordered from a company called The Upper Scale Ltd on social media and asked what the portions sizes were like.  

The Upper Scale Ltd usually trades to the hospitality cliental, and in 2015 was approached to partner with Amazon Fresh to supply their fresh fish to its customers. 

Order 

Minimum order is only £20 for free home delivery, that’s my usual spend at the fishmongers. Ordering on a Friday evening before midnight my order came to me early morning the next day. Delivery slots are between 7.30am and 4pm. For the amount of seafood, you get it’s well worth the money, plus I had more fish than my usual from the fishmongers. The only complaint is the small portion of scallops 120g will get you 3-4 pieces.  

Sashimi grade fish 

Rest assured the tuna and salmon your buying is sashimi grade, and should be eaten fresh on the day. You get x2 160-170 kg of fresh fish, a total bargain since it usually cost me about £5-7 for one in similar weight.  

I turned my sashimi grade tuna and salmon into cube pieces ready to be marinated following the recipes by Island Poke book, for the poke bowls to be arranged. Left over salmon skin was pan-fried for an extra treat. Seaweed salad was also made beforehand to add the poke bowls.  

I can highly recommend using upper scale in the future, knowing it’s much cheaper than going to the fishmongers for sashimi grade fresh fish.  

 

Here’s the marinade and seaweed salad recipe.  

Salmon marinade  

2 tablespoons of Soy sauce 
1 tablespoon of sesame oil 
finely chopped spring onions  

Mixed the ingredients together and pour over the salmon leave for 10 minutes max. 

Soak the hydrated seaweeds in warm water for 30 mins 

Dressing sauce 

3 tablespoons of rice wine vinegar 
1 tablespoons of mirin 
2 tablespoons of soy sauce 
toasted sesame seeds add sparingly