Sashimi Grade Fish | Shop Local: 5202 Lovelock St, San Diego | 230 Photos and videosViewing Tweets won't unblock @CatalinaOP.2181 Irving Street (at 23rd Avenue) 415-566-6433 The Chowhound Bay Area Boards tipped me off about places where I could buy sushi grade salmon in the San Francisco area. Sushi grade Ahi isn't so difficult to source but the salmon seems more elusive. Places you might expect to be able to buy it like Wholefoods or The Ferry Building Plaza actually didn't stock it when I tried. From all of the Chowhound suggestions, I decided to journey over to Yum Yum's over in the Sunset district. It doesn't look much from the outside. Large hand written boards alert you to what is fresh, what is frozen, what is on offer. The fish counter actually doesn't look all that special, but when I asked for a piece of "Centre-cut salmon", a new piece of fish was retrieved from the back of the store for me, by my charming French server. My recipe called for just 5 ounces of fish but when I saw how small it was, and how brightly it glistened, I asked him for another slice the same size.

Fresh, beautiful and only $5 for these two superb slices of fish. It took a lot of will power not to gobble it straight down as I prepared my recipe.sushi making supplies edmonton Yum Yum also serves sushi to go or to eat at one of the tiny tables nestled inside.sushi conveyor belt orange county Becks & Posh has been nominated for and in the 2004 Food Blog Awards.sushi los angeles ave simi valley Yum Yum Fish - Irving Street - San Franciscofood delivery london w6Then you’ve most likely enjoyed tuna (maguro) as part of your meal. Sushi chefs are masters but how does one determine what is considered “sashimi grade” – raw and safe to eat– versus what isn’t?

The process is pretty much the same for yellowfin and bigeye – both are ranked almost exclusively on color – while the mighty bluefin is more often graded for its fat content. Bigeye may also be graded for fat content but typically fish 100-pounds and up. Examining a notch out of the tail and a core sample from behind the gills, tuna experts grade each fish using the traditional Japanese Scale. There are numerous micro standards, but generally speaking #1 tuna is premium or sashimi grade with a deep red color that some might describe as cherry red. +2 is similar to #1 in color but lacks the same clarity. A #2 tuna can be somewhat pale in color. #3 is more brown than red and is typically referred to as grill grade. Regionally you’re likely to see grade differences from one distributor to another. The professional grading process is subjective and there are no industry standards. This is why it is important to develop a relationship with a supplier you trust. At Catalina Offshore Products, one of San Diego’s premiere seafood purveyors in both wholesale and retail, our tuna experts carefully assess every tuna that comes into the plant by the following:

As you become familiar with any seafood company’s product, you will either find that they are consistent in their grading, like COP, or they’re not. Consistency is part of what will motivate you to buy again so it’s in the seafood supplier’s best interest to provide the quality you expect! It’s always a thrilling few hours when fresh tuna is offloaded at COP. Our processors clean, weigh, tag and take samples from each fish. Our tuna experts then grade the fish by methodically examining each sample. This is done by sight, touch and sometimes taste. Meanwhile, the sales team busily makes calls to secure buyers, as our packing team stands ready to ship the prized inventory to our customers around the world. Processors clean each tuna, which includes heading, gutting, and cutting the tails. Each fish is tagged with a number and its weight. Catalina Offshore Products CEO Dave Rudie and Senior Wholesale Rep David Richter discuss potential buyers. Floor Manager Oswaldo Barragan takes a notch from the tail of the tuna.

Along with a notch from the tail comes a core sample from behind the gill. Bright spotlights allow our tuna experts to easily evaluate the color, clarity and fat content of each fish. Liking what he sees, Senior Buyer Dan Nattrass begins making phone calls to his customers. Each fish is recorded by sample on a Styrofoam chart with its number, weight and grade. Grades area also noted on the tuna so that each fish can be properly routed to its wholesale or retail destination. Fresh #1 Grade tuna ready to ship! Catalina Offshore Products Fishmonger and Retail Manager Tommy Gomes. Photo Credits: Chuck Pegot and Rebecca GardonThis is an archived post. You won't be able to vote or comment. Making sushi at home (self.AskCulinary)submitted by We want to get into it. What are some good books, websites, things to purchase to get into this? Do you have any personal advice or suggestions? Also, where should I look to purchase the fish for it? Thank you for your input.

Edit: (1) A lot of people love sushi but many do not make at home, why is this? (2) What else can you do with a hangiri sushi tub? It is rather expensive, but seems to be legit. Are there other uses such as mango sticky rice? π Rendered by PID 13028 on app-493 at 2017-01-11 14:18:54.807058+00:00 running 35e3b26 country code: SG.The Bluefin is 50' by 17' and features accommodations for up to 12 anglers. She has the latest fish finding equipment, including side-scanning sonar. She is freshly re-powered with low emmission diesels that give it a quick and comfortable cruising speed. A larger live bait system has been added to insure that we will have enough bait for that "hot bite". Measures have also been taken to protect the quality of your catch and to keep it Sushi grade with a brand new RSW fish hold. Licensed for 25 passengers we pride are selves on are growing reputation of ultra limited light load of 12 passengers or less, we welcome company and group charters as well as 6 pack and private charters.