Open 7 days a week Where to find us 363 Lytton Rd, Morningside Phone: 07 3399 9888 We stock a wide range of fresh Australian and New Zealand fish and seafood. Cooking tips and more Need cooking tips and advice? Want to know what’s best for the bbq? How to chuck oysters? Just ask our friendly staff. Open seven days a week our popular cafe serves a wide range of mouth-watering meals. Dine in or takeaway. Opening hours & location Our gourmet delicatessen offers a wide range of products to accompany our range of fish and seafood. About The Fish FactoryRegardless, we recommend you to update your browser.Fresh Wild Sushi Grade Ahi Tuna Loin (Maguro) Frozen Sashimi Grade Albacore Loin (Shiro Maguro) Frozen Sashimi Grade Yellowfin (Ahi) Tuna (Saku Block) Frozen Sushi Grade Bigeye Tuna (Chutoro) Proton-Frozen Wild Sushi Grade (Ahi) Tuna Wild Frozen Pacific Bluefin Belly (Toro) 0.5 lb Portion Wild Pacific Sushi Grade Bluefin Tuna Loins (Maguro)

Bluefin maguro, bluefin belly toro, and Ahi tuna are all very delicious as sushi and sashimi. Fresh tuna sushi can have a bold flavor with a high fat content like the bluefin toro or it can be tender and mild in taste like the yellowfin and bigeye used for Ahi sushi tuna. Great when served raw as tuna sashimi, each are equally delicious when grilled as tuna steaks. Albacore sushi and Escolar tuna sushi, also known as shiro maguro sushi, are high in fat content which make for very tasty sashimi. Albacore tuna recipes and other tuna fish recipes provide a guide for cooking this delicious fish. Buy tuna sashimi online at Catalina Offshore Products to have the best sushi grade maguro tuna in time for dinner tomorrow! Reefs dine in or take away sushi section has gained a reputation as one of the best sushi shops in Queensland. There's a delicious range of sushi, a rainbow of fresh sashimi, hearty miso soups and a variety of hot and cold don sets which are great value for money.

Delight in other options like grilled salmon, panco crumbed snapper, crumbed calamari and everyone's favourite, fish'n'chips. The meals are cooked to order and use the freshest ingredients from fish to salad. Our head chef hails from Japan and has 40 years of experience under his belt. The Gold Coast and Reef seafood and sushi are very fortunate to have Shigeki Uno at the helm as he creates delicious dishes with an eye for quality, creativity and presentation. Reef seafood and sushi is a family owned and run business which stocks only premium local, Australian and New Zealand seafood. Reef's wonderful relationship with local fisherman means that they can provide you with the highest quality and the widest range all at the best prices. Come in and meet our staff who are all highly qualified and happy to impart their product knowledge onto you. In our fresh section we have a qualified seafood chef and over 50 years experience in the seafood industry between our two most senior staff.

Ships from and sold by House of Caviar. These bright green berries are wasabi flavored with a kick sure to delight. Flavored flying fish roe is a fundamental eye-catching accompaniment of professional sushi preparations and the home connoisseurs. These bright berries are perfect as an addition to sushi and canapés garnish and add a kick sure to delight. Shipping Weight: 8 ounces (View shipping rates and policies)jiro dreams of sushi singapore golden village #155,475 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)where to buy sushi grade fish in albuquerque in Grocery & Gourmet Food > Canned, Jarred & Packaged Foods > Meat, Poultry & Seafood > Seafood > Caviars & Roessushi kan ottawa hours

It's cheap, easy and fast to turn the catch of the day into the dinner of the night, writes Jana Frawley. Simplicity: Snapper with local king prawns from Blanc Bistro in Adelaide. Fish fan: Donovan Cooke's Barbecued Barramundi.It's hard to prepare. There are too many varieties to choose from. It's full of bones. It has a head, and eyes, and tail, and I have no idea what I'm meant to do with them. where to get sushi grade fish in fresnoI love it but only ever order it in restaurants. yo sushi menu in vallejoI know it's good for me, but...online sushi kookboek It seems fish causes many a cook to find an excuse to hightail it in the more familiar direction of roast chicken or a bowl of pasta.

Give it a go and you'll discover fish is one of the cheapest, fastest and most versatile ingredients around. Follow our tips and you and your family will be hooked.It's just a fish," says Norman Thanakamonnun, chef from the award-winning Blanc Bistro in Adelaide. "It's so simple and easy. The key is to buy fresh fish, use only minimal ingredients and let the fish speak for itself." Use your eyes first, and next your nose and you'll quickly discover which is the best fish in the shop. Look for fresh clear eyes, bright red gills, firm flesh with a translucent sheen, a good covering of scales, and a fresh scent-of-the-ocean smell. If you're lucky enough to live near a large fish market, it's worth a visit to get the best variety and choice. "If there are three or four or more vendors competing with each other, it means they have to offer a range, quality and freshness as well as value," says John Susman, one of Australia's leading seafood specialists. "A good fishmonger will know what's coming through the markets and will be trying their products, too.

A lot of really good cooking information will come from them." Asking questions is an especially useful way of saving money by substituting one variety for another. Many a recipe calls for a generic "firm white fish". This week ling may do the trick, but next week mahi-mahi or blue eye might be the special of the day. WHICH FISH TO BUY The fish scales can tip $8.99kg for imported basa fillets – perfect for a Tuesday night dinner for the kids – to $60kg for sashimi-grade tuna. In between there are our favourites – salmon, gemfish, snapper, rainbow trout, mulloway, barramundi and hundreds more regional and seasonal varieties. "One of the things people get scared of is all the kinds of fish on offer," John says. For optimum freshness and value, he recommends looking at the whole fish first. "Fish holds better on the bone in its whole round form," he says. "Any decent fishmonger will be able to butcher it for you – scale it, gut it, fillet it, skin it for you."

Price is determined by several factors: farmed versus caught (the former is usually more plentiful and widely available year round), imported versus exported (John says 70 per cent of the fish we eat is imported), whole versus fillets. Generally whole fish is considerably cheaper – and far more delicious – than the fillets and cutlets from the same fish. The day John takes taste on a tour of the Sydney Fish Markets, the whole salmon is $16.95kg while the skinless, boneless fillets are $34.95. His recommendation: buy a whole fish and have the fishmonger cut it for you – have some tonight, and pop some in the freezer for another time. Donovan Cooke, executive chef at Melbourne's Atlantic Restaurant, encourages cooking whole fish. "Whole fish are more flavoursome and great for a dining experience," he says. If you choose to buy fillets, buy about 180 to 200g per person if you're planning a meal where fish will be the main component. "A good-quality fish will last in the fridge for 3-4 days before you need to eat it," John says.

To maintain freshness, he recommends patting the fish with paper towel, wrapping it in freezer wrap, putting it in an airtight container and placing it in the coldest part of the fridge. If you're freezing, use the freezer wrap first then wrap the fish in plastic wrap and bury it in the back or bottom of the freezer for no longer than 4-5 weeks. If there are plenty of fish in the sea, there are just as many ways to cook them – poached, fried or barbecued. No matter which method you use, remember its flesh is delicate so the less-is-more rule will give you best results. "The cardinal rule is do not overcook fish and do not over flavour it," Donovan says. "Let the fish flavour shine through." Norman's tip is to make sure you cook fish fast and on a high heat. "At its most basic, to cook a 200g fish fillet takes about 8 minutes – 1 1/2 minutes skin side down in a hot pan, 1 1/2 minutes on the other side, and 3-4 minutes in a 180C oven," he says. "Rest it for a few minutes, just as you would a steak."

Rely on your touch and sight. If you're cooking fillets, you'll see the flesh losing its translucency. As for the flavour pairings, the no-brainer matches are butter, lemon and salt. Explore a little further and you'll discover an Asian base of soy sauce, spring onions and coriander and chilli work just as well as the spices of India or tomato and garlic of a French boullaibaisse. WHAT TO LOOK FOR AT YOUR FISH SHOP Keen to lighten the diet now spring has sprung? Murray Dalton, owner of The Fishery at Milton in Brisbane, says the recent full moon is great news for fish-lovers. It boosts supplies of seasonal fish – and in spring this means plenty of pelagics caught by the longliners off Mooloolaba. "They're catching beautiful fish sustainably and there will be boats coming in for the next week or two with a great selection,' Murray says. All prices below are for fillets, rather than whole fish. Mahi-Mahi $29-$35kg: "My all-time favourite barbecue fish.