In July 2015, Santa Monica Seafood acquired Los Angeles Fish Co.  LA Fish targets the high-end, traditional sushi market in southern California, Arizona, Nevada and Mexico.  This includes both Japanese and Korean restaurants, as well as Grocers and Foodservice accounts offering Japanese sushi-quality seafood, Japanese produce and Japanese dry goods.  LA Fish, with strong supplier contacts in Japan, also now sources many products for Santa Monica Seafood’s wide offering of seafood and related products. LA Fish is also open to the public from 6:00 AM – 2:00 PM Monday through Friday, 6:00 AM – 9:30 AM on Saturday, and closed on Sunday.   LA Fish accepts cash or credit card.  You’ll find high-end Japanese sashimi quality products, used for sushi, such as tuna, salmon, hamachi (yellowtail), seabass, giant geoduck clams, uni (sea urchin), amaebi (sweet prawns), sushi-ebi, nobashi-ebi (tempura), tako (octopus), ika (squid), toro (bluefin tuna), and much more. LA Fish is located at 420 Stanford Avenue in downtown Los Angeles at the corner of Stanford and 4th Street, near Little Tokyo with easy access from the 10, 110 and 101 freeways. 

Their phone number is (213) 629-1213.  Hisato Doizaki is the General Manager. LA Fish has been a closely kept secret of sushi-grade Japanese seafood restaurants and Japanese foodies since the early 1980’s.  If you haven’t given them a close look, you should.  Your taste buds will thank you!There’s Nothing Wrong With Raw Fish That Has Been Frozen Birth Control & Safe Sex Food Assistance & Safety Foster Care & Adoption Substance Use & Addiction Open Space & Recreation Educational Services & Museums Parks & Open Space News Planning, Building & Zoning Plats, Maps & GIS Wildfire & Forest Health Bikes, Transit & Mobility Jail & Community Service Victim & Witness Support Licenses, Permits & Records Whether you eat it in a restaurant or prepare it at your home, sushi is becoming increasingly popular. However, eating raw seafood carries a greater food safety risk than eating fish that has been properly cooked.

To ensure that you are consuming or preparing the safest product possible, it is important to follow these tips: When purchasing or eating sushi, BUY OR CONSUME COMMERCIALLY FROZEN FISH ONLY! The freezing process that the fish undergo commercially helps eliminate the risk of parasites that may be present in the fish. In Colorado, this requirement can be found in Section 3-102B of the Colorado Retail Food Establishment Rules and Regulations, which states, “…before service or sale in ready-to-eat form, raw, raw-marinated, lightly cooked-marinated, marinated, or partially cooked fish other than molluscan shellfish shall be frozen throughout to a temperature of: -4ºF (-20ºC) or below for 168 hours (7 days) in a freezer; -31ºF (-35ºC) or below for 15 hours in a blast freezer. Certain tuna species are exempt from this requirement. Section 3-102C of the Colorado Retail Food Establishment Rules and Regulations states that fish of the following tuna species ONLY, “…may be served or sold in a raw, raw-marinated, or partially cooked ready-to-eat form without freezing” as specified above:

Thunnus albacares (Yellowfin tuna) Thunnus maccoyii (Bluefin tuna, Southern) Thunnus obesus (Bigeye tuna) Thunnus thynnus (Bluefin tuna, Northern) At the grocery store, look for the phrase “sushi-grade” or “sashimi-grade” which indicates that the fish has been commercially frozen according to the procedure listed above. samurai sushi menu slidellIf you have any doubts about the quality of the fish, ask personnel in the seafood department.how to roll sushi ehowHand washing is the most important step you or the sushi chef can take when preparing sushi to protect yourself and others from communicable disease.sushi conveyor belt for hire Store all seafood and raw fish in a refrigerator at a temperature of 41º F or below at all times.ichiban sushi menu vancouver

Sushi rice that is not prepared with vinegar should be maintained cold at 41º F or below to prevent bacteria from growing on it. Preparing sushi rice with vinegar as part of an approved recipe lowers the pH of the rice, making it more acidic and reducing the risk of bacterial growth. Prevent cross-contamination by physically separating raw from cooked product. Use separate knives, cutting boards, and rolling mats for raw seafood, vegetables, and cooked foods. Refrigerate sushi rolls and sashimi as you finish preparing them and before serving them. Wash, rinse, and sanitize all utensils and surfaces after you are finished preparing the sushi. Individuals who have compromised immune systems, men and women of reproductive age, and pregnant women should limit their intake of raw fish and seafood, or avoid it entirely, due to potential bacterial and mercurial (mercury) contamination. More Information About Mercury Contamination U.S. Environmental Protection Agency (EPA)

Minnesota Department of Health(Image credit: Quentin Bacon) In Hawaii, poke, a salad of marinated uncooked tuna, can be found in pretty much every situation where food is present. I’ve seen it on fancy hotel buffets next to the seafood bar, in the deli section of grocery stores, and on the table by the tub at family potlucks and birthday parties. Here's the thing: Poke is pretty simple to make. All the work for this recipe happens when you’re grocery shopping because the ingredients are what really matter. (Image credit: Quentin Bacon) Poke (pronounced poh-keh) is the Hawaiian word for "to slice or cut." It is also one of the many dishes in Hawaii that is representative of its history; it’s a mix of traditional Hawaiian technique and food, with Japanese ingredients. In its most common form, poke is raw fish cut into bite-sized pieces and marinated with sesame oil; soy sauce (or "shoyu"); inamona, a seasoning mixture of toasted and chopped kukui nuts, or candlenuts;

and ‘alaea,a Hawaiian sea salt mixed with red volcanic clay. Some of these ingredients aren’t exactly ubiquitous, but there have been so many iterations and variations of poke that I assure you that you will be able to find enough suitable substitutes to make this wherever you are at this very moment. Read More About Poke: What's the Difference Between Poke and Ceviche? I have seen poke made with just about every known sea creature imaginable: crab, shrimp, mussels, squid, octopus, abalone, not to mention all the different species of fish. The most common, however, is ahi — or yellowfin tuna. The best fish to purchase for poke is fresh, sashimi-grade tuna. However, if you only have access to frozen, that can work too. The important thing to keep in mind is to make sure that the steak/pieces you purchase have as minimal white streaks as possible. These streaks are essentially connective tissue, and will make the fish rather chewy. If what you buy has some streaking, you can easily remove these with some patience and a sharp knife.

Poke doesn't require a long wait before you can enjoy it. Two hours and you're good to go. In fact, you do want to eat it the day you make it, but it will keep in the fridge up to two days. A bed of chopped romaine lettuce or cold vermicelli noodles are perfectly fine ways to enjoy poke, but if you're going for the classic, you can't beat poke served over a bowl of white rice. From there you can top your poke as you like. Fried shallots, crispy won ton strips, furikake, diced avocado, or toasted seaweed just skim the surface of your options. My advice is to taste the poke as is before you begin piling on the extras. You might find that the marinade and pure, rich taste of the fish alone don't need any gilding. How To Make Ahi Poke 1 pound ahi (yellowfin tuna) steaks Scant 1/4 cup sweet onion, thinly sliced 1 scallion, sliced on bias (about 1/4 cup) 2 cloves garlic, minced 2 teaspoons black sesame seeds, toasted 2 teaspoons macadamia nuts (roasted and unsalted), chopped and toasted