There is nothing I hate more than being wrong. That's why I research things to death to make sure that I am not wrong too often. When it does happen though, it's a great learning experience, like the one I just got on freezing fin fish. has just posted on my How to store fish story has inspired me to finally get off my lazy butt and write up my frozen fish experiments. I used to be of the conviction that frozen fish was ALWAYS worse than fresh. I know, I know -- Whole Foods and many fish cookbooks like to tell you that previously frozen fish can be even fresher than previously frozen fish because it was frozen at the peak of freshness. Just so that I don't have to use the "not previously frozen" terminology (that just takes too long to type), I'll use the word "fresh" to refer to fish that did not undergo the freezing process. The question I'll try to answer is , not whether it's as safe to eat. Why would I care? I can get plenty of excellent fresh fish here in Boston. The problem is that when it comes to eating fish raw, freshness is not the only thing you have to worry about.

Depending on the fish, they might pose an extremely small risk (to read all about them, see my posts on parasites, parts 1 and part 2). But if you want to eliminate that risk completely by killing the parasites, the only way to do it is to freeze the fish for at least 7 days. Cooking kills them too, of course, but that doesn't help you much with sushi. My attitude to raw fish is pretty laid back. But when I teach sushi classes, I want to give my students an extra precaution option. Some people don't want to take a risk of food-born illness, no matter how minuscule. When I am serving fin fish raw, I only use tuna, farm-raised salmon, farm-raised branzino, and farm-raised yellowtail. The only way to get yellowtail in Boston is flash frozen and shipped from Japan so parasites are not an issue for that one at all. The other fish are fresh, but the odds of them having parasites are practically zero, so I just buy them from a reputable market (The New Deal in Cambridge) and eat them. It doesn't kill bacteria, just temporarily stops it's growth, so freezing inferior fish does not make it "safe".

I used to think that all fish would be damaged by freezing. Fish is mostly made of water, and water expands during freezing. jiro dreams of sushi telechargerThis tears the flesh of the fish and makes it mushy. buy sushi grade fish portlandTo prepare for my sushi class, I froze piece after piece of different fish, and here are my findings -- different fish react to freezing differently. sushi online juiz de foraFatty fish freeze relatively well, and their texture is barely affected. where to buy sushi grade fish ctLean fish turn to mush in their defrosted raw state and rubber when cooked. In these pictures, farm-raised salmon (very fatty) and fluke (very lean) were frozen the same way for the same amount of time.

After defrosting, the fluke was so soft, I could turn it into a puree with a chop stick. But, salmon stayed just as resilient as it was before freezing. Great place to buy the best quality fresh fish! They carry a wide variety there were 4 salmon choices at my last visit. Tried the Norwegian and loved it. Also had the New Zealand and it is rich and buttery! Great tuna options, ours was so tender! The prices are very reasonable. The staff knows their products and the cut... Catalina Offshore used to be a "secret" spot and you could just zoom in and out in a heart beat. You get super fresh good quality fish. Awesome suggestions on how to prepare a certain kind of fish. I'd rather wait in line to get all of that. Just got swordfish for bbq'n... Visiting San Diego for the first time. We always try to find the best source of fresh seafood as soon as we arrive in a new place. Google lead us to Catalina Offshore Products...an active wholesale fish house with a retail section open to the public.

The selection was great, with many species that are not available to us in... Catalina is no longer a secret place to buy fresh seafood. They are now a full blown regular store with a line. The good news is that the fish is still fresh, but the bad news is that it is no longer cheap. I still love their uni and their New Zealand salmon. All very good for sushi or sashimi. “Still great but more and more expensive” While I never thought of this place as a tourist attraction, I have purchased many items here in the last year. Yellow Tail collars, Salmon, Rockfish, Shrimp, and more.....all were fresh and served up with great flavor. I am heading back for a New Years eve collection of sashimi quality fish. If you have access to cook while you are... If you want something special you can't get locally then Catalina Offshore Products is a terrific choice. You want sushi-grade Scottish salmon, or Yellowtail filet? How about fresh sushi-grade ahi tuna? Choices don't stop there.

There's Sashimi Grade large soft shell crabs, rock crab claws and California (live) spiny lobster. You can get fresh swordfish steaks, Opah top loin filet, plus... I still love the fresh seafood from Catalina Offshore. It is our go to place for seafood, but their prices seem to be creeping up continuously. It is no longer wholesale prices like it was before they have a real retail shop inside. But still the uni is the best (more expensive but still good deal compare to restaurant) and... and tommy is the one to know. he knows where his fish comes from and cares about the quality and catch-method. this is important if we are to continue eating seafood. Amazing fresh fish... if you are in the area, this is a must stop for your seafood. All the folks are knowledgeable, with Tom, the head fishmonger friendly and accessible. If you do not live local, these guys SHIP... We have used this service and delivery with great success... Nestled in the back of an industrial district is Catalina, which offers the freshest seafood in San Diego to chefs and restaurants.