fresh sushi grade fish vancouver
All of our fish is caught in British Columbia waters, and is processed in federally inspected facilities, in British Columbia. The salmon is wild caught in the Stikine River, by Great Glacier Salmon. Great Glacier Salmon uses gill nets to harvest high oil content Stikine River spring, sockeye and coho salmon. Sets last only 20 minutes, unlike other areas of catch that can take 8-10 hours. These quick sets yield live salmon, which are bled on board and then hand butchered and belly iced in insulated totes within less than 24 hours of being caught. The plant is a HAACP federally approved federal plant that produces its own hydro electricity, enabling the on-going production of ice and the running of a self-sufficient fish processing plant. We sell only albacore tuna from British Columbia. The tuna is frozen whole at sea, and frozen as quickly as possible. They are cut and filleted from frozen, using saws and grinding wheels. When thawed for consumption, the fish is essentially as fresh as it was when it was caught.
Our tuna is considered Sashimi grade, and is also very high in omega-3 oils. The sole, cod, and snapper, are also caught in the wild and prepared under the strictest environmental regulations in British Columbia. NUTRAFARMS INC. DOES NOT SUPPLY FARMED FISH Nutrafarms Inc. wild Sockeye Salmon is caught in the Stikine River, one of Canada’s northernmost salmon rivers. Many of us prefer the rich red colour and firm, flavorful taste of Sockeye. These sustainably harvested fish are a super-healthy source of protein, rich in omega-3 essential fatty acids, and natural antioxidants. Sockeye is a nearly unrivalled food source of bone-saving, cancer-curbing, vitamin D, with a whopping 1,100 IU per 6-oz serving, or nearly triple the US RDA. Our flash-frozen portions and fillets come vacuum-sealed for superior quality and convenience. The Nutrafarms Inc. Coho Salmon, also known as Silver Salmon, has less fat than the Sockeye or Chinook, as well as, a paler flesh colour.
common yellowfin, or bluefin tuna, found in sushi bars. Nutrafarms Inc. Albacore Tuna is sustainably troll-caught and the loin is quickly flash-frozen to preserve it at the peak of freshness.
sushi making kit williams sonomaWe select younger, smaller Tuna (usually under 12 lbs) for optimal tenderness and purity.
yo sushi takeaway reading Predatory fish, such as Tuna, accumulate mercury over time. Tests by an independent laboratory show that the smaller, younger Albacore averages substantially less mercury than its older, larger counterparts – which dominate the fresh and canned Tuna market (about 0.08 vs 0.34 ppm). True cod is known for its mild and sweet flavour with a perfect flake which allows for a variety of preparations. It is low in calories and an excellent source of protein as well as being a good source of vitamin B6, potassium, and omega 3 fatty acids.
Nutrafarms Inc. true cod is harvested in the Northern Pacific. It is considered a well-managed species and was certified sustainable by the Marine Stewardship Council standard in 2006. To ensure its sustainability, fishing restrictions, quotas and permits are strictly enforced and fisheries will even be closed to avoid over fishing. Nutrafarms sole is offered in fillets. Our wild sole from the Pacific has a delicate taste, and firm-texture. Since flatfish quality can vary immensely, wild sole has uniform color and lacks bruises. Availability of wild sole varies throughout the year, while individual quick frozen (IQF) vacuum packed fish is available, and easily stored while maintaining its fresh taste at any time of year. Nutrafarms Inc. offers wild caught North American Pacific Snapper. This Rockfish is a very tasty, distinctive fish, that will appeal to the most discriminating pallet. Much like the Sole fish, Snapper is seasonal and can be caught filleted, vacuum packaged, individually quick frozen (IQF), and shipped to Nutrafarms Inc. in a climate-controlled environment.
This process ensures that our top quality sushi grade fish will be as fresh as good as the day it was caught, for many months.He came for a throw-down armed with knives, Hawaiian seaweed, Hawaiian lava salt, and Hawaiian fish. Chef Tom Muromoto flew in from Maui recently for a poke (po-kay) rumble with chef Michael Winning of Beach Bay Cafe. He had heard poke is all the rage in Vancouver. Poke restaurants are popping up like corn in Vancouver — Poke Guy, Westcoast Poke, Pacific Poke, Poke Time, Pokkerito, Islands Cafe (White Rock) all specialize in poke — and other restaurants have jumped aboard with at least one poke dish on the menu. Often they’re poke bowls, with rice as the base. You’d think as a Hawaiian, Muromoto would own poke, be the Grand Poohbah of this long-lived Hawaiian dish, and have loud opinions on what it is and should be. That might be so with a French chef talking of cassoulet or an Italian chef with definite rules about Neapolitan pizza, but Muromoto, the executive chef at Ka’anapali Beach Hotel, is pretty laid back, Island style.
He approves of what’s happening to poke, which is pretty much everything you can throw at it. Hawaiians are, thanks to plantation era, like their popular lunch, a mixed plate. They are all about fusing cuisines. Modern Hawaiian cuisine is about local ingredients and throwing Japanese, Portuguese, Chinese, Filipino, Polynesian, Indian, and Korean culinary traditions at it. You want to tamper with their simple poke? “Poke’s been forever in Hawaii. You just start with fresh flavours from the ocean. And now we’re using all kinds of different flavours and sauces. Even supermarkets are starting to expand on it and selling different varieties of poke,” Muromoto said in an interview. “I’m fascinated with food in Vancouver and I want to be influenced. It’s poke from Hawaii meets poke from Vancouver. “Poke basically means chunks. It’s the way you cut the fish. I’ve always used cubes,” he says. “It originated with fishermen who had small pieces of fish left;
they didn’t want to waste it so they’d make a poke for a snack. It’s now prepared for fine dining, fast food, for salads, and it’s even cooked. There’s a wide range of preparations.” Winning has a similar amalgamated background. He’s been a private chef to several billionaire types over the past 15 years and they taken him to 88 countries. “I travelled like a billionaire would,” he says. He’s lived in 17 cities and developed a cooking style through travel osmosis. In Lima, Peru, he learned about ceviche and in Maui, where he lived for a time, he got to know poke. “For me, it’s a natural evolution,” says Winning. Winning uses flash-frozen seafoods. “It doesn’t detract from flavour; the freezing is so modern, so amazing, it preserves the integrity of the product. Sashimi grade fish would all have been flash frozen,” he says. Muromoto says there are some traditions to making poke. “Hawaiians use ocean products for the salt flavour. Ogo (the red Hawaiian seaweed he packed for the poke throwdown) has a salty, ocean flavour.
Poke commonly has ginger, garlic, soy sauce and sesame oil. I brought some lava salt because it has some of that charred flavour. I’m sprinkling it as garnish.” Roasted kukui nut (candlenut) is another old-school ingredient in poke. More recently, green onions, chili peppers, and soy sauce are commonly used. Before refrigeration, salt nicely preserved the fish and Hawaii certainly produces a lot of interesting salts. As far as throwdowns go, it was a friendly match, free of combat and easygoing, Hawaiian style; they cooked side by side in the open kitchen, each making a poke dish and a couple of canapés to feed the crowd. Muromoto made a spicy ahi poke with mayo, lava salt, seasoned ogo. I can see why he took the trouble to travel with ogo and lava salt. They provided texture and brought a bit of the briny ocean to the plate. Winning made his poke with wild B.C. salmon, roasted and sweet ginger, sesame, cilantro, lemon and tamari. Two house-made potato chips added crisp contrast.
And that’s the poke he has put on the Beach Bay menu. They then filled our tummies to the brim. Muromoto made braised short ribs on bao buns, Kona kampachi (white firm-textured fish) with pohole (fiddlehead) fern tartare; Winning whipped up ginger cumin orange glazed pork tenderloin with seared sea scallop and tomato apricot relish and grilled octopus with tomato shrimp chipotle. Winning’s Hawaiian Infusion cocktail (pistachio infused vodka, grapefruit juice, lime cordial, Ancho Reyes Chili liqueur and ginger) and Coconut Hiwa Porter beer from Maui Brewing Co. along with Okanagan wines completed the Maui meets Vancouver experience. Ginger-Soy Tuna Poke on Pressed Avocado (From The Dirty Apron Cookbook by David Robertson) 1 medium resealable plastic bag 12 oz (340 g) sushi-grade tuna, in 1/4-inch dice 1/2 cup (125 mL) English cucumber, peeled and cut in 1/8-inch dice 1 cup (250 mL) finely chopped green onions, white and green parts juice of 1 lime
2 tbsp (30 mL) soy sauce 4 tsp (20 mL) sesame seeds, toasted 2 tsp (10 mL) grated fresh ginger 1 tsp (5 mL) sesame oil togarashi spice, toasted Pressed avocado: Halve the avocado and remove and discard the seed. Scoop out 3/4 of the avocado flesh and place it in the resealable plastic bag. With the seal of the bag still open, massage the bag with your hands, smashing the avocado and spreading the mashed pulp evenly throughout the bag. You want a mash with an even thickness and no air bubbles. Seal the bag, place it on a baking sheet and set it in the freezer for at least 1 hour. Ginger-soy tuna poke: Place all of the ingredients except the togarashi in a bowl. Mix until well combined. Season to taste with togarashi and salt and pepper. Finish avocado: Remove the avocado from the freezer. Working quickly and using a sharp knife, cut the avocado through the bag into 4 pieces of any shape. Remove and discard the plastic. Set the avocado on individual plates.