Kin Chan of Fish Market Sushi Bar gives a question-and-answer tutorial with Lynne Viera on choosing sushi-grade fish from your fishmonger or grocery store. Kin discusses what needs to be asked at the market, the best cuts of fish for sushi, and essential preparation before use. Watch this Hero's Profile Video Kin Chan was born in Hong Kong, and came to the United States at age 11. It is safe to say that cooking runs in his blood, as his family runs a successful Dim Sum restaurant in Boston. During college, Kim landed a part-time job in a Japanese restaurant, where he first discovered his love for sushi. After spending years training under master sushi chefs, Kin decided to open his own place with best friend Jacky Poon. Fish Market Sushi Bar opened in Allston, MA, in 2009, and features Kin and Jacky's inventive sushi creations. Baked Spicy Scallop & Avocado Maki There are no comments for this post yet. Be the first to add a comment! Add a Comment / Rate this Video

You must be to comment!best sushi rolls for weight watchers Sushi is not usually made at home in Japan. sushi delivery calgary neSushi bars are nearly ubiquitous there, and the Japanese often feel that only an expert sushi chef can make proper sushi. sushi restaurants in manilaWhen they eat sushi at home, they order it. sushi in oxford alIt also doesn't make sense to buy a large selection of fish and other ingredients that have to be eaten that night. where to get sushi in dublin

However, for special events, making sushi at home can be fun and delicious.where can you buy sushi supplies If you decide to use raw fish in your sushi, be very careful where you buy it. how to cut tuna for sushi rollYou can't use just any raw fish -- look for sushi- or sashimi-grade fish. You may have to check out Japanese markets or ask at a local sushi bar. Regular fish is not handled with the intention of raw preparation, so it is likely to contain bacteria and parasites that can only be removed by cooking. Fresh water fish are not suitable for eating raw. The Molecular Gastronomy Quiz The Ultimate Homebrewing Quiz How Color-changing Ice Cream Works Test Your Knowledge: Food Technology Test Your Knowledge: Experimental Foods When you do find the right kind of fish, make sure it's fresh.

Fresh fish smells clean, not fishy. If the fish is whole, it should have clear eyes and firm, attached scales. If you're looking at filets, watch out for discoloration and soft spots -- these are all signs of fish that is less than fresh. Some fish, notably salmon, is flash frozen as soon as it is caught. If you don't live near the ocean, you may not be able to find fresh sushi-grade fish. Frozen fish should be completely thawed in the refrigerator before use.Due to in-market construction, all orders received January 9 through January 12 by 1:00 p.m. PST will be packaged on January 12 for delivery on January 13. All orders placed January 12 after 1:00 p.m. PST through January 19 at 1:00 p.m. PST will be packaged on January 19 for delivery on January 20. Sushi Grade Ahi Tuna Ahi Sushi Grade Tuna is a special treat for all. Ahi Sushi Grade Tuna it's rich texture and color is excellent for sushi. Enjoy your tuna seared in spices or fully cooked. This will be a favorite, for even the most fastidious sushi connoisseurs.

Fish is an excellent source of protein and B vitamins while low in fat and cholesterol, which makes them a good choice for a healthy diet . Oil-rich fish, such as trout, mackerel, herring and sardines, are an excellent source of Omega-3 fatty acids. Refrigerate fresh fish by first scaling, cleaning and gutting it. Place on a tray or in a lidded container and cover them tightly with plastic wrap or aluminum foil and place in the coldest part of the refrigerator. If you do freeze fish, run it under cold water, dripping wet, right to a piece of plastic wrap, then into a zip lock baggy, with all of the air squeezed out of it then lay flat in your freezer, label and date. Whole non-oily fish can be frozen for up to 6 months at -18°C or less. Whole oily fish, and all fish fillets, steaks and cutlets can be frozen for up to 3 months at -18°C or less. Fresh caught or market fresh fish should be stored at a temperature 40°F or below and cooked fish should be kept at a temperature 140°F or higher.

Raw fish can be stored in a refrigerator for 2 to 3 days. Great Recipes You Can Use This With? Here are some great recipes that you can use for this: Spring Shellfish Stew with Kale and Pancetta Poached Sablefish with Emmer, Dandelions, Mor... Poached Sablefish with Emmer, Dandelions, Morels, Hazelnuts, and Sea Beans Skinny Fish and Chip Cakes Please Rate this item! Your thoughts are always appreciated. Earn reward points when your review gets approved! *Please add your thoughts about this: *Please type the letters below * All fields are required These mild flavored, delectable little babies are easy to put together using a food processor. To serve, warm up the emmer in a saucepan over medium with just a little stock for it to absorb while it reheats. Once it’s warm, add dandelion greens and toss to gently wilt. Add the vinaigrette to taste. (Be generous; the acidity is necessary to liven the grain and fish.) Add salt and pepper to taste.

Place Rice into deep bowl and serve seafood all over rice High in vitamin B6 Very high in vitamin B12 NutrientUnit1 Value1.0 1.0 3.0 Vitamin C, total ascorbic acid Vitamin D (D2 + D3) Fatty acids, total saturated Fatty acids, total monounsaturated Fatty acids, total polyunsaturated Fatty acids, total trans More at USDA National Nutrient Database for Standard Reference Preparation and Cooking Tips Fish can be cooked using various cooking methods, such as grilled, baked, broiled, roasted, poached, sautéed and fried. Grilling: Clean the grill, lightly oil it and preheat before adding the fish. Place the seasoned fish down and don’t move it. Baking: Preheat oven to 350 degrees F.  Portion and arrange fish steaks or fillets on a well-oiled or buttered baking dish; baste the fish halfway through the cook time. Broiling: Preheat your broiler. Cut fish into pieces of even thickness, baste (butter, margarine, or oil), sprinkle with corn flake crumbs, and place on a broiling pan.