F&W Taste Test: Best Caramel Sauces Editor's Choice: F&W's 10 Best Dessert Recipes of 2015 The Best New Gift for Gin Drinkers The Baller Way to Travel to Pebble Beach Food & Wine Now You Can Buy The Meatball Shop’s Awesome Tomato Sauce Top 10 Food Products of 2012 Bid Now in MOFAD’s Epic Online Auction Editor Picks: Top 5 Coffee Splurges of 2012 These Ultra-Cool EVERCUT Knives Will Stay Sharp for 25 Years Best Super Bowl Drinks, or How to Hide in the Kitchen Eating Nachos and Lighting Fruit on Fire to Avoid Football Sushi nerds, the time has come to stop lamenting that you can’t drop by the Tokyo fish market every morning. Sushi nerds, the time has come to stop lamenting that you can’t drop by the Tokyo fish market every morning. One of America’s top suppliers of pristine, meant-to-be-eaten-raw fish is now selling directly to consumers. Until now, seafood from the Honolulu Fish Company went only to top restaurants like Michael White’s Marea.

For years, chefs have prized the company’s wild, line-caught fish (all of which comes from Hawaii) for its smooth, buttery texture and glassy, shimmering appearance, as well as its amazing flavor. It’s all sashimi-grade, which (though the term isn’t regulated by law) connotes a specific, labor-intensive way of processing and preparing the fish for raw consumption. One of the prime offerings is rich, steak-red ahi tuna (which is, by the way, sustainable), but the company also sells lesser-known varieties that are rarely seen on the mainland. Fish like ono (a.k.a. wahoo), opah and kajiki (Hawaiian blue marlin) are less pricey than tuna but just as incredible, served raw as sashimi or poke, a classic Hawaiian dish of marinated raw fish. This amazing fish isn’t cheap—it starts at around $100 for three pounds—but shipping is included and it arrives in specially designed packaging that reflects heat. Related: 13 Recipes for Whole Fish26 Healthy Fish Recipes18 Gifts for the Advanced Home Cook

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!Catalina Offshore Gift Card Fresh Thresher Shark Steaks Fresh Wild Sushi Grade Ahi Tuna Loin (Maguro) Frozen California Vana Select /16oz Tubs Purchase high-quality fresh seafood for your next family meal or sushi party with the added convenience of next day delivery!common sushi order crossword Sushi has become very popular in America over the past ten years. chinese food delivery in ottawa south keysSushi bars and restaurants have been popping up all over the country featuring the freshest sushi grade fish and sashimi. where to get sushi grade salmonSome of the most popular fish are tuna maguro sushi, yellowtail hamachi sushi, sushi grade salmon sake, and even sea urchin uni sushi. sushi london ontario delivery