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At Free Range Fish & Lobster sustainability is almost as important as freshness. "We try to sell only seafood that is sustainable, though something might slip by. We don't study everything with a magnifying glass," says Joe Ray, who founded the fishmonger 18 years ago. mori sushi menu langleyThe company is based in Portland, Maine, but delivers to retail locations in Manchester and Sanbornville every Monday, Wednesday and Friday.jiro dreams of sushi citation "Ninety percent of our product is fresh, and if it's previously frozen it is prominently marked," says Ray. haru sushi menu london ontario"We buy the fish fresh off the docks and process it ourselves, which allows us to regulate what we sell." jiro dreams of sushi tamagoyaki recipe

He buys fish off the docks in Portland, New Bedford, Gloucester and Boston every morning at 6 a.m. "We employ nine fish cutters in our processing plant and 20 lobster boats report daily to our dock." Ray says if you dropped by a store today you might expect to find fresh shrimp from Casco Bay, Damariscotta Snowy Creek oysters from Maine, sushi-grade tuna as well as live lobster, haddock, cod and whatever else the fleet might have landed. yo sushi delivery dubai difcFree Range was a wholesale dealer before opening a store in Portland.sumo sushi menu san luis obispo Update: Sadly the Manchester Free Range Fish & Lobster location closed. They are now located only in Sanbornville and Portland, Maine. You can also place orders online. Fish Co-op: The Yankee Fishermen's Cooperative in Seabrook was founded in 1990.

It now has 60 members , among them ground fishermen who haul in cod, flounder and haddock as well as lobstermen, tuna fishermen and shrimpers. Like community-supported agriculture the fishermen sell advance shares in their catch. The shrimp season is currently under way. Wholesale/distributor and retailer of fresh fish, land shellfish. Homemade chowders and lobster rolls as well as a wide selection of seafood. They also have a fish truck that goes to the Everett Arena Market year-round. (Concord, Fridays, 10 a.m.-4 p.m.) Donahue’s Fish and Meat Market Provides fresh quality seafood, brings in whole fish from Gloucester, Mass., which then is cut in-house. Good Tail Lobster Pound Offers lobster and other seafood from Maine. Milford Fish Market and Restaurant Fresh seafood and fried fish. Visit them on Facebook. The oldest fish market in the region. Check out the fish cakes — they’re to die for. Check the website for daily specials.

Fresh and cooked fish. Serves fresh seafood seven days a week. New Hampshire Community Seafood A weekly fish CSAThe question of what is sushi grade fish comes up a lot and no one seems to accurately answer that question. After some research I am now able to provide information as to the guidelines and regulations that are followed in the seafood industry in terms of serving raw seafood. As for micro standards for sushi or sashimi grade seafood, I have spoken with many in the seafood industry who supply ‘sushi grade’ fish for sushi and sashimi served at restaurants and they all give me the same answer… they do not know of any regulations from either the FDA or any other agencies regarding ‘sushi grade’ seafood, which is why suppliers have set up their own micro and chemical parameters for their products. A personal search of FDA documents turns up the same results, no clear standards as to what makes fish ‘sushi grade’ or ‘sashimi grade’ and no definition of the term.

The only concern any inspectors have is referred to as the parasite destruction guarantee, which is accomplished by ‘freezing and storing seafood at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours’ which is sufficient to kill parasites. The FDA’s Food Code recommends these freezing conditions to retailers who provide fish intended for raw consumption (for further information, please visit the FDA website). Some exceptions to that rule are bluefin tuna, yellowfin tuna, and farmed salmon. I know that is a mouthful, but it’s the facts.  Other than a few specific organisms of concern for some seafood, sashimi standards are set as any other ready-to-eat item, e.g. sushi. This means that, aside from the FDA recommendations and local Health Department requirements, there are no laws or recommendations for "sushi/sashimi grade" fish.

It is no more than a marketing term. As for those on the serving side, their main concern seems to be with the seafood vendors.  Many of them will declare that the products they provide are "sushi/sashimi" grade but with no standards to back up those claims.  In the U.S. parasite destruction is required for those species where that hazard is identified but you’ll find that most chefs will claim that they use "fresh" salmon and other products. This may be because they do not know, perhaps it is delivered thawed by the local supplier (who may or may not have frozen it according to the requirements), or they may even use fresh, never frozen, salmon.  The term "fresh" for sushi fish has been linked to higher quality in the minds of many consumers and therefore the restaurants use this as a selling point even though the product may have been previously frozen (usually aboard the fishing vessel) and serving certain species without proper freezing is against regulations. Sushi rice is another critical part of sushi preparation, for many reasons. 

Many sushi restaurants use acidification as a control but the final sushi products must be cooled to below 40F before put onto display in a self-service case (in the case of supermarkets, et. al.).  However, sushi restaurants do not cool the items before serving to customers since such a short time lapses between preparation and consumption.  Once the rice is acidified, time is not used as a control and therefore it can be stored at room temperature where the quality is best and it is also easiest with which to work.  As you can see, there are many issues that affect the quality of the sushi served in restaurants or as ‘ready-to-eat’ meals. But with no federal regulations, it’s all about practical standards and health code restrictions. When you eat sushi from a quality establishment, you may expect that the FDA requirements for parasitic destruction have been followed, however you are at the mercy of the preparer to make sure that subsequent to being frozen and thawed, your food has been handled properly.