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.mac sushi kiss lipstick swatch My attitude to raw fish is pretty laid back. mac sushi kiss lipstick swatchBut when I teach sushi classes, I want to give my students an extra precaution option. jiro dreams of sushi orange countySome people don't want to take a risk of food-born illness, no matter how minuscule. sushi grade tuna calgary

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. youda sushi chef full onlineIt doesn't kill bacteria, just temporarily stops it's growth, so freezing inferior fish does not make it "safe".sushi los angeles zagat I used to think that all fish would be damaged by freezing. sushi grade tuna londonFish is mostly made of water, and water expands during freezing.

This tears the flesh of the fish and makes it mushy. To prepare for my sushi class, I froze piece after piece of different fish, and here are my findings -- different fish react to freezing differently. Fatty fish freeze relatively well, and their texture is barely affected. Lean 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.Alzheimer Scotland RaffleArmstrong’s raised in excess of £1300 for Alzheimer Scotland. Christmas Orders now being takenOrder Wild Salmon early to avoid disappointment. Opening Hours Christmas Day & Boxing Day, CLOSEDTuesday 27th, 7am to 4pmWednesday 28th, 7am to 4pmThursday 29th, 7am to 4pmFriday 30th - Tuesday 3rd, CLOSEDWednesday 4th, OpenHave a good Christmas and season break, Armstrong'sCold Water FishShell FishExotic FishAs one of Edinburgh’s oldest establishments, Armstrong’s of Stockbridge needs no introduction in Scotland’s capital.

We are well known as one of the best, and since opening our doors over 60 years ago, we have constantly maintained standards of professionalism and quality.Now under New Ownership, Armstrong’s of Stockbridge will carry on the tradition of supplying top quality produce by only sourcing fish from trawlers who are certified to the “Responsible Fishing Scheme.”From top vessels in the fishing fleet: The Ocean Venture II The Atlantic Challenge The Harvest HopeAll of whom we are constantly in touch with while at sea, allowing ourselves to have the pick of the catch. All vessels are M.S.C. AccreditedFrom home cured finnan haddock to some of the world’s best Smoked Salmon, or Lobsters caught specifically for “Armstrong’s of Stockbridge” in the River Forth Quality is Paramount.Our Staff is also on hand to give advice on how to store, and cook the fish, and you will also be given a friendly welcome.At Armstrong’s of Stockbridge, you will still find old fashioned charm, but also state of the art interiors, modern efficiency, and a world wide range of the freshest fish.

Armstrong’s of Stockbridge, ensure the freshest fish traditionally prepared by our skilled fishmongers, in front of your eyes.In 2009 Makiko Sano decided it was time to share her passion for Japanese cuisine with the rest of London and so she opened Suzu, a Japanese restaurant and bar, situated in West London. Providing an informal and welcoming atmosphere Suzu aims to charm your taste buds with a carefully selected range of dishes. Borrowing a little from Spanish culture, you’re encouraged to select several dishes at once so that you can sample a variety of the Japanese style delights on offer. The word ‘suzu’ means ‘long and healthy life’. Makiko believes that good food is key to achieving this goal and, in the same way that she makes sure her children eat healthily, she wants you to as well! Suzu specialises in sushi and sashimi, offering dishes for vegetarians, vegans and those with ciliac related problems. A selection of alcoholic beverages is also on offer, including the superb Asahi Japanese beer on tap.

Whether you’re looking for a place to drink with friends or hoping to impress someone special with great food, Suzu will keep you happy. All the ingredients are selected with the utmost care so you can be sure that you’re eating the best that London has to offer. Makiko began simply by helping her friends prepare food for children’s parties. Understanding that great sushi has to be made using only the best ingredients she started working at a fishmongers to learn how to source the best fish. As the demand for her parties grew word of Makiko’s amazing sushi spread. In 2007 she was asked to take on the sashimi takeaway counter in Selfridges. This proved to be a very successful venture and gave Makiko the opportunity to provide some of the world’s most influential people with fantastic sushi. In fact one of her customers was none other than Buckingham Palace. The next logical step was for Makiko to open her own restaurant and finding a suitable spot near Tottenham Court Road, business began.

Subsequently she decided that she wanted to keep things closer to home and so relocated the restaurant to Hammersmith Road. Before business began, the new premises were completely gutted and revamped with a brand new state of the art kitchen and fresh new décor. With Suzu you will experience the very best in traditional and modern Japanese food. Using the freshest ingredients, dishes are prepared to order by experienced Japanese chefs. Some ingredients, by their nature, will have been frozen, however we ensure that only the very best are used. We aim to introduce you to the art of Japanese Cuisine. Our experienced Japanese Chefs use traditional techniques combined with fine quality ingredients to create an authentic experience. We take care to source from local reputable suppliers, many of whom we have known for many years. Each one source individual specialities which ensure we offer sumptous and healthy dishes. HG Walter is one of London’s top butchers and is family run, specializing in organic and free range meat.