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). sushi london ontario oxford stBut 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. jiro dreams of sushi dlCooking kills them too, of course, but that doesn't help you much with sushi.jiro dreams of sushi tv My attitude to raw fish is pretty laid back. genki sushi menu pearl cityBut when I teach sushi classes, I want to give my students an extra precaution option. yo sushi dubai festival city

Some people don't want to take a risk of food-born illness, no matter how minuscule. sushi san francisco panamaWhen I am serving fin fish raw, I only use tuna, farm-raised salmon, farm-raised branzino, and farm-raised yellowtail. sushi kurs onlineThe 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. It doesn't kill bacteria, just temporarily stops it's growth, so freezing inferior fish does not make it "safe". I used to think that all fish would be damaged by freezing. Fish 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.There’s Nothing Wrong With Raw Fish That Has Been FrozenThe Odeon is pleased to present OTOGO, a menu designed for delivery, using the same high quality produce, meats and fish as The Odeon menu. OTOGO has been tailored to include all of The Odeon's most popular dishes, as well as small plate options designed to give customers a choice of simply prepared ingredients, to combine as desired. ORDER ONLINEORDER ONLINEORDER ONLINEORDER ONLINEORDER ONLINEORDER ONLINEORDER ONLINEORDER ONLINEORDER ONLINE

Tokyo Fish Market1220 San Pablo AveBerkeley, CA 94706(510) 524-7243I think Tokyo Fish Market is the best retail Japanese market to get fish for your sushi and all the ingredients you need to make sushi. When in season, fresh  local albacore is my absolute favorite.(late summer, call to check the  availability) Early Saturday morning  is a good day to go since   they stock more variety of fish for the weekend. They will cut fish for you by the pound or you can choose pre-cut packages of fish.Types of fish: Tuna  (yellowfin, big eye, bluefin), Toro, Hirame (Halibut), Tai (Red  Snapper), Hamachi (Yellow Tail), Hiramasa, Kanpachi (Amberjack), Sockeye Salmon, Uni  (Sea Urchin), Scallops, Oysters (Point Rays, Kumamoto, Miyagi), Ebi  (Shrimp), Ama•Ebi (Sweet Shrimp), Tobiko (Flying fish roe), Ikura (Salmon Roe), Unagi (Fresh  Water Eel - Frozen), Saba (Japanese Mackerel - Frozen) Nijiya Market1737 Post StSan Francisco, CA 94115Japan Town, San Francisco and several locations in Bay AreaIf you are cooking Japanese food, this would be the market to go.

Lately, quality of sashimi and sushi fish got lot better.Types of fish: Tuna  (yellow fin, blue fin), Toro, Hirame (Halibut), Tai (Red Snapper),  Hamachi (Yellow Tail), Kanpachi, Salmon, Uni (Sea Urchin), Scallops,  Ankimo (Monk Fish Liver, both raw and cooked), Ebi (Shrimp), Tobiko  (Flying fish roe), Ikura (Salmon Roe), Unagi (Fresh Water Eel, Frozen),  Saba (Japanese Mackerel), Aji (Spanish Mackerel) Monterey Fish Market1582 Hopkins St. Berkeley, CA 94707510.525.5600Excellent sushi grade fish many caught in a sustainable way. Our beloved fish supplier.Types of fish:Oysters, Tuna, Tombo, Crab, Shrimp Marukai19750 Stevens Creek Blvd., Cupertino, CA 95014408.200.4850Good sized supermarket where you can get pretty much everything you need  to cook a Japanese meal. Great selection of fresh fish ranging from  tuna to Sea Urchin - the best selection and price in South Bay/Penninsula. When I visited there the last time, they had nice block of Big Eye Tuna for around $11/lbs and that is a great deal!

Types of fish:Tuna  (yellowfin, big eye, bluefin), Toro, Hirame (Halibut), Tai (Red  Snapper), Hamachi (Yellow Tail), Hiramasa, Kanpachi (Amberjack), Sockeye Salmon, Uni  (Sea Urchin), Scallops, Oysters (Point Rays, Kumamoto, Miyagi), Ebi  (Shrimp), Ama•Ebi (Sweet Shrimp), Tobiko (Flying fish roe), Ikura (Salmon Roe), Unagi (Fresh  Water Eel - Frozen), Saba (Japanese Mackerel - Frozen), Ika (Squid)Mitsuwa Market Place675 Saratoga Ave.,San Jose, CA 95129TEL: (408) 255-6699The biggest Japanese Grocery Store in US. Call to check their availability.Super Mira Market1790 Sutter St(between Buchanan St & Laguna St)San Francisco, CA 94115Small family owned supermarket in Japan town. They have a small amount and good quality of sushi quality fish.Types of fish:Tuna, Tai (Red Snapper), Unagi, Saba(Japanese Mackarel) Whole Foods MarketThroughout Bay AreaWhole Foods? Yes, they do have some ingredients you can use to make  sushi including vacuum packed Tuna and Salmon, thought the quality is  inferior to the ones at Tokyo Fish or Nijiya.