The Fish Society is the internet's premier online fishmonger. We deliver across Europe routinely and further when asked. We sell 300 kinds of fish. All our fish is frozen. Our top quality frozen fish is indistinguishable from fresh when cooked and on the plate. Delivered to you TOMORROW (UK and major European cities). Order Mon-Fri by 1pm for next day UK delivery. OFFERS, RECIPES & PRIZESWhy not make sushi at home? The UK's only exclusive supplier of sushi grade fish Experience the real thing from only £9.99 Friendly Sushi Making Classes From The Wonderful Yuki Ready to eat, only available from Kazari Combining technology and tradition to produce perfect fish just for sushi We Import, distribute and supply the country's most highly acclaimed establishments Sushi Essentials & ExtrasMaguro (mah-goo-roh) or hon-maguro, is the Japanese term for bluefin tuna, perhaps the best known and most commonly eaten fish in all of sushi dining.

Used in many rolls, but often seen by itself, what is now the old stand-by was not always the most popular item on the menu. While currently suffering from incredible demand, tuna was, until the 1970’s, a sport fish commonly known as “horse mackerel” and sold to companies for cat food or thrown away. Now, its fatty belly meat, known as ‘toro’ is one of the more expensive items on the menu, prized for its taste, texture, and scarcity. The name “horse mackerel” is now used for the fish called “Aji” (or jack mackerel) as, for marketing purposes, seafood purveyors didn’t want the strong flavor of mackerel associated with the much less oily and fishy tasting bluefin tuna. Tuna has come a long way from being a fish the samurai considered unclean and would not eat, to one of the most popular fish in Japan, and the world around. Tuna served in restaurants is generally one of two different species, the bluefin tuna (Thunnus thynnus), traditionally known as ‘maguro,’ which is usually fairly lean, and the yellowfin tuna (Thunnus albacares), known as ‘ahi’ (ah-hee), which is a fattier species.

Yellowfin tuna may also be labeled ‘maguro‘ but more often than not, if you see maguro it will be bluefin tuna. Tuna sushi is further broken up into subtypes, based on the fat content. Akami (ah-kah-me) is the leaner meat from the sides of the fish. If you ask for ‘maguro’ at a restaurant, or order any kind of tuna roll or sushi without requesting ‘toro,’ you will get this cut. Toro (toh-roh) is the term for the fatty part of the tuna, found in the belly portion of the fish. Toro is further broken up into two distinct subtypes, and they are more expensive due to their relative scarcity as a proportion of the entire fish. The two types of toro are: Chutoro (choo-toh-roh), which is sometimes labeled chu-toro, is the belly area of the tuna along the side of the fish between the akami and the otoro. It is often preferred because it is fatty but not as fatty as otoro. Otoro (oh-toh-roh), which is sometimes labeled o-toro, is the fattiest portion of the tuna, found on the very underside of the fish.

This cut is fatty almost to the point of falling apart and can literally melt in your mouth. Today, approximately 80% of the world’s bluefin tuna catch is used for sushi, and the species is actually close to being threatened, and due to this, they are becoming more expensive. Toro (and especially otoro) is generally the most expensive item in the menu by weight, and in fact the fish themselves can command record prices. On January 5th, 2001 in Tokyo, a sushi grade bluefin tuna was sold for an astounding $173,600 for a 444 pound fish (which equates to $391/lb). yo sushi delivery portsmouthI have personally seen people waiting on the docks ready to buy the catch of those who have spent a day deep sea fishing for tuna. sushi grade fish syracuse nyThis diverse fish is now one of the most popular items on the sushi menu, but hopefully its culinary success will not be its downfall.genki sushi menu bay terrace

You can find sushi grade tuna at Catalina Offshore Products (among other sushi grade seafood).Be the first to tip!Tip me with bitcoin!1Kb1wCkjsXSk2re5H5cE43ndVh2262M4KYIf you enjoyed reading this post, please consider tipping me using Bitcoin. BRASSERIE: Monday to Thursday - 12noon - 10pm                     Friday to Sunday - 10am -10pm The crowing jewel of Hutchesons is our Grand Brasserie, a sublime and ornate dining room and one of the most exquisite double heigh ceilings in Glasgow. buy sushi grade fish mississaugaDining in our brasserie is an experience you are unlikely to forget as our team serves up innovative dishes using the best Scotch produce from locally sourced Scotch beef, to the freshest of seafood found along the vast coasts of Scotland. where to buy sushi grade fish mississauga

Our bold, marquee dishes such as the Roast Monkfish On The Bone and our Cote De Boeuf, are positioned alongside more delicate offerings like our Tuna Tartare and our one-of-a-kind Champagne Salad with shaved truffle. View our a la carte menu as a PDF Reviewer: Name The packaging and delivery was excellent! Two orders of this and it was the best I have ever had!!!!! Will order many times more!! Reviewer: Eric - Chicago I have had a lot of yellow tail, I have spent any where from 2 dollars a roll to 40 dollars a roll. jiro dreams of sushi italiaThis is the best Yellow Tail I have ever had. Don't confuse this with my crappy sushi making skills. This fish alone is amazing. My mom who hates sushi even enjoyed it. Great taste, very tender. Reviewer: Name Withheld These really made my sushi look cool. One person really didn't care nori, so they really liked having sushi made with these.