"This store is amazing! They have everything in stock and their prices are the best in the city. The down side is that they're closed on Sundays and also their store is very small with narrow aisles. "i must have started this review 3 weeks ago. since then, i've been out of town for 2 weeks, tried a couple other Northern Chinese food places, and back to eat at CTB three times! i can't get enough of the…" We have a wide variety of super-fresh seafood Prepared seafood, marinated seafood saladsFresh smoked salmon and in-house gravloxFresh Live lobster/mussels/oysters/clamsSalted codFrozen seafood such as King Crab, crab, shrimp, and wild SalmonSpecialty groceriesDaily Specials like: 3 Kabobs for $10 - Salmon & Seabass, Swordfish, TunaMarinated and Stuffed Fish - when available3 Cooked Lobsters for $20 - when available Offering a great selection of entertaining options, Wine Kitz in North York is your choice destination for top-quality wine and beer making supplies, glassware, and custom brewed wines.

We have an onsite winery where you… "Disclaimer: i love juice. I really love juice. When I don't have juice, I am sad. Given that, it may not have taken much to convert me, but oh how I am converted! I popped in the other day and babbled to the…"Moxon’s is a London based fishmongers. We buy our fish from all around the British coast and Billingsgate market everyday. WE BUY THE BEST FISH DAILY FROM NEWLYN AND PLYMOUTH IN CORNWALL, BRIXHAM IN DEVON, PETERHEAD AND LOCH DUART IN SCOTLAND, SCALLOWAY IN THE SHETLAND ISLANDS, NEWHAVEN IN SUSSEX AND FROM BILLINGSGATE MARKET. THIS IS TO ENSURE WE HAVE THE BEST POSSIBLE QUALITY, RANGE AND VALUE. WE STOCK FISH THAT HAS BEEN ETHICALLY SOURCED. We produce our own: EACH SHOP IS UNIQUE AND OFFERS HELPFUL AND FRIENDLY SERVICE. OUR STAFF ARE ALWAYS HAPPY TO OFFER ADVICE AND TO PREPARE THE FISH TO YOUR NEEDS. WE HAVE NUMEROUS COOKBOOKS IN THE SHOP FOR YOU TO BROWSE THROUGH AND WE ALSO STOCK A RANGE OF SEASONAL VEGETABLES AND STORE CUPBOARD GOODS SO THAT YOU HAVE EVERYTHING YOU NEED TO PREPARE A MEAL.

TUESDAY – FRIDAY 9AM TO 8PM SATURDAY 9AM TO 6PM TELEPHONE: 020 8675 2468 17 BUTE STREET, SW7 3EY TUESDAY – FRIDAY 8.30AM TO 7.30PM SATURDAY 8.30AM TO 5.30PM TELEPHONE: 020 7591 0050 149 LORDSHIP LANE, SE22 8HX TELEPHONE: 020 8299 1559 110 ISLINGTON HIGH STREET, N1 8EG TUES – FRI 9AM TO 7.30PMsushi grade fish harrisburg SAT 9AM TO 5.30PMjiro dreams of sushi baidu TELEPHONE: 020 7704 1120sushi grade tuna publixI get asked a lot about freezing fish. jiro dreams of sushi ebertWhat freezes well, how long things last, will it ruin the fish..?sushi maki menu burien

I found some cuttlefish in the back of my freezer drawer this summer. It was probably from last spring, but could have been from 2014! Either way, I defrosted it, barbecued it and it tasted great. I mean, you really couldn’t notice it had been frozen great.Cephalopods, like squid and cuttlefish are particularly adept to freezing. Something about the dense, uniformity of their flesh means the ice crystals don’t affect the texture too much.sushi grade fish rancho cucamongaWhile fish don't freeze quite as well as squid, there's still no need to fear your freezer. All sashimi grade fish in Japan is frozen before it's sold. And bluefin tuna (the most expensive fish in the world) is frozen on the fishing boat.The best way to freeze fish is to dip them in water and freeze them, then dip and freeze, dip and freeze... until there's a protective coat of ice around them. Fine if you're freezing a prize fish for auction, but if you've got that much time to spare, you might as well cook it.

If you get home with some leftover fish that you know you won’t be able to eat in the next two days, put it straight in the freezer. If it goes in fresh, it comes out fresh. Just give it a clean (scale, gut and rinse), pop it in a ziplock bag and you're good to go. It'll be quite happy for a month (and quite edible 3 months later).The reason why we’re so suspicious of freezers is probably our own fault. I’ll quite often find some fish that’s been sat in the fridge for 4 or 5 days and think ‘I’m not going to have time to cook that, I’ll chuck it in the freezer’. It’s no surprise that when it comes out of the freezer, it’s not at its best.I have the same problem when I make soup that isn’t particularly tasty. ‘Oh, I’ll freeze the rest’ [cue disappointing meal 3 months later in which you slowly remember it was pretty horrible the first time round].You can even cook frozen fish without defrosting them first. Check out our experiments here. Freezer tipsFreeze freshIf it goes in fresh, it comes out fresh.

Make sure to scale, gut and clean your fish before freezing them.Seal it tightAir is your enemy. You’re best off putting it in a ziplock bag and squeezing all the air out before sealing. This also makes sure your ice cubes don’t get all fishy.Label itWrite down what’s in the bag and the date it went in and you won’t get any nasty surprises, like that time I made a chicken casserole with fish stock.Freeze in portionsIf you’ve got a lot of fish, don’t freeze it all in the same bag. The same goes for freezing stock and stews. If you freeze them in individual portions, you don’t have to defrost the whole lot to make dinner for one.Save spaceI’ve got a tiny freezer, so often fillet and skin fish before freezing to save on space. Plus,  little chunks of fish like this are really handy for fish tacos, stews or fishcakes. Stock bagIf you fillet fish, it’s a good idea to have a ziplock bag in the freezer that you can chuck any heads, frames and trimmings into. Once you’ve built up a healthy amount, boil it up for stock.