Best Montreal Fresh Fish Markets Best Of MTL August 26, 2014 ·  Photo cred – Poissonnerie La MerA fish market is home to what is known as a fishmonger, which if you didn’t already know, is basically a butcher, for fish. Fishmongers once garnered much prestige and social privilege back in the middle ages, and while nowadays you’ll find a decent fish counter at any local grocery store, for true quality and freshness, trust the expert skill and know-how of these aquatic professionals. Tags Cod Fillets Fish Monger 11 Things Only Montrealers Understand About Winter · 2 years agoMontreal Opens All-New Mexican Restaurant Where Everything Is $5 · 16 hours ago30 Things You Might Not Know Were Invented In Quebec ·F&W Taste Test: Best Caramel Sauces Editor's Choice: F&W's 10 Best Dessert Recipes of 2015 The Best New Gift for Gin Drinkers The Baller Way to Travel to Pebble Beach Food & Wine Now You Can Buy The Meatball Shop’s Awesome Tomato Sauce Top 10 Food Products of 2012

Bid Now in MOFAD’s Epic Online Auction Editor Picks: Top 5 Coffee Splurges of 2012 These Ultra-Cool EVERCUT Knives Will Stay Sharp for 25 Years Best Super Bowl Drinks, or How to Hide in the Kitchen Eating Nachos and Lighting Fruit on Fire to Avoid Football Sushi nerds, the time has come to stop lamenting that you can’t drop by the Tokyo fish market every morning. Sushi nerds, the time has come to stop lamenting that you can’t drop by the Tokyo fish market every morning. One of America’s top suppliers of pristine, meant-to-be-eaten-raw fish is now selling directly to consumers. Until now, seafood from the Honolulu Fish Company went only to top restaurants like Michael White’s Marea. For years, chefs have prized the company’s wild, line-caught fish (all of which comes from Hawaii) for its smooth, buttery texture and glassy, shimmering appearance, as well as its amazing flavor. It’s all sashimi-grade, which (though the term isn’t regulated by law) connotes a specific, labor-intensive way of processing and preparing the fish for raw consumption.

One of the prime offerings is rich, steak-red ahi tuna (which is, by the way, sustainable), but the company also sells lesser-known varieties that are rarely seen on the mainland. Fish like ono (a.k.a. wahoo), opah and kajiki (Hawaiian blue marlin) are less pricey than tuna but just as incredible, served raw as sashimi or poke, a classic Hawaiian dish of marinated raw fish. This amazing fish isn’t cheap—it starts at around $100 for three pounds—but shipping is included and it arrives in specially designed packaging that reflects heat. Related: 13 Recipes for Whole Fish26 Healthy Fish Recipes18 Gifts for the Advanced Home CookSushi is incredibly mainstream. I've eaten and enjoyed the iconic Japanese dish for years, but I've never made it at home. In fact, it terrifies me. My wife and I prepare new foods all the time, but sushi is not one of them. While not all sushi involves raw fish, the varieties I enjoy the most do — which causes me to shy away from making it at all.

So I sought out professional help. Ted Dimoglou is the owner of the recently-opened Tiki Sushi in Windsor's Via Italia neighbourhood. jiro dreams of sushi review guardianThe business might be new, but Dimoglou has been making sushi for 16 years. sushi tei jakarta emporiumHe has led a number of sushi-making workshops, including a sold-out course this coming Monday at The Chef Next Door in Walkerville.sushi tei jakarta price Tiki Sushi is located at the northeast corner of Erie St. and Parent Ave. (Jonathan Pinto/CBC News)sushi tei jakarta price "It really isn't that complicated to prepare sushi," said Dimoglou.

"Getting the rice the way you need it, to have it perfect, is the key." Dimoglou recommends using only medium-grain, calrose rice from California. "Say you would start with two cups of rice. You rinse the starch off five or six times over a period of five minutes or so. When you strain the rice, you put it in your pot. Add two cups of a water — and a bit [more]. Cover, bring to a boil at high heat. Once it rolls real hard, let it go for about a minute. Turn it down to the lowest heat setting for five minutes. Then you crank it up to the highest heat setting again for 10 seconds — and turn it off. Let it sit for 15 minutes. After that, dump the rice, and stir in your seasoned rice vinegar." Dimoglou said that every sushi chef has a different way of seasoning rice. For example, in addition to rice vinegar, some chefs add sake, a fermented rice beverage. Dimoglou's seasoning is a "trade secret." "Once [the rice vinegar is] stirred in, you let [the rice] rest uncovered for 25 minutes, then stir it again one more time.

Let it rest again for 25 minutes, then cover and wait for it to get to just above room temperature before using it." While making perfect sushi rice does take practise, patience and time, it sounds very achievable at home. However, while rice may be the key to good sushi, it was the fish I was most worried about. Should I only purchase "sushi grade?" Dimoglou said that while "sushi grade" can be a good indicator of the quality of the fish, it's more important to purchase it from from a knowledgeable establishment. Once told that you need fish for sushi, a proper fish retailer will guide you to the right offerings. Tiki Sushi is lucky enough to be located next door to Mediterranean Seafood, one of the last fishmongers in Windsor-Essex. They source as much high-quality Canadian and North American fish as possible for the restaurant. Dimoglou said that the freshest fish should have good colour, look fresh, and most of all, not smell "fishy." He said that good salmon, for example, smells more like watermelon than stinking fish.