sushi grade fish south jersey
on January 08, 2016 at 11:02 AM, updated Seafood appropriately is the specialty at Bedminster's Lumi Zi, which is Albanian for Black River, named after a local tributary of the Raritan River's North Branch. Owner Antonio Berisha from a well-known area restaurant family of Albanian heritage (Vine, Bistro Seven Three) partnered with chef Roy Marin for the new venture, which opened during October in the renovated former home of Twofiftytwo. Berisha, who is hands-on at Lumi Zi, worked with Marin for years, first at the old Aquila in New Providence and then at Tre Vigne, Vine's predecessor. Most recently, Marin cooked at Focacceria in Liberty Corner. Although fish accounts for about 75 percent of the offerings at the 38-seat BYOW establishment, meat and fowl also are available on a menu that combines Italian, Latin and French influences. Ceviche ($13) is a regular appetizer, as is Portuguese-style charred octopus ($13) and tuna tartare, cleverly enhanced by guacamole and a wonton ($15).
A special of pan-seared rainbow trout ($28) was the sole's equal, flattered by brown butter, mushrooms, spinach garlic and oil.
order takeout online halifax In contrast, the $35 pan-seared sushi-grade tuna served rare, wasn't trimmed properly, arriving at the table with a tough sinew that had not been removed.
watch jiro dreams of sushi movie online Buccatini ($11/$21), with a well-balanced mix of anchovies, capers and garlic, works either as an appetizer or a main course, an alternative to the major league seafood, meat and fowl dishes.
buy sushi grade fish philadelphia Tender braised lamb shank ($38) with a natural jus and parsnip puree defined satisfying. While many items are as outstanding as the lamb, we found the dishes we tried somewhat uneven.
A pricey pork chop ($32) with caramelized apples and crumbled Gorgonzola looked lovely (all the dishes are well-plated) but turned out to be a big disappointment; it had been under-cooked, with an unappetizing streak of blood visible. The dry exterior of braised duck confit ($15) wasn't offset by a Grand Marnier glaze. There is a good selection of desserts ($8), something too often lacking elsewhere. A pear poached sweetly in Port benefits from a two-pronged textural context with cannoli cream and roasted pistachios, while lemon mousse over shortbread with decorative swirls of raspberry coulis is a nice sequel to fish. There are some service kinds: On our arrival, we were taken aback when the server who opened our bottle of wine made a snippy remark about our selection. True, it wasn't high end, but it was perfectly respectable, and while he tried to smooth it over, the comment was out of place. Shortly after we sat down, a staffer brought tapenade and olive oil, but it took some minutes before the appearance of very ordinary bread to go with them.
Other problems we witnessed shortly after the restaurant's debut (example: one staffer reciting only two specials, another offering the entire list that included several other items) were resolved after the place got a few more weeks under its belt. The restaurant aims high and has improved since its inception in the effort to match its prices with commensurate food and service. The ingredients are all there, so Berisha and his associates, should be able to guide Lumi Zi on its path to consistency in both the kitchen and the front of the house. Note: There are steps at both the front and the back, which means the restaurant is not wheelchair accessible. IF YOU GOLumi Zi, 252 Somerville Road, Bedminster. Hours: Noon-3 p.m. Mondays-Fridays, 5-9:30 p.m. Mondays-Saturdays. Follow Cody on Twitter@CodyDine. A study of sushi eaters in New Jersey shows just how much sushi people are eating (and who's eating it) -- as well as which kinds of sushi may expose people to the highest levels of methylmercury.
Researchers from Rutgers University and the Robert Wood Johnson Medical School examined sushi consumption among 1,289 people who lived in a New Jersey university community, as well as levels of mercury among samples of sushi taken from stores and supermarkets in New Jersey, New York City and Chicago. Of the people surveyed in the study, 92 percent said they ate fish, consuming an average of five fish or sushi meals each month. Seventy-seven percent of the respondents said they ate sushi, averaging 3.27 sushi meals a month. The amount of fish in pieces of sushi consumed by the study participants ranged from 5 to 25 grams. Among the findings of the Journal of Risk Research study: - Caucasians and Asians (particularly East Asians, compared with South Asians) reported eating the most sushi. Some people surveyed in the study reported eating more than 40 pieces of sushi a month, and eight of the people in the study said they ate fish or sushi at least once a day. - The top 10 percent of sushi-eaters exceeded the Center for Disease Control Minimal Risk Level and the WHO Provisional Tolerable Weekly Intake for methylmercury consumption.
(People in this group ate sushi for an average of 30 to 60 meals each month.) - The type of sushi with the highest average levels of methylmercury was tuna sashimi (with about 0.61 parts per million of methylmercury). - Levels of mercury varied between sushi samples, "with some levels as high as 2.0 ppm [parts per million], which makes exposure to mercury from consumption of sushi (or sashimi) less predictable." - Atlantic bluefin and bigeye tuna are particularly high in methylmercury. - Eel, crab, salmon and kelp sushi had lower levels of methylmercury. "The risk communication message is becoming increasingly clear. For people who eat fish or fish-sushi infrequently (less than monthly), the choice of which fish to eat regarding mercury content is probably not important," the researchers wrote in the study. "People who eat fish frequently, more than weekly, must choose wisely. High-end sushi eaters should minimize intake of tuna." While methylmercury is hard to avoid completely -- everybody has some amount of it in their tissues, due to its prevalence in our environment and the consumption of seafood -- it can be dangerous, depending on a number of factors (such as dose, age of exposure, and duration and route of exposure).
The Environmental Protection Agency points out that methylmercury can be especially dangerous for fetuses, infants and children, as it can impair neurological development (which is why pregnant women are discouraged from eating methylmercury-containing fish and shellfish). However, the EPA also pointed out that a 1999 and 2000 report from the Centers for Disease Control and Prevention showed that most people don't have mercury levels high enough in their blood to cause health effects. For a list of seafood that is highest and lowest in mercury, check out the Natural Resources Defense Council's list here. And if you want to see the mercury levels of your seafood while on-the-go, The New York Times reported on a smartphone app, called Safe Sushi, that indicates the mercury levels of 38 varieties of seafood. The findings on mercury levels in bigeye and bluefin tuna fall in line with a 2010 study in the journal Biology Letters, which showed that these kinds of tuna -- which are more commonly served at restaurants -- have higher levels of mercury than species you could buy at grocery stores, LiveScience reported.
That study involved using DNA barcoding to examine mercury levels among different kinds of tuna species from sushi samples taken from 54 restaurants and 15 supermarkets. The researchers found in that study that yellowfin and bluefin toro (fatty tuna) had lower levels of mercury, compared with the bluefin akami and bigeye tuna. In addition, an investigation conducted by the Milwaukee-Wisconsin Journal Sentinel in 2008 examined 10 samples of sushi from three restaurants and a grocery store, and found that two of the pieces of tuna had extremely high mercury levels, while the shrimp, salmon and mackerel sushi samples had just "trace amounts" of mercury. The Journal-Sentinel's Raquel Rutledge reported: A 130-pound person who ate 8 ounces (about six to eight pieces) of either tuna sampled by P.I. [the newspaper's Public Investigator team] would exceed the U.S. Environmental Protection Agency's standard -- or suggested maximum daily intake of methyl mercury -- by more than 35 times.