I would not buy fish at a grocery store and eat it raw.... there are so many reasons why you shouldn't and most of them involve bacteria and parasites. where you know the fish is safe to eat raw. Definitely do *not* buy fish from a grocery store and assume it's safe to eat raw, the potential for cross contamination is astounding. Bottomless Mimosas/Bloodies Saturday Brunch which shoes you like when you running Yelp Elite for 2017!!!! Where can I find it?  I just took a sushi-making class and I'm inspired! My mom gets her sushi grade fish at H Mart. She goes to the one in Cheltenham but I assume other locations would have it as well. What does sushi making class consist of, and where did you take it? If there is a wegmans close by, they usually sell some in the sushi section or the fish section. Yes to H Mart! I have been making the trek to Cheltenham for years for salmon and tuna - they sell it in a brick shape perfect for slicing for sashimi or cutting however you need for rolls.

They have pretty much everything else you would need for sushi too! Awesome, thanks for the tips everyone. John - I took the class at Pod.  It was only an hour and a half, but it covered a lot of basics - making sushi rice, rolling maki & hand-rolls, filleting a fish (will *not* be able to do that at home), things like that.  jiro dreams of sushi yamamotoIt was a lot of fun - I'd recommend it if they offer it again!sushi grade fish palo altoAsk the fish monger if they have it. sushi grade fish nottinghamThey'll tell you what is and what isn't. where to buy sushi grade fish glasgow

Randomly, Sushi grade will generally be previously frozen at a certain temperature for a certain length of time. @Jean: While I understand the convenience of those brick-shape pieces of fish sold at H-Mart, You can actually get a nice piece of fish 3x the size for the same price and just cut it yourself into that shape, then be left with a pound of beautiful tuna or salmon scrap that you can use to make a lovely tartare or whatever else you like. sushi grade fish glasgowThey are charging you double the price just to cut it into that neat shape you like. youda sushi chef game hackedI believe Samuels and Sons now sell to the general public, fyi. ippolito's in south philly. I make sushi all the time, and eat it all the time too, check out my profile, lol,but I always buy my ahi tuna and salmon at John Yi's Fish Market at the reading terminal, it's always fresh and tastes fantastic....

Email me about updates Report conversation as inappropriate This conversation is older than 2 months and has been closed to new posts.“All the people I know that have spent some time in Korea rave about Galleria, but they can not hold candle to this place! !!!” “There's a big grocery, little food court, a tiny electronics shop, tea/ginseng shop, all featuring purely Korean products.” “Some of my staples are red chili pepper flakes, red chili paste, an assortment of mushrooms (king oyster, shitake etc), vegetarian dumplings, seaweed, bibimbap kits and exotic looking vegetables.”Finally a great place to get awesome coffee that I can brew at home! I'm not a huge fan of buying subpar coffee at grocery stores or buying overpriced coffee at grocery stores. "Pretty good organic grocery store. Prices are quite reasonable and are better than the organic food sections at major grocery chains like Loblaws. There is a fair selection and variety of products but…"

Has everything you need. The staff are really knowledgeable on the products they carry. I love how they go out of there way to locate a product even if they don't typically carry it. Planning a trip to Chicago?Find great things to doH Mart /"""" Log in to leave a tip here.Sort: Dana JensenGregg Tomlinson for sure - but the unspoken gem here is the department. Last time we went they had live for $5.88/lb. , , sushi-grade - seriously good . Read moreHeather SarnaCarol MedinaTracy Takacs!Seren DipityJung ParkKarenDamariz GonzalezOrchid Liu.Ian kane HensonEd ShimMichael DiGilio?Lindsey JToni LeeMartin VogelClint Smith@jayelarexPeter SHIN@jayelarex.Mico Tepora!Bearnz Brownie BearnzLucy WenKathlyn WilliamsMiao FengAshley ShimabukuroPatchLooking for food information, payment options or hours? Check out Niles Patch for more details. Read moreKelly 🍰Jung Park@jayelarex.Jason Roeseke JJ KimJé!Mark LindzyJared PE J S.Miharu ChamnanjakMichael PerhaesDansj parkJim FreemanThis market, from the fresh fish swimming in the tanks, to the shopping area, to the dining area, takes me right back to Korea!!!!

When I walk in there I am jus Larry Smith~ If you like Asian foods you will love H-Mart. your local grocers' store does not have. No wonder the once small coSpicy ahi poke is perhaps my greatest love in the food world. First introduced to me when I visited Bowl #2’s family in Hawaii, poke is pretty much just fresh chunks of tuna marinated in soy sauce and other ingredients. Some describe it as a Hawaiian ceviche, which I find apt but not all-encompassing of its utter perfection (I just describe it as bliss). The standard version is one marinated in soy sauce, sesame oil, and a few other ingredients, whereas our personal favorite is a slightly unhealthier, spicy mayo-based kind that we usually get from Foodland, a Hawaii supermarket chain. This particular kind was part 2 of the Hawaiian birthday feast (part 1 is here), and here is the stunningly simple recipe for how to make it! In terms of learning how to make this, it was probably the inverse of musubi for me — rather than something I tried over and over figuring it was easy, it was something I never tried to make because I always thought it would be too hard.

Instead, I found spicy ahi poke to be surprisingly simple to do, which was exciting because it’s something that is fairly rare out here (and the restaurants that do offer some kind of “Hawaiian-Style Poke” usually serve something that doesn’t taste that similar to the real thing). That was particularly devastating, given that for awhile when we were in Hawaii I demanded it for lunch every single day. I probably won’t make it every day here, considering the steep price for ahi, but it’s a huge relief to know that we can make it if we really want to, and it’s not just a distant dream in that paradise (Food)land that we can only go back to every once in a blue moon. Originally, the biggest obstacle in my mind was finding fresh fish that (a) tasted good and (b) didn’t kill us. Or at least didn’t give us toilet problems (sorry, tmi?). Maybe I am exaggerating this feat, but it seemed dubious. Raw fish is always a mystery to me. Anyway, it turns out that if you can find a good quality, flash frozen tuna labeled “sashimi grade,” it will do just fine, and the fish market near us has great quality frozen ahi.

(Here’s an interesting NYT article on how freezing the fish may actually be better, since it kills parasites, and is actually extremely commonly done even among the best sushi restaurants in NYC!) Once you find that, all you need is some everyday ingredients to marinate the poke in. Like I mentioned, it’s most commonly sesame oil, soy sauce, and chopped green onion, along with some other variations (often nori, for instance). But our spicy mayo-based marinade, based on the version from Foodland, adds Sriracha and mayonnaise to the mix. If you prefer the shoyu version, it is more or less just the first three steps of the recipe for spicy ahi poke, but I’ve also reprinted it on its own at the end. Prep Time: 30 minutesCook Time: 15 minutesTotal Time: 45 minutes Ingredients1 lb yellowfin tuna steak, sushi or sashimi grade (fresh or flash frozen) about 1 tbsp soy sauce, to taste about 1/2 tbsp sesame oil, to taste 2 scallions, chopped finely 1/4 onion, sliced (optional)

2 tbsp mayonnaise or Japanese mayonnaise 2 tbsp Sriracha sauce (adjust depending on how spicy you like it)* 2 tsp tobiko or masago, if you feel like splurging :)InstructionsIf tuna is frozen, thaw by submerging in room temperature water for 30 minutes. When tuna is just short of fully thawed, slice into small cubes, around 1 inch. You could do larger or smaller, whatever you prefer. I tend to go a bit smaller for more flavor. Combine in a bowl with 1 tbsp soy sauce, 1/2 tbsp sesame oil, and 1 chopped scallion. I don't really measure the soy sauce or sesame oil, but use whatever is enough to coat the tuna thinly. Chill in fridge for about 30 minutes. (See recipe below for regular shoyu poke -- basically, you can stop here, but with a bit more marinade and a few optional additions.) Combine mayo, sriracha, remaining scallions (reserving a bit for topping), and 1 tbsp tobiko or masago, whisking briefly until combined. When tuna is chilled, add the spicy mayo and mix gently until fully coated.

I just get right in there and use my hands. Top with a bit more tobiko and scallions, and serve! The poke will be good for up to one day, but is best eaten fresh.NotesOne commenter suggested that Maui Foodlands sometimes use Louisiana Hot Sauce instead of Sriracha in their poke, so you might consider trying that, as well. 3-4 tbsp soy sauce, to taste 2 tbsp sesame oil, to taste 1 tbsp toasted sesame seeds 2 tbsp shredded nori 1 tsp Korean gochugaru (optional) 1/4 onion, sliced (optional)InstructionsPrepare tuna in the same way as above (defrosted, rinsed, and sliced into cubes). Place in a bowl and add soy sauce, sesame oil, sesame seeds, shredded nori, scallions (reserving a bit of the scallions for garnish), and sliced onions, if using. Bowl #2's mom likes to add a few teaspoons of gochugaru, as well. Mix thoroughly, until tuna is well coated. Let marinate in the fridge for at least 30 minutes and up to a few hours.Thank you so much for reading!