With a world of culinary choice, from a homemade soup and sandwich to a romantic dinner for two, the market has you covered. Visit one of the more than 20 restaurants that call the market home. With over a decade of serving loyal customers in the market, Seoul Seafood Shoppe slices up sushi grade fish, has a selection of frozen fish, smoked fish, and seafood products from coast to coast.  This location offers British style fish and chips, authentic Korean Food, and more. Menu available on site.  See why many customers call the Seoul Seafood Shoppe their favorite fish and chips and Korean food stop in London, Ontario. Sun Mi Jang Park Based on 2 reviews. Sushi 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. The business might be new, but Dimoglou has been making sushi for 16 years. He has led a number of sushi-making workshops, including a sold-out course this coming Monday at The Chef Next Door in Walkerville. Tiki Sushi is located at the northeast corner of Erie St. and Parent Ave. (Jonathan Pinto/CBC News) "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.sushi grade fish savannah ga Then, all you have to do is assemble it — and enjoy.yo sushi delivery southampton Of course, homemade sushi isn't going to look anywhere as pretty as what you get at a restaurant. buy sashimi grade salmon melbourne

Sushi chefs take years to hone the proper knife skills. Despite that, with a little bit of patience and a friendly fishmonger on your side, sushi made at home will certainly be tasty. Click the video above to watch Ted Dimoglou explain how salmon nigiri is made. Hear Jonathan's latest food adventure every Thursday at 8:10 a.m. on CBC Radio One - 97.5FM in Windsor, 91.9FM in Leamington, 88.1FM in Chatham & 90.3FM in Sarnia. Do you have a food, restaurant or dish that you think Jonathan should explore? sushi delivery london sw7Call (519) 255-3400, email windsormorning@cbc.ca or tweet him directly at @jonathan_pinto.jiro dreams of sushi toronto tiffAll of our fish is caught in British Columbia waters, and is processed in federally inspected facilities, in British Columbia.asami's sushi shop online game

The salmon is wild caught in the Stikine River, by Great Glacier Salmon. Great Glacier Salmon uses gill nets to harvest high oil content Stikine River spring, sockeye and coho salmon. Sets last only 20 minutes, unlike other areas of catch that can take 8-10 hours. These quick sets yield live salmon, which are bled on board and then hand butchered and belly iced in insulated totes within less than 24 hours of being caught. The plant is a HAACP federally approved federal plant that produces its own hydro electricity, enabling the on-going production of ice and the running of a self-sufficient fish processing plant. We sell only albacore tuna from British Columbia.  The tuna is frozen whole at sea, and frozen as quickly as possible. They are cut and filleted from frozen, using saws and grinding wheels. When thawed for consumption, the fish is essentially as fresh as it was when it was caught. Our tuna is considered Sashimi grade, and is also very high in omega-3 oils. The sole, cod, and snapper, are also caught in the wild and prepared under the strictest environmental regulations in British Columbia.

NUTRAFARMS INC. DOES NOT SUPPLY FARMED FISH Nutrafarms Inc. wild Sockeye Salmon is caught in the Stikine River, one of Canada’s northernmost salmon rivers. Many of us prefer the rich red colour and firm, flavorful taste of Sockeye. These sustainably harvested fish are a super-healthy source of protein, rich in omega-3 essential fatty acids, and natural antioxidants. Sockeye is a nearly unrivalled food source of bone-saving, cancer-curbing, vitamin D, with a whopping 1,100 IU per 6-oz serving, or nearly triple the US RDA. Our flash-frozen portions and fillets come vacuum-sealed for superior quality and convenience. The Nutrafarms Inc. Coho Salmon, also known as Silver Salmon, has less fat than the Sockeye or Chinook, as well as, a paler flesh colour. Mature coho salmon have a pronounced red skin color with darker backs, and average 28 inches in length, and 7 to 11 pounds in weight. Nutrafarms Inc. recognizes top quality fish when we see it. Trust us when we say, you’ll see it in our Albacore Tuna;

Tuna so fresh you’ll never see it available in markets. In addition to its level of purity, our Albacore Tuna is classified as sashimi quality loins, proving to be much more favourable by fish lovers, especially when compared against the common yellowfin, or bluefin tuna, found in sushi bars. Nutrafarms Inc. Albacore Tuna is sustainably troll-caught and the loin is quickly flash-frozen to preserve it at the peak of freshness. We select younger, smaller Tuna (usually under 12 lbs) for optimal tenderness and purity. Predatory fish, such as Tuna, accumulate mercury over time. Tests by an independent laboratory show that the smaller, younger Albacore averages substantially less mercury than its older, larger counterparts – which dominate the fresh and canned Tuna market (about 0.08 vs 0.34 ppm). True cod is known for its mild and sweet flavour with a perfect flake which allows for a variety of preparations. It is low in calories and an excellent source of protein as well as being a good source of vitamin B6, potassium, and omega 3 fatty acids.

Nutrafarms Inc. true cod is harvested in the Northern Pacific. It is considered a well-managed species and was certified sustainable by the Marine Stewardship Council standard in 2006. To ensure its sustainability, fishing restrictions, quotas and permits are strictly enforced and fisheries will even be closed to avoid over fishing. Nutrafarms sole is offered in fillets. Our wild sole from the Pacific has a delicate taste, and firm-texture. Since flatfish quality can vary immensely, wild sole has uniform color and lacks bruises.  Availability of wild sole varies throughout the year, while individual quick frozen (IQF) vacuum packed fish is available, and easily stored while maintaining its fresh taste at any time of year. Nutrafarms  Inc. offers wild caught North American Pacific Snapper. This Rockfish is a very tasty, distinctive fish, that will appeal to the most discriminating pallet. Much like the Sole fish, Snapper is seasonal and can be caught filleted, vacuum packaged, individually quick frozen (IQF), and shipped to Nutrafarms Inc. in a climate-controlled environment.