You’re almost ready for amazing food. Your browser isn’t supported. To use DoorDash, update your browser or download a new one. You do not have flash installed, please click here to install. 998 Conklin Road   |   Eat my weight in asparagus, check. Order salmon CSA, check. As I’ve mentioned, Brooklyn is home to an off-the-hook salmon CSA (or CSF, as some call the community-supported fishery). It’s the succulent, flash-frozen baby of Christopher Nicolson, a third-generation fisherman who grew up catching spectacular wild salmon in Alaska’s Bristol Bay. Now a Brooklynite who ferments grape juice at Red Hook Winery, he still returns home, like a spawning salmon, to net sockeye for two months each summer. And while other fishing families sell to processors and see their catch land in a can, Christopher and his family built an alternative, sealing and selling the sparkling sockeye directly to top chefs like Dan Barber. And through the CSA, they’ll sell it to you, too.

Sign up for their sixth-annual Iliamna Salmon CSA and this fall you’ll be swimming in salmon. Each share costs $208 and contains 12 pounds of the sockeye Christopher and his family will catch this summer on little boats in the Kvichak and Naknek section of Bristol Bay. And when it comes to sustainability, this stuff boasts the triple crown: an EDF “best choice” fishery, a Monterey Bay Aquarium “best choice” fish and a Marine Stewardship Council certified fishery. Shareholders will pick up the succulent, flash-frozen, vacuum-sealed, scarlet-hued catch in September or October at one of the three locations: the Brooklyn Kitchen in Greenpoint, the Red Hook Winery in south Brooklyn or at the Lexington Avenue CSA on the Upper East Side. Each shareholder receives six to seven whole sashimi-grade fillets of wild Alaskan sockeye. Roast it, broil it, poach it or eat it raw with only the finest flaky sea salt and a dot of precious tamari or brilliant-green olive oil — which may also be bought at Brooklyn Kitchen.

“Christopher and Emily Nicolson are true pioneers,” raves Brooklyn Kitchen co-owner Taylor Erkkinen. “They bring us the best salmon direct from Alaska, home-school their kids, make wine and are fantastic people all around. Support them, their family and their fishery!” This will be my third year as a customer and the salmon bests anything  you can buy in New York — exactly like the stuff I grew up eating in Alaska. sushi garden menu wellesleyBut that’s another story.sushi tei jakarta utara Sales close on June 1st. Don’t let this salmon share be the one that got away.jiro dreams of sushi poster Photo credit: Corey Arnoldsushi grade fish fresno

Learn more About Us, or get Delivery & Pickup Info.Last year, my twin brother returned from a trip to Hawaii and talked not about the dramatic cliffs of Kauai or the striated sunsets over the Pacific, but about the Ahi Poke. “Let’s make it,” he texted in anticipation of his weekend visit to our house. A few minutes later, another text: This time just a recipe link.where to buy sushi grade fish atlanta I had never made poke. sushi online bestellen berlin mitteThe dish — marinated cubes of raw tuna — seems like one of those things you should attempt for the first time in its place of origin, and making it in, say, a suburb of New York 5,000 miles from Hawaii just didn’t seem like it would work out too well. yao sushi online

(I always think of our college friend Luke, who routinely refused bottles of Guinness because he was saving his first sip for his first trip to Ireland. “There’s only one place that is going to happen,” he told me when he was a senior, then threw back a Knickerbocker. But the Poke recipe my brother sent looked simple enough and it was basically salty, umami-crazy Japanese food, so I knew it was the kind of thing the kids would love. I hit my favorite Asian market in the strip mall two towns over — as noted, a far cry from Kauai — and procured some sushi-grade tuna. My brother showed up with the rest of the ingredients and we put our poke together in about five minutes. This was approximately four and a half minutes longer than it took the five of us to ravage the delicate little starter like a pack of wild dogs. Good thing there was pasta on the menu later. Ever since then, I feel like the Richard Dreyfuss character in Close Encounters — remember how everywhere he went, he saw that creepy Devil’s Tower mountain shape?

Well, my Devil’s Tower officially became Ahi Poke. Everywhere I go, every social media platform I browse, every newspaper I read, every cookbook I open up, there it is. Apparently, it’s even merited a trend piece in The New York Times. So I did what any longtime DALS employee would do: I looked at all the versions out there and figured out a way to turn it into a meal that would satisfy the particular brand of hunger that results from a hard-fought soccer match in Long Island. (Code for: They got decimated.) This past Saturday, that meant rice, avocado, loads of vegetables. I got some Furikake and Shiso inspiration from Gwyneth Paltrow’s newest book It’s All Easy (an all-around inspiring collection, by the way) which provided a simple, significant upgrade, but in the recipe below, both are optional. Also, I feel I should mention that the meal elicited the much-coveted review from Andy: “I Could Eat Like This Every Night.” If only it weren’t for a few minor issues like mercury, endangered fish, and budgets.

It is cheaper than a trip to Kauai though. Before you write in the comment field, “What planet do you live on?” the astute DALS reader will notice that this is a meal tailor made for deconstructing. Just leave the raw fish out of your kid’s bowl if it’s going to incite a riot. 2 cups Japonica or short-grain sushi rice, rinsed well under cold water 4 tablespoons rice wine vinegar 2 teaspoons kosher salt 3/4 pound sashimi grade tuna (or about 3 to 4 ounces per person) minced into bite-size cubes as shown 1/4 cup soy sauce 1 tablespoon rice wine vinegar 2 Japanese cucumbers, cubed 1 bunch scallions, light green and white parts only, minced 1 to 2 shiso leaves (optional), chopped into thin ribbons (like basil) Crumbled dried seaweed or Furikake (Japanese seasoning usually made with seaweed, sesame, and salt — look for ones without MSG) squeeze of fresh lime Cook rice as directed. While the rice is cooking, place the vinegar, sugar, and salt in a small saucepan.