sushi grade tuna for sale
Where do I buy the best sushi-grade fish in Los Angeles? August 18, 2005 Subscribe Where do I get the best sushi-quality fish in Los Angeles (In large chunks)?Our seafood is the freshest in Tallahassee. We have a HUGE selection of all types of fish, crabs, shrimp, lobsters, oysters... You name it we probably carry it! Seasonality and mother nature are big players in the seafood business. Please call us for availability of any seafood you specifically desire! We hand cut all fillets to order. This ensures optimal quality and pricing! Black Grouper: Our most popular item, Great grilled or baked. Red Grouper: Classic gulf grouper, firm white meat. Scamp Grouper: As good as it gets! Yellow-edge Grouper: Deep-water grouper at its finest. Red Snapper (Gulf): The king of snappers! Yellow-tail Snapper: A Florida Keys favorite, baked whole or filleted. Lane Snapper: Firm texture, mild flavor. B-Liner Snapper: Sweet and flaky smaller gulf snapper prepared whole or filleted.
Mangrove Snapper: Firmest of the snappers, great fried or grilled. Yellow-fin Tuna: From sushi-grade to grilling varieties, we have them all. Swordfish: The ribeye of the sea, grill like a steak! Wahoo: Delicate white meat fish, grilled is best. Cobia: Seasonal north Florida specialty. Chilean Sea Bass: Decadent white meat fish, great on the grill, broiled or baked. Gulf Flounder: Flaky, sweet, mild flavored fish. Alaskan Halibut: Firm but moist, seasonal favorite from the north. Mahi Mahi: Versatile white meat fish, best prepared with citrus sauce. Pompano: Popular sport fish, superior flavor! Rainbow Trout: Fresh from Idaho, great for stuffing! Amber-jack: Firm fresh gulf fish, Grill or blacken for best results. Alaskan Salmon: Summer run varieties- King, Silver, and Sockeye. Atlantic Salmon: Farm raised, healthy choice for omega 3's. Red-fish: Sportsman's favorite, great blackened. Squid: Cleaned tubes, tentacles, and steaks.
Top-neck, Middle-neck and Littleneck. Prince Edward Island Mussels (PEI): Quantities in 2 and 10 pound bags. Stone Crab season runs from Oct. 15 - May 15. Live Maine Lobsters: Flown in from Maine to our tanks daily.
where to buy sushi grade fish san jose Florida Lobsters: From the Keys!
sushi clicker online Lobster Tails: 5oz to 16oz Hand picked Gulf Blue Crab meat: Jumbo lump, Lump, Claw and Cocktail Claw. Diver Scallops: From the North Atlantic. 10-20 count per pound and u-10 count per pound. Bay Scallops: From 40-60 count per pound to 100-120 count per pound.Toru Hanai / REUTERSAn employee holds the head of the 222 kg bluefin tuna outside Tsukiji fish market in Tokyo January 5, 2013. On Saturday morning around 5 a.m., a 222-kilogram bluefin tuna was sold at Tokyo’s Tsukiji market for an all-time high of 155.4 million yen, or 1.8 million dollars, at the annual new year auction, Japan’s national broadcaster NHK reported.
That equals $8,000 per kilo of tuna, making the marbled, richly-flavoured tuna roughly eight times more expensive than silver. “The price was a bit high,” the winning bidder Kiyoshi Kimura told the Kyodo News Agency. “But I hope we can encourage Japan by providing good tuna.” He operates the Sushi Zanmai restaurant chain, which claims to be Japan’s first 24-hour, 365-days-a-year sushi bar. Kimura said he planned to offer the fish to his customers on Saturday evening. Tiny sushi slices of the prized fish can sell for up to $24, according to the Associated Press. Japanese consume up to 80% of the world’s declining tuna stock. Ever higher prices cause alarm among environmentalists fearing further depletion. This year’s price dwarfs last year’s record price of $646,000. Sashimi Grade Bluefin Tuna (Toro) Click for current price ➔ Are you a fan of Nigiri? Then you can’t pass up the opportunity to try one of the most prized cuts of fish used in sushi-making.
Once considered unfit for consumption by Japanese Samurais, the buttery, melt-in-the-mouth underbelly of the Bluefin Tuna (Toro Maguro) is now one of the most sought after cuts in sushi bars the world over. And now you can enjoy it at home too! Raised in Australia, our prized Sashimi Grade Bluefin Tuna Belly Loins are favored by sushi chefs around the globe for their fattiness and flavor. Each fish is carefully assessed prior to cutting and freezing to ensure we only obtain the very best marbled toro. Naturally high in fat, our boneless toro is pink to white in color, with the rich, buttery flavor coveted by sushi fanatics. Frozen from fresh, we can guarantee our Bluefin Tuna will retain its fresh, buttery taste. This is because, unlike some suppliers, we do not accept toro that has been smoked or altered using Carbon Monoxide to enhance its natural hue. Toro is at its best eaten raw as sashimi, or used in Nigiri. Sashimi grade Bluefin caught in Australia Sold in 9oz-15.5oz portions
Flash-frozen and vacuum packed to preserve freshness Rich and buttery – ideal for use in Nigiri Naturally high in fat with distinctive marbling To ensure your Australian Bluefin Toro is of optimal quality when you are ready to use it, we recommend that you adhere to the following preparatory and defrosting guidelines: Thin sponge/ cheesecloth (avoid substituting for kitchen towels as they have a tendency to stick to the flesh of the tuna). Remove any plastic packaging before defrosting. If the product has been vacuum-packed, use a pair of scissors to gently cut along one seam, prior to removing the product from the sleeve. Add lukewarm water to the bowl. For best results, ensure the temperature of the water is no higher than 95° F (around 35°C). With the teaspoon, begin adding salt to the water. The ratio should be approximately two teaspoons for every liter of water. Rinse the entire filet under a cold tap prior to immersing in the salt water solution.