Kin Chan of Fish Market Sushi Bar gives a question-and-answer tutorial with Lynne Viera on choosing sushi-grade fish from your fishmonger or grocery store. Kin discusses what needs to be asked at the market, the best cuts of fish for sushi, and essential preparation before use. Watch this Hero's Profile Video Kin Chan was born in Hong Kong, and came to the United States at age 11. It is safe to say that cooking runs in his blood, as his family runs a successful Dim Sum restaurant in Boston. During college, Kim landed a part-time job in a Japanese restaurant, where he first discovered his love for sushi. After spending years training under master sushi chefs, Kin decided to open his own place with best friend Jacky Poon. Fish Market Sushi Bar opened in Allston, MA, in 2009, and features Kin and Jacky's inventive sushi creations. Baked Spicy Scallop & Avocado Maki There are no comments for this post yet. Be the first to add a comment! Add a Comment / Rate this Video

You must be to comment! A new study combining DNA barcoding and mercury analysis finds that, mercury content in tuna sushi told in supermarkets and restaurants varies by species, and that, in some cases, exceeds recommended amounts. The study, published online today in the journal Biology Letters was based on 100 samples of both akami (lean red tuna) and toro (fatty tuna) taken from 54 restaurants and 15 supermarkets in Colorado, New Jersey and New York, according to the AFP. Researchers from the American Museum of Natural History used DNA testing to determine the species of tuna, which was tested for mercury at Rutgers University. The U.S. Environmental Protection Agency recommends that people consume no more than .1 micrograms of mercury per kilo (2.2 lbs.) of body weight per day, yet the average concentration of mercury in all of the sushi samples exceeded this amount, according to the study. As the AFP explains: Calculated on the basis of a 60-kilo (132-pound) adult woman consuming a single order, samples of Bigeye tuna toro were found to have average mercury levels of 0.351 microgrammes per kilo, while Bigeye tuna akami had 0.344 microgrammes…

Bluefin toro samples had the equivalent of 0.123 microgrammes per kilo of bodyweight per day, and bluefin akami 0.180… Yellowfin tuna, found in the samples only as akami, had 0.164 microgrammes of mercury per kilo of bodyweight. The study found that sushi sold in supermarkets tended to have lower concentrations of that sold in restaurants, and that Yellowtail (Yellofin tuna) had less mercury than other tuna species. jugar sushi chef onlineAs a reporter at Washington, D.C.-based WTOP explains:sushi garden menu pueblo co One reason yellowtail has lower mercury levels is the species is usually harvested at a younger age… jogar sushi chef 2Bigger tuna like bluefin and bigeye are warm-blooded. sushi delivery london n19

They need to eat more to keep up their energy, so the level of toxins in their systems tend to build up over time, the study says. The study authors point out that there are currently no requirements for restaurants and supermarkets to clarify which species of tuna they are selling, but that clearer labels might enable consumers to exercise more control over what they eat—and in turn, how much mercury they consume.yo sushi menu oxford Read the EPA page about the health dangers of mercury poisoning here.play free online youda sushi chef gameWe eat sashimi at home all the time. sushi delivery 24h londonI discovered in talking to some friends that this is unusual, even among sashimi fans. People pay a fortune for a few slices of fish in a restaurant or sushi shop when you can spend about $25 for more fish than two people can eat.

Sashimi with a bowl of rice is one of the easiest and most delicious meals you can make. Here's a quick pictorial explanation. Here's the fish we bought: $34.82 worth. It's too much for two people for one dinner; we got two meals out of this. We probably should have left one of these at the store, but I knew I was going to take these photos and my wife said, what the hell, consider what we spend when we go out to dinner. We bought all of this fish at Nijiya Market in San Francisco. It's much easier to make a sashimi dinner when you have a local Japanese market, because as you can see, the fish is already scaled and trimmed, ready for the finishing touch. If you don't have access to such a market, ask your best local fish monger if they'll do that for you. If they won't, click here. Hirame is expensive: $40 a pound! But this was delicious, and it's not a huge piece. I will pay much more for fresh fish than previously frozen. Hirame is very delicate; don't overdo the soy sauce.

When it's good, albacore -- the type of tuna that you usually eat from a can -- is one of my favorites. And not only that, it's cheaper than the more popular red-flesh tuna. This was outstanding, the best of all the fish in this meal. Tuna is the mainstay of most sashimi plates. It's pretty, has a firm texture, and you can smother it with other flavorings and it holds up well. I like toro (fatty tuna) but even at the supermarket it's really expensive, and this day they didn't have it fresh. Lesson #1: You have to buy what they have that looks good, not what you want. Here I broke rule #1. I love aji, and it's the only hikari-mono (shiny fish) Nijiya had on this day. But look at the edges of the fish at the top left: it's dry, not moist and beautiful like the other fish we bought. I knew better, but it was only $3.77 so we bought it anyway. It wasn't terrible, but it wasn't a great representation of aji. Rule #2: Suspect any sashimi on sale. I broke this rule here;

that's an "on sale" sticker in the upper left, and look how cheap it is. Because katsuo is always slightly roasted to kill parasites that live in the skin, I thought it might not matter that it was previously frozen, and who knows, maybe they just got a huge shipment of katsuo and needed to move it. This katsuo was relatively flavorless; we ended up marinating it in garlic ponzu, which will make practically any animal flesh taste good. Next: slice it all up. You need a very sharp knife for sashimi. We use a Shun, and we don't use it for anything else so that the edge stays sharp. Assuming you're not ready to go out and buy a new knife, use the sharpest one you have. Note how she holds the fish with her left hand, with her fingers against the knife. This is what our $34.82 worth of fish became: more sashimi than we can eat. The plastic container on the bottom right holds the fish we're saving for tomorrow -- although we didn't finish all of the sliced fish. Wrap any uneaten sashimi in plastic and refrigerate it.

Sushi places do this; fish won't go bad overnight. But we either eat it all the next day, or freeze or cook it two days later.Good soy sauce, of course. We store it in the refrigerator. If you don't remember when you bought the open bottle in your closet, buy a new one. Ponzu has a stronger flavor and is a classic with katsuo tataki, but overwhelming for hirame or albacore. We also have tubes of wasabi (fresh is much better but not always available), ginger and garlic. My wife served the aji with a little ginger on top and the katsuo with garlic. Eat the garlic after everything else, and especially after the delicate white fish. I've never understood why people start a sushi meal with spicy tuna roll, but to each his own. Unshown is the rice we will have with this meal. Nothing special there: just rice. We prefer white rice to brown with sashimi because we don't want anything to overpower the fish. You can drink white wine with sashimi -- unoaked, crisp and clean is best. There's a reason so many US sushi bars have Oregon Pinot Gris as a wine choice.