One of the most frightening aspects of making sushi at home is the thought of choosing fresh fish.  What should it look like?  Where do you buy it?  Does the ‘sushi grade’ label even mean anything?  Good quality fish can make the difference between excellent and stomach-churning homemade sushi, so to figure out if what you’re buying is fresh there are a few things you should keep in mind. Buy from a quality fish monger Firstly, you should look to your local marketers and find a trusted fish monger.  While there will usually be a wide selection of fish fillets available at any given grocery store, the trick is knowing just how old the fish is and how it should be used in cooking.  When you find a fish monger, you’ll discover that you can learn a lot more from him about the fish you are buying than you can in any large store.  A quality fish monger will be able to tell you where the fish came from, what it tastes like and whether or not it can truly be called ‘sushi grade’;

the fact is that there are no governmental requirements on the ‘sushi-grade’ label and markets can use it as they please. Don’t be afraid to have a chat with your fish monger!  where to buy a sushi making kit in torontoIf you let him know that you are making sushi, chances are he’ll not only be able to give you the freshest fish available but offer up some advice as to which kinds you might like to try.  tripadvisor new york sushiAside from the regular tuna and salmon choices you might have in mind, there might be a few local fish types that could offer a new spin on your sushi pieces.play online sushi go round How should the fish look, feel and smell?sushi new york wall street

If you talk to your fish monger, he will be able to tell you what exactly you should be looking for in a sushi-grade fish, but some basic guidelines concerning the aesthetics of fresh fish need to be paid attention to when you strike out on your own.  First of all, unlike what many people believe, there is no raw fish anywhere that should smell ‘fishy’.  Fish will only smell bad if it is old; steer right clear of bad smells and any stores that don’t smell clean! In terms of the look and feel of fresh fish, search for whole fish that have a moist and slippery skin; the older the fish the drier it will become.  Because of this, you also want to make sure that the fish has bright and clear eyes.  If a fish has been sitting in a display refrigerator for longer than it should for sushi-grade, it will simply start to look dead: live fish have bright eyes, shiny scales, bright red gills and a firm and resilient flesh.  When buying ready—cut fillets, you still need to look for an even coloring and firm and moist flesh.

Essentially, if the fish looks like you could pop it into the river and still save its life, pick it up!  This is what you are looking for, the vibrancy of life in your sushi fish.  Remember to choose carefully and always ask questions of your fish provider when you aren’t sure of quality or taste. Sushi is not usually made at home in Japan. Sushi bars are nearly ubiquitous there, and the Japanese often feel that only an expert sushi chef can make proper sushi. When they eat sushi at home, they order it. It also doesn't make sense to buy a large selection of fish and other ingredients that have to be eaten that night. However, for special events, making sushi at home can be fun and delicious. If you decide to use raw fish in your sushi, be very careful where you buy it. You can't use just any raw fish -- look for sushi- or sashimi-grade fish. You may have to check out Japanese markets or ask at a local sushi bar. Regular fish is not handled with the intention of raw preparation, so it is likely to contain bacteria and parasites that can only be removed by cooking.

Fresh water fish are not suitable for eating raw. The Molecular Gastronomy Quiz The Ultimate Homebrewing Quiz How Color-changing Ice Cream Works Test Your Knowledge: Food Technology Test Your Knowledge: Experimental Foods When you do find the right kind of fish, make sure it's fresh. Fresh fish smells clean, not fishy. If the fish is whole, it should have clear eyes and firm, attached scales. If you're looking at filets, watch out for discoloration and soft spots -- these are all signs of fish that is less than fresh. Some fish, notably salmon, is flash frozen as soon as it is caught. If you don't live near the ocean, you may not be able to find fresh sushi-grade fish. Frozen fish should be completely thawed in the refrigerator before use. How does one go about purchasing sushi-grade fish without breaking the bank? I know that sushi chefs & restaurants usually buy in bulk. Is there any way to do this individually in a way that is at all economically feasible?

Sushi does not require fish, sushi is the style of rice preparation (rice, salt, a little rice vinegar, occasionally some kombu). So long as you have the correct preparation of rice, you technically have some form of sushi (you could just throw it in a bowl with some additions on top and have a type of sushi called chirashizushi). Second, there is no such thing as sushi grade fish - sushi grade literally means the fish has been frozen for over 24 hours to kill any parasites present. Otherwise, just about any clean fish can be used (as always, fresher is better). As for sushi making, you can use any number of ingredients to make it, you don't specifically need fish. In fact, if you are trying to throw a sushi party or are just hungry for some rolls, this may be a better way to go since you can use what is on hand. Here are some ideas: a filet of salmon (again, freeze it for 24 hours and then thaw) imitation crab or crab When you make it yourself you open up to lots of possibilities and chances to experiment.

Since you are looking to do this on an individual level, play around a bit. If you have your heart set on using fish, talk to a good seafood counter and get small portions of fish. If it is 100% fresh, kill clean and store for 24-36 hours in a freezer, then thaw and use. Don't buy in to "sushi grade" fish because it is pure marketing. Most seafood counters will sell you small vacuum sealed portions of frozen fish. The fish is often frozen on the ship where it is caught and so will be fresher than even if you bought it at the dock. The freezing will also kill any parasites and is the only prerequisite for the label "sushi grade". See this question: What exactly is "Sushi Grade" fish? I buy half pound portions of salmon or tuna. You don't get a discount for buying them in bulk but such a small portion will only cost me $3-$5. A half pound of fish will make a lot of sushi. If you do not have a good source of fresh (and I mean seriously fresh) fish, then go for frozen, or something like smoked salmon, which goes especially well with avocado or red pepper.