Reviewer: Name The packaging and delivery was excellent! Two orders of this and it was the best I have ever had!!!!! Will order many times more!! Reviewer: Eric - Chicago I have had a lot of yellow tail, I have spent any where from 2 dollars a roll to 40 dollars a roll. This is the best Yellow Tail I have ever had. Don't confuse this with my crappy sushi making skills. This fish alone is amazing. My mom who hates sushi even enjoyed it. Great taste, very tender. Reviewer: Name Withheld These really made my sushi look cool. One person really didn't care nori, so they really liked having sushi made with these. Freshwater Eel - (Unagi) Reviewer: Name Withheld I made California rolls sliced them, laid them flat on a lightly oiled baking dish, topped them with 1/2 piece of unagi slice, pour unagi sauce on top and broiled them for a few minutes. Every one loved it at the sushi party. Reviewer: Mel - San Fransisco I stumbled upon this website while looking to order some fresh salmon for home making sushi.

I have ordered a total of 3 times from this store and m very satisfied with the service, packaging and most importantly the fish. Sake melts in your mouth, very fresh. I also ordered albacore and enjoyed that as well. My family and I are big time sushi fans and like to make our own and this is just perfect for us. The packaging is perfect, the delivery timely and the fish delicious, what more can...Each day we select the freshest sustainable, sushi grade fish; our fish come in whole and are never frozen. Our modern and unique twist on poke highlights prime cuts so we purposely do not pre-marinate, and we build your bowl to order. There are endless combinations of bases, sauces, and toppings for you to customize and enjoy.We, Nathan McCall and Karen Yoo, opened McCall’s Meat and Fish Co. in January 2010.  Our goal was to create a gourmet neighborhood market featuring the highest quality meats, fish and retail accompaniments.  After 2 years, we had the opportunity to expand and decided to add a bakery and patisserie.  

Led by Karen, you can find everything from beautiful handcrafted pastries, cookies and freshly baked baguettes.  When we opened the bakery and patisserie, we also expanded our offering of gourmet cheeses and other handpicked retail items.   We strive to bring you the best quality products needed to create any meal, from simple to fine dining, in the comfort of your home.   Bakery + PATISSERIEOur bakery is the perfect complement to the meat and fish at the center of your meal.  buy eel sauce sushiFrom the Country Loaves and Baguettes to the cookies, tarts and granola, we produce everything in house.  jiro dreams of sushi franceWith the ability to pick up a crusty loaf of bread or a beautifully presented dessert, your feast is sure to satisfy on all levels.sushi grade tuna orange county

Seth Cohen and Brett Nestadt were a couple of years out of college when they set out to reshape lunch culture in America’s largest cities by opening a poke restaurant.A marinated raw fish dish ubiquitous in Hawaii, poke (pronounced poh-kay) has crossed over to the mainland in a big way. At least a half dozen shops specializing in poke have popped up in chic L.A. neighborhoods over the past year, and versions of it are turning up in cities across the U.S. That includes Sweetfin, the restaurant Cohen and Nestadt opened in Santa Monica five months ago. oishi sushi north york deliveryFor $10, customers can devour a bowl of sashimi-grade tuna heaped on top of rice, or greens, such as citrus kale salad, with a wide range of accompaniments (think avocado, edamame, and scallions). jiro dreams of sushi chinese title

Marinades range from a more traditional mix of soy sauce and sesame oil to creamy togarashi, Sweetfin's take on Japanese spicy mayo.The $10 poke at Sweetfin, with a variety of base ingredients (including tofu) and condiments.Photographer: Alex Krohn/Courtesy of Sweetfin (4) Santa Monica is the beginning of what Nestadt and Cohen hope will be the first nationally branded poke chain. They are already looking to expand to Ventura Boulevard, the San Fernando Valley thoroughfare known locally as “sushi row.”“sushi takeout langford bcPoke is the natural progression from sushi,”’ says Nestadt, who first met Cohen at the University of Southern California. sushi tei bali restaurantsThe origins of poke stretch back to the early days of Hawaiian civilization, when people ate raw fish with such seasoning as algae and Hawaiian salt. 

After the two Trojans decided poke was ripe for an American invasion, they found willing partners in hospitality veteran Alan Nathan and former Top Chef contestant Dakota Weiss.Clockwise from left: founders Seth Cohen and Brett Nestadt and partner Alan Nathan.Photographer: Gaelen Casey/Courtesy of SweetfiRather than copy the poke one finds in Hawaii, which is sold at every super market and beachside hut, Sweetfin offers a bevy of unusual toppings such as kelp noodles, pickled mushrooms and blistered shishito peppers—all made in-house. While most poke in Hawaii involves onion, limu (algae), and nuts, Nestadt and Cohen wanted to use more ingredients from Californian and Asian cuisines. To please those health-conscious California eaters, Sweetfin also offers fully vegetarian options that keep the same flavors and accoutrements while replacing the tuna and salmon with tofu and vegetables. “It’s a basic dish you can play with and make your own,” says Janice Wald-Henderson, author of The New Cuisine of Hawaii.

“It’s open to modern interpretation, which makes it fun. Every poke can be a surprise.” It’s not uncommon to see versions in the islands made of salmon or octopus.And in Los Angeles, land of the $40 sushi lunch, it can also be a bargain. “We have people substituting that type of meal for Sweetfin, and that craving for sushi is satisfied for less than $15,” Nestadt says. “That is one of the reasons it’s become so popular in L.A., and I’m sure it’s only a matter of time before it does in other metropolitan areas.’’ Sweetfin has doubled the amount of fish it buys per week since opening in April, increasing it from 700 pounds to 1500 pounds. Daily sales have jumped 40 percent.  The origins of poke stretch back to the early days of Hawaiian civilization, when people ate raw fish with such seasoning as algae and Hawaiian salt.Photographer: Gaelen Casey/Courtesy of SweetfinSeveral chefs have reached the same conclusion. Kayson Chong opened Mainland Poke Shop on West Third Street, home to lunch spots Joan's on Third and Son of a Gun, while Poke Bar offers poke with quinoa and kale along the Sunset Strip.

Eric Park, a graduate of the French Culinary Institute, shuttered a sandwich shop in downtown Los Angeles and gastropub in the city’s Silver Lake neighborhood to reopen them as the first and second branches of Ohana Poke Co.Fans of Park’s successful Silver Lake eatery were disappointed at first—until they heard his rationale. The father of two was eager to spend less time in the kitchen and more time with his family. He felt a solid, simple, lunch-oriented restaurant concept would help him do that.He was already eating poke on a regular basis and served his rendition for his staff during the daily meal. Eventually, they insisted he share his creations with their loyal customers. Park offers an assortment of sauces, such as shiso radish and sweet unagi, that blend his Korean heritage with his French formal training. He took the name for his poke shop from his son’s love of Lilo and Stitch, the Pixar animated movie about the unlikely friendship between a young Hawaiian girl and an extraterrestrial.

(Ohana, in Hawaiin culture, means “family.”) His wife helps him out at the store.While Sweetfin and Ohana have different origins, their founders share a similar ambition: creating a neighborhood restaurant that attracts a mixture of locals and business people. “It’s got everything people today are looking for in food,” says Wald-Henderson. “It’s fresh-tasting and bold-flavored without a lot of calories. All these factors play into poke’s popularity, and there’s one more: It’s really easy to eat.” The simple dish is making appearances in other foodie destinations. It’s on the menu at Chef Jesse Sandole's restaurants in Charleston and Nantucket, where he serves the dish with tortilla chips, for example. It’s shown up in Chicago, Wshington, and Boulder, Colo. And alumni of Per Se offer two versions—one with octopus and one with big-eye tuna— at their Hawaiian restaurant in the East Village.  1/4 cup gluten free soy sauce 1/4 cup gluten free soy sauceAdd all ingredients together and mix well1 Tbsp mixed sesame seed1/4 shaved sweet white onions1 tsp red pepper flakesThen toss the fish with the sauce and serve over steamed rice.