Ambushed: Contra Costa County Law Enforcement Sets Up Surprise Stings To Help Federal Immigration Agents Arrest and Deport Immigrants "Local law enforcement should not be involved in these kinds of activities." Berkeley Social Club Is a Different Kind of Korean Restaurant Silence: The Last Temptation of Martin Scorese Protest Trump's Inauguration in Oakland, But Please Don't Vandalize or Become Violent More News & Opinion Stories >> More Arts Stories >> Arts & Culture Staff Picks >> More Food Stories >> Food & Drink Listings >> More Movie Reviews >> More Music Stories >> Music Staff Picks >> Seven Days - January 10, 4:38 PM Gunfight on Broadway Interrupts Oakland Council Committee Meeting Seven Days - January 9, 6:43 AM Town Business: Increasing Financial Aid for Renters Displaced Due to Code Enforcement Seven Days - January 6, 10:56 AM Oakland Congresswoman Barbara Lee Refuses to Certify Trump's Electoral College Win

Seven Days - January 6, 7:53 AM Oakland Privacy Commission Approves Surveillance Transparency and Oversight Law Seven Days - January 4, 11:35 AM Deadline Extended: Send Us Your 'Letters to Trump' Before the Bay Area Women's March on January 21 More from the Blogs Product Development for Artistssushi new york chowhound In this 6-week workshop series, artists will learn 9 product development tools...order sushi geneva Booze, bragging rights, tacos and prizes. jiro dreams of sushi trailer youtubeTrivia Night goes down every Tuesday...youda sushi chef 2 play online

Guerra Civil @ 80 Marking the 80th anniversary of the beginning of the Spanish Civil War,... SUBMIT AN EVENT >> Jim Kaiser, Eccentric Champion of Incredibly Strange Music, Dies at 46 Friends and collaborators remember the musician, record shop fixture, and label operator. In less than two weeks, the people will fill Bay Area streets, reclaiming Dr. Martin Luther King's radical legacy.sushi rolling mat world market Underground On the Water At Pier 70how much sushi vinegar per cup of uncooked rice Dan Savage: On Etiquette and Chastity Beltswhere to buy sushi grade tuna nyc Also: I met by straight boyfriend at a gay night club. The Queer & Trans Issue 2016

How a Handful of Pro-Charter Billionaires Flooded Oakland's School Board Elections With Cash The Oakland schools should be put in receivership again. Very few vocational skills are taught… on January 10, 2017 Contra Costa County needs to elect new leadership. It's time to clean house in order… Are you kidding me? Lets follow the facts: Kim commits a violent armed robbery. A guide to this holiday season's gifts, outings, eats, and more.San Francisco fish company1 Ferry Building, Suite 31San Francsico, C.A. 94111415-399-1111 San Francisco Fish Company is located in San Francisco's iconic Ferry Building at the waterfront of Market Street at Embarcadero. Come in and take a stroll through the historical building. Take in the experience of top quality products with offerings from local farmers who use sustainable methods to source each product. Stop at the live crab and lobster tanks and that's where the ocean's bounty begins at our location! See for yourself the quality of our product through our market case where you will see anything from live Mendocino Sea Urchin to local King Salmon when it's in season.

Better yet, stop in and have a bite from our kitchen open daily for lunch or slam an oyster at our oyster bar open 7 days a week. Whether it's planning a holiday family dinner or getting a quick bite for lunch, San Francisco Fish Company is here to bring you top quality, hand picked seafood, keeping sustainability in mind. Enjoy seafood that you can feel great about!Fish Market HoursMonday-Friday 10 am-7 pmSaturday 8 am-6 pmSunday 10 am-5 pm   lunch HoursMonday-Friday 10 am-6:30 pmSaturday 8 am-4 pmSunday 10 am-4 pmLOCATIONSpicy Salmon (Faux-kay) Poke Stephanie is a food writer, photographer, recipe tester & developer based in SF. She received her culinary arts training at the San Francisco Cooking School and is the creator of food blog, Lick My Spoon (a place for all things delicious). Her work has appeared in T ... Get a full course meal of sous vide inspiration. 2/3 cup (160 g) kosher saltScant 1/2 cup (80 g) granulated sugar3 1/4 cups (800 g) water3 1/4 cups (800 g) ice14 ounces (400 g) skinless salmon loin1 teaspoon olive oil1/4 cup chopped scallion2 tablespoons mayonnaise1 tablespoon Sriracha2 teaspoons soy sauce2 teaspoons sesame oilCucumber slices or seaweed snacks, for servingChives and sesame seeds, for serving.

Set the Anova Sous Vide Precision Cooker to 104ºF (40ºC). In a large container, whisk together the water, salt, and sugar. Continue to whisk until salt and sugar are dissolved. Chill the brining liquid to below 41ºF (5ºC) by adding the ice. Stir to melt ice. Submerge the salmon in the brine for 45 minutes. Remove the salmon from the brine and pat dry with paper towels. Place the salmon in a large zipper lock or vacuum seal bag with the olive oil. Seal using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 1 hour. When the timer goes off, remove the bag from the water bath. Submerge the bag in an ice bath to thoroughly chill the salmon. Transfer to the refrigerator and chill for at least 6 hours. (This step is important. It helps the fish set to the correct consistency.) Cut the chilled salmon into 1/2-inch dice and place in a mixing bowl. Add the chopped scallion, mayonnaise, sriracha, soy sauce, and sesame oil.