Tuna & Salmon Sashimi a la Marketman I am very fond of good tuna (maguro) sashimi. Even middling tuna sashimi is fine, and that is mostly what you get at mid-priced Japanese restaurants around here. A lot of it has been pre-portioned, pre-cut, frozen and defrosted out of little vacuum packs. Occasionally, I get a real hankering and head to Seaside market in Baclaran to obtain a nice hunk of tuna. At roughly PHP400-450 a kilo, and if you are lucky timing wise, you can score a respectable piece of fresh tuna (though probably previously frozen for part of its journey from the sea to airport to market) without much effort. The freezing is apparently NECESSARY for sashimi grade tuna, possibly to kill off any cooties in raw fish. Try and find a deep red piece, with as few veins? The vendors are usually happy to pre-slice this into portions that require minimal fuss before you serve it at home. But I just had this kilo piece cleaned and left whole. Back at home, I just rinsed this quickly with water (probably a no-no for experts) and dried the surface with paper towels before slicing thinly and serving with some sashimi sauce and wasabi.

But if you want to do something else with it, why not try these recipes I posted before: Tuna Tartare a la Eric Ripert Half cooked Tuna on a bed of Vegetables a la Eric Ripert Tuna in Olive Oil from Scratch While my tuna was being prepared, I watched as several salmon were broken down and prepped. So I ended up buying a kilo of salmon as well. youda sushi chef 2 full version onlineI thought the tuna was better, but the salmon wasn’t bad. play sushi cat on frivMaybe it’s better to cook the salmon considering how far away from home it probably is…jiro dreams of sushi zip More on the seaside market in Baclaran soon…jiro dreams of sushi completo

Sign up or log in to customize your list. Here's how it works: Anybody can ask a question The best answers are voted up and rise to the top Is it safe to consume raw fish purchased at the fish counter of a typical suburban grocery store? If not, do you have any tips for finding sushi grade fish. food-safety fish sushi salmon japanese-cuisinesushi grade fish san antonio Not being aware of your location, some general tips:sushi potsdam online bestellen 1) Buy your fish from a fishmonger, and tell him/her what you are using it for. sushi grade tuna and pregnancyYou want to do business with somebody who's business is selling fish and only selling fish. They are going to know what's been stored to eaten raw standards in a way that the just above minimum wage fish guy at your grocery store doesn't.

2) Don't buy it early. Buy it the day you mean to consume it or the day that you going to prep it. This question can help walk you through that 3) Take a cooler to get your fish. You have to maintain the freshness, that means not allowing it raise in temperature anymore than you have to. I wouldn't trust anything from a grocery-store fish counter to be fit for raw consumption.I've never bought anything from them, but it looks like they're probably a good source if you want to buy online. If you're in the SF Bay Area, there are a number of places to buy it. I usually go to Tokyo Fish Market on San Pablo in Berkeley. Living far away from the ocean for much of my life- fishmongers and freshly caught fish are hard to come by. Luckily that doesn't matter that much. The freshest fish are the ones that are frozen on the boat they are caught on. Suburban grocery store fish counters can sell you frozen fish in small quantities. I buy tuna or salmon steaks in .5 pound portions.

They make excellent and very fresh tasting sushi when thawed. It will keep indefinitely when solidly frozen but as soon as you thaw it the normal rules apply- use it that day or it won't be fresh anymore. So don't order the fresh or the fresher fish. At Finney's, if you're wise, you'll say, "Fetch me the finest, French-fried freshest fish that Finney fries!" (Sorry, I couldn't help it- I've been reading to the kids.) I have used smoked salmon to make sushi rolls with success, I would not try it with nigiri as the difference would be extremely noticable. Depends on how authentic you want to be. I worked at so many sushi restaurant( luxury and not luxury ) and they used all a regular freezer , nothing too fancy. Allmost all fishes are not fresh .. They are allmost all frozen first . But Sometimes (rarely )from the aquarium , but not recommended. I've used "regular" salmon for sushi once or twice, but the advice I received was to either buy it frozen or freeze it yourself to kill off any parasites.

Sign up or log in Sign up using Google Sign up using Email and Password Post as a guest By posting your answer, you agree to the privacy policy and terms of service. Not the answer you're looking for? Browse other questions tagged food-safety fish sushi salmon japanese-cuisine or ask your own question.906 Schellengers Landing Road Commercial fishing boats pull right up to the dock to drop off plump day-boat scallops (as well as many other just-caught critters) for The Lobster House, which is open year-round. Littleneck clams that are just hours out of the water are available at Randall’s Seafood in Pleasantville.1101 S. 9th Street Anastasi Seafood built a rep on an impressive fresh crab selection, but also have many wild whole fish and fillets. Bonus: Signs always indicate where the fish is from. A distributor with local retail stores and a promise to never freeze its fish. Go for the striped bass fillet or other fresh fish and shellfish.