Bottomless Mimosas/Bloodies Saturday Brunch which shoes you like when you running Yelp Elite for 2017!!!! Where can I find it?  I just took a sushi-making class and I'm inspired! My mom gets her sushi grade fish at H Mart. She goes to the one in Cheltenham but I assume other locations would have it as well. What does sushi making class consist of, and where did you take it? If there is a wegmans close by, they usually sell some in the sushi section or the fish section. Yes to H Mart! I have been making the trek to Cheltenham for years for salmon and tuna - they sell it in a brick shape perfect for slicing for sashimi or cutting however you need for rolls. They have pretty much everything else you would need for sushi too! Awesome, thanks for the tips everyone. John - I took the class at Pod.  It was only an hour and a half, but it covered a lot of basics - making sushi rice, rolling maki & hand-rolls, filleting a fish (will *not* be able to do that at home), things like that.  

It was a lot of fun - I'd recommend it if they offer it again!sushi grade fish philadelphiaAsk the fish monger if they have it. where to buy sushi grade fish manhattanThey'll tell you what is and what isn't. where can i buy sushi grade fish in atlantaRandomly, Sushi grade will generally be previously frozen at a certain temperature for a certain length of time.sushi in suhl schwerin @Jean: While I understand the convenience of those brick-shape pieces of fish sold at H-Mart, You can actually get a nice piece of fish 3x the size for the same price and just cut it yourself into that shape, then be left with a pound of beautiful tuna or salmon scrap that you can use to make a lovely tartare or whatever else you like. sushi youda chef 2

They are charging you double the price just to cut it into that neat shape you like. buy sushi grade fish houstonI believe Samuels and Sons now sell to the general public, fyi.sushi cat 3 joc ippolito's in south philly. I make sushi all the time, and eat it all the time too, check out my profile, lol,but I always buy my ahi tuna and salmon at John Yi's Fish Market at the reading terminal, it's always fresh and tastes fantastic.... Email me about updates Report conversation as inappropriate This conversation is older than 2 months and has been closed to new posts. 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...This list is sporadically updated but should be reasonably current. Japanese food is getting more and more popular across the United States. Korean-oriented markets also carry a lot of Japanese food supplies. (Chinese markets do not necessarily carry Japanese food, though they may have some items.) Note that Amazon Groceries carries several Japanese food products.. Below is a reader-contributed list of brick-and-mortar Japanese grocery stores and stores selling food-related items in the United States. Don't forget to look through the comments also! Note that California and the New York-New Jersey - Connecticut areas have their own pages. Bento fans should also check Where and how to buy bento boxes and equipment on our sister site, Just Bento. There are several Japanese markets in Hawaii, and regular supermarkets and convenience stores like 7-11 and ABC Stores also stock some Japanese-ish snacks and so on.

(See Bento sightseeing in Hawaii) Other stores - listings to be added: Shirokiya, Don Quijote, Several Japanese bloggers living in Michigan mentioned they go to the Mitsuwa supermarket near Chicago (see Illinois listings). See also the NY-NJ-CT page. See below under Washington State/Oregon. The stores listed with web sites above will sometimes also have mail order services - check the individual listings. In addition, the following companies are primarily (or solely) mail order places, who ship only within the U.S.: Geographical bento suppliers list at Live Journal bentolunch community Is your favorite grocery store missing? Leave the details in the comments! (Once the info in a comment is incorporated into the main article, the comment will be deleted.) Thank you so much to everyone who has contributed to this page! I couldn't do it without you! (Last updated Feb. 4 2011) on March 19, 2014 at 6:30 AM, updated This tiny treasure deserves the loyal clientele it has built over the past 32 years.

Where do locals eat?" This age-old question can lead us foodies to out-of-the-way spots featuring everything from the exquisitely exotic to unfamiliar inedibles. Wanting to eat what the "real folks" eat is a quest I pursue no matter where I travel, and that goes for around the block or around the world. With that thought in mind, a few weeks ago I followed what appeared to be a group of Princeton University professors (they look smart) and students (they look tired?) on Nassau Street at lunchtime. Most of the crowd enters a tiny storefront and few come out; it’s akin to that mid-century prank of piling a dozen people (or more) into a Volkswagen Beetle. Peeking in, I see an incongruous combination of seafood and produce — the unfortunate idea of salmon-scented peaches immediately comes to mind. But that aside, Nassau Street Seafood & Produce Co. is a tiny treasure that deserves the loyal clientele it’s built over the past 32 years. The store is filled with fish so pristine, I’m not surprised to learn it comes in every morning.

There’s also a small counter in the back for prepared take-out food; between the fleet-fresh seafood and the house-made specialties, it's a very worthy find. The major attraction is the consistent quality of the product. If you’re in a seafood market that has any odor of fish, that’s a red flag. Fresh fish never smells, and the only scent in the air at Nassau Street Seafood comes from the kitchen of chef Jose Lopez, who prepares sophisticated, complex food unexpected in such a simple little store. A piece of grilled steelhead salmon marinated in soy, ginger, lemon and garlic ($18; with coleslaw and fries) is perfection. The balance of citrus, plum tomatoes and delicate squid, baby octopus, scallops and shrimp in the seafood ceviche ($14 per pound) renders many others forgettable. Albacore tuna salad made from chopped ahi tuna ($9) makes me want to toss my beloved StarKist forever. Fish tacos ($8) are a legend on the block, according to the trio of kids I followed inside (I’m correct; they’ve been up all night cramming).

I don’t want to bring home the New England clam chowder ($6) for fear my kids might think less of mine (a legend on my block). Oyster po’ boys ($12), mussels in white wine and garlic or red sauce ($12), and crab cake sandwiches ($10) are also winners. In the display cases, head fishmonger Colin Rooney oversees a couple dozen varieties of fish. And if fish could be called gorgeous, his could win a pageant. Local and regional seafood in season gets the star treatment here. Rooney, with his sweet Irish lilt, and chef Lopez with his unassuming nature, have their way with a few varieties by turning them into classics, such as paella Nassau ($7.99, ½ pound), a treasure hunt of shrimp, clams, scallops, tuna, monkfish, swordfish and andouille sausage simmered for hours in saffron rice, or a hearty cioppino ($15.99 per pound), with chunks of tuna, swordfish and shrimp combined with plum tomatoes and bell peppers. Note: Nassau Street Seafood is a case of "you get what you pay for," meaning prices may seem steep, but when it’s this top-grade, you could get away with slicing it into sashimi.

Prices fluctuate with supply, season and demand. On the day of my visit, seafood sausage ($9.99 per pound) catches my eye, as does freshwater rainbow trout ($16.99 per pound), wild-caught black sea bass ($29.99 per pound), sea scallops from the Barnegat Light fleet ($32.99 per pound), gray sole ($24.99 per pound), and monkfish filets ($24.99 per pound). You can buy it raw and purchase the shop’s sauces, marinades and dips to create your own recipe. For a great meal starter, it’s easier to buy Lopez’s chowders than it is to make your own, or pick up a large portion of poached salmon with dill sauce ($10.99) so you don’t have to cook at all. "I’ve always been enamored with guys in white coats in butcher shops," says owner Jack Morrison. "As a kid, I wanted to be behind that counter." With a few forks in his road, he got to wear that white coat, only it was for cutting fish, not meat. After years in the wholesale seafood industry, he went out on his own with Nassau Street Seafood in 1982.

Selling fish evolved into cooking seafood, which led to his first fish-house restaurant, aptly named Blue Point Grill (next door at 258 Nassau St., 609-921-1211), then the Witherspoon Grill, a classic steakhouse (57 Witherspoon St., 609-924-6011). Morrison is so ingrained in the Princeton community, he sources mostly from local farms and fishermen, and seven years ago he founded the Princeton Farmers' Market, now boasting about 40 vendors every Thursday starting May 15. Back at the store, it’s not easy to navigate through the tight space. At holiday time, it takes even more patience. For Passover, Morrison proudly points out a 60-year-old grinder owned by "Coney Island Tony," who used to go door-to-door grinding carp, yellow pike and whitefish for gefilte fish, a Seder standard. Lopez still uses the same grinder and the same recipe, so order yours ahead of time; He also makes smoked whitefish salad, kippered salmon salad and herring in wine or cream. As for the future, don’t count out Morrison;