Welcome to Lapointe Fish Limited, a name to trust for quality fresh fish and seafood. Since 1867 our commitment to quality, knowledge of the product, and customer service is what has made Lapointe Fish a house hold name in the Ottawa-Carleton, Gatineau region. Lapointe Fish Ltd. has been owned and operated by the Vivian family for over hundred and forty years and is now currently being run by the third generation, who grew up watching their grandfather and fathers run a fresh fish business. When Eric Vivian Sr. bought Lapointe Fish Ltd in 1965, there was only a sole retail shop on the Byward Market. Over forty years later, Lapointe Fish has expanded to offer Ottawa residents numerous seafood grills and retail stores, sushi counters, and wholesale services, all over the region of Ottawa. It is our belief that our continued commitment to ensure quality product, service and knowledge has led to the continued patronage of our loyal customers. Whether you would like to purchase some fish to cook at home, or treat yourself out for an intimate dinner at one of our grills, Lapointes is your headquarters for quality fresh fish and seafood!

In the mood for sushi? Lapointes offers daily made sushi at various locations across the Ottawa/Gatineau region as well as sushi-grade product if you feel like making your own sushi at home! We are also pleased to offer catering and wholesale services to the greater Ottawa / Gatineau region.  Only the best will do at Lapointe Fish! WATCH: A Calgary man heads to the ER after some bad homemade sushi caused him severe pain. Heather Yourex-West explains what creatures ended up inside the man's stomach, and how to prevent a similar nightmare. If you like to make sushi at home, you may want to think twice about doing that.An Alberta man made sushi at home using raw wild salmon he bought at a Superstore and within an hour he was in the emergency room, according to a newly released study.His stomach pain was severe, but the cause perplexing. The 50-year-old patient had x-rays and a CT scan, which showed his body was reacting to something. But it was during an endoscopic procedure – when a doctor uses a tiny camera – that a creepy diagnosis was made.

Worms one-to-two centimetres long were feeding on the lining of his stomach.READ MORE: 53 people in 9 states sickened after eating raw tunaThe man was suffering from Anisakiasis, a parasitic disease caused by worms (nematodes) that can attach to the wall of the esophagus, stomach or intestine.The physicians believe this is the first Canadian case involving raw salmon. People can become infected by eating raw seafood and fish, according to the report.A skilled and trained sushi chef can recognize the distinctive “watch coil” of larval worms, but a home chef may not and could inadvertently ingest the nematodes also known as round worms, according to researchers.  The case, from August 2014, is detailed in the Canadian Journal of Infectious Diseases and Medical Microbiology. The lead author is Dr. Stephen Vaughan, an infectious disease specialist with Alberta Health Services.READ MORE: Man complains of headache, doctors find tapeworm larva living in his brainCatherine Thomas, director of external communication for Loblaw Companies Limited, which owns Superstore, told Global News in an email, “fish, like any raw meat, requires careful handling by retailers and consumers.

We have extremely rigorous policies and procedures to ensure the safety of the food in our stores. We do not market any of our fish for raw consumption.”The doctors say it is highly unlikely that sushi prepared in a Canadian restaurant or grocery store would contain any parasites because of safe food handling and legislation.If you want to make sushi at home they recommend you freeze the fish for seven days at ‒20 degrees Celsius before you prepare the salmon or at a colder temperature for a shorter period of time.venta de sushi en copiapo © 2016 Shaw Mediasushi grade fish glendaleSushi is incredibly mainstream. tupperware sushi maker rezeptI've eaten and enjoyed the iconic Japanese dish for years, but I've never made it at home.sushi fisch kaufen mainz

In fact, it terrifies me. My wife and I prepare new foods all the time, but sushi is not one of them. While not all sushi involves raw fish, the varieties I enjoy the most do — which causes me to shy away from making it at all. So I sought out professional help. Ted Dimoglou is the owner of the recently-opened Tiki Sushi in Windsor's Via Italia neighbourhood. sushi grade tuna mnThe business might be new, but Dimoglou has been making sushi for 16 years. sushi grade fish marinHe has led a number of sushi-making workshops, including a sold-out course this coming Monday at The Chef Next Door in Walkerville.buy inari sushi pouches Tiki Sushi is located at the northeast corner of Erie St. and Parent Ave. (Jonathan Pinto/CBC News)

"It really isn't that complicated to prepare sushi," said Dimoglou. "Getting the rice the way you need it, to have it perfect, is the key." Dimoglou recommends using only medium-grain, calrose rice from California. "Say you would start with two cups of rice. You rinse the starch off five or six times over a period of five minutes or so. When you strain the rice, you put it in your pot. Add two cups of a water — and a bit [more]. Cover, bring to a boil at high heat. Once it rolls real hard, let it go for about a minute. Turn it down to the lowest heat setting for five minutes. Then you crank it up to the highest heat setting again for 10 seconds — and turn it off. Let it sit for 15 minutes. After that, dump the rice, and stir in your seasoned rice vinegar." Dimoglou said that every sushi chef has a different way of seasoning rice. For example, in addition to rice vinegar, some chefs add sake, a fermented rice beverage. Dimoglou's seasoning is a "trade secret." "Once [the rice vinegar is] stirred in, you let [the rice] rest uncovered for 25 minutes, then stir it again one more time.

Let it rest again for 25 minutes, then cover and wait for it to get to just above room temperature before using it." While making perfect sushi rice does take practise, patience and time, it sounds very achievable at home. However, while rice may be the key to good sushi, it was the fish I was most worried about. Should I only purchase "sushi grade?" Dimoglou said that while "sushi grade" can be a good indicator of the quality of the fish, it's more important to purchase it from from a knowledgeable establishment. Once told that you need fish for sushi, a proper fish retailer will guide you to the right offerings. Tiki Sushi is lucky enough to be located next door to Mediterranean Seafood, one of the last fishmongers in Windsor-Essex. They source as much high-quality Canadian and North American fish as possible for the restaurant. Dimoglou said that the freshest fish should have good colour, look fresh, and most of all, not smell "fishy." He said that good salmon, for example, smells more like watermelon than stinking fish.