All of our fish is caught in British Columbia waters, and is processed in federally inspected facilities, in British Columbia. The salmon is wild caught in the Stikine River, by Great Glacier Salmon. Great Glacier Salmon uses gill nets to harvest high oil content Stikine River spring, sockeye and coho salmon. Sets last only 20 minutes, unlike other areas of catch that can take 8-10 hours. These quick sets yield live salmon, which are bled on board and then hand butchered and belly iced in insulated totes within less than 24 hours of being caught. The plant is a HAACP federally approved federal plant that produces its own hydro electricity, enabling the on-going production of ice and the running of a self-sufficient fish processing plant. We sell only albacore tuna from British Columbia.  The tuna is frozen whole at sea, and frozen as quickly as possible. They are cut and filleted from frozen, using saws and grinding wheels. When thawed for consumption, the fish is essentially as fresh as it was when it was caught.

Our tuna is considered Sashimi grade, and is also very high in omega-3 oils. The sole, cod, and snapper, are also caught in the wild and prepared under the strictest environmental regulations in British Columbia. NUTRAFARMS INC. DOES NOT SUPPLY FARMED FISH Nutrafarms Inc. wild Sockeye Salmon is caught in the Stikine River, one of Canada’s northernmost salmon rivers. Many of us prefer the rich red colour and firm, flavorful taste of Sockeye. These sustainably harvested fish are a super-healthy source of protein, rich in omega-3 essential fatty acids, and natural antioxidants. Sockeye is a nearly unrivalled food source of bone-saving, cancer-curbing, vitamin D, with a whopping 1,100 IU per 6-oz serving, or nearly triple the US RDA. Our flash-frozen portions and fillets come vacuum-sealed for superior quality and convenience. The Nutrafarms Inc. Coho Salmon, also known as Silver Salmon, has less fat than the Sockeye or Chinook, as well as, a paler flesh colour.

Mature coho salmon have a pronounced red skin color with darker backs, and average 28 inches in length, and 7 to 11 pounds in weight.sushi grade salmon in london Nutrafarms Inc. recognizes top quality fish when we see it. jiro dreams of sushi red cameraTrust us when we say, you’ll see it in our Albacore Tuna; sushi conveyor belt seattleTuna so fresh you’ll never see it available in markets. jiro dreams of sushi sottotitoliIn addition to its level of purity, our Albacoresushi grade tuna uk

Tuna is classified as sashimi quality loins, proving to be much more favourable by fish lovers, especially when compared against theyo sushi voucher wednesday common yellowfin, or bluefin tuna, found in sushi bars.sushi youda chef online Nutrafarms Inc. Albacore Tuna is sustainably troll-caught and the loin is quickly flash-frozen to preserve it at the peak of freshness. We select younger, smaller Tuna (usually under 12 lbs) for optimal tenderness and purity. Predatory fish, such as Tuna, accumulate mercury over time. Tests by an independent laboratory show that the smaller, younger Albacore averages substantially less mercury than its older, larger counterparts – which dominate the fresh and canned Tuna market (about 0.08 vs 0.34 ppm). True cod is known for its mild and sweet flavour with a perfect flake which allows for a variety of preparations.

It is low in calories and an excellent source of protein as well as being a good source of vitamin B6, potassium, and omega 3 fatty acids. Nutrafarms Inc. true cod is harvested in the Northern Pacific. It is considered a well-managed species and was certified sustainable by the Marine Stewardship Council standard in 2006. To ensure its sustainability, fishing restrictions, quotas and permits are strictly enforced and fisheries will even be closed to avoid over fishing. Nutrafarms sole is offered in fillets. Our wild sole from the Pacific has a delicate taste, and firm-texture. Since flatfish quality can vary immensely, wild sole has uniform color and lacks bruises.  Availability of wild sole varies throughout the year, while individual quick frozen (IQF) vacuum packed fish is available, and easily stored while maintaining its fresh taste at any time of year. Nutrafarms  Inc. offers wild caught North American Pacific Snapper. This Rockfish is a very tasty, distinctive fish, that will appeal to the most discriminating pallet.

Much like the Sole fish, Snapper is seasonal and can be caught filleted, vacuum packaged, individually quick frozen (IQF), and shipped to Nutrafarms Inc. in a climate-controlled environment. This process ensures that our top quality sushi grade fish will be as fresh as good as the day it was caught, for many months.Billingsgate market for home sushi adventures? (self.london)submitted by Has anyone experience of buying sushi grade fish from Billingsgate market and preparing it from home? I'm googling how you might go about that but there aren't any personal accounts of how it could work. Not the kind of thing you want to do by trial and error? π Rendered by PID 9876 on app-188 at 2017-01-11 13:37:19.292354+00:00 running 35e3b26 country code: SG.Is Sushi Safe to Eat? A Chicago man sued a restaurant in 2008 for allegedly serving him a parasitic tapeworm along with his salmon. So what about the sushi or sashimi that hungry buyers pick up to go during the lunch hour rush?

Sushi lovers need not fret about the raw fish they consume, food scientists say, as long as the sushi has been prepared properly according to regulations by the Food and Drug Administration. People preparing sushi themselves need to take extra care with both the raw fish and the rice. Raw fish poses several potential hazards for consumers besides parasites. Bacteria can develop in non-fresh fish and produce enzymes called histamines that may result in Scombroid poisoning. Certain tropical-water fish may also have a natural toxin called ciguatera which causes gastrointestinal and neurological symptoms. Sushi eaters don't typically have to worry because sushi restaurants take certain steps in handling and preparing their fish. A required step involves freezing fish at temperatures of -4 degrees Fahrenheit (-20 degrees Celsius) for seven days, or frozen at -31 degrees Fahrenheit (-35 degrees Celsius) for 15 hours, which kills any parasites. "As far as sushi goes, the rules are in place because people were getting sick," said Keith Schneider, a microbiologist and food safety expert at the University of Florida.

"The parasites are why we do the freezing on the raw fish." The cases of sushi-related illness fall far below the number of people sickened by contaminated produce such jalapeno peppers. Even in those rare cases, the rice in sushi is more often the culprit than the fish. "I got sick eating sushi at a place I go to occasionally — a fast food place, not a restaurant — and I could swear I came out with bacillus cereus," Schneider told LiveScience. The bacillus cereus bacteria can spread rapidly in rice that sits at room temperature. Sushi rice requires an acidic bath in a vinegary solution that lowers the PH to 4.1, killing troublemaking microbes and making sushi safer for the everyday foodie. Don't walk on the wild side Many sushi lovers feast contentedly on albacore or eel, but a few people aim for a more dangerous culinary experience by eating the raw flesh of a poisonous puffer fish called fugu. Master fugu chefs sometimes include some of the poison in their prepared dish, which creates a tingly feeling on the lips when eaten.

However, improperly prepared fugu can kill due to the fish's potent neurotoxin. "I consider it more of a dare than a delicacy," Schneider said. "There are people who kill themselves every year trying to make fugu, and it gives sushi a bad name." As for trying to make sushi with raw meat other than fish, best perish the thought. "Raw chicken, raw beef has probably much greater risk," Schneider said, pointing to bacteria such as E. coli and salmonella that can sicken thousands each year in the United States. "There are reasons you don't have chicken sushi." No food is completely without risk, but smart consumers can eat sensibly and enjoy – as long as fish are around. Expert tips for happy sushi eating The best bet for a good meal involves going to a restaurant or grabbing a sushi container from the local supermarket. If you absolutely want to prepare your own sushi, buy sushi-grade fish that has been frozen per FDA regulations. Eat your sushi as soon as possible, and do not let it sit in the fridge for more than 24 hours.