When it comes to getting fresh fish that is suitable for making your own sushi, you may think it’s only something available to people who live on the coast.  But what about landlocked states?  Can you get sushi grade fish in Denver or other places that are not near the ocean? The answer to that question is, of course you can!  Thanks to planes and modern technology, seafood can quickly and safely get just about anywhere.  So if you want sushi grade fish in Denver, or anywhere for that matter, and you want the best that the Tokyo fish market has to offer, you can get it (at a price, of course). If you live in Denver, or any major city, finding seafood markets and large grocery stores that carry sushi grade fish will not be a problem.  This has become a common product to carry, as many people enjoy making sushi at home.  Typically, what you will find in the store will be the most common products, such as tuna and salmon.  If you’re looking for something more exotic or hard to find, you may need to order online from a reputable seafood supplier.  

But be sure to ask at the seafood market if they can make a special order for you.Purveyors of fine seafood. Our sushi-grade seafood is the best in the business.  We have fish that will melt in your mouth! Our locally-farmed seafood is within hours away from your dining plate.  Give these locals a try! Our wild caught seafood is flown in from the Atlantic, Gulf, Pacific and as far as New Zealand.  Try the best fish from around the world! Live Lobster, King Crab Legs, Prawns, Dungeness Crab…crack open something delicious! Northeast Seafood is dedicated to protecting our oceans from overharvest by supporting fisherman who catch seafood from sustainably regulated fisheries. We support fish farmers who are dedicated to minimizing impacts to ecosystem pressures as well as providing exceptional tasting sushi-grade fish. We source with great attention to detail and strict guidelines for acceptance of only the best seafood for our customers.UPDATE 3/31: The below events have already sold out.

But the knowledge Kizaki drops here stands! On April 13 and 14, Yasu and Toshi Kizaki of Sushi Den and Izakaya Den on Old South Pearl will be hosting the Japanese version of barn burners: back-to-back Kyoto-style kaisekis, or multiple-course dinners, in Izakaya Den’s Ten Qoo lounge (pictured top). yo sushi menu and caloriesThese elaborate eight-course feasts will feature not only delicacies from Japan's famed Nagahama Fish Market but limited-edition sakes from two renowned breweries, Mii-no Kotobuki and Mikotsuru - both of which are sending over their sake masters for the occasion. fresh sushi grade fish san diegoIn short, they’re going to be blow-out affairs. sushi online bestellen solingen

As a prelude, we asked Yasu (who nearly stole the show with his insights at this recent seafood luncheon) to elaborate on common fish myths, sushi-making techniques and why "sashimi-grade" labeling is an American thing.  What are the biggest concerns you hear about raw-fish consumption, and how do you dispel them? jiro dreams of sushi katHere, pregnant women are commonly informed by their doctors not to eat raw fish. games online memasak sushiLast year, a customer asked me “Did your mother eat raw fish?” sushi tei menu enakI said, “Yes, of course.” sushi online bestellen dortmundThis was 50 years ago. But the Japanese have always done it.

People are concerned about parasites, which you find more in fresh water. Since salmon, for instance, goes back and forth between fresh and salt water, you have to freeze it to kill the parasites. But in the olden days, before refrigeration, chefs had to find other ways to preserve and cure fish. One was vinegar, another was fire. What I want to say, basically, is that there are many ways of preparing sushi.Can you give examples of how you use vinegar? We use vinegar to preserve fish fast. Take mackerel - it’s oily and very fishy tasting, so put a lot of salt on it for about three hours. Two things happen: the salt kills parasites and germs, and it sucks all the oil out, so the flavor becomes less fishy. Then we wash the fish for about one hour, dry it and put it into rice vinegar. I like the way marinating changes its flavor. I could eat mackerel every day. By the way, we never refer to “sashimi-grade” fish in Japan; everything is sashimi grade. But here, fish is not always as fresh as it should be, so if you’re concerned about whether something’s sashimi grade or not, just salt it, rinse it off and cure it with rice vinegar.

The outside gets “cooked,” but the inside is rare - and it’s very good, by the way.At Sushi Den, we have a special aburi menu. What this is is lightly seared seafood. The technique works especially for bluefin or big-eye toro and salmon belly [pictured below]. We boil soy sauce, add bonito powder and mirin, and then we strain the mixture. This is nikiri soy sauce, which has a tiny bit of sweetness. We brush the fish with it, put it on a metal net on the gas burner and lightly sear it. The flavor completely changes; people say, “Oh, my God,” when they taste it.There are only 40 seats available for each kaiseki, so book now ($125 per person).Izakaya Den: 1487 South Pearl St. 303-777-0826 Sushi Den: 1487A South Pearl St. 303-777-0691This Sunday, on Sept. 25, The Denver Central Market will officially open its doors. Featuring 11 gourmet vendors, the 14,000-square-foot space packs a punch with some of the city’s heaviest hitters of the local culinary scene. But despite being an impressive show of talent, Central Market is not all flash.

Spearheaded by Ken Wolf and restaurateur Jeff Osaka, the market is the next step in the evolution of the bustling RiNo neighborhood and aims to provide essential grocery items in a neighborhood that has long been considered a food desert. “This is a new neighborhood,” said Wolf. “This isn’t like the Highlands that was a neighborhood that’s now coming back. It was important to me that this square block not just have bars and restaurants.” Wolf, who is also planning on opening essential services like a dental office in RiNo, is not stopping with Central and will also develop the alley behind the market to become its own pedestrian-only street with plans to open businesses that face the alley. Currently, ideas for the walkway include an old-school pool hall and a restaurant that specializes in Nashville hot chicken. The Central Market is open from 8 a.m. to 8 p.m — with the bar staying open until midnight on the weekends. It’ll be a one-stop-shop of specialty vendors items including artisan bread, chocolate, ice cream, coffee, meat and cheese, as well as convenience store items and produce.  

Below is a breakdown of all the participants and what they offer so you can explore the new Central Market with ease. Who: Noah Price of Crema Coffee House The Lowdown: Crema Bodega will be the first outpost of the iconic RiNo coffee shop of the same name. While offering a full espresso bar, including eight taps featuring cold brew coffee and kombucha, the bodega also has a convenient store element with items you can find at any bodega, including everything from pain relievers to bike tubes. “It’s what the neighborhood needs the most,” explained Price, noting that since the neighborhood doesn’t have a nearby grocery store it was important for them to provide the essentials as well as specialty goods. The free-standing bodega, which was built out of pallets by Price himself, also comes with two fridges decorated with local art from Mountain vs. Plains, Andi Todaro and Chris Hutf. Inside the fridges, you’ll also find dairy products such as milk, eggs, yogurt and sour cream.

Crema will also use it as another retail outpost to feature bags of coffee from specialty roasters. Don’t miss: The cold brew on tap. Who: Erika Thomas and Chad Stutz of High Point Creamery The Lowdown: Known for their ice creamery tucked away in the Hilltop neighborhood, High Point has long been a hidden gem for locals. But now, the husband-and-wife ran shop will be the first to bring ice cream to the RiNo neighborhood. Offering a full selection of ice cream — including their beloved ice cream flights — the shop will also highlight new specialty items specifically at the RiNo location. Items include old school sodas and egg creams with soda flavors ranging from chocolate to basil, as well as items that highlight various other vendors including affogatos with Crema coffee and an ice cream sandwich made with freshly baked Kouign-Amanns from Izzio bakery. Don’t Miss: The Ice “Kouign” Sandwich made with a kouign-amann from Izzio bakery and High Point ice cream

Who: Udi, Etai and Robin Baron of Izzio Artisan Bakery formerly known as Udi’s The Lowdown: This will be the first retail store for the famed Colorado bakery, formerly known as Udi’s. Recognized primarily for their wholesale breads, the family-owned bakery only sold directly to consumers at farmer’s markets since 1998. Now that they’re located in RiNo, they will have a full-fledged bakery consisting mostly of pastries made in-house and breads from their Lousiville location. Only the brioche and one other specialty loaf will be made at Central. Robin Baron, whose father is Udi Baron, also crafted a menu of breakfast and lunch items ($6-11) ranging from specialty toasts to hearty dishes such as a shakshuka and a paleo bowl made with poached eggs, caramelized plantains and chorizo. The dessert menu comes from head pastry chef Jason Lebeau and features a key-lime tartlet, the Ice Kouign sandwich and a three-layer mousse. Don’t Miss: The brioche that Etai Udi explained is “made with real butter,” stressing that many brioches are often actually challah (made with oil) and not true brioche made with butter.

Who: John Robbins of Bistro Barbès and Souk Shawarma in Avanti Food & Beverage The Lowdown: Temper might be Robbins’ first venture into the world of chocolate, but as he explained, “It’s something I’ve been wanting to do for a long time.” The shop — which offers both boxes and individual chocolates ($1.50 – $4 per piece) — focuses on using fresh and unexpected ingredients. The current offerings include the Banana Stand made with banana ganache and roasted peanut filling, Geisha Gal with green apple yuzu and the Mint condition, which is meant to be a spin on a peppermint patty with a fresh mint flavor. “We use fresh ingredients, which becomes abundantly clear as you eat it,” said Robbins. Must-Try: The Mint Condition made with dark chocolate and a fresh mint filling Who: Jesus Silva and Jeff Osaka of Osaka Ramen and Sushi-rama The Lowdown: Located smack dab in the middle of Central is Silva’s — a fish market that was one of the original concepts to sign on to the project.

Offering a range of sashimi-grade fish — including King and Scottish salmon, hamachi halibut, mahi-mahi, octopus and more — Silvia will be the place to get all your seafood delights. South American and Mexican ceviches, as well as oysters on the half shell, will be ready to eat in-store, but if you want any sushi you’ll have to hop down to Sushi-Rama, where Silva and Osaka will provide all the fish for the restaurant.  “We get our fish from all over the world,” said Silva, elaborating that they also work with many local vendors, including True World Food and Seattle Fish Co. Must-try: The Blue Fin tuna, which will be available every Thursday Who: Justin Brunson of Old Major and Master Piece Delicatessen The Lowdown: Dishing up everything from breakfast sandwiches to charcuterie and fine specialty cheese, Culture is best described by Brunson as “Fun Fact Must-Try: The breakfast sandwiches made with Izzio’s brioche Who: Andrea Frizzi of Il Posto

The Lowdown: Meaning “True Italian,” Vero Italian offers simple and freshly-made, in-house pasta and pizzas made. Using quality ingredients, Frizzi explained his vision for Vero as a way to “express the Italian-ity of who I am in a dynamic and simple and beautiful way.” Vero will also have fresh-made pasta and house-made sauces to purchase to go. Must-Try: The margherita pizza topped with arugula and prosciutto Who: Sean Kelly of Desmond formerly of Aubergine Cafe and Barolo Grill The Lowdown: SK Provisions will primarily focus on rotisserie meats, including roasted chicken and even a porchetta that Kelly has been working to perfect. “I hope to do the best, most authentic porchetta in the city,” said Kelly. “It’s not easy to find the right meat and where it’s going to come from. It’s been months — almost a year  — working on this one piece of meat.” Must-Try: The porchetta (not yet available) The Lowdown: Even though he is one of the only brand-new business owners in the market, Herd’s Local Butcher will play a vital role in Central.

Supplying many of the other vendors with their meats, the shop offers a wide range of local goods, including reasonably-priced ground beef all the way up to specialty dry-aged cuts. They’ll also have 20 rotating selections of sausages and Boulder Natural Chicken. “Eighty percent of our meats are from Colorado,” said Herd. Formerly in finance, Herd used to work in a Westminster butcher shop where he fell in love with butchery. “I fell in love cutting meats, but I love the problem-solving aspect of helping people figure out which cut and how to cook it,” said Herd. The shop will also offer two sandwiches, including a meatball sandwich, also on Izzio bread and an Italian beef sandwich. Who: Katsumi Yuso Ruiz and Stephen Julia of Cure All Bitters The Lowdown: Taking over most of the street-side wall of Central is Curio. The swanky cocktail bar comes from Ruiz and Julia, another husband-and-wife duo. Ruiz, who began as a small-batch bitters maker in Mexico City, will showcase her craft cocktail skills through a menu filled with classic cocktails ($8-9) from Old Fashioneds and Manhattans to Curio cocktails ($9-10) — including the Spring Shrink made with Cabez tequila, ginger, syrup, lemon juice and spiced and molé house bitters.