Sushi grade fish???
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ENGAGE MY VTEC BABY!!!!!!
Joined: Aug 2002
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From: Tracy, Ca
Sushi grade fish???
I love making sushi but never can find a good store to buy fish at. I buy Tuna/Maguro at some local grocery store and it is a nice grade fish with good marbling but I want Hamachi, and toro, and salmon. Tako is good as well but I dont know if I would trust the cooked octopus from a supermarket....is it all the same?
I live in the Central Valley and getting to a Japan town is a drive to SF which is almost 2 hours for me to drive. any ideas?
I live in the Central Valley and getting to a Japan town is a drive to SF which is almost 2 hours for me to drive. any ideas?
Senior Moderator
Joined: Dec 2001
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Try the closest fishmonger to see what fresh stock they have...? As well, I'd look around at some of the larger Chinese supermarkets...you are in California and so, I'd be surprised if fresh seafood is a challenge to obtain. 
For me, the local Chinese grocery store actually carries sushi-grade tai, maguro, and sake...not fresh but frozen. It's not most favorable but at least it's available if I was inclined to prepare my own sashimi/sushi at home.
For me, the local Chinese grocery store actually carries sushi-grade tai, maguro, and sake...not fresh but frozen. It's not most favorable but at least it's available if I was inclined to prepare my own sashimi/sushi at home.
is learning to moonwalk i
Joined: Feb 2004
Posts: 15,520
Likes: 3
From: SoCal
Check out some of the local sea food restaurants. Often times they have a small fish market attached.
Also, I haven't tried it, but you might try Costco. Some of their fresh fish looks very good. They carry Ahi and Salmon for sure. Not sure if you'll get toro or just maguro from the ahi.
Edit: You might also try Bristol Farms if you have them around.
Also, I haven't tried it, but you might try Costco. Some of their fresh fish looks very good. They carry Ahi and Salmon for sure. Not sure if you'll get toro or just maguro from the ahi.
Edit: You might also try Bristol Farms if you have them around.
Last edited by moeronn; Feb 13, 2007 at 04:06 PM.
The Creator
Joined: Apr 2000
Posts: 37,950
Likes: 8
From: Albany, NY
buy it frozen.
before you gasp... there is virtually no such thing as "fresh" "sushi-grade" fish in this country because almost all "sushi-grade" fish is required to be "flash frozen" before being deemed "safe" to consume raw. flash freezing has no ill-effect on the fish's taste or texture (most would say) and it kills any parasites that the fish may be carrying.
even if the fish isn't sold as "sushi grade", it's likely to have been frozen during transport anyway.
all sushi restaurants in america use flash frozen fish.
once a fish is frozen, it's not recommended you freeze it again, as fish mongers often do.
so, point being, why buy fish that's been frozen and then thawed only to sit on ice until you buy it? buy frozen fish and thaw it just prior to preperation.
you can buy sushi-grade frozen fish from hundreds of places online, any variety you can imagine, and have them shipped to you over night.
if that doesn't sit right with you, poke around in your local markets... especially the small gourmet ones. they will definately have frozen sushi-grade portions.
i began buying all my fish frozen and packaged last year and i'm happy i did. i always have "fresh fish" on hand and it always tastes and smells fresher than any fish i could buy thawed from a local monger.
locally i often buy a brand called EcoFish (http://www.ecofish.com/products/consumers_products.htm). they don't use any farmed varities and they adhere to SeafoodSafe guidelines.
before you gasp... there is virtually no such thing as "fresh" "sushi-grade" fish in this country because almost all "sushi-grade" fish is required to be "flash frozen" before being deemed "safe" to consume raw. flash freezing has no ill-effect on the fish's taste or texture (most would say) and it kills any parasites that the fish may be carrying.
even if the fish isn't sold as "sushi grade", it's likely to have been frozen during transport anyway.
all sushi restaurants in america use flash frozen fish.
once a fish is frozen, it's not recommended you freeze it again, as fish mongers often do.
so, point being, why buy fish that's been frozen and then thawed only to sit on ice until you buy it? buy frozen fish and thaw it just prior to preperation.
you can buy sushi-grade frozen fish from hundreds of places online, any variety you can imagine, and have them shipped to you over night.
if that doesn't sit right with you, poke around in your local markets... especially the small gourmet ones. they will definately have frozen sushi-grade portions.
i began buying all my fish frozen and packaged last year and i'm happy i did. i always have "fresh fish" on hand and it always tastes and smells fresher than any fish i could buy thawed from a local monger.
locally i often buy a brand called EcoFish (http://www.ecofish.com/products/consumers_products.htm). they don't use any farmed varities and they adhere to SeafoodSafe guidelines.
The Creator
Joined: Apr 2000
Posts: 37,950
Likes: 8
From: Albany, NY
oh, and just for record. the FDA regulates the terms "sushi-grade" and "sashimi-grade". the only requirement of the regulation is that the fish has been "flash frozen".
the word "fresh" is not regulated by the FDA and could be used to describe a fish that was cut out of a beached whales body.
the word "fresh" is not regulated by the FDA and could be used to describe a fish that was cut out of a beached whales body.
The Creator
Joined: Apr 2000
Posts: 37,950
Likes: 8
From: Albany, NY
http://www.nytimes.com/2004/04/08/ny...rtner=USERLAND
moral of story: buy your fish frozen. otherwise you're just buying it "thawed" 
Most would be even more surprised to learn that if the sushi has not been frozen, it is illegal to serve it in the United States.
Food and Drug Administration regulations stipulate that fish to be eaten raw — whether as sushi, sashimi, seviche, or tartare — must be frozen first, to kill parasites. "I would desperately hope that all the sushi we eat is frozen," said George Hoskin, a director of the agency's Office of Seafood. Tuna, a deep-sea fish with exceptionally clean flesh, is the only exception to the rule.
Food and Drug Administration regulations stipulate that fish to be eaten raw — whether as sushi, sashimi, seviche, or tartare — must be frozen first, to kill parasites. "I would desperately hope that all the sushi we eat is frozen," said George Hoskin, a director of the agency's Office of Seafood. Tuna, a deep-sea fish with exceptionally clean flesh, is the only exception to the rule.
"In Japan," Mr. Kawauchi said, "50 percent of the sushi and sashimi is frozen. Only my American customers are so concerned with fresh fish."
"This product is better than fresh," he said. "We start freezing it almost before it's dead."
But Shin Tsujimura, the sushi chef at Nobu, closer to Wall Street, said he froze his own tuna. "Even I cannot tell the difference between fresh and frozen in a blind test," he said.
Even Masa Takayama, whose sushi temple Masa, in the Time Warner Center, charges a minimum of $300 to worship, said he used frozen tuna when fresh is unavailable.
Mr. Rudie said that worldwide, some sushi products are virtually always frozen. "Ninety percent of shrimp, of course," he said, The salmon roe "and octopus, 99 percent. And you definitely want all your salmon frozen, because of parasites."
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Moderator Alumnus
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From: SoCal
Moderator Alumnus
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From: SoCal
The Creator
Joined: Apr 2000
Posts: 37,950
Likes: 8
From: Albany, NY
Originally Posted by Silver™
this is disgusting tho: http://www.catalinaop.com/Tilapia_Iz...i_fish_1i1.htm
please don't eat raw Tilapia, especially from Taiwan of all places. that's just nasty.
is learning to moonwalk i
Joined: Feb 2004
Posts: 15,520
Likes: 3
From: SoCal
Originally Posted by Silver™
Nearly $40/lb And when buying nearly 4 lbs of it, you better have a lot of mouths to feed.
The Creator
Joined: Apr 2000
Posts: 37,950
Likes: 8
From: Albany, NY
Originally Posted by Silver™
One on the right for me
Joined: Jul 2004
Posts: 27,914
Likes: 272
From: Bay Area, CA
^ - Tonio. But his web link (or at least the one posted in that thread) isn't working anymore.
https://acurazine.com/forums/ramblings-12/critique-my-website-338001/
https://acurazine.com/forums/ramblings-12/critique-my-website-338001/
The Creator
Joined: Apr 2000
Posts: 37,950
Likes: 8
From: Albany, NY
Originally Posted by subinf
^ - Tonio. But his web link (or at least the one posted in that thread) isn't working anymore.
https://acurazine.com/forums/showthread.php?t=338001
https://acurazine.com/forums/showthread.php?t=338001
http://www.alaskasfinestseafoods.com/
The Creator
Joined: Apr 2000
Posts: 37,950
Likes: 8
From: Albany, NY
i've purchased from here in the past: http://www.diamondorganics.com/prod_detail_list/90
That's Racist
Joined: Aug 2004
Posts: 5,634
Likes: 0
From: San Diego native. UCLA resident. =)
Originally Posted by soopa
buy it frozen.
before you gasp... there is virtually no such thing as "fresh" "sushi-grade" fish in this country because almost all "sushi-grade" fish is required to be "flash frozen" before being deemed "safe" to consume raw. flash freezing has no ill-effect on the fish's taste or texture (most would say) and it kills any parasites that the fish may be carrying.
even if the fish isn't sold as "sushi grade", it's likely to have been frozen during transport anyway.
all sushi restaurants in america use flash frozen fish.
once a fish is frozen, it's not recommended you freeze it again, as fish mongers often do.
so, point being, why buy fish that's been frozen and then thawed only to sit on ice until you buy it? buy frozen fish and thaw it just prior to preperation.
you can buy sushi-grade frozen fish from hundreds of places online, any variety you can imagine, and have them shipped to you over night.
if that doesn't sit right with you, poke around in your local markets... especially the small gourmet ones. they will definately have frozen sushi-grade portions.
i began buying all my fish frozen and packaged last year and i'm happy i did. i always have "fresh fish" on hand and it always tastes and smells fresher than any fish i could buy thawed from a local monger.
locally i often buy a brand called EcoFish (http://www.ecofish.com/products/consumers_products.htm). they don't use any farmed varities and they adhere to SeafoodSafe guidelines.
before you gasp... there is virtually no such thing as "fresh" "sushi-grade" fish in this country because almost all "sushi-grade" fish is required to be "flash frozen" before being deemed "safe" to consume raw. flash freezing has no ill-effect on the fish's taste or texture (most would say) and it kills any parasites that the fish may be carrying.
even if the fish isn't sold as "sushi grade", it's likely to have been frozen during transport anyway.
all sushi restaurants in america use flash frozen fish.
once a fish is frozen, it's not recommended you freeze it again, as fish mongers often do.
so, point being, why buy fish that's been frozen and then thawed only to sit on ice until you buy it? buy frozen fish and thaw it just prior to preperation.
you can buy sushi-grade frozen fish from hundreds of places online, any variety you can imagine, and have them shipped to you over night.
if that doesn't sit right with you, poke around in your local markets... especially the small gourmet ones. they will definately have frozen sushi-grade portions.
i began buying all my fish frozen and packaged last year and i'm happy i did. i always have "fresh fish" on hand and it always tastes and smells fresher than any fish i could buy thawed from a local monger.
locally i often buy a brand called EcoFish (http://www.ecofish.com/products/consumers_products.htm). they don't use any farmed varities and they adhere to SeafoodSafe guidelines.
that's some great info
Thread Starter
ENGAGE MY VTEC BABY!!!!!!
Joined: Aug 2002
Posts: 6,975
Likes: 2
From: Tracy, Ca
Originally Posted by soopa
buy it frozen.
before you gasp... there is virtually no such thing as "fresh" "sushi-grade" fish in this country because almost all "sushi-grade" fish is required to be "flash frozen" before being deemed "safe" to consume raw. flash freezing has no ill-effect on the fish's taste or texture (most would say) and it kills any parasites that the fish may be carrying.
even if the fish isn't sold as "sushi grade", it's likely to have been frozen during transport anyway.
all sushi restaurants in america use flash frozen fish.
once a fish is frozen, it's not recommended you freeze it again, as fish mongers often do.
so, point being, why buy fish that's been frozen and then thawed only to sit on ice until you buy it? buy frozen fish and thaw it just prior to preperation.
you can buy sushi-grade frozen fish from hundreds of places online, any variety you can imagine, and have them shipped to you over night.
if that doesn't sit right with you, poke around in your local markets... especially the small gourmet ones. they will definately have frozen sushi-grade portions.
i began buying all my fish frozen and packaged last year and i'm happy i did. i always have "fresh fish" on hand and it always tastes and smells fresher than any fish i could buy thawed from a local monger.
locally i often buy a brand called EcoFish (http://www.ecofish.com/products/consumers_products.htm). they don't use any farmed varities and they adhere to SeafoodSafe guidelines.
before you gasp... there is virtually no such thing as "fresh" "sushi-grade" fish in this country because almost all "sushi-grade" fish is required to be "flash frozen" before being deemed "safe" to consume raw. flash freezing has no ill-effect on the fish's taste or texture (most would say) and it kills any parasites that the fish may be carrying.
even if the fish isn't sold as "sushi grade", it's likely to have been frozen during transport anyway.
all sushi restaurants in america use flash frozen fish.
once a fish is frozen, it's not recommended you freeze it again, as fish mongers often do.
so, point being, why buy fish that's been frozen and then thawed only to sit on ice until you buy it? buy frozen fish and thaw it just prior to preperation.
you can buy sushi-grade frozen fish from hundreds of places online, any variety you can imagine, and have them shipped to you over night.
if that doesn't sit right with you, poke around in your local markets... especially the small gourmet ones. they will definately have frozen sushi-grade portions.
i began buying all my fish frozen and packaged last year and i'm happy i did. i always have "fresh fish" on hand and it always tastes and smells fresher than any fish i could buy thawed from a local monger.
locally i often buy a brand called EcoFish (http://www.ecofish.com/products/consumers_products.htm). they don't use any farmed varities and they adhere to SeafoodSafe guidelines.
I used to work for a small sushi bar and I was the only waiter there so i picked up how to make it, but everytime we got hte fish it was mostly thawed out but I knew one time it was frozen but did that for transport since we ordered the fish direct from Japan in some cases
Thanks for the info
teh Senior Instigator
Joined: Sep 2000
Posts: 44,094
Likes: 980
From: Huntington Beach, CA -> Ashburn, VA -> Raleigh, NC -> Walnut Creek, CA
most of the fish i've used for sushi was either caught by me or I picked it up at the docks when the fishing boats would come in. There are a few good seafood stores out here (Santa Monica Seafood), that have good quality fish, but it's $$$
...
Joined: Mar 2001
Posts: 2,916
Likes: 0
From: Los Angeles, Ca
santa monica seafood is awesome. They are a purveyor for my work.
As someone mentioned earlier, use flash frozen fish (some fishing boats have a machine which freezes fish within seconds).
Are there any japanese markets around you? They tend to have pretty decent fish.
A seafood market should not smell fishy or like ammonia. That means the fish is spoiling. It should smell like ocean saltwater. Fish eyes should be bright, clear, and protruding. As the fish loses freshness, the eyes become cloudy, pink, and sunken. Look for bright red or pink gills, try to avoid fish with dull-colored gills that are gray, brown, or green. Fresh fish should be free from slime. Touch the fish, it should be firm and elastic. Over time the flesh becomes soft and comes off the bone easily.
Hope this helps
As someone mentioned earlier, use flash frozen fish (some fishing boats have a machine which freezes fish within seconds).
Are there any japanese markets around you? They tend to have pretty decent fish.
A seafood market should not smell fishy or like ammonia. That means the fish is spoiling. It should smell like ocean saltwater. Fish eyes should be bright, clear, and protruding. As the fish loses freshness, the eyes become cloudy, pink, and sunken. Look for bright red or pink gills, try to avoid fish with dull-colored gills that are gray, brown, or green. Fresh fish should be free from slime. Touch the fish, it should be firm and elastic. Over time the flesh becomes soft and comes off the bone easily.
Hope this helps
Drifting
Joined: Jun 2001
Posts: 2,199
Likes: 1
From: Pennsylvania
Santa Monica Seafood is the best I've seen, living on the East Coast....we never get the variety and quality of their fish. I wish I could find a fish market here that was half as good as SMS.
Thanks for the info about fresh/frozen tuna...I never knew!! I've had fresh caught tuna...and couldn't believe how much better it tasted than any store bought tuna I've had in my life....now I know why....THANKS!!!
Thanks for the info about fresh/frozen tuna...I never knew!! I've had fresh caught tuna...and couldn't believe how much better it tasted than any store bought tuna I've had in my life....now I know why....THANKS!!!
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