Posted: 3/15/2010 1:35:16 PM EDT
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So where do yall' get your sushi grade fish from? I googled what "sushi" grade meant...and I still don't have any clue the difference us! |
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Quoted:
So where do yall' get your sushi grade fish from? I googled what "sushi" grade meant...and I still don't have any clue the difference us! Usually they are talking about freshness and quality. Most fish that has been sitting around is not sushi grade. Also the fat content of the meat will determine how well its graded. Tuna belly meat is not the same here and Japan. The stuff in Japan is costly and its amazing how it tastes. |
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Sushi grade fish is either really really fresh (like 1 or 2 days old at most) OR it is deep frozen to remove any bacteria then sealed up...because obviously you don't want to heat the fish to remove bacteria.
You have to ask your meat/fish guy at your local supermarket if they have some, or can order some for you...like sushi grade tuna is awesome. Otherwise, you can use smoked salmon...that is safe to eat raw since it was smoked. |
| Check and see if there are any asian grocery stores near you. I happen to live within a few miles of a couple that are as large as wal mart. Their fish counter is amazing and they always have a great supply of fresh sushi grade tuna. Usually runs $14-$19 a piund depending on if it's on sale or not. |
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bait only eat sushi when on the coasts or near an ocean meh, I used to have the same train of thought till I worked at a sushi place in OH which had better stuff than I had in CT ETA: Of course to be fair where I worked was a nice restaurant, the sushi in CT I had was from the local oriental market and cheaper. |
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You should be able to find a good grade thats been frozen, but I doubt youll find fresh tuna out there. Frozen is great though, I cant tell the difference between fresh and flash frozen tuna, and out here Ive had both. Order online if you cant get it locally. I go here, but they only have a few stores outside CA They ship frozen seafood too- |
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Last time I got it from a nearby Whole Foods store (their seafood counter is typically quite well stocked) … They sell the super duper sub-zero frozen variety which is perfectly fine, you just need to allocate enough time to thaw it out properly. THe Seafood guy should be able to tell you the best way to thaw it.
Certainly not cheap, but very good. And if you have any leftover (they only sell it in prepacked sizes, usually around 1Lb) you can grill up some rare tuna steaks the next day for dinner. |
And there is a huge difference between a Japanese market and an "Asian" market, so choose wisely. Japanese markets handle meat very carefully, and are VERY clean, and that makes a difference in what you end up eating. Ive been in asian markets where they are literally clubbing a fish with "The Club" on a bloody floor that looks like it hasnt been cleaned since it opened, and the entire store smells like shit. |
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Quoted:
And there is a huge difference between a Japanese market and an "Asian" market, so choose wisely. Japanese markets handle meat very carefully, and are VERY clean, and that makes a difference in what you end up eating. Ive been in asian markets where they are literally clubbing a fish with "The Club"http://i39.tinypic.com/15s35s0.jpg on a bloody floor that looks like it hasnt been cleaned since it opened, and the entire store smells like shit. Yep. Good thing is it's normally pretty obvious what type of place you are in at least. |