smAllGrain
Well-Known Member
If so, where do you get your fish? I live in the middle of Iowa so I am think I will prob need to order it offline? Prices I am finding seem steep but, what do I know?
I got mine at kroger. Ask them if they have "sushi grade" fish. If they dont know what that means, run away!
my store only had salmon and tuna that were sushi grade. There's some sort of standard for how cold they are kept and how fresh they need to be
Thanks for the response, over lunch I ran over to the Fresh Market (kind of like whole foods) and they only had tuna. I did see some smoked salmon in a package that is cut in thin strips. Anyone ever use that?
I have been thinking that most commercial sushi places were using flash frozen fish. The Japanese factory ships catch, clean, and flash freeze fish. There's no way these local restaurants are getting the huge variety of fish they serve sushi grade fresh. May be wrong about that belief though.
Fresh fish, like still quivering, is key to great sushi/sashimi. Tough to do in land locked areas unless you have it flown in (as better sushi bars do).
Luckily, we live in the tropics and spend part of the year sailing. Fresh fish, no problem. First thing we do when we catch a nice sushi fish is slice off some shashimi from the more choice parts. We keep wasabi and soy sauce handy just for that. Yum.
We have made sushi before, but usually dont bother. We usually cook the fish whole (if it will fit on the grill) and have nice fresh cooked fish meal the first night and then fish tacos after that. If it wont fit on the grill we fillet or steak it, depending in the fish, and chill it (ideally not freeze it) for later meals.
Used to cruise with 3 cats aboard, they all knew what fishing gear was, and got excited when it came out. They also knew what a drag sounded like and would bolt into the cockpit as soon as we got a strike...they knew the kitty sushi bar would be open soon as I cleaned the fish!
Is that a barracuda? Are they tasty?
Cool! Im thoroughly jealous now. My grandma loved octopus sashimi. Since you know the fish i have always been curious about all the random tropical fish we see when scuba diving once I saw a guy spear fishing and he had all those tropical little guys and i was curious if they were any good. Mackeral sounds great main fish in tuna fish isn't it. In china town they have a ton if fish jerky never tried it
It's difficult to find truly sushi grade fish here in MT, but there are 2 stores in town that claim to have sushi grade tuna, though I've passed on it a few times as it was obviously quite old. You have to get it the day they get it. I've never seen any other species sold as "sushi grade" here. I've used salmon & it was just fine, even the farm raised stuff. I've heard trout can be used in sushi & we have trout in abundance here.
I've only made fairly simple sushi at home, though I would like to learn more advanced sushi making; that takes a fair chunk of change just for the ingredients. There's a store here that does carry a pretty good variety of seafood, albeit frozen, I get prepared unagi from there frequently. They also carry 3 different types of tobiko, whole & cleaned squid (ika), octopus tentacles & softshell crab, all frozen of course.
Regards, GF.
Smoked salmon rolls are tasty, but fresh, raw, sushi-grade salmon is hard to beat. Tuna is good too.
Fresh fish, like still quivering, is key to great sushi/sashimi. Tough to do in land locked areas unless you have it flown in (as better sushi bars do).
Luckily, we live in the tropics and spend part of the year sailing. Fresh fish, no problem. First thing we do when we catch a nice sushi fish is slice off some shashimi from the more choice parts. We keep wasabi and soy sauce handy just for that. Yum.
We have made sushi before, but usually dont bother. We usually cook the fish whole (if it will fit on the grill) and have nice fresh cooked fish meal the first night and then fish tacos after that. If it wont fit on the grill we fillet or steak it, depending in the fish, and chill it (ideally not freeze it) for later meals.
Used to cruise with 3 cats aboard, they all knew what fishing gear was, and got excited when it came out. They also knew what a drag sounded like and would bolt into the cockpit as soon as we got a strike...they knew the kitty sushi bar would be open soon as I cleaned the fish!
Think sushi grade fish is usually frozen to very cold temperatures to kill parasites. Think eating actual fresh fish could result in a night on the toilet.
If you go to the fish market....and you see this guy......Walk away....quickly.
I have enjoyed your posts so much curtis.
Think sushi grade fish is usually frozen to very cold temperatures to kill parasites. ...
Would canned tuna be blasphemous? Or even any good?
Would canned tuna be blasphemous? Or even any good?
It could of course, but Ive eaten loads freshly sliced fish & conch over decades and never gotten sick and never gotten parasites (I live in Central America so I get tested once a year as part of normal annual check ups and always been negative).
....
If so, where do you get your fish? I live in the middle of Iowa so I am think I will prob need to order it offline? Prices I am finding seem steep but, what do I know?
Speaking of sushi, we live in the highlands of Panama part-time...in the cool mountain climate, but still close to two oceans...great combination. We are lucky to have one of the best sushi chefs in Panama here. Cranks out some of the best sushi I've had anywhere (and man, I've eaten a LOT of sushi), with fresh fish brought up straight from the coast. We can order sushi the day before, and she will order the fish for it that day.
Soo... Where in Panama do you live (we can take this onto pm), and what is your feelings on Cordova? The first time I had it was in Panama, and it made darn good cerviche and Cordova creole. Yummy when combined with patacones.
In the Chiriqui Highlands, western Panama, not far from the Costa Rican border.
Do you mean "corvina"?
If so, then the name gets used for a very broad category of fish. The most generous interpretation is "sea bass" (when selling to gringos), but its really fish like drums, croakers, grunts...and sometimes just whatever random small fish is for sale. Not bad for ceviche or fish tacos. Blue Stripped Grunts are one of my favorite fish, not because they taste awesome (though they are good), but because back when I lived in Florida they were one of the very few mostly unregulated fish (lots of fishing regulations in FL) and you could catch all you wanted without worrying about a big fine, and they are plentiul on most any reef.
For sushi I would step up a notch to "pargo" (snapper).
A great combo are stuffed patacones. Basically a little cup made out of patacones (Panamanian style, fried plantains) filled with ceviche. Double yum.
We make sushi occasionally. Here in Eastern Iowa, tuna steaks are easy enough to find at HyVee. Other sushi grade fishes are hard to come by though. There is a small fish market in Davenport, Iowa(Great Midwest Seafood) that sells hard to find stuff like shark and conch...but not "sushi grade".
I have eaten non grade fish before...no problems, but I knew the risks.
No, they are ready to eat...unfrozen. Hyvee actually has a pretty good selection of seafood.From HyVee eh? Do you ask them for a frozen steak & then thaw it yourself?
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