Sushi grade fish [General]
2011 Jan 27
The term sushi grade is not normally used to rate the quality of a fish, but rather it's suitability for use as sushi or sashimi regarding it's parasite content. To make fish sushi grade, it is usually frozen at -35C, and kept at that temperature for a day or more to effectively kill parasites that might be in the fish meat. You want fish that is labeled as sushi grade for this reason, not because it looks or tastes better.
Did you just mean that you can't find sushi grade salmon that looks as nice as what's at restaurants?
Did you just mean that you can't find sushi grade salmon that looks as nice as what's at restaurants?
2011 Jan 27
Well, in that case ... I've got a freezer full.
Unfortunately, the Dragonlady will kill me if I give it away.
You see, I don't care for it at all. She found out that my mother gets her fish fresh from the 'fish guy' who drives around with a freezer truck and sells bags of fresh-frozen seafood and fish out of the back. Of course, this is in New Brunswick, so it's a bit out of the way. Still, $20/bag and the bag is really big. I've been told that the salmon is really, really good. Well, not told exactly. I assume all those little 'ohs' and 'ahs' and ecstatic rolling of the eyes when eating it are some indication.
... but I digress.
Sorry moog. I can't help you.
Unfortunately, the Dragonlady will kill me if I give it away.
You see, I don't care for it at all. She found out that my mother gets her fish fresh from the 'fish guy' who drives around with a freezer truck and sells bags of fresh-frozen seafood and fish out of the back. Of course, this is in New Brunswick, so it's a bit out of the way. Still, $20/bag and the bag is really big. I've been told that the salmon is really, really good. Well, not told exactly. I assume all those little 'ohs' and 'ahs' and ecstatic rolling of the eyes when eating it are some indication.
... but I digress.
Sorry moog. I can't help you.
2011 Jan 27
I don't know as much about this as others do but a couple of quick points:
1) Try some of the fish markets around town. I typically buy my sushi grade salmon from Merivale Fish Market.
2) On the quality of fish, I have one thought but hopefully others can bring a more knowledgeable opinion. Many years ago I was talking to the owner of a sushi restaurant and we were discussing fish quality. I liked the quality of what they had, but was asking what make the fish in some more upscale sushi places so much better. She explained to me, that with regards to Tuna at least, much depended upon the cut you were getting in the same way that it does with meat (i.e. filet of mignon vs eye of the round). Like meat, the higher quality cuts cost more....
Hope this helps and hopefully some more knowledgeable people can provide more information on my second point.
Cheers
1) Try some of the fish markets around town. I typically buy my sushi grade salmon from Merivale Fish Market.
2) On the quality of fish, I have one thought but hopefully others can bring a more knowledgeable opinion. Many years ago I was talking to the owner of a sushi restaurant and we were discussing fish quality. I liked the quality of what they had, but was asking what make the fish in some more upscale sushi places so much better. She explained to me, that with regards to Tuna at least, much depended upon the cut you were getting in the same way that it does with meat (i.e. filet of mignon vs eye of the round). Like meat, the higher quality cuts cost more....
Hope this helps and hopefully some more knowledgeable people can provide more information on my second point.
Cheers
2011 Jan 28
Thanks Pete. I am aware that "sushi grade" pertains to the treatment of the fish, and I am not referring only to how the fish looks (although I consider that important), but its texture and taste. Thanks everyone else for the helpful suggestions. I hadn't considered the effect of the cut of the fish, but it does seems obvious now that I think about it...
moog