On 3 Jan 2004 03:50:59 -0800, (Christopher)
wrote:

OK, I've browsed through the messages and it looks like these are the
ones that come up a lot. But they are also mostly from posts 7-10
years old

I use sushifoods.com. They're in CA, but I'm not sure how far they are
from you. I've always had excellent seafood from them. All they do is
sashimi-grade seafood.

It's also possible to get great fresh seafood from an excellent fish
market, although the catch is that unless you're buying a whole fish
and can see it and smell it, touch it, and trust them to tell you
where it actually came from and when, you're pretty much running
blind.

I don't really know how you could judge a filet or part of a filet in
the store, since it's already way too far gone for sushi by the time
it starts to smell or look funky.

I am new to making sushi myself. My absolute favorite is sake....
NON-SMOKED, raw salmon. It is heaven to me, and I'd love to be able
to eat it ALL THE TIME...

The salmon has always been excellent.

Also, any tips on safety with the raw fish are much appreciated. I
know you're supposed to keep it cold, and serve soon after buying it.
but tips, like... should I use a cooler, and ice to transport the
fish?

The fish should be covered in ice, or in a cold refrigerator from the
time it leaves the water until it enters your mouth. Once you get it,
you can portion, package and freeze it until you want to use it.

can it be frozen?

Absolutely.

I use a food-saver vacuum packer.It seems to stay fresh much longer
and doesn't get freezer burn. Part of this is because the food-saver
removes the air, and part is because the bags are three layers thick
and do a better job of protecting the food.

If you don't mind looking around for a while, I found my food-saver at
a garage sale for $5.

I don't have any sushi-making instructions done yet, but I've got a
great rice recipe on my website at http://www.bupkis.org

Terry