Thanks for the input.

ok, so I tried the Salmon (labeled for sushi) and Maguro (labeled sashimi)
from Yaoyo San. AWESOME almost no smell (smelled like good sashimi, not
fishy--yehaw)

I'm excited about the vacuum sealing, I actually got a food-saver for
Christmas... imagine that

Terry, I checked out SushiFoods.com, and it looks pretty good, certainly for
the salmon, as long as I buy a ton of it like... 7 lbs min. (
yummy... I could eat for a week... ok ok, maybe 3-4 days... hehe) the nori
there is REALLY expensive though. I was surprised at that.

I think, at least, until I'm confident in the freezing process... I'll stick
to my local guys.

A note about how to care for the salmon from sushifoods.com...
"Due to the high quality of fresh farm raised salmon, many restaurants do
not cure the salmon. However, it is always a good idea to cure salmon before
consuming uncooked. Salmon is part fresh water fish and therefore can be
susceptible to parasites. Fresh salmon can be cured by salting, freezing or
a combination. Apply a generous layer of salt to the salmon half fish or cut
pieces. Allow to cure in refrigerator for 3-4 hours. Rinse and pat dry.
Freeze or eat after curing. Freezing portioned salmon will also cure." -
SushiFoods.com

sounds good too me.

to all my new sushi friends

Sushi ya later




"Christopher" wrote in message
om...
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

Yaohan in San Jose
Murawa in San Francisco
Tokyo Fish Market, in Berkeley (on San Pablo)
Yaoyo San, in Berkeley/El Cerrito (further north on San Pablo)

Any opinions on these places, and/or other suggestions.

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...

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? can it be frozen? please forgive these possibly ignorant
questions, but... I am new to this, and will, over time, learn.

Thanks for any help.