Jessica Vincent wrote:

I reside in Southern Maine, and have an excellent fish monger. The "you
don't want that it was delivered last night" variety. Doesn't hurt that
he's also my childhood best friend's uncle. :-) I was asking if anything he
has is sashimi grade, he says most of it is, checking with some local sushi
chefs I confirmed that they do purchase from this company.

I've only ever made California Maki, and assorted vegetable makis at home.
But I'm ready to take the plunge and try some raws on my own. Any thoughts
on what a *good* jumping off point would be for fish choices? As long as I
get the okay from the fish monger I'm open to about anything, I'm certainly
going to alow him to be my guide, but at the same time I don't want to get
in over my head.


A good first try fish is always maguro.


Today's list of safe is..
suzuki
ebi
hotategai
sake...which I am a bit leary of for home prep

Ebi is boiled, unless this is amaebi. Sake is also another good first
try fish. Hotategai may be a little bit tougher, unless you want to
chop it up and make it gunkan style.

Good luck.

--
Dan