"Jessica Vincent" wrote in message
ink.net...
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.

Today's list of safe is..
suzuki

If you're in Maine, suzuki could only mean Striped Bass. But there's a huge
difference
between wild striped bass and farmed hybrid striped bass.
I don't mean to sound like some salmon person, but the natural sal****er
striped bass is
tastier and has a better texture than the hybrid.
And it is excellent whether as standard nigiri with soy sauce and wasabi, or
sliced very thin
(usuzukuri) and served with ponzu and condiments.

ebi

Any shrimp can be used boiled. But amaebi and botan ebi are delicious raw.
Since there is a huge taste/texture difference I'd suggest you try raw at an
establishment first to see if you like it.

hotategai

In Japan scallops are sold in the shell with the whole scallop inside. Here
in the US all I ever
see are the kaibashira (the part that holds the shells together).
Anyway the small ones should be whole if small enough or chopped and used in
a
gunkan maki style.
Large ones can be semi-split and will sit on the shari (rice) perfectly.
Really fresh scallop can be enjoyed not just with the usual soy sauce and
wasabi.
A dab of yuzugoshou alone, or a sprinkling of lemon and a bit of salt can
be a delicious alternative presentation.

sake...which I am a bit leary of for home prep

If the salmon is fresh enough (ask your fish monger) you really don't have
to worry.
Although some people will freeze and thaw salmon, particularly wild pacific
salmon,
almost everyone I know who uses farmed atlantic uses it fresh.
Just remember that there is a huge difference in fat content between the
upper half (back side)
and the lower half (belly side).

I truly envy having as good a source of fresh fish as you do.
Good luck.
Musashi