Irina Paley > wrote:
> I was planning on visiting the Wild Edibles shop at the Grand Central
> Market tomorrow to buy some high quality fish for a first ever attempt
> to make sashimi at home. I was wondering whether any experienced
> sushi-makers can offer some general advice. (Also, if there are other
> places in New York City that you can recommend for purchasing sushi-
> grade fish, I would greatly appreciate that!)

Hi Irina,

Bring an ice chest. Either 1/2 fill it with ice or buy ice at the market.
If the fish isn't packed in a waterproof package, bring some gallon size
sealable Baggies. I've done this many times. I even flew from Los Angeles
CA to Austin TX with sashimi packed like that. It was as fresh as when I
bought it!

Barely freeze the fish. It's a lot easier to slice that way. The knife
should be razor sharp.

Buy a daikon to grate or shred. Buy a fresh Wasabi root if you can find
one. Otherwise they might have real wasabi in a tube or faux wasabi powder.
Buy some pickled ginger.

Most important, buy a big bottle of good sake that you can drink cold or at
room temperature. ENJOY and report back!

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