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Sushi (alt.food.sushi) For talking sushi. (Sashimi, wasabi, miso soup, and other elements of the sushi experience are valid topics.) Sushi is a broad topic; discussions range from preparation to methods of eating to favorite kinds to good restaurants. |
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Buying sushi grade fish - need advice
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!) Thanks, Irina |
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Buying sushi grade fish - need advice
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! -- Nick. Support severely wounded and disabled Veterans and their families! I support them at https://www.woundedwarriorproject.org/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ |
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Buying sushi grade fish - need advice
On Nov 30, 7:46 pm, Nick Cramer > wrote:
> 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! Thanks very much, Nick! That's excellent advice. It absolutely did not occur to me that I would need to refrigerate the fish for the 30 minute train ride from the market to my house. Makes perfect sense, though. |
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Buying sushi grade fish - need advice
Irina Paley > wrote:
> On Nov 30, 7:46 pm, Nick Cramer > wrote: > > 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! > > Thanks very much, Nick! That's excellent advice. It absolutely did > not occur to me that I would need to refrigerate the fish for the 30 > minute train ride from the market to my house. Makes perfect sense, > though. Experience is the best teacher, eh? Make your selections based on the recommendations of the Japanese fishmonger, their appearance and your prior likes and dislikes. Very fresh Uni is wonderful! I forgot to mention: get some Aojiso (Shiso leaves) to put between the different offerings. They're pretty and tasty. Dont forget: Barely freeze the fish. It's a lot easier to slice that way. The knife should be razor sharp. -- Nick. Support severely wounded and disabled Veterans and their families! I support them at https://www.woundedwarriorproject.org/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ |
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Buying sushi grade fish - need advice
> 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 This is a good idea. Never thought about it though because I have 50 meters walk to home from fishmonger at the market hall. ;-) Fish will go bad quickly even in refridgerator. This is because it is about the normal temperature for many live fishes - in a way room temperature for fish. So freezing is a good idea if you don't need the fis the same day. I always try to buy whole fish, if not way too large, because it is easier to tell if it is fresh. Eyes should be clear, if cloudy and sunken it is not good for sushi. Also the smell should be fresh and just slightly 'fishy'. Older the fish stronger the smell. Scales should be intact and shiny and the fish should not be too slimy. Jukka |
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Buying sushi grade fish - need advice
"Irina Paley" > wrote in message ... >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!) > > Thanks, > Irina While the 2 fish stores in the Grand Central Market both carry a very wide selection, I haven't seen any fish of a quality that I would use for sashimi/sushi. Additionally, you are better off with small quantities of a few different things, rather than a large amount of one thing. In this regard also those markets may be difficult. There is a JAS Food Market, Japanese grocery store just 1 block east of the Astor Place subway station. They carry fish for sashimi and you could pick up 2-3 small packs of different things. The best would be to catch the Shuttle Bus that leaves 42nd St Port Authority and takes you to Mitsuwa, the giant Japanese supermarket in Edgewater NJ. The fare one way is only $2.50. Musashi |
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