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#1
10-17-2006, 12:54 PM
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Re: Sashimi at home
Han Ahn Reum (or H-Mart) usually sells sushi grade salmon and tuna that's very good. not much other than that though.
i did find a few seafood markets that turned out to be very good by just looking though the yellow pages. this was in Upstate NY, San Jose, Boston, DC, and Central VA areas. this pretty much means that you can find good fish almost anywhere, though it may cost upto $10-20/lb depending on the quality/rarity of the fish. 
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#2
10-17-2006, 01:04 PM
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Re: Sashimi at home
[ QUOTE ]
[ QUOTE ] OT - My co-worker is taking me and badbeetz fishing for stripers this weekend. the co-worker says the plan is to catch stripers and then filet and eat raw with wasabi. I'm being serious. Is this a good plan? [/ QUOTE ] Ha ha. I just realized 'stripers' only has one P. -Sam [/ QUOTE ]
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#3
10-17-2006, 01:01 PM
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Re: Sashimi at home
[ QUOTE ]
OT - My co-worker is taking me and badbeetz fishing for stripers this weekend. the co-worker says the plan is to catch stripers and then filet and eat raw with wasabi. I'm being serious. Is this a good plan? [/ QUOTE ] As usual, I defer to m2d in these matters, but here is my experience: - I have eaten sashimi surfperch from the parasite-ridden waters of Big Sur with no ill effects, and the firmer fleshed ones (ie, Barred Surfperch) were quite tasty. - I have eaten sashimi striped bass from SAN LUIS FREAKIN' RESERVOIR (a long time ago) and so far, have suffered no ill effects. - I've eaten ocean-caught striped bass sashimi, and it's delicious. - My understanding is, you're supposed to cut the dark red band off the filets before eating, as that's where the nasty stuff accumulates in the meat. I think, when you get down to it, as long as you don't eat a whole bunch of it every day for a week, it shouldn't be a big deal, and striped bass makes wonderful sashimi, so I say go for it!
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#5
10-17-2006, 01:37 PM
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Re: Sashimi at home
[ QUOTE ]
OT - we are going to San Luis Reservoir. I'm gonna let Beetz be the guinea pig. [/ QUOTE ] crimson challenge 3? rj
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#6
10-17-2006, 01:59 PM
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Re: Sashimi at home
[ QUOTE ]
OT - we are going to San Luis Reservoir. I'm gonna let Beetz be the guinea pig. [/ QUOTE ] OK, I am not a fisheries biologist or anything, but if you catch some legal-sized fish, I'd definitely cut out the red meat, and I would only eat sashimi from something close to barely-legal (heh) sized. They can't spawn there, so that fish is probably a fairly recent arrival from the Delta, and hasn't had a chance to soak up as much heavy metal and other crap in the lake. I've heard that there's a Chinese restaurant on the road leading to Santa Nella from 152 where, if you catch a striper and take it in, they'll prepare it for you for a small fee...never tried it, though. Good luck!
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#7
10-17-2006, 12:38 PM
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Re: Sashimi at home
[ QUOTE ]
Never heard of Mitsuwa, would Uwajimaya do the trick for sushi-grade fish? uwajimaya.com [/ QUOTE ] I just did a quick google search, and based on that, I would have no problems giving this place a try.
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#8
10-21-2006, 03:48 PM
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Re: Sashimi at home
The key to a good home Sashimi/Sushi experience is obviously the quality of the fish. If you know a particularly good fish market and monger, then its a fantastic idea. Personally, while living in San Diego, I would visit the Point Loma Seafood Market and ask the Monger exactly what was the freshest fish, specifically asking for Sashimi-grade fish. They know what you want, and if you're at a good place you will likely get about 4-6 options. Its also a great way to experiment. If there's a particular piece of fish you're not comfortable spending a ton of money on in a restauraunt, give it a go at home and don't be ashamed to spit it out if its gross [img]/images/graemlins/wink.gif[/img]
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