Where y’all getting fish?

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Genghis_F

Genghis_F

Often wrong but never in doubt
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Curious where everyone gets fish for sushi/sashimi?
There’s no fishmonger that I trust n my town so I order from a restaurant fish supplier
Overnight shipping of small quantities is pretty pricey
I’ve heard Whole Foods and Costco have sushi grade fish (super frozen tuna etc) but also hear some people buying grocery store salmon for poke
I’ve used fresh caught ahi and maguro without super freezing and accept the small risk of anisakis and diphyllobothrium but am trying to avoid E. coli staph and salmonella
 
Genghis_F said:
Curious where everyone gets fish for sushi/sashimi?
There’s no fishmonger that I trust n my town so I order from a restaurant fish supplier
Overnight shipping of small quantities is pretty pricey
I’ve heard Whole Foods and Costco have sushi grade fish (super frozen tuna etc) but also hear some people buying grocery store salmon for poke
I’ve used fresh caught ahi and maguro without super freezing and accept the small risk of anisakis and diphyllobothrium but am trying to avoid E. coli staph and salmonella
Click to expand...

Just read this:

"Because fish are not warm-blooded, E. coli cannot live in the fillets."

Still fresh fish is a risk regardless so test small amounts before planning a buffet for the family.
 
Fortunate enough to have a great fish monger nearby, but on random occasions I've gotten sashimi tuna from The Fresh Market. I'm a little spoiled so a little picky, but twice it was good and once tasted a little less fresh so I gave it a quick sear and never had any issues.
 
Costco for salmon and ahi. Freezing farmed salmon isn't necessary, but I buy in bulk and have a garage freezer that hits -10F anyway, so I portion, salt/sugar cure, and freeze just in case. I've had good luck just paying attention to the date on the package and buying it fresh.

Here's my latest purchase after portioning, ~ 4lb filet @ $9.99/lb

salmon.jpg
 
Restaurant wholesaler, occasionally at the market. Restaurant wholesaler is great because the quality is always great and they have a clean workplace.
But at the market I always have to be careful because often not all their fish is all that fresh, so when I go there I consider it almost a bonus if I actually buy something. But at least they have whole fish so you can make a reasonable judgement on quality and freshness.
At the market I'll always do my own filleting too... they have no running water and 'clean' all the fish on the same board with the same knife without any cleaning for the entire day. No thanks...

Beats supermarkets though where you pay a fortune for mediocre fish that has been there for god knows how long.
 
i’m picky with fish. not afraid of getting sick. rather, i just don’t find most fish of a quality appetizing enough.

if i’m far from the source of something that should be had fresh, i choose to eat something else. (yes, i fail being consistent. a lot.)

.
 
The Forest Ninja said:
Just read this:

"Because fish are not warm-blooded, E. coli cannot live in the fillets."

Still fresh fish is a risk regardless so test small amounts before planning a buffet for the family.
Click to expand...
its been a long time since i took my HS health class. but i vividly recall that E.Coli is inside all of us. by itself it is harmless. HOWEVER, it is in our colons. and E.Coli is simply an indication that there is fecal matter present. they use E.Coli as an indicator. kinda like if there is smoke there is fire, logic.

i'm pretty sure if i pooped on my hands and touched your sashimi..bad things are gonna happen. (potentially)
 
In the SF/Bay Area, Tokyo Fish Market has always been good to me.

https://tokyofish.net/
They have a little kitchenware shop where you can get all kinds of fun stuff. Hangiri, Suribachi, Donabe, even a small selection of Mac and Seki Magoroku single bevels.

Worth a trip, for sure. While you’re there take a pitstop across the street at Hida tool for a better selection of Japanese knives! They also have a Bodega Cat that sits in the front window. He’s the real reason to go.

https://hidatool.com/
 
boomchakabowwow said:
its been a long time since i took my HS health class. but i vividly recall that E.Coli is inside all of us. by itself it is harmless. HOWEVER, it is in our colons. and E.Coli is simply an indication that there is fecal matter present. they use E.Coli as an indicator. kinda like if there is smoke there is fire, logic.

i'm pretty sure if i pooped on my hands and touched your sashimi..bad things are gonna happen. (potentially)
Click to expand...
I’m certain if you pooped on your hands and touched my sashimi, you might have to answer to all 360mm of my associate Mr. Ikeda.
 
dchang21 said:
for salmon, i order ora king



for day to day fish, i go to a pier 20 min from my house and pick stuff off a boat. it's local caught and live..



if the boats are gone, i go to the market.
Click to expand...
So jealous. It's such a shame that we don't have this kind of seafood culture in the US, even by the coasts. It's always either prohibitively expensive, difficult to access, or just straight up not good fish. Asian markets are the best source but the live fish are usually farmed varieties and many of the wild fish are frozen and then thawed prior to sale.
 
rickbern said:
If anyone in nyc happens to be reading this thread, I’m a big believer in aqua best on grand street in Chinatown. One brother is in Martha’s Vineyard buying off the boats, the other brother is down here, running the retail and wholesale operation

Much cheaper in the store
https://www.aquabestnyc.com/
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Great call. Aqua Best for fish, Dellapietros for meat, Union Square Greenmarket for veggies, Kalustyan’s for pantry, Fresh Direct for seltzer and beer. Those are my purveyors.

The son of the owner at Aqua Best is a great guy, super helpful if you want the freshest catch/explore new things/custom order.
 
H mart near me has sushi grade fish. They have a section that is just for this where the fish is cut into blocks ready for slicing along with most of the accompaniments needed to go with.
 
concernedparent said:
So jealous. It's such a shame that we don't have this kind of seafood culture in the US, even by the coasts. It's always either prohibitively expensive, difficult to access, or just straight up not good fish. Asian markets are the best source but the live fish are usually farmed varieties and many of the wild fish are frozen and then thawed prior to sale.
Click to expand...
yeah fish is the predominant protein of choice in asia. from korea down to indonesia. we also have a higher tolerance for eating raw. i’m in seoul right now and ate sashimi of fish, abalone, and sea cucumber. i don’t think this is for the american palate, but it costs like $40US. this is like pub food in korea 😝 all the fish and seafood are live kept in tanks prior to dispatching. really good value compared to elsewhere around the world..
 

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dchang21 said:
yeah fish is the predominant protein of choice in asia. from korea down to indonesia. we also have a higher tolerance for eating raw. i’m in seoul right now and ate sashimi of fish, abalone, and sea cucumber. i don’t think this is for the american palate, but it costs like $40US. this is like pub food in korea 😝 all the fish and seafood are live kept in tanks prior to dispatching. really good value compared to elsewhere around the world..
Click to expand...
Holy Crud this makes me hungry.... I remember all this used to cost 20 usd ish.....
 
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