How do I look for sushi or sashimi grade fish, and where do I normally find it? Star Market or what?

Answer 1

Depends upon where in the USA you are located (I assume you're in the USA due to the reference to Star Market).

If you're up here in New England, Legal Sea Foods has a fish selling concession down near the docks that sells sushi grade. There's also sushi grade fish available from at least one of the fish mongers in the same complex as the No Name.

Answer 2

All fish markets sell excellent grade for sashimi sushi, but make sure your chosen piece is not too slimy or colored, alway ask for the daily fresh cut fish. Tell, the fish cutter that you will make sushi, and he will normally sell the fresh fish to avoid any law suit. If, slimy you would have to deep-fry and make fish and chips, very delicious. I never throw any fish away, you can even make teriyaki style fish, if, 2-3 days old.

Answer 3

You could enquire with any retail seller of sushi/ sashimi as to where they purchase their products from, because they cannot sell low grade products to the public. You could also question the people at the fresh meat section in your local supermarket for the highest quality fish etc...

Answer 4

i understand this question is 7 years previous, yet I stumbled throughout it and felt compelled to respond to on account which you have some very uninformed solutions right here. permit me start up with the aid of addressing a number of those... Sushi grade fish does exist and it has not something to do with whether the 1st is farmed or wild caught. It additionally has not something to do with how "clean" this is. somebody indicated that some sushi is served with out freezing. that's thoroughly untrue. If somebody serves you unfrozen uncooked fish, you would be riddled with parasites. whether the fish replaced into alive a million minute formerly serving and wild caught. Sushi grade fish with the aid of definition is fish that has been frozen in accordance to particular standards. This technique destroys parasites interior the fish and makes it properly fit to be eaten with out being cooked. this is the only thank you to create sushi grade fish. while human beings seek advice from sushi fish as "not clean" they are speaking with regard to the way the fish would or would possibly not have been dealt with and stored after the deep freezing. That of path, can nevertheless be risky, yet those sushi places get close down and you have criminal recourse in case you ate fish like that and have been given sick. in simple terms as you may if any nutrition replaced into arranged in a mode that made you sick. regardless of what human beings think of, this is totally uncommon. The FDA (nutrition and drug administration) has set some instruction manual traces to help with the destruction of achieveable parasites hidden interior uncooked fish, so as which you will consume fish properly in its uncooked type, sashimi or sushi. Their suggestion is that the fish is frozen in between here approaches: -4ºF (-20ºC) or under for 7 days. -31ºF (-35ºC) or under for 15 hours. freeze until ultimately good at -31ºF (-35ºC) or under and then storing at -4ºF (-20ºC) or under for yet another 24 hours those instruction manual traces in simple terms prepare to fish that's below 6 inches (15cm) thick, above this threshold it can not be certain that the freezing technique do away with the achieveable parasites. wish that facilitates!

Answer 5

For sushi grade fish, come to Alameda, go to JP's Seafood in the Alameda Marketplace on Park Street (at Buena Vista). They're the best.

Answer 6

well you should go to 99 RANCH