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Oct 24, 2007 10:49 AM

Need personal opinons about.....

Alright, i've made sushi quite alot when i lived out of texas, but now that im here i would like some suggestions, i heard about two different sushi markets from local chowhounds, Kazi Gourmet and Also Seabose...i'm going to make some yellow tail nagiri. which would you say have better quailty fish? and what day should i pick it up? frozen vs fresh?

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  1. Both will have fresh. I like Kazy, but Seabose is supposed to be the absolute best place - there are other strong recommendations for them all over this board.

    1. Unless you plan to acquire and butcher a whole hamachi or baby hamachi, you'd be better off, from a food safety standpoint, buying a piece of frozen, vacuum-packed "sashimi" hamachi commonly available at upscale supermarkets--Whole Foods or Central Market, even some Tom Thumbs--than you would be buying a refrigerated fillet, regardless of source. A prepared thawed fillet is prone to bacterial growth while it's sitting there in the refrigerated case. You can thaw out the fish yourself, still in the vacuum package, overnight in your fridge; you'll get a "fresher" product that way. The hamachi you'd be buying is probably imported, which means that, to meet US FDA Food Code, it was previously commercially frozen (and held for a prescribed time at specific frozen temperatures) anyways, to kill possible parasites. Therefore, despite advice you may receive here to the contrary, there's no such thing as "fresh" imported fin fish.

      The FDA Food Code (2005, the most recent draft) can be found here:

      parts of Chapter 3 and the October 2007 supplement are the sections to read.

      3 Replies
      1. re: guttural

        guttural is a pro so I'd go with his suggestion.

        FYI, fish arrives at Seabose every Tue. Their yellow tail is from Kagoshima, Japan and was once frozen. (Most fish eaten in Japan comes from other countries and is frozen at one point.)

        1. re: kuidaore

          and the rice, i've always cooked it on the stove top, but a friend of mine said that i should get a rice cooker to do that job, is he right?

          1. re: xileas

            If you can cook the rice right on the stove top (gas), that'd be better, but it's kind of difficult for most people. (You aren't using Uncle Ben's type of rice, right? And you wash the rice before you cook it?) It's hard to mess up the rice with a rice cooker. If you cook the rice frequently, a rice cooker will be handy.