Sushi ingredients ???
Anyone know where to find them? Preferably downtown west. I know I could go to Dominion or something like that but id prefer to go to a specialty store or small business. Thanks
re: professor plum
Sanko would be a sure bet, they would have all the ingredients. Frozen sushi grade fish, fish roe (masago or tobiko), flavouring vinegar, tofu skins for inari and mirin for cooking it in etc. If you don't want to mix your own vinegar/sugar/salt they have bottles of that already mixed (don't buy the dried stuff). Also many different grades/prices of nori seaweed.
They are on Queen, west of Bathurst and Palmerston.
While where in subject of sushi ingredients,besides the stores mentioned of Sanko and T&T,anyone know any other places were to buy fresh salmon at a good price?Dosent have to be already cut into portions it can be a whole salmon.
My favorite is Sanko on Queen E.
It is a little more expensive than T&T, but the location is more ideal and the staff are very friendly.
Sanko is expensive compared to P.A.T., a small chain of Korean marts, including Mississauga, Bloor and Palmerston, North York and Scarboro. They carry all the staples, but I would look for fresh fish close to home.
Two weeks ago I happened upon very fresh B.C. sockeye at Loblaws, and made sashimi. Mmmmm! I don't know if hey still have it, but it was only $9./lb for fillets.
Why? And how would I know, even when I ask? As I recall, the Ontario government backed off when they tried to require all 'fresh' fish to be previously frozen if prepared for raw plates.
I have two problems with your request: (1) previously frozen fish sucks, cooked or raw.
(2) For the number of times i consume non-frozen fish, I'm prepared to deal with parasites, which btw can occur in lake fish, ocean fish, all domestic meat, and vegetables, when consumed raw or half cooked.
I'm not about to put a seasonal purchase of sockeye in the deep freeze, or the pressure cooker .
Because salmon is a "part time freshwater" fish, it is the most likely of all fish used in sushi/sashimi to harbour parasites and/or their eggs. (Fresh water fish is never consumed raw because of this reason.) To be safe, it should be commercially deep frozen (not your home freezer) or cured with salt beforehand to kill the eggs. Farmed salmon is safer, because of all the chemicals that are used, and because they never lived in fresh water.
If you would rather risk catching parasites than sacrifice taste, fine, but I hope your friends and family you are serving it to are fully aware of the risks too.
Your options are not much use to me.
Farmed salmon for sashimi ?
No, not when fresh sockeye or king is available, at lower cost, and I can avoid the farmed problems.
Frozen? Maybe mine was, but there was no textural degradation, and it was sold as fresh. If I froze it at 0 F for 4 days, the eggs and larve would die, but the salmon would taste like High Liner.
Pre-salting? Why would you recommend this when it dries out the flesh, and does not kill tapeworm eggs or larvae?
The risk to my family has been taken, in June, without consequence, and we are happy to wait for the next B.C. or Alaskan salmon, in 2009.
P.A.T. addresses, plus 675 Bloor St. west.
P A T Spring Garden Market
63 Spring Garden Ave, Toronto, ON M2N, CA
Pat Oriental Foods
333 Dundas St E, Mississauga, ON L5A, CA
P.A.T. East Market
1973 Lawrence Ave E, Toronto, ON M1R, CA