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Dec 10, 2008 07:49 AM

Sushi at Quality Seafood?

I noticed on Quality Seafood's website ( that it's sushi night. It looks like a pretty good deal. Has anyone here tried their sushi?

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  1. Cool, didn't know they did that. Hope we get some good reviews.

    1. i'm a huge fan of Quality Seafood ~ i think it's some of the best and freshest fish in town. but i have to admit, their sushi night is not the greatest. i thought the idea sounded cool, so we went to check it out with high hopes, but ehhh, the rolls weren't interesting, or well presented, and the pieces were very small. I guess they should leave sushi to the Japanese, and keep doing what they do best ~ shuckin me some oysters!!

      2 Replies
      1. re: maripepa

        Small pieces and "uninteresting" rolls (I assume you mean no crazy combos - just more straight forward combinations) do not in and of themselves make for bad sushi. My favorite places (none in Austin) often have smaller pieces and rolls that don't include fried bits and mayo.

        How was the cutting of the fish? How was the quality and types of fish offered? How was the rice? These are the pertinent questions for assessing sushi quality - not size.

        1. re: potluck

          they served tuna, salmon, crab, and combos thereof. i hear you, small pieces do not necessarily equate to bad sushi, but the cuts were uneven and not well presented. You know, you just like your sushi to look pretty. but served on those creme colored plastic plates without any frill or "zen" to it... I'm really not bashing QS. i just think their sushi night is not their finest moment (at least not yet).

      2. Had no idea they were doing this! Pretty interesting. I have to say, when I used to live in Hyde Park, I'd often go there, pick up a pound of sushi grade tuna and salmon, and take it home, cut it up myself, roll up my own sushi rolls, and eat a lot of it sashimi style. Quality Seafood is the only place in town I've ever trusted for sushi grade fish. Way better flavor and quality than Whole Foods or Central Market. And way better price too. Still, sometimes one wants more variety. I've yet to see Quality bring in sushi grade Hamachi (Yellow Tail). Eel is another one I've never seen there--though they probably have it frozen. Anyhow, that's the best sushi deal in town, buying Salmon and Tuna there by the pound and making it yourself. Its not that difficult to learn to do--I figured it out 20 years ago with some friends and we used to throw these enormous sushi parties.

        6 Replies
        1. re: taliesin15

          Your post is timely -- I was getting ready to call them to see if they had hamachi, in particular kama (collar), as I seem to be on one helluva hamachi kama kick lately (not a bad version at Mikado, most recently).

          I'll keep ya posted upon talking to them ....

          1. re: Nab

            They have hamachi in their frozen case.

            Frankly, I wouldn't go for their sushi. Their hamachi, tuna and salmon are ok, but not nearly as good as at a good sushi restaurant that sources their fish from different, sushi-oriented suppliers.

            I often buy their fish to make at home, but I have no pretensions that it is great.

          2. re: taliesin15

            I'm not an expert in fish so perhaps others with greater knowledge about the subject will chime in. I have taken the sushi 101 course at CM and read a bit about it on the internet. To my understanding when you specifically request sushi grade fish what you will receive is fish that has been frozen below a certain temperature for a specified amount of days. It has nothing to do with actual "quality," only whether it's been frozen long enough to kill potential parasites. But an accomplished sushi chef wouldn't serve fish that's been frozen before, except for something like eel where there's no other choice. They rely on their ability to determine superior fish quality and training in safe food handling. In all likelihood when you are eating Hamachi sushi at a local restaurant it's the same fish you can buy out of the case at either Quality or CM, the 2 high quality fish vendors in town.

            1. re: ridgeback

              I disagree with the accomplished sushi chef not serving fish thats been frozen before. In fact, I hope that the fish I'm served, especially if its large salt water fish has been frozen as those are full of parasites even when the fish is alive. Even the highest quality tuna from Tsukiji is frozen to kill all parasites in the fish. So the initial freeze has to be done. The difference is whether the fish is refrozen for transit.

              1. re: lixlix

                Some tuna at Tsukiji is frozen but certainly not all. I don't know where you're going for sushi or on what basis you're disagreeing, but I doubt a good sushi restaurant is serving frozen fish with some possible exceptions. In addition, salt water fish has less chance for parasites than fresh water, as well as wild salmon which live their lives in both fresh and salt waters.

                1. re: ridgeback

                  I read the same thing in the NYTimes a few years ago. Here's a link: