Source for sushi-grade tuna on the Peninsula?
I want to make a special tuna tartare (using the recipe from Aqua Restaurant). Can someone tell me a great source for fresh, sushi-grade tuna on the Peninsula? Thanks for the help!
Suruki supermarket in San Mateo, all the way in the back is a fish butcher counter section, carve to order sashimi sold by weight. In addition to tuna which I believe is roughly $20/lb, they have toro as well (almost $30 /lb)
About a month ago I dropped in and this is what they had in the counter:
Aji No Hiraki (dried horse mackeral)
Salmon filets marinated in sake lees (ie sake kasu)
Stacks of uni trays
Ama Ebi. $16.95/lb. What they do is weigh the whole thing first. Then they de-shell it for you, leaving only the raw prawn meat and its tail. If you want the shrimp head, you may have to specifically request them to keep it.
Hirame. $19.95 /lb
(raw non smoked) Salmon
Hiramasa - "Australian yellow tail" Surpasses the taste of their regular hamachi.
Tako (cooked octopus) Mounds of giant octopus tentacles.
Ikura (salted kind, egg sacs were a little clumpy)
Hotate (fresh scallop) - $16.95 / lb. Nice plump and delicious.
Hokkigai Salad (around $4 to $5 for a small container). A really good chopped (cooked) surf clam with Japanese mayo, wakame seaweed bits and what looks like a little bit of tobiko to give it a mild crunch. Very addictive.
Check the pre-packaged fish for sale refrig next to the butcher's for ankimo (monkfish liver), tuna poke (hawaiian style tuna salad), unagi, amongst pre-packaged combination sashimi or fish blocks.
Nijiya Supermarket further away also has some good quality sashimi, but prepackaged blocks.
71 E 4th Ave, San Mateo, CA