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Dec 19, 2009 08:25 AM

monger of sushi-grade tuna in Montreal?

I'm hoping to make tuna tartare for a party and I need a piece of very fresh tuna. Anyone know of a reliable shop for this kind of thing? Thanks!

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  1. Maître Boucher sometimes carries lovely slabs of sushi grade tuna in their fish case - best to call them first, though, cause they don't always have it.

    5917 Monkland Ave., 514-487-1437

    1. I usually get mine at Nouveau Falero. They often have fresh on ice as well as (frequently superior) frozen blocks, which you have to ask for.

      5 Replies
      1. re: carswell

        Last time I got "sushi grade" tuna from Nouveau Falero it was displayed on the ice and proved to be unsatisfactory. Are you suggesting that the frozen is the way to go there? Truth is I've stopped serving raw tuna because I can't source it here - although I eat it all the time in sushi places.

        1. re: erich wiess

          Though I've not declared red tuna personally off-limits, the bleeding heart in me has been giving it a wide berth in recent years and I haven't bought any for cooking with in a while, so take this with a grain of salt. It used to be that you could ask for frozen at Nouveau Falero and that it was consistently of the quality that you find in decent (not top-drawer) sushi restaurants. If I'm not mistaken (and, again, it's been a while), you can find a similar product at Miyamoto, too.

          1. re: carswell

            I agree with carswell that frozen is often the way to go. If it's flash frozen properly, there should be very little difference in quality compared to fresh out of the water. In fact, some 'raw' fish is frozen as a rule to kill food born parasites (salmon, for example).

            Edited: Be sure to thaw SLOWLY for best results. Ie.

            1. re: The Chemist

              "Be sure to thaw it as fast as possible without heating"

              I thought is was freeze fast, thaw slow ?

              1. re: Maximilien

                I always do both fast... not sure why thawing slowly would help... I'm gonna look this up out of curiosity. We could do a test, of course =D

                Edit: There might be something to that after all. Apparently, if you have frozen something quickly, you have already insured that the ice crystals will be very very small (which is what you want to prevent detorying the delicate protein). Assuming the crystals are small to begin with, slow thawing might be the better approach as the crystals will melt uniformly. So yeah, it appears that you're right!

                I thought that the way you handle protein (enzymes) in the lab would extend to food, but I suppose not!

      2. New Victoria, and Poissonerie Sherbrooke.