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Sashimi quality fish on the Peninsula?

u
urbavore Jul 11, 2011 01:20 PM

Hi Chowhounds,

I've found myself cooking my way through David Tanis' Heart of the Artichoke--very interesting. So far, three menus down. Had my ups and downs with some of the recipes, but all and all, the meals have been quite intriguing.

Anyway, two of the Summer menus need really good quality fish--specifically sashimi-grade halibut for crudo and fresh (not frozen) squid.

I'm in Palo Alto, so would prefer not to have to go north of San Mateo or south of Santa Clara. Will consider, however, hitting Half Moon Bay, Montara, etc. if I can get a strong, specific recommendation.

So where (and when) do you get top-notch fish?

  1. m
    mhuang Jul 11, 2011 03:32 PM

    Cook's Seafood and Market in Menlo Park may have what you need; I would call first.

    Most Asian Seafood Markets (Marina Foods, Ranch 99, Nijiya, Marukai, Mitsuwa, Hankook Supermarket) do carry fresh squid.

    The Halibut may be the harder part -- in Japanese it is known as Ohyo, it is sometimes called Hirame (flatfish, such as flounder is called hirame).

    -----
    Mitsuwa
    675 Saratoga Ave, San Jose, CA

    Hankook Supermarket
    1092 E El Camino Real, Sunnyvale, CA

    2 Replies
    1. re: mhuang
      t
      takuhead Jul 11, 2011 04:47 PM

      Nijiya in Mountain View often has it - call ahead - selection varies day to day - they did have fresh octopus today - plus lots of uni :)

      You might try Suruki in San Mateo - call ahead as well - bit I have seen both here before....

      The fish market in Palo Alto often has sashimi grade fish - yellowtail, tuna, sometimes more - just in case you are ever hunting for those - don;t rely on what you see in the display case - they will often get you items that are on the menu but are not on display.

      -----
      Suruki
      911 Washington St, Oakland, CA 94607

      1. re: takuhead
        u
        urbavore Jul 11, 2011 05:53 PM

        The Japanese markets sound promising. I thought fresh squid might be the easier to find, since I know its harvested around here. Halibut, I thought, was pretty much Alaska--I was actually surprised to see it in the book.

        I've never been wowed by Cooks as a restaurant, but I take it's better as a fishmonger?

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