Sushi Grade Tuna
I'm looking to buy some sushi grade tuna, live in the Merrimack Valley area - anyone know where? I haven't ventured to call any Japanese restaurants to see if I could buy from them or a good fish market, thought I'd try here first.
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kobuta
Jul 18, 2012 08:12 PM
Ok not in your neighborhood and I know New Deal is an oft-cited source for great sushi-quality fish. Just had to brag that they had a good amount of chu-toro there last week, and I picked up about 1/3 of a lb. for sushi. The stuff was melt-in-your mouth delicious.
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Probably not geographically convenient at all, but Sakanaya in Allston is excellent. I regularly buy sashimi grade fish from there with very good results. I have bought akami, chu-toro and o-toro; bluefin, yellowfin, and big eye. I can be tricky to get exactly what you want since the selection there is variable depending on what comes in. They do have frozen stocks though if what you want is not in the cold case.
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ipsofatso
Jul 12, 2012 05:59 PM
Sushi grade tuna should be frozen first, then thawed to kill all parasites. That said, there is no standard for determining sushi-grading. My understanding is that the very very best fatty tuna for sushi and sushi-mi is shipped to Japan where folks will pay over $50/lb for the truly highest quality tuna. See this http://chowhound.chow.com/topics/536188 thread for other discussion on the subject. I get my tuna either at Connolly's in Gloucester or Crosby's market in Manchester, both frozen prior. It is decent but nothing like the silky fatty buttery tuna I pay dearly for in Boston's better sushi joints.
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