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Anyone know where to buy quality tuna belly in NYC for home?

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Sushi grade preferred.

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  1. I've had good luck at Lobster Place in Chelsea Market (not Bleecker St.).

    6 Replies
    1. re: 280 Ninth

      Does the term "sushi grade" mean anything when speaking of tuna,, or other fish? I was under the impression that it just meant "previously frozen."

      See the photos of tuna at Tsukiji market:

      http://images.travelpod.com/users/wen...

      http://chowhound.chow.com/topics/536188

      1. re: erica

        sushi grade basically means parasite free fish which is often is accomplished by ‘freezing and storing seafood at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours. Tuna belly also known as Toro has its own grading scale based on the fat content level of the fish.

        1. re: LABANGIN

          All fine, but I wonder just how many fishmongers here in NYC purporting to sell "sushi grade' fish are actually selling fish that conforms to the standards you posted above? I see the words thrown around a lot, but always wonder if it means anything in the actual sense.

          I did read the definition you posted, from the sushifaq site..but the last sentence in that paragraph states that this is marketing term. Not my area of expertise, but as a natural skeptic, insofar as there are no health dept laws, just wondered..

          http://chowhound.chow.com/topics/320918

          1. re: erica

            I would agree most likely not many which is why top sushi places still ship in from Tsukiji. Though, I would like to believe that there is atleast one place around here that conforms to a standard.

          2. re: LABANGIN

            Labangin-i think your definition is a bit misleading and taken out of context. I for one never eat sushi grade tuna that has been previously frozen-BIG difference in texture if previously frozen. Salmon on the other hand is something I insist be frozen prior to consuming it raw to kill harmful parasites and bacteria. The standards for sushi grade are essentially non existant-these are terms conjured up by everyday lingo and until the USDA comes out with defined standards, we are at the mercy of our fishmongers.

        2. re: 280 Ninth

          Sidenote: the Bleecker St. Lobster Place closed more than a year ago. But yes, the Chelsea location often has tuna belly.

        3. Thanks everyone, I will give the lobster place a try