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

[LABANGIN]

Sushi grade preferred.

[LABANGIN]

Thanks everyone, I will give the lobster place a try

[280 Ninth]

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

[erica]

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/wenzels/southeast_asia.1196684700.1-tokyo-tsukiji-fish-market-tuna-auction.jpg

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

[LABANGIN]

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.

[erica]

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

[LABANGIN]

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.

[UES Mayor]

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.

[loratliff]

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