Where do you by sushi grade fish?

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NullDevice
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Postby NullDevice » Tue Oct 16, 2007 3:29 pm

I know OShop gets theirs from the fishmarkets in chicago, so it's probably flash-frozen. They'll buy whole tunas, yellowtail, snapper, etc and butcher them in the shop, which seems to prevent the mushy texture that you get when you freeze pre-cut fish chunks.

Eeevery now and again I swear they manage to circumvent the rules because I could swear that I've seen Temaki handling a pretty fresh looking hunk of seafood.

They do get some really beautiful fish in...the kampachi (young yellowtail) was possibly the best piece of fish I've had in my life.


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