Assuming a big city on the Easter Seaboard in the U.S. with a fresh fish market, what would you say are the best bets for sushi-grade freshness when it comes to types of fish?
What I have done before is buy a tuna steak and smell it before and also make sure it doesn't have the rainbowy sheen on the surface -- never got sick. Do you know of other types of fish that are typically fresh enough at fish markets that you could use to make sushi?
Depends on the fish market in question, any fish could be left lying about at the harbor before it's sold.
I know when I was in Sydney they sold sashimi grade eel, squid, octopus, mackerel and tuna.
What is the Japanese term for when the sushi chef prepares a sushi meal for you based on what the sushi chef deems to be fresh and good, as well as what you would be interested in eating? I believe this is a term or style. There's generally no ordering off a set menu.
Possible Duplicate: What is the best cut of beef to use for stews? I had a conversation with a cruise passenger on my most recent vacation and he spoke a bit about stew. It inspired me to make stew. I've never really made stew before and I didn't get a chance to ask him this question: What types of cuts of beef are ideal for cooking stew? P.S. If you have suggestions besides beef cuts, i'm open to learning about them as well. But for specificity and scope of our discussion i'm primarily set on making a beef stew in the near future.
type fungas layer on all the fishes. It has become slightly moist. Next time around I want to take precautions and have disaster management; how can I best store smoked fish when traveling? What...We went to an island for a trip to explore local fish markets. This place is mainly exporting fish. We managed to get one of the best smoked fish (tuna, mackeral etc) from their local markets. This is different from smoked salmon and rather very hard in texture. Just before the flight we packed them with original plastic bag (no ziploc) into a packaging box and taped it - put in the dedicated
of the meats contaminating anything. Once thawed, how long do I have to keep them in the fridge until they pose a health risk? Since this might depend on the type of fish, I will leave the question open to all fish types. However FYI I ordered yellow fin tuna (Ahi), yellowtail tuna (Hamachi), and salmon (Sake). Also Capelin roe (Masago), and salmon roe (Ikura). ...I ordered some sushi grade steaks online. They came frozen, as they were shipped with dry ice to keep them nice and cold. Frozen, I cut them into pieces and put them back in the freezer, taking out
How do you know when Dover Sole is fresh? According to this other question, about all fish, you have a few ways to know: the gills should be bright red the skin/scales should be bright and shiny like metal this fish shouldn't really smell of anything except 'watery' the flesh should rebound quickly when pressed the eyes should be bright and clear really fresh fish is also quite slimey to touch if it's straight out of the water. I remember being quite surprised at this from my first fishing trip a few years back. And all of these ways don't work, because the fish bores under sand
I have a bag of frozen ahi tuna steaks purchased from Costco. Some of them have been quite tasty when seared. That said, I heartily enjoy raw tuna, so I am intrigued with the idea of trying them raw. Fwiw, the steaks are not labeled as sushi grade, but I am not sure how much that really matters. From my brief research, it appears that the primary determining factor for what qualifies as sushi grade is the fat & oil content of the fish. That might imply that these wouldn't be as tasty as fresh sushi, but it does not really have any bearing on whether or not these steaks would be good
I bought some fish called Yellow Croaker. Can this be fried with batter to make fish and chips or will this type of fish not have the right type of texture for fried fish? What type of fish is traditionally used to make fish and chips, and generally what type of characteristics in fish would make it a good candidate to be used as a fried fish?
My query is regarding fish in general and specifically types like salmon, tuna and trout. How long should fish be brined for? Some recipes say 4 hours and others say 8-12 hours. Should the saline solution be 6% as usual. How do you know if it has bined properly? Do you expect it to be plump and juicy as with poultry or how exactly? Thanks To answer your question, my goal in brining is to simply get as much salt as possible into the cells of the fish. . I do not care about taste, flavour or anything else, I just want salt to penetate into all parts of the fish. As you know if you
I bought a 500 mL package of frozen demi glace in my local restaurant. While I often cook with regular chicken or beef stock, I have never used demi glace before. In what types of preparations or recipes would I be able to get the best use out of this - i.e. for which 500 mL of demi glace is enough and the benefits from using it over regular beef stock are evident? Preferably something that I normally wouldn't be able to make without demi glace.