I'm planning a sushi dinner party for my birthday in a month and I'm trying to do research on where to get my ingredients and supplies.
I'm finding that trying to find "sushi grade" fish is the hardest thing to do, and the only place that I can find anything where the person working the deli knows what they are doing is at Whole Foods. But their price for their salmon and tuna is really high.
In doing research to see what sushi grade really means (and searching here on Seasoned Advice) is that it just needs to be Frozen at -20° C (-4° F) for 7 days.
I found this pre-sliced, pre-packaged smoked salmon at my local grocery store: http://www.vitafoodproducts.com/p-315-vita-wild-nova-salmon.aspx
I asked the guy at the deli and he didn't know if it would be considered sushi grade or not. But from what I'm reading, I don't see why I couldn't just freeze the fish in my own freezer for a week or so before my event.
Is this not the case? Should I invest the money on getting already-confirmed sushi grade fish?