I want to make Nigirizushi with a fish similar to Escolar (also called Butter Fish), but prefer not to use that fish. Are there other fish with a similar taste and texture?
This is a rødskjell sushi in Norwegian (where I point with the sticks) and translated as redshell sushi in English. I am trying to find what it is. They have used some green to roll it around, it is ...
Would pre-sliced, pre-packaged fish be considered sushi grade if I freeze it for at least a week before consumption?
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 ...
How does one go about purchasing sushi-grade fish without breaking the bank? I know that sushi chefs & restaurants usually buy in bulk. Is there any way to do this individually in a way that is at ...
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 ...
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 ...
Is it safe to consume raw fish purchased at the fish counter of a typical suburban grocery store? If not, do you have any tips for finding sushi grade fish.
I've found very few places that dare to combine those two in one dish. None of them succeeded, in my opinion. At first I thought it was due to mixing rice and wheat, then thought it was due to the ...
Raw chicken is generally considered not safe to eat. A lot of people eat sushi/sashimi though, and that's raw fish. So, how come that's safe (if it is)?
What exactly makes some fish "Sushi Grade"?
Is there something you can look for? Am I left to the seller's word and my own discernment?