Quote:
Originally posted by Pretty Little Flower
I can also get sushi-grade fish of other types at a local sea food distributor (Coastal Seafoods, for Bilmore and Fugee, although I am sure they already know about it), which is the place that flies in fish for local sushi restaurants.
|
I guess I would be fearful that the gradiation is a simple marketing ploy to add a few bucks per lb. to the freshest fish they have for each type. There are actually very few properly trained Itamae (sushi-chefs) in this country, so I doubt that most seafood stores would have anyone competant to make the necessary distinction. I'm not saying Coastal Seafoods doesn't have a fully trained Itamae in place. How could I? I've never been to Minnesota other than an airport layover.
I guess I'm just suggesting people be cautious of spending more for "sushi-grade" halibut or swordfish. Your test of buying cheap if all you're doing is grilling is good, provided the store doesn't really mean "sushi grade is fresh and lower grade is old."
Quote:
|
Anyhoo, this has been a nice chat about seafood. Having a good discussion is like having riches.
|
If you want friends- be friendly
