Quote:
Originally posted by Hank Chinaski
Does your market sell anything other than tuna with a "sushi-grade" option? As to tuna, you should always err on the side of buying the sushi grade, because whatever they deem not sushi grade is probably quite bad*.
Other fish is generally not sold with the "sushi-grade" identifier, and can be purchased with the normal care one should give to ensuring fresh fish. Fresh tilipia is fine for ceviche, and certainly for grilling.
*This is a more complex question if you live in Japan.
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The local supermarket sells both sushi-grade tuna and non-sushi-grade. The non-sushi grade is the same stuff that has always been available in supermarkets. Sometimes it is quite good. Sometimes it does not look so good. I do not purchase sushi-grade tuna if I am going to grill it, melt some cheese on it, and make it into a tuna steak sandwich. That would be a waste of sushi-grade tuna, in my opinion. In fact, it seems like a waste of sushi-grade tuna to do anything more than sear it. 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. It appears that I do not need to go there to make ceviche. I just need to have a candid chat about freshness with my local supermarket fish counter guy.
And Sebby, don't be such a sissy. I have had sushi made at homes on many occasions and it has been excellent and there have been no health problems, and I live thousands of miles from a coast. Ceviche seems like an even safer bet. But when you visit, I promise we'll go out for dinner. And not for sushi. Although I think the sushi places around here are fine, I generally assume people do not travel to the upper Midwest to check out the raw seafood.
Anyhoo, this has been a nice chat about seafood. Having a good discussion is like having riches.
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