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/ck/ - Food & Cooking

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7164346 No.7164346 [Reply] [Original]

Where do you go to get good fish that can be used for sashimi/nigiri? I've never seen this shit in any supermarket. Also, what are considered good prices?

>> No.7164380
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7164380

>>7164346
>Where do you go to get good fish
the local fishmonger you idiot

>> No.7164396
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7164396

I go to a dedicated fish store

Price depends on what you want

Obviously otoro is going to cost more than salmon

>> No.7164406

Are there no fucking fish markets in your country? what kind of shithole do you live in?

>> No.7164418

>>7164406
Outside of self-consciously "nice" places like the coasts, most people just get all their food at mediocre grocery stores such as Wal*Mart

>> No.7164424

>>7164346
A good fishmonger, remember parasite safety.

>> No.7164971

>>7164396
Lobster Place is a touristy fish market, really overpriced. But that's what you get for being in NYC. At least their oysters and clams are more reasonable.
>>7164424
Always make sure you're not getting parasites. Some fish are also more prone to getting that others. Swordfish is notorious for being more parasite ridden.

>> No.7164998

>>7164971
Where would you go for sushi fish in NYC?

>> No.7165099

>>7164998
I go to Mitsuwa in Edgewater NJ. It is a weeb's wet dream, but they do have very good fish there. They even do a Yellowfin carving event every year which is kind of interesting, although the actual meat is expensive af.

>> No.7165111

>>7164346
You can just get smoked salmon if you want to try making sushi within the next week or so while hunting down a way to avoid those colon cretins.

>> No.7165193

"Sushi Grade" fish is just decent quality fish quick frozen for a couple days at -18 C. It kills off most parasites That might be living in the fish.

>> No.7165227

>>7164346
Go to a dedicated fishmonger, make sure they're professional and clean and carry fresh fish.

>> No.7165234

I live in a small ocean town and the local fish auction is less than 5 miles away. All the fish received from local fisherman are frozen to kill the parasites before being thawed for sale.

When our kitchen received a fish shipment we slice up some of it that day to do a few orders of poke and sashimi but the rest all gets frozen until we are putting it on the menu anyway. Whether it spends a few weeks in our freezer next to the ocean or in a frozen truck before being delivered to you wherever you are doesn't make much of a difference.