Where would u buy salmon that u would use for sashimi
 

as the title stated,

How much would that be? Would it be cheaper just to go AYCE?

thanks :)

Try Fujiya.

I bought Sokeye Salmon recently for $3.90 per 100g I think. 200g is more than enough for a Donburi.

H-mart also sells sashimi too

+1 for fujiya.

yeah at rip-off prices.

i always buy from fujiya

How much do u guys usually spend for sashimi at fujiyas?

I've been to the store listed below several times. Although I don't know what you're looking for specifically but the quality of fish is excellent. I don't mind paying a few extra bucks for good quality seafood, especially when it comes to sashimi. A mutual friend of mine and her family own this place. Give them a call for their prices.

If you're looking for quantity, go up to Samurai Sushi and ask to buy a slab of salmon from them? :lol

Home | eatfish.ca
#180-7515 Market Xing
Phone: (604) 431-9392
Burnaby, BC, V6J 0A3

Store hours
MONDAY - FRIDAY 10AM - 6:30PM
SATURDAY & SUNDAY 10AM - 6PM

^ what's your mutual friend's name :D

On the side note, and semi-offtopic......is it hard for noobs to cut sashimi?

the boats at the wharf in steveston sells sashimi grade salmon

No. All you're doing is cutting off slices, it's nothing fancy for home consumption. Use long strokes, let the knife do the work.

Hope you've got a decent knife though or else you'll end up tearing the flesh or squishing it.

a sharp knife is one of the best investments in the kitchen!

It's all preference in terms of the thickness of the sashimi, i prefer thinner slices myself.

Grip the knife properly and like Culverin said, "let the knife do the work" provided you got a good set

* Waiting for Hamtofu (Santoku's) response

angel seafood

fujiya is one of the only places that sells fresh salmon (flash frozen and thawed) that i trust for sashimi.
dont buy those solid frozen ones you find at some stores, they taste horrible.

Nope, as Culverin stated, use a very sharp knife, slice it at an angle, use long strokes, and let the knife do all the work.
However if your knife isn't sharp enough to cut the fish, you will damage the texture of the sashimi. I will KILL you if you don't follow my advice, nevertheless have fun. :fullofwin:

BTW...

I use this kind of knife. http://www.cutleryandbeyond.com/imag...M02E26198K.jpg

^looks like a butter knife, not a Santoku ;)

On a side note......I'm craving some spicy-tuna don. :sweetjesus:

Quick! Is it cheaper to buy from fujiya or from samurai sushi? If i just wanna eat sashimi?

I think it's about the same but the quality at Fujiya is definately better as they only sell Sockey or Atlantic. Samurai serves farmed Salmon which could get disgusting 2 pieces.

9 piece of 1 inch thick Salmon is $10 at Samurai.

5 piece Salmon 5 piece Tuna, thinly slice at Fujiya is $6.

how do you prepare a sashimi though? are you allowed to buy one whole salmon and just cut it up and eat it? i heard you have to freeze it first so theres no "parasites"?

It's not germs... you are trying to kill the parasites by getting it below a certain temp. From what I remember, your home freezer won't be able to do it. But I could be wrong on this part.

I know for sure that your fridge won't freeze the fish fast enough to stop the formation of ice crystals. If you eat frozen salmon out of your freezer and have it raw, you will notice the texture has been totally destroyed.

^ what are you saying sky_high? have you become a spam
do i need to report you in :troll:

If I wanted to buy sashimi grade wild Sockeye salmon, I would buy it either from Fujiya or Angel Seafoods. Those would be the two place I trust the most.

As Culverin & Hamtofu wrote, you need to have a damn sharp knife, and preferably one with a heavy, one sided blade to do a proper job. Kind of like the bottom 3 of my knives in the below photo.
http://img.photobucket.com/albums/v2...p/DSC07868.jpg

i've gotten a slab from fujiya before

used my basic french knife for cutting, wasn't too bad