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11-26-2011, 01:48 AM
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#1 | | RS has made me the bitter person i am today!
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| 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  | 
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11-26-2011, 06:42 AM
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#2 | | I STILL don't get it
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Try Fujiya.
I bought Sokeye Salmon recently for $3.90 per 100g I think. 200g is more than enough for a Donburi.
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11-26-2011, 09:16 AM
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#3 | | Banned (ABWS)
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H-mart also sells sashimi too
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11-26-2011, 09:20 AM
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#4 | | RS controls my life!
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| Quote:
Originally Posted by Shades  Try Fujiya.
I bought Sokeye Salmon recently for $3.90 per 100g I think. 200g is more than enough for a Donburi. | +1 for fujiya.
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11-26-2011, 12:32 PM
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#5 | | Banned (ABWS)
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| Quote:
Originally Posted by Jermyzy H-mart also sells sashimi too | yeah at rip-off prices.
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11-26-2011, 12:34 PM
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#6 | | Wunder? Wonder?? Wander???
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i always buy from fujiya
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11-26-2011, 02:17 PM
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#7 | | RS has made me the bitter person i am today!
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How much do u guys usually spend for sashimi at fujiyas?
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11-26-2011, 02:32 PM
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#8 | | RS Veteran
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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?  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
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11-27-2011, 12:07 AM
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#9 | | My AFC gave me an ABS CEL code of LOL while at WOT!
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^ what's your mutual friend's name 
On the side note, and semi-offtopic......is it hard for noobs to cut sashimi?
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11-27-2011, 12:15 AM
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#10 | | Rs has made me the man i am today!
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the boats at the wharf in steveston sells sashimi grade salmon
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11-27-2011, 12:16 AM
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#11 | | My bookmarks are Reddit and REVscene, in that order
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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.
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11-27-2011, 12:19 AM
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#12 | | Helps you change your flat, doesn't hit on your girlfriend while doing so
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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
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11-27-2011, 12:42 PM
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#13 | | ESKETIT
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11-27-2011, 12:48 PM
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#14 | | Summertime Sadness
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* Waiting for Hamtofu (Santoku's) response
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11-27-2011, 02:44 PM
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#15 | | My AFC gave me an ABS CEL code of LOL while at WOT!
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angel seafood
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11-27-2011, 04:41 PM
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#16 | | SFICC-03*
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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.
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11-27-2011, 05:44 PM
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#17 | | WHAT? NO FOOD?
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| Quote:
Originally Posted by Sky_High ^ what's your mutual friend's name
On the side note, and semi-offtopic......is it hard for noobs to cut sashimi? | 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. 
BTW...
I use this kind of knife. 
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11-27-2011, 05:56 PM
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#18 | | Better safe than Surrey
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^looks like a butter knife, not a Santoku 
On a side note......I'm craving some spicy-tuna don. 
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11-28-2011, 04:19 PM
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#19 | | RS has made me the bitter person i am today!
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Quick! Is it cheaper to buy from fujiya or from samurai sushi? If i just wanna eat sashimi?
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11-29-2011, 01:46 AM
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#20 | | I STILL don't get it
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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.
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11-29-2011, 02:22 AM
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#21 | | Banned By Establishment
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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"?
Last edited by xilley; 11-29-2011 at 03:47 AM.
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11-29-2011, 02:56 AM
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#22 | | My bookmarks are Reddit and REVscene, in that order
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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.
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11-29-2011, 03:48 AM
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#23 | | Banned By Establishment
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^ what are you saying sky_high? have you become a spam
do i need to report you in  | |
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11-29-2011, 10:56 AM
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#24 | | VLS Moderator
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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. 
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11-29-2011, 03:04 PM
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#25 | | sneaky beaky like
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i've gotten a slab from fujiya before
used my basic french knife for cutting, wasn't too bad
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