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-   -   Freshest Sashimi restaurants in the Lower Mainland? (https://www.revscene.net/forums/635415-freshest-sashimi-restaurants-lower-mainland.html)

Birchum 03-21-2011 01:59 PM
Quote:
Originally Posted by JSilver (Post 7278877)
Sushiyama
Thats the place me and my girlfriend go to the most!

I'll give that place a 9-10. One of the best IMO.

Senna4ever 03-21-2011 11:00 PM
Quote:
Originally Posted by TRDood (Post 7354758)
Bump, so yesterday I had a chance to visit this Black Ocean wholesale place. Got myself a slab of Atlantic salmon for $12 and Tako for $6, he gave me a 10% off too.

The salmon is NOT GOOD. I don't know if it's just me, or I am not doing it correctly. I made sure the fish was defrosted fully in the fridge, took about 24 hours. It doesn't have the oily shinyness that you will see from a restaurant. The fish was pale, didn't have much texture either. I just sliced it into pieces and didn't cut the ends or shave the surface off. Don't know how.

The Tako however was worth the price. It tasted exactly the same from a sushi joint.

Would I go back? Probably not for salmon, I am going to try other products though. The owner was nice.
Atlantic salmon does not freeze well. The Atlantic salmon that restaurants serve is not frozen.

TRDood 03-22-2011 12:27 PM
Quote:
Originally Posted by Senna4ever (Post 7355641)
Atlantic salmon does not freeze well. The Atlantic salmon that restaurants serve is not frozen.
So cheap/quantity places like AYCE, samurai, etc. don't freeze their salmon? When I mean it's not good. I mean it's worse than T&T salmon sashimi. If I get a chance to buy it again, I will take some pics.
Posted via RS Mobile

Ikkaku 03-22-2011 12:53 PM
at AYCE or other places, how often have you had salmon that was still a little bit icy? I know it happens with tuna a lot, but I've never had any salmon that was like that.

Senna4ever 03-22-2011 06:09 PM
Quote:
Originally Posted by TRDood (Post 7356209)
So cheap/quantity places like AYCE, samurai, etc. don't freeze their salmon? When I mean it's not good. I mean it's worse than T&T salmon sashimi. If I get a chance to buy it again, I will take some pics.
Posted via RS Mobile
Not necessarily AYCE - any place that has a rapid turn around of Atlantic salmon can buy the cheaper fresh salmon, as it won't be sitting around in the fridge long enough to spoil. Farmed salmon do not have the internal parasites like wild salmon do, so it does not have to be frozen...however, farmed salmon have lots of deformities and external parasites.

TRDood 03-22-2011 06:57 PM
Quote:
Originally Posted by Ikkaku (Post 7356242)
at AYCE or other places, how often have you had salmon that was still a little bit icy? I know it happens with tuna a lot, but I've never had any salmon that was like that.
Yea, I have never had icy salmon before, but have had many icy tuna.

Quote:
Originally Posted by Senna4ever (Post 7356619)
Not necessarily AYCE - any place that has a rapid turn around of Atlantic salmon can buy the cheaper fresh salmon, as it won't be sitting around in the fridge long enough to spoil. Farmed salmon do not have the internal parasites like wild salmon do, so it does not have to be frozen...however, farmed salmon have lots of deformities and external parasites.
I see......... I guess there's no way to save some money and make salmon sashimi at home.

Black Ocean also has amaebi, hotate, wild salmon, and some others... I know their uni is not frozen for sure.

Another question, where do I buy wasabi? I don't want to toothpaste ones, preferably the fresh ones? What do they look like if Osaka/T&T sells them.

Fujiya maybe?

Senna4ever 03-22-2011 07:01 PM
Quote:
Originally Posted by TRDood (Post 7356685)
I see......... I guess there's no way to save some money and make salmon sashimi at home.

Black Ocean also has amaebi, hotate, wild salmon, and some others... I know their uni is not frozen for sure.

Another question, where do I buy wasabi? I don't want to toothpaste ones, preferably the fresh ones? What do they look like if Osaka/T&T sells them.

Fujiya maybe?
Don't buy the Atlantic Salmon. Buy wild Sockeye, but one thing is if it hasn't been frozen properly, ie: rapidly frozen at about -40C, the flesh will tend to become spongy.

The Asian store at Granville Island market has fresh wasabi.

bigrig 03-25-2011 01:38 PM
nevermind

TRDood 03-26-2011 05:32 PM
So today I went to Steveston. A boat was selling whole uni. 3 for $10. Not a bad price comparing to paying $20 each at restaurants.

He even gave me a sample. It tasted very good but how he washed it was nasty. He just used sea water and picked the shit off with a pair of tweezers. I hope there's no worms.
Posted via RS Mobile

Senna4ever 03-26-2011 06:28 PM
That's kinda gross... Did he use seawater from the pier? That would be nasty.
Posted via RS Mobile

TRDood 03-26-2011 06:39 PM
Quote:
Originally Posted by Senna4ever (Post 7362497)
That's kinda gross... Did he use seawater from the pier? That would be nasty.
Posted via RS Mobile
Yes. He looked kind of high on drugs too. The water was fucking green. Funny thing was that it's all asians who were looking/buying.

Good deal though? How do you prep/cut it?
Posted via RS Mobile


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