Went to Fujiya on my way home today. Got a piece of wild sockeye, and made some salmon don. $3.25 per 100 grams for the sockeye.

There selection of sashimi grade fish is pretty good, wild and farmed salmon, tuna, squid, octopus, different kind of roe's.

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Are you sure you're white?! :rofl:

Noob question. For your bowl, appx gram of salmon is that?

This Fujiya place is on Clark right? I gotta check it out, gf loves those stuffs. Anybody knows what time they close?

About 70g i'm guessing. Half of the slab, which was $5.

Went to Clarke and Venables location.

7pm.

$2 for a fresh bowl of salmon don :fuckyea:

:megusta:

^ how much does $2 get you :sweetjesus:

seeing this thread, I picked up some red tuna today at Fujiya on Clarke. 9/10

:ahwow:

Looks good.

| sakanayaseafood.com Site

in Marpole
I used to go a long while back. Owners are Japanese Canadian, and business is pretty good considering it's a pretty small joint.

You can also dine in (Sushi bar)

fuck, i crave sashimi :megusta:
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so it's just safe to eat straight from Fujiya? What are the concerns regarding parasites, etc?

From what I understand, you can't just eat raw salmon from anywhere.

I also bought a piece of salmon too. But that is rock frozen. It's now defrosting in my fridge, planning to eat that tomorrow. The red tuna is already thawed.
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Today:

I would say the Atlantic salmon that Fujiya sells is better than what you have at a typical chinese/korean sushi joint, far superior than "steak sized" sashimi places. It's very fatty and it's fresh.

10/10 for their salmon.

I find it more challenging cutting salmon than the red tuna. Maybe I should use a longer knive for salmon next time.

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Fujiya has the sashimi grade fish separated from the standard fish.

I've never seen red tuna in the cooler... only atlantic or tuna. Nothing nicer than that.

Is it in another cooler somewhere else?

There were tons of red tuna on Sunday. Maybe I was lucky.
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Are these two the same salmon? I thought you're suppose to eat it as is, within 2 hours. Why was yours rock frozen?

Your piece of fish is upside down, that's why the flesh is separating. Cut it with the skin side up, with the thicker part away from you. As farmed Atlantic salmon is more fatty than wild salmon, a proper sashimi knife or a single bevel knife would give you better cut.

I personally find farmed fish gross - you get that slight metallic aftertaste with all farmed fish.

Will thank you when I get on desktop. Didn't know I was cutting upside down... That's the sharpest small knife I have in the kitchen. I can try the other long and sharp one next time. I don't like wild salmon as it's less fatty and flavourful. Just personal preference though.

I am not sure what you mean sky high. Fujiya sold it to me frozen like a rock. So I let it sit in the fridge for about 24 hours before cutting.
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Does anyone know if the Fujiya downtown has fresh sashimi for purchase like the Clark drive location?

Interesting....I was under the impression....you can buy it, bring it home, and eat it right away :pokerface: