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Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

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Old 11-26-2011, 02:48 AM   #1
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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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Old 11-26-2011, 07:42 AM   #2
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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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Old 11-26-2011, 10:16 AM   #3
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H-mart also sells sashimi too
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Old 11-26-2011, 10:20 AM   #4
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Quote:
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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.
+1 for fujiya.
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Old 11-26-2011, 01:32 PM   #5
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H-mart also sells sashimi too
yeah at rip-off prices.
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Old 11-26-2011, 01:34 PM   #6
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i always buy from fujiya
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Old 11-26-2011, 03:17 PM   #7
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How much do u guys usually spend for sashimi at fujiyas?
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Old 11-26-2011, 03:32 PM   #8
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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
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Old 11-27-2011, 01:07 AM   #9
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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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Old 11-27-2011, 01:15 AM   #10
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the boats at the wharf in steveston sells sashimi grade salmon
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Old 11-27-2011, 01:16 AM   #11
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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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Old 11-27-2011, 01:19 AM   #12
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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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Old 11-27-2011, 01:42 PM   #13
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Old 11-27-2011, 01:48 PM   #14
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* Waiting for Hamtofu (Santoku's) response
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Old 11-27-2011, 03:44 PM   #15
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angel seafood
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Old 11-27-2011, 05:41 PM   #16
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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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Old 11-27-2011, 06:44 PM   #17
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Quote:
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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?
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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Old 11-27-2011, 06:56 PM   #18
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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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Old 11-28-2011, 05:19 PM   #19
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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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Old 11-29-2011, 02:46 AM   #20
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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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Old 11-29-2011, 03:22 AM   #21
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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 04:47 AM.
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Old 11-29-2011, 03:56 AM   #22
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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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Old 11-29-2011, 04:48 AM   #23
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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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Old 11-29-2011, 11:56 AM   #24
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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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Old 11-29-2011, 04:04 PM   #25
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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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