[Gerbs]

as the title stated,

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

thanks :)

[Shades]

Try Fujiya.

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

[Jermyzy]

H-mart also sells sashimi too

[jtrinh]

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.

[SFUguy]

H-mart also sells sashimi too

yeah at rip-off prices.

[dave123]

i always buy from fujiya

[Gerbs]

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

[bcrdukes]

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 (http://www.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

[Sky_High]

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

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

[keifun]

the boats at the wharf in steveston sells sashimi grade salmon

[Culverin]

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.

[NLY]

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

[Vansterdam]

You call that a knife? This is a Knife! - YouTube

[LSF22]

* Waiting for Hamtofu (Santoku's) response

[Jer3]

angel seafood

[unit]

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.

[Santofu]

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

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. :fullofwin:

BTW...

I use this kind of knife. http://www.cutleryandbeyond.com/images/products/detail_3398_M02E26198K.jpg

[OTG-ZR2]

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

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

[Gerbs]

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

[Shades]

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.

[xilley]

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"?

[Culverin]

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.

[xilley]

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

[Senna4ever]

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/v249/Senna4ever/Forum%20crap/DSC07868.jpg

[cho]

i've gotten a slab from fujiya before

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

[OTG-ZR2]

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.

http://28.media.tumblr.com/tumblr_lvi0hsExgH1qlbk7bo1_500.jpg

[bcrdukes]

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

[Alphamale]

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

http://www.jokingaround.co.uk/images/products/thumb/11310%20-%20Chinese%20Cooli.jpg

[Sky_High]

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.

http://28.media.tumblr.com/tumblr_lvi0hsExgH1qlbk7bo1_500.jpg

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

[Nlkko]

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

[OTG-ZR2]

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

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

Went to Clarke and Venables location.

[Senna4ever]

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

7pm.

[Sky_High]

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

Went to Clarke and Venables location.

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

:megusta:

[Gerbs]

^ how much does $2 get you :sweetjesus:

[Sky_High]

^ how much does $2 get you :sweetjesus:

http://28.media.tumblr.com/tumblr_lvi0hsExgH1qlbk7bo1_500.jpg

[TRDood]

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

[subordinate]

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

:ahwow:

Looks good.

[Culture_Vulture]

| sakanayaseafood.com Site (http://sakanayaseafood.com/)

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)

[Gerbs]

fuck, i crave sashimi :megusta:
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[LiquidTurbo]

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.

[TRDood]

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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[TRDood]

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.

http://i624.photobucket.com/albums/tt328/shortkid_555/Snapbucket/FF6AC95B-orig.jpg
http://i624.photobucket.com/albums/tt328/shortkid_555/Snapbucket/BF944853-orig.jpg
http://i624.photobucket.com/albums/tt328/shortkid_555/Snapbucket/202AF67E-orig.jpg

[OTG-ZR2]

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

[Culverin]

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

Is it in another cooler somewhere else?

[TRDood]

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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[Sky_High]

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.

Are these two the same salmon? I thought you're suppose to eat it as is, within 2 hours. Why was yours rock frozen?

[Senna4ever]

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.

http://i624.photobucket.com/albums/tt328/shortkid_555/Snapbucket/BF944853-orig.jpg
http://i624.photobucket.com/albums/tt328/shortkid_555/Snapbucket/202AF67E-orig.jpg
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.

[TRDood]

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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[Razor Ramon HG]

Does anyone know if the Fujiya downtown has fresh sashimi for purchase like the Clark drive location?

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

[sonick]

| sakanayaseafood.com Site (http://sakanayaseafood.com/)

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)

omg I pass by this every day going home from work, I had no idea. Must check it out.

[Nlkko]

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

Some pieces are frozen, some are already thawed. Ask them for the thawed one if you dont know.

I shall never eat sashimi at a restaurant again.:fullofwin:

[jtrinh]

Does anyone know if the Fujiya downtown has fresh sashimi for purchase like the Clark drive location?

Fujiya downtown is only take-out. You can buy the precut sashimi boxes though. Go early!

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

Yes, ask for thawed. The farmed Atlantic salmon comes in fresh. But we freeze em after they're cut+filleted.

Red Tuna comes in fresh so its limited quantities.

[aznl3oi]

do all Fujiya sell sashimi by gram? i'm looking at the richmond or burnaby location.

looks fatty and yummy.

[dboy]

I've bought raw salmon from Superstore a few times before. Just cut them up and put them in the freezer for a little bit. I enjoyed it.

Nothing bad has happened, yet.

[Ikkaku]

the one in richmond really doesn't have anything, I go to the one on Clark.

[Culture_Vulture]

I've bought raw salmon from Superstore a few times before. Just cut them up and put them in the freezer for a little bit. I enjoyed it.

Nothing bad has happened, yet.
:heckno: honestly I don't trust anything from Superstore, but maybe that's just based off my personal experiences

I'd sooner buy raw salmon from Costco than from Superstore.

[unit]

:heckno: honestly I don't trust anything from Superstore, but maybe that's just based off my personal experiences

I'd sooner buy raw salmon from Costco than from Superstore.

MUCH sooner.

i wonder if theres actual food regulations on what kind of salmon can be served in restaurants? i have my suspicions about those huge serving places using some cheap superstore salmon in order to afford to give massive slabs of fish.

[Phil@rise]

I buy it off the docks in stevston. Tuna, salmon, ikura, ebi, uni etc.

[Alphamale]

So I bought some from fujiya that was frozen. Thawed in the refrigerator for 24hrs.

It tastes like ass. It's fresh..tastes like salmon but it's also wet..and really not that fresh tasting. It doesn't have that hint of sweetness.

Something I did wrong? Input is greatly appreciated cuz it tastes like ass and I would rather go buy some from a sushi restaurant.

[unit]

yeah dont buy the frozen stuff. ive tried several times and it never compares to the properly flash frozen and thawed stuff.

[unit]

the one in richmond really doesn't have anything, I go to the one on Clark.

The richmond one om bridgeport has nothing but check out izumi-ya beside espot.
Thry apways have salmon, tuna, and octopus at the least
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