7 replies to this topic

[LOS]

"Just ahi" may be a slight exaggeration, but I don't think I've ever seen more than 3 or maybe 4 different kinds of sushi fish available at any of the markets. Maybe it's just that they're all being paranoid, but even the good asian fish markets always say "not for raw" about most of their fish. So what's the secret source? In Minneapolis, I could go to the restaurant supplier.

[SusieQ]

You might try Mutual Fish, 2335 Rainier Ave. S. That's where all the sushi chefs go.
SusieQ

"Just ahi" may be a slight exaggeration, but I don't think I've ever seen more than 3 or maybe 4 different kinds of sushi fish available at any of the markets.  Maybe it's just that they're all being paranoid, but even the good asian fish markets always say "not for raw" about most of their fish.  So what's the secret source?  In Minneapolis, I could go to the restaurant supplier.

[tsquare]

Mutual is the best bet, but:
Also University Seafood & Poultry.
Maybe, Pure Food in the Market, Seattle Fish Company in West Seattle, and The Fresh Fish Company in Ballard (now on 80th?)

[LOS]

You might try Mutual Fish, 2335 Rainier Ave. S. That's where all the sushi chefs go.
SusieQ

The chefs must have some kind of backroom access, where they can see the larger pieces before it gets cut down for the retail counter, I'm thinking. Or maybe I'm just misremembering the size of the pieces behind the counter.

[tsquare]

Have you tried Uwajimaya?

[Special K]

You might try Mutual Fish, 2335 Rainier Ave. S. That's where all the sushi chefs go.

Good to know!

[LOS]

Have you tried Uwajimaya?

They reliably have about 3 sushi-grade fishes. Usually Ahi, Yellowtail, and one other (often Amberjack).

[tsquare]

and Maruta Shoten in Georgetown? They have very inexpensive pre-made sushi and sashimi, but also sell nice large hunks of sashimi fish. I don't know how it ranks for quality or variety, but eating there regularly for a year was great.