sushi grade fish vancouver

[ckwok]

I just was able to duplicate the california rolls that I get when we go out for sushi this weekend.

It was all possible with a trip to Yaohan.

Can anyone tell me good places to get salmon, and tuna that I could use for sushi in Vancouver.

Chester

[Sam Salmon]

Sakanaya Seafoods

(604) 261-7717

8435 Granville St

Vancouver, BC

The owner (Roberto-san) is a Sushi Chef/has a takeout biz as well as selling Sashimi grade fish.

[winegeek]

I believe that a few of the fish stores at Granville Island also have sashimi grade tuna.

[Andrew Morrison]

you could try shopping at the dundarave fish market.

ask to speak to one of the chefs, either shaun or corbin.

super friendly and sharp as tacks when it comes to seafood.

Andrew

editor@waiterblog

waiterblog.com

[Tete Carre]

Any of the Fujiya's would meet your requirements. In fact they often have fresh Sablefish when no one else seems to .

[jayt90]

After a recent story in Toronto Life, I am concerned about the length of time to get sushi grade fish to the restaurant. The fish (a tuna) was caught near Trinidad, and held on board a few days until butchered and graded at the fishery, all at 0 c.

The sushi grade portions were sent to Toronto, by air, to a distributor in Vaughan. The sushi chef bought the tuna on a Monday, two weeks after the catch. He said the fish was fresh.

Can we expect anything better?

[Sam Salmon]

After a recent story in Toronto Life, I am concerned about  the length of time to get sushi grade fish to the restaurant.  The fish (a tuna) was caught near Trinidad, and held on board a few days until butchered and graded at the fishery, all at 0 c.

The sushi grade portions were sent to Toronto, by air, to a distributor in Vaughan. The sushi chef bought the tuna on a Monday, two weeks after the catch. He said the fish was fresh.

Can we expect anything better?

←

I think you should expect more honest and informative reporting from your magazines.

Did the Chef actually say 'fresh' or fresh frozen?

Because that's what it was-frozen fish.

The time line as posted by you is typical of the small scale long liners but the ones I'm familiar with freeze their fish @ sea.The idea of a fish-especially a Tuna-being as you say 'held' aboard a boat in Tropical waters unrefrigerated is nonsensical-after 24 hours the fish would be inedible-I speak from 20+ years of Tropical fishing experience.

(I fished Trinidad's sister Island-Tobago-for Tuna in February '03.

The fish we caught was shipped from Crown Point Airport that night, a few hour flight to Miami and was sold fresh in the AM appearing on lunch/dinner plates the same day.)

edit-here in Vancouver fresh Yellowfin are flown direct from Hawaii and arrive in beautiful condition.

Albacore fresh is problematic here because the local fleet are small operators that freeze all their fish @ sea 'occasionally' fresh troll caught fish are found @ better Sushi bars in season.

Seasonally Bluefin and even Bigeye are flown in from the Atlantic-fresh as a daisy.

I find it difficult to believe that Sushi joints in a large prosperous city like Toronto would serve weeks old Tuna as fresh when they have access to the same wholesalers/airlines.

Edited January 7, 2005 by Sam Salmon (log)

[canucklehead]

You might want to check out Angel Seafood (check it out on line for address). They are a Japanese wholeseller and have alot of sush grade fish for sale (generally frozen).

You know - I know that people get worked up about frozen fish - but my aunt's (well ex aunt) family used to own Aki's No.2 and I think that most of the sushi there was frozen - to kill off the parasites and then slowly brought back up to temperature. I used to hang out in the back and saw big sides of tuna and salmon be thawed out. Maybe this was not a good thing.

[jayt90]

After a recent story in Toronto Life, I am concerned about  the length of time to get sushi grade fish to the restaurant.  The fish (a tuna) was caught near Trinidad, and held on board a few days until butchered and graded at the fishery, all at 0 c.

The sushi grade portions were sent to Toronto, by air, to a distributor in Vaughan. The sushi chef bought the tuna on a Monday, two weeks after the catch. He said the fish was fresh.

Can we expect anything better?

←

I think you should expect more honest and informative reporting from your magazines.

Did the Chef actually say 'fresh' or fresh frozen?

Because that's what it was-frozen fish.

The time line as posted by you is typical of the small scale long liners but the ones I'm familiar with freeze their fish @ sea.The idea of a fish-especially a Tuna-being as you say 'held' aboard a boat in Tropical waters unrefrigerated is nonsensical-after 24 hours the fish would be inedible-I speak from 20+ years of Tropical fishing experience.

(I fished Trinidad's sister Island-Tobago-for Tuna in February '03.

The fish we caught was shipped from Crown Point Airport that night, a few hour flight to Miami and was sold fresh in the AM appearing on lunch/dinner plates the same day.)

edit-here in Vancouver fresh Yellowfin are flown direct from Hawaii and arrive in beautiful condition.

Albacore fresh is problematic here because the local fleet are small operators that freeze all their fish @ sea 'occasionally' fresh troll caught fish are found @ better Sushi bars in season.

Seasonally Bluefin and even Bigeye are flown in from the Atlantic-fresh as a daisy.

I find it difficult to believe that Sushi joints in a large prosperous city like Toronto would serve weeks old Tuna as fresh when they have access to the same wholesalers/airlines.

←

I suggest you read the story, (I'm sure it is in the public library), before passing judgement on the reporting. As I mentioned, the fish was held at 0 C on the boat, in the port, and during distribution. That is not frozen. The portion purchased by a well known sushi chef (it's in the article) came from deep within the tuna flesh, nowhere near the offal, and may have been palatable during the mid week it was offered.