Anybody throwing sushi parties? What places do you know for buying good/fresh fish to be uses in sushi?
P.S: We have used the sushi section in Central Market, wasn't bad.
cheers,
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Seattle
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Re: Making your own sushi
Fri, September 24, 2004 - 4:27 PM
They have beautiful fish @ ... uh ... what's it called? Owajamaya? Expensive, but great fish.
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Unsu...
Re: Making your own sushi
Sat, September 25, 2004 - 1:57 AMI scoped out two places this year. Go to Mutual Fish on Rainier Ave. off of I-90.
The other one is Wild Salmon Seafood Market at Fisherman's Terminal. There are also fishing boats parked next to the market. Check out the fishing boats for the best deals in Seattle, IMO. -
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Re: Making your own sushi
Sat, September 25, 2004 - 3:59 AMI've had a sushi chef recommend mutual fish to me.
I used to bowl with the wild salmon guys. That's a kick ass place.
Hajime from Mashiko teaches sushi classes. sometimes through uwijimaya, sometimes through sur la table, sometimes just on his own. if you subscribe to his email list, he'll let you know. I think Sushi I is coming up in October. where and how to buy fish are supposedly in the syllabus. -
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Unsu...
Re: Making your own sushi
Sat, September 25, 2004 - 8:32 PMThe thing with both places (Mutual Fish and Wild Salmon Fish Market) is that you usually don't get the really "good" deals unless you buy everything whole (like an entire King Salmon, for instance). So, you may need to make a group purchase in order to save money. Or, buy yourself a big freezer for $150. Otherwise, everything is expensive, IMO.
This is why I hit the fishing boats at Fisherman's Terminal FIRST. They have the best deals for individuals. Your choices will be limited, since most of these boats will be fishing only between here and Alaska.
You can also buy directly from some of the fishing boats in the area. Visit www.tunatuna.com/wheretobuy.html for an example. These guys sell sushi-grade albacore that is great for the price. -
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Re: Making your own sushi
Sat, September 25, 2004 - 9:01 PMSome others...
Doug Fricke
Hoquim, WA
Contact: 360-533-2069
or fricked@techline.com
Species caught with the F/V Howard H, a 46’ troller fishing West Coast tuna. Have available fresh, troll-caught albacore tuna delivered in to Westport, WA, July through September. Specialize in selling directly to the public or deliver wholesale into the Seattle market. Also, normally take orders and contact buyers when albacore is on the vessel and available for pickup or delivery.
Finest Kind Seafoods
(www.finestkindseafood.com),
Captain Charley Gordon
Vashon Island, WA
Contact: 206-463-9544, 907-246-6816
or finestkindent@msn.com
Species caught with the F/V Equinox, a Bristol Bay gillnetter. Fish available are gillnet-caught sockeye that are bled and put in RSW holds. Products available are fresh-frozen, pin-bone out, skin-on, vacuum-packed sockeye fillets and 6 to 8 ounce portions in one and two piece vacuum packs with company label and are suitable for bulk frozen seafood displays. Other products include 6 ounce pop-top, skinless, and skinless, boneless cold-smoked sockeye in half-pint jars. Available September through May in the greater Puget Sound Region.
Jim Loria and Matt Donovick
Bainbridge Island, WA
Contact: 206-719-0266
Species caught aboard the F/V St. Kristine. Harvested species are tuna and salmon, which are bled upon landing, then chilled while going through the cleaning process. Products available are flash frozen at sea troll-caught or hook and line. The St. Kristine will be at Fishermen’s Terminal, in Seattle, WA, this fall.
Excel Seafoods, David Harsila
Seattle, WA
Contact: 206-546-8350 or excel@seanet.com
Species caught with the gillnetter, Excel. Products available are fresh salmon, when in season, in addition to frozen fillet, portions and smoked. Currently specializing in keta salmon, but is expanding product line to include other species and products.
You may also find deals at www.seafood.com/ -- though I haven't looked around yet.
Please list any local fishing trollers that you run across, that are selling fresh fish direct to the individual consumer.
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