Northern California - OT sushi

I bought some fresh, lady went to the freezer to get it, salmon Sashimi today at Super Kyo-Po market in Santa Clara. It was so delicious, it practically melted in my mouth, and much cheaper then going out to a sushi place. I love sashimi :love:

UD

Mmmmmmm. I can never trust myself with preparing raw fish. I don't know the first thing about it.

Meh. I don't know what the big deal is with sushi. Bought some the other day. Took it home. Cooked it. Tastes just like fish...
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(courtesy Rodney Dangerfield).

Meh. I don't know what the big deal is with sushi. Bought some the other day. Took it home. Cooked it. Tastes just like fish...
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(courtesy Rodney Dangerfield).

:roflmao2:

Mmmmmmm. I can never trust myself with preparing raw fish. I don't know the first thing about it.

Two ways to handle killing bacteria on fish. One is to cook it...duh. The other is to freeze it. Actually most sushi fish you have in stores/restaurants are previously frozen because of regulations. If you get sashimi grade fish straight from the fish monger's freezer, you just need to slice and you're set. Let it thaw in the fridge right before consuming (don't leave it too long though).

So where is a good place to get it? For example, they have fish at Trader Joes, including sashimi grade I think, but I am not going to trust it raw.

Two ways to handle killing bacteria on fish. One is to cook it...duh. The other is to freeze it. Actually most sushi fish you have in stores/restaurants are previously frozen because of regulations. If you get sashimi grade fish straight from the fish monger's freezer, you just need to slice and you're set. Let it thaw in the fridge right before consuming (don't leave it too long though).

Or you can do what a friend of mine does - go out and catch it yourself, taking soy sauce and wasabi along on the boat.

And a sharp knife! :D

Ranch99 has sushi grade fish.

Or you can do what a friend of mine does - go out and catch it yourself, taking soy sauce and wasabi along on the boat.

And a sharp knife! :D

Good if you can free dive and catch live octopus. Just bring a few lemons to squeeze on it :thumb:

So where is a good place to get it? For example, they have fish at Trader Joes, including sashimi grade I think, but I am not going to trust it raw.

Nijiya Market in Mountain View, San Mateo, and San Jose have Sashimi. i have tried them and i am still alive. :)

Sushi House. Alameda. They rule. :thumb:

So where is a good place to get it? For example, they have fish at Trader Joes, including sashimi grade I think, but I am not going to trust it raw.

Take ahi (tuna) for instance. Get your grill super hot, sear each side for just a few seconds, slice and serve.
They will be cooked on the outside and somewhat rare on the inside.

Huy,

Where are your sources for fish? I get tuna from Nugget but only trust my salmon from a place on Broadway in Sac. Also, I need help on making sauces! Got any tips? I'm trying to replicate the Y2K roll, Davis roll, and the Spicy Unagi roll from the Davis Sushi Buffet.... YUM! :love:

Huy,

Where are your sources for fish? I get tuna from Nugget but only trust my salmon from a place on Broadway in Sac. Also, I need help on making sauces! Got any tips? I'm trying to replicate the Y2K roll, Davis roll, and the Spicy Unagi roll from the Davis Sushi Buffet.... YUM! :love:

Talkin' about Fuji Sushi? Love their buffet, even though they use fake crab during the day.

The Nugget is cool, but so damned expensive. Oh well though. There is a lot of cool stuff there.

Two ways to handle killing bacteria on fish. One is to cook it...duh. The other is to freeze it. Actually most sushi fish you have in stores/restaurants are previously frozen because of regulations. If you get sashimi grade fish straight from the fish monger's freezer, you just need to slice and you're set. Let it thaw in the fridge right before consuming (don't leave it too long though).

Freezing doesn't kill bacteria, it just slows its growth.

Oh and there is another way...ceviche.

Davis sushi buffet rocks! My choice if I'm craving sashimi... Jusco for the rolls!

Talkin' about Fuji Sushi? Love their buffet, even though they use fake crab during the day.

The Nugget is cool, but so damned expensive. Oh well though. There is a lot of cool stuff there.

Davis Sushi Buffet is newer and is right around the corner from Fuji's. Apparently they are very similar... but I haven't tried Fuji's. I'm loving DSB... and now I'm hungry. :notamused:

Alright. I haven't been up there for a while, so I do not know what is up there anymore. :cry:

Murder Burger and Woodstocks are still good, right? Love the Ostrich burger from MB. :thumb:

Yes - both good spots! But Murder Burger is now "Redrum" Burger because there are a lot of sensitive souls here :cry:

I'm used to it now. :lol:

Yes - both good spots! But Murder Burger is now "Redrum" Burger because there are a lot of sensitive souls here :cry:

I'm used to it now. :lol:

Oh, I know. I refuse to call it that though. It is still Murder Burger.

I think the official story on the name change is because years ago, it changed ownership and the old owner kept the rights to the name. The new owners then asked the public on their input for the new name of the place and the new owners decided they liked the murder spelled backwards the best, a la The Shining.

Oh, I know. I refuse to call it that though. It is still Murder Burger.

I think the official story on the name change is because years ago, it changed ownership and the old owner kept the rights to the name. The new owners then asked the public on their input for the new name of the place and the new owners decided they liked the murder spelled backwards the best, a la The Shining.

I heard there was a contest and the winner got a year supply of burgers for free but the winner happened to be a traveler going through town and never claimed the prize.


Davis Sushi Buffet is newer and is right around the corner from Fuji's. Apparently they are very similar... but I haven't tried Fuji's. I'm loving DSB... and now I'm hungry. :notamused:

We used to go to Fuji's all the time. Now we go to DSB. It's run by Henry who is a former chef at Fuji's. That's why the food is so similar (near identical). I hear there is some bad history between the owners.

Huy,

Where are your sources for fish? I get tuna from Nugget but only trust my salmon from a place on Broadway in Sac. Also, I need help on making sauces! Got any tips? I'm trying to replicate the Y2K roll, Davis roll, and the Spicy Unagi roll from the Davis Sushi Buffet.... YUM! :love:

Oto's on Freeport in Sac is a good source for fish as well as all your Japanese grocery needs (you can get the Unagi there). DSB only uses 4 sauces. A sticky teriyaki, Japanese Mayonaise, Sriracha, and a pinkish sauce which seems to be a mix of Japanese Mayonaise and Sriracha. The Japanese Mayonaise, you can get at Oto's. Sriracha can be had at any grocery store's asian food aisle. The sticky teriyaki is a little harder. I know people that have recipes for that so I'll try and see what I can come up with. They also use Shichimi Togarashi (spicy powder) for some things like the spicy tuna. You can also get this at Oto's and I think Kim's market also carries it.

I have couple of questions actually. Is frozen ahi tuna sold in Trader Joes sashimi quality, and also how come halibut is so expensive? The price per pound was more then for tuna, or salmon.

Thanks
UD

I have tried sashimi grade tuna and salmon from berkeley bowl and I am still alive. I think I tried the Trader Joe's tuna before and again did not get sick from eating it raw. When I was at costco the other day, I noticed that they had sashimi grade tuna, but I have yet to try it there. I've always wanted to go to the tokyo fish market in berkeley, but they close before I get off work.

My wife and I used to go out for sushi fairly often, but once we discovered how easy and relatively inexpensive it is to make it ourselves, we won't be going out for sushi for a while.

sashimi...yum. Now I got a craving for some Poke.

http://www.aloha-hawaii.com/assets/images/articles/118_main_1.jpg

sashimi...yum. Now I got a craving for some Poke.

http://www.aloha-hawaii.com/assets/images/articles/118_main_1.jpg

I had some raw BEEF Poke in Hawaii that was awesome!

I have couple of questions actually. Is frozen ahi tuna sold in Trader Joes sashimi quality, and also how come halibut is so expensive? The price per pound was more then for tuna, or salmon.

Thanks
UD

I am not 100% sure, but I am fairly confident that I saw sashimi grade fish there once. is the halibut more expensive than even salmon? I thought it was the other way around. I have not gotten fish in about a month or so, been a bit poor for it.

This thread makes me want fish again. mmmmmmm........

I am not 100% sure, but I am fairly confident that I saw sashimi grade fish there once. is the halibut more expensive than even salmon? I thought it was the other way around. I have not gotten fish in about a month or so, been a bit poor for it.

This thread makes me want fish again. mmmmmmm........

Yep, more expensive then Salmon. I was surprised also. It was a very good salmon also, it practically melted in my mouth. I am not helping am I? :D

UD

Yep, more expensive then Salmon. I was surprised also. It was a very good salmon also, it practically melted in my mouth. I am not helping am I? :D

UD

Nope. :lol:

but really, no.

Try hamachi sashimi (its from yellowtail, whatever that means...) if you haven't already. It's a little pricier than salmon but well worth it.

We used to go to Fuji's all the time. Now we go to DSB. It's run by Henry who is a former chef at Fuji's. That's why the food is so similar (near identical). I hear there is some bad history between the owners.


Oto's on Freeport in Sac is a good source for fish as well as all your Japanese grocery needs (you can get the Unagi there). DSB only uses 4 sauces. A sticky teriyaki, Japanese Mayonaise, Sriracha, and a pinkish sauce which seems to be a mix of Japanese Mayonaise and Sriracha. The Japanese Mayonaise, you can get at Oto's. Sriracha can be had at any grocery store's asian food aisle. The sticky teriyaki is a little harder. I know people that have recipes for that so I'll try and see what I can come up with. They also use Shichimi Togarashi (spicy powder) for some things like the spicy tuna. You can also get this at Oto's and I think Kim's market also carries it.


Good info... I can work with that! :thumb:

Try hamachi sashimi (its from yellowtail, whatever that means...) if you haven't already. It's a little pricier than salmon but well worth it.

I will check Ranch 99 to see what they have.

UD