where can I find this in northeast houston?

I want to start making my own sushi, but want to make sure there is a place nearby where I can get the right stuff.

Drive to Venice, LA. Hop on a 36 hour charter. Catch a yellowfin or a wahoo, or a bluefin. Bleed it. Slice and enjoy.

"sushi grade" really means nothing

http://www.sushifaq.com/sushi-sashimi-info/sushi-grade-fish/

I think you know what I mean, but thanks to both of you for the amazingly helpful information.

Relax... I wasn't being a smart ass at all.

A lot of stores will market "sushi grade" fish at a premium even though there are no set standards. Didn't want anyone to fall for that.

FWIW- the dudes making the little trays of sushi at HEB use stuff from the seafood counter. Talk to those guys a bit and they'll let you know when the freshest shipments are coming in.

And while the sushi at HEB isn't super high quality it's better than I've had in many restaurants.

There are three places that I know of that carry legit "sushi-grade" fish in the tine. They are as follows (in the order of my recommendation):

1. H-Mart - Blalock and just north of I-10
2. Nippan Daido - Westheimer and Wilcrest
3. Ranch 99 - Blalock and I-10

Unfortunately, none of them are in the NE part of town but they are well worth the drive.

Sorry, it was a little sarcastic, but it was also the only way I know of, too.

meh, no big deal.

i was kinda in a grumpy mood

Ill go by HEB and talk to them. But im more of a fan of sushi with eel, and i have never seen that at HEB. I like tuna, but not a lot of it.

my favorite rolls will have some or all of the following: Eel, crab, avocado, shrimp, shrimp tempura, cucumber, wasabi mayo, unagi sauce.

I dont think i would have a problem finding/making any of that but the Eel.

I thought most sushi was flown in because it has to be cleaned and bled out a certain way on the spot after catching....and the gulf coast fishermen don't do it. I'm really surprised if the grocery store sushi guys are getting theirs from the regular fish counter.

I order from Catalina Ocean products. If you sign up for an account, they will email you special member offers. I love their farm-raised salmon. You can order fresh or frozen.

http://www.catalinaop.com/

Great sale on fresh bluefin right now

Any sushi you buy in Texas has been frozen at some point.

You need to get in touch with my man Tony V. at Discount Sushi Emporium!

http://discountsushiemporium.com/

that website makes my head hurt.

and the thought of catfish sushi makes me want to never eat anything again.

Love the Discount Sushi Emporium!

Whole foods refused to use term sushi grade when I asked for it. They said it was for legal reasons.

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my favorite rolls will have some or all of the following: Eel

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If I am not mistaken all eel served in/on sushi is cooked. So no need to get "sushi grade".

Ranch 99 Market definitely has it as I have seen it there.

yea eel is definately cooked. But i do like other stuff, just eel is my fav.

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Any sushi you buy in Texas has been frozen at some point.

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I would say that is a pretty fair statement most anywhere in the world unless you caught the fish and sliced it up on the boat.

The Houston press did a write up a while back on sushi fish. Their was a guy trying to get gulf fishermen on board (ha) with prepping some of their fish in the true sushi style (bleeding them out, etc) but none of them were really interested.

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Panama Red
posted 10:16a, 11/16/11



Any sushi you buy in Texas has been frozen at some point.

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Frozen and iced-down are 2 different things. There are a number of sushi places and even fish mongers/ seafood counters which sell stuff that's never been frozen.

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Frozen and iced-down are 2 different things. There are a number of sushi places ....which sell stuff that's never been frozen.

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I bet you think that's glop of green stuff is shaven from a wasabi root too, dont you?

Tuna is one of the few fish that can be served raw without freezing. And no one around here is flying in tuna from California daily to serve it "fresh". That would be a incredibly stupid thing to do in terms of cost.

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Don't be stupid. There are a lot of places around town which sell fresh caught, local type seafood which has never been frozen.

Of course, it's stuff from the gulf like mahi, wahoo, amberjack, etc. and not salmon.

Yes, but they are not serving it raw. FDA requires, but does not enforce, that almost all fish that is to be served raw must be frozen for a certain amount of time at a certain temperature.

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The OP was asking where to get stuff to make his own sushi. The point was you can get high quality, freshly caught, local seafood which has never been frozen. How you prepare it at home is your business.

For the record, both redfish and trout make nice sashimi.

€==>~ eater,

You incorrectly said that sushi places had "iced down" fish that had not been frozen.

Also, the “krab stick” isn’t Dungeness (sorry to burst your bubble).

1) I would never eat any fish that spends any part of its life in brackish or fresh water without freezing it long enough to kill all parasites. I don't want the bugs that were living in the food I eat to infect me. Deep-sea fish don't really have this problem(read:tuna).

2) Most fish that you get at sushi restaurants is frozen in above manner to make it safe. The FDA recommends, but does not enforce, freezing; the recommendation exposes restaurants to liability if an infection does occur.

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Also, the “krab stick” isn’t Dungeness (sorry to burst your bubble).

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No $chit? Really?



[This message has been edited by Finn Maccumhail (edited 11/17/2011 3:29p).]

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1) I would never eat any fish that spends any part of its life in brackish or fresh water without freezing it long enough to kill all parasites. I don't want the bugs that were living in the food I eat to infect me. Deep-sea fish don't really have this problem(read:tuna).

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Spoken like someone who has never had the catfish or carp sashimi from Discount Sushi Emporium. Seriously, why pay tons more for that other sushin fish when these are just as good?!

Houston certainly requires most fish to be frozen if it is to be eaten without cooking...

Under the code of ordinances- chapeter 20 Food and Drugs- Article II - Food Establishments Generally - Division 1 - Secion 20-21.3 b8

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Cold storage of certain fish. Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish other than molluscan shellfish shall be frozen to a temperature of -4°F (-20°C) or below for 168 hours (7 days) in a freezer; or frozen until solid at -31°F (-35°C) or below and stored at -31°F (-35°C) or below for 15 hours, except for tuna species specified under section 20-21.1(b)(8) of this Code.

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[This message has been edited by xMusashix (edited 11/17/2011 4:14p).]