I am having difficulty identifying sound information on the best practices for storing amaebi and live scallops. I can find plenty of information for non tank storage, but I would like information on PH, salt content, and temperature. Appreciation in advance.
simple question: what is the difference between catching a fish directly out of the water and eating it verses eating sushi grade fish.I would think because they are both fresh it should be perfectly safe to eat. Thoughts?
I just ordered some wild Alaskan salmon online, partially in hopes of being able to prepare sushi for myself at home. But the fish feels a little spongy when I eat it raw after defrosting it. Is this because of how long it's been frozen? Is there any way to revitalize fish that has been frozen for a period of months? [more inside]
Can anyone recommend a Japanese restaurant with equally strong sushi and non-sushi menus for a sushi first-timer?
NYC-foodie-filter: A friend of mine wants to try sushi for the very first time. The game plan is to order a couple of pieces as an appetizer and either proceed to a full entree if she enjoys it or bail and order something different if it turns out that raw fish is not to her liking. Can anyone recommend a Japanese restaurant with equally strong sushi and non-sushi menus for this culinary adventure? I'd prefer a place in Manhattan or Queens, easily accessible from Midtown Manhattan and reasonably priced. Not too fancy. [more inside]
Sushi supplies at or near Kitty Hawk, NC. Also, best seafood market? [more inside]
Typically, how often does a person in Japan eat raw fish? [more inside]
What are the thermodynamics of frozen sushi-grade tuna? [more inside]
A few weeks ago, I ate a strange sushi made with a large black roe. Does anyone know what it is? [more inside]
Where do I get the best sushi-quality fish in Los Angeles (In large chunks)? [more inside]