Comments on: Tuna Nigiri http://sushiday.com/archives/2008/04/15/tuna-nigiri/ All about sushi, nigiri, and maki Tue, 15 May 2012 02:42:50 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: A Spammer http://sushiday.com/archives/2008/04/15/tuna-nigiri/#comment-53932 A Spammer Mon, 05 Jul 2010 01:02:29 +0000 http://sushiday.com/?p=151#comment-53932 I've always been a big fan of great tuna recipes. Not just becuase of the great taste tuna has, but it's still a Very cost effective meat source. As a tuna recipe collector, I just wanted to thank you for contributing to my personal cook book with this recipe variation. :) I’ve always been a big fan of great tuna recipes. Not just becuase of the great taste tuna has, but it’s still a Very cost effective meat source. As a tuna recipe collector, I just wanted to thank you for contributing to my personal cook book with this recipe variation. :)

]]> By: Allison http://sushiday.com/archives/2008/04/15/tuna-nigiri/#comment-23016 Allison Thu, 05 Jun 2008 10:05:27 +0000 http://sushiday.com/?p=151#comment-23016 Interesting tip! I'll bet my midwestern readers will appreciate this! Thanks! Interesting tip! I’ll bet my midwestern readers will appreciate this! Thanks!

]]> By: Dave http://sushiday.com/archives/2008/04/15/tuna-nigiri/#comment-22955 Dave Tue, 03 Jun 2008 17:13:35 +0000 http://sushiday.com/?p=151#comment-22955 A little late on a reply, but: If you live in the midwest where fishmongers are uber rare, you can head to you local butcher. Most of them have sashimi grade fish which has been flash frozen on the ship and slow thawed in running cold water at the butcher's. A little late on a reply, but:

If you live in the midwest where fishmongers are uber rare, you can head to you local butcher. Most of them have sashimi grade fish which has been flash frozen on the ship and slow thawed in running cold water at the butcher’s.

]]> By: Allison http://sushiday.com/archives/2008/04/15/tuna-nigiri/#comment-21581 Allison Tue, 22 Apr 2008 21:28:56 +0000 http://sushiday.com/?p=151#comment-21581 <p><strong>John</strong> - Yeah, even in California I'm pretty sure most sashimi is flash frozen on the boat. Thanks for the information, and feel free to impart any other fishmonger wisdom you wish to share! :D</p> <p><strong>Yvo</strong> - Yes. It is. :)</p> John – Yeah, even in California I’m pretty sure most sashimi is flash frozen on the boat. Thanks for the information, and feel free to impart any other fishmonger wisdom you wish to share! :D

Yvo – Yes. It is. :)

]]> By: Yvo http://sushiday.com/archives/2008/04/15/tuna-nigiri/#comment-21575 Yvo Tue, 22 Apr 2008 15:16:24 +0000 http://sushiday.com/?p=151#comment-21575 Mmmm.... yummmmmmy!!! Mmmm…. yummmmmmy!!!

]]> By: John http://sushiday.com/archives/2008/04/15/tuna-nigiri/#comment-21539 John Mon, 21 Apr 2008 21:59:09 +0000 http://sushiday.com/?p=151#comment-21539 I am a fishmonger working for a national certified organic grocer (that shall remain nameless, but can be deduced through cursory googling), and I highly recommend that if people (without boat-owning neighbours) are looking for sashimi-grade fish that they buy 'superfrozen' - that is, fish that has been caught, gutted and frozen to -76°F on the boat. Freezing to such extreme temperatures completely stops all microbiological activity, and when defrosted is actually closer to 'fresh' than never-frozen fish, which can sometimes go at least a week from capture to being delivered to your local fishmonger. I am a fishmonger working for a national certified organic grocer (that shall remain nameless, but can be deduced through cursory googling), and I highly recommend that if people (without boat-owning neighbours) are looking for sashimi-grade fish that they buy ‘superfrozen’ – that is, fish that has been caught, gutted and frozen to -76°F on the boat. Freezing to such extreme temperatures completely stops all microbiological activity, and when defrosted is actually closer to ‘fresh’ than never-frozen fish, which can sometimes go at least a week from capture to being delivered to your local fishmonger.

]]> By: Allison http://sushiday.com/archives/2008/04/15/tuna-nigiri/#comment-21439 Allison Thu, 17 Apr 2008 21:51:52 +0000 http://sushiday.com/?p=151#comment-21439 <p><strong>Alice</strong> - I understand the argument against eating bluefin tuna, since there is a shortage and we might make it go extinct. So I do my best not to eat bluefin... there are plenty of other types out there! Is that what you meant by it being bad for the environment? Or did you mean something else? Mark has some good tips for getting sashimi-grade fish!</p> <p><strong>Mark</strong> - It's one of the benefits of living in California. :) Thanks for the tips about finding sushi ingredients! I'm sure a lot of people are finding that to be helpful! </p> <p><strong>Ralph</strong> - Salmon is definitely another good one to use! You're right... it can look horrible, but it will still taste good! :D</p> <p><strong>Christina</strong> - Thanks for the story! It's always nice to hear about everyone's sushi-making experiences! And I'll bet your story helped alleviate some raw-fish fears. :) I'm so glad to hear you liked the recipes and had fun making them!</p> <p><strong>Chak</strong> - You're very welcome!</p> Alice – I understand the argument against eating bluefin tuna, since there is a shortage and we might make it go extinct. So I do my best not to eat bluefin… there are plenty of other types out there! Is that what you meant by it being bad for the environment? Or did you mean something else? Mark has some good tips for getting sashimi-grade fish!

Mark – It’s one of the benefits of living in California. :) Thanks for the tips about finding sushi ingredients! I’m sure a lot of people are finding that to be helpful!

Ralph – Salmon is definitely another good one to use! You’re right… it can look horrible, but it will still taste good! :D

Christina – Thanks for the story! It’s always nice to hear about everyone’s sushi-making experiences! And I’ll bet your story helped alleviate some raw-fish fears. :) I’m so glad to hear you liked the recipes and had fun making them!

Chak – You’re very welcome!

]]> By: chak http://sushiday.com/archives/2008/04/15/tuna-nigiri/#comment-21435 chak Thu, 17 Apr 2008 20:56:02 +0000 http://sushiday.com/?p=151#comment-21435 Just discovered your site and it's great! Thanks for the wonderful recipes. :) Just discovered your site and it’s great! Thanks for the wonderful recipes. :)

]]> By: Christina http://sushiday.com/archives/2008/04/15/tuna-nigiri/#comment-21432 Christina Thu, 17 Apr 2008 19:31:42 +0000 http://sushiday.com/?p=151#comment-21432 I was in the grocery store (Harris Teeter) yesterday collecting some ingredients for my second sushi-making attempt. I was only going to buy the "safe" stuff for rolls for now (imitation crab, veggies and tempura shrimp) but I lingered a little too long by the meat counter. The guy that worked there talked me through my sashimi fears and I ended up going home with a sashimi-grade tuna steak. He said it would be fine refrigerated for up to three days, but we ate it that night. We made both nigiri and a roll with it. It ended up being delicious, definitely tasted fresh and none of us got sick! Yay! So if you have fears too, just talk to the guy behind the counter. The fish on display was actually labeled "sashimi grade" but you can always ask too. You can ask to make sure it was frozen properly first as well. I read somewhere that if it is frozen to the right temperature first any parasites that might have been in the fish will be killed. I wasn’t sure how to cut it so we found this website: http://www.imakesushi.com/howto/sashimi.html Thanks for the wonderful website Allison. It inspired me to make sushi at home for the first time. I knew nothing before (just that I loved restaurant sushi) and learned everything from your site. The sushi came out so well I invited some friends over to make it with me again (when I got the tuna). We had so much fun! We also made your somen salad (delicious!) and attempted some baked tempura veggies (came out… uh, edible at least). Thanks again :) I was in the grocery store (Harris Teeter) yesterday collecting some ingredients for my second sushi-making attempt. I was only going to buy the “safe” stuff for rolls for now (imitation crab, veggies and tempura shrimp) but I lingered a little too long by the meat counter. The guy that worked there talked me through my sashimi fears and I ended up going home with a sashimi-grade tuna steak. He said it would be fine refrigerated for up to three days, but we ate it that night. We made both nigiri and a roll with it. It ended up being delicious, definitely tasted fresh and none of us got sick! Yay!

So if you have fears too, just talk to the guy behind the counter. The fish on display was actually labeled “sashimi grade” but you can always ask too. You can ask to make sure it was frozen properly first as well. I read somewhere that if it is frozen to the right temperature first any parasites that might have been in the fish will be killed.

I wasn’t sure how to cut it so we found this website: http://www.imakesushi.com/howto/sashimi.html

Thanks for the wonderful website Allison. It inspired me to make sushi at home for the first time. I knew nothing before (just that I loved restaurant sushi) and learned everything from your site. The sushi came out so well I invited some friends over to make it with me again (when I got the tuna). We had so much fun! We also made your somen salad (delicious!) and attempted some baked tempura veggies (came out… uh, edible at least). Thanks again :)

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