Sushi Grade Fish in BR

When I tried that I got the fish from Maxwell's, but that was years ago. Now I would look first at Whole Foods, Alexander's (they have tuna on sale this week and had big hunk of fresh looking yellowfin) and the Maxwell's.

I’ve eaten the fresh market tuna as sashimi and it was good, tasted very fresh. It was on sale for maybe $7 a pound too, so it wasn’t without risk. I didn’t mess with trying and failing to make sushi rice so that’s as far as I’ve gone.

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I made sushi once.

Once!

Not worth it for the home cook in my opinion.

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Ditto. It's a giant PITA and I can't do it any better than the dude at the restaurant. I feel the same way about fried chicken.

That said, I'd imagine that any good, busy fish market should be able to hook you up if you ask them, especially if they move fish that aren't from our waters. It's not as if they're catching the tuna themselves and they would have to get that from a supplier bringing it in. If the fish market buys enough fish from their supplier, they should be able and willing to place a special order for you.

I'd also check out Whole Foods and maybe Maxwell's across the street. For some reason, I seem to remember seeing some in Maxwell's case once and Whole Foods just strikes me as the type of place to have enough customers wanting that to carry it regularly.

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Sushi grade isn’t really a thing. It’s just marketing. You’ll just want to make sure if you buy wild stuff that it’s been properly frozen to kill parasites.

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A Fresno, Calif., man pulled a 5-and-a-half-foot long tapeworm from his body. His daily sushi habit may be the culprit.

Salmon is always among my selections, so yikes.

Many people believe that in order for sushi to be safe to eat, it must be really fresh. But, in fact, the opposite is often true. For many species of fish ? especially fish like salmon that have spent time in fresh water ? the safest way to eat raw fish is if it’s been previously frozen.

The term “sushi-grade” is often tossed around to imply some level of freshness, but in the US, there’s no regulation around the use of the phrase, so it can be used to describe anything.

The FDA has a Parasite Destruction Guarantee that says fish intended to be consumed raw must be frozen and stored at a temperature of -20°C (-4°F) or below for a minimum of 7 days.

But cross contamination is the big issue. Most stores don’t sell a high enough volume of fish intended to be eaten raw (if any), so they don’t maintain a separate space for handling their “sushi-grade” fish. Your sushi gets sliced up with the same knife and cutting area, and put in the same ice display, as catfish, buffalo, and whatever else they sell.

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When I was at LSU my roommates and I made sushi quite often. We would always get our fish from a restaurant/fish market off of Perkins in south BR. Can't remember the name of it...place was named after the owner.

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Probably Tommy's Fish House but last time I drove by there it was a different place.

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Same display as catfish, but not meat.

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Yep. My reference to buffalo was the fish, no the wild west critter. Farmer's Seafood and others around here sell a ton of buffalo.

Yeah I’m not eating buffalo as sashimi but as a fried fish it is very good. Hard to clean but a nice white meat.

People fry the ribs I’ve seen.