There are a hundred and one things you need to know especially how and where to buy sushi grade seafood, how to spot a fresh fish and most importantly, how to prepare it.
Most sushi restaurants use both fresh and frozen fish. Thanks to the modern technology especially in the rise of the freezing technology, because nowadays fish can be frozen quickly to preserve its freshness, flavor and color. However, keep in mind that as long as it is not kept frozen a very long time and goes to the market quickly, then the fish will still retain a good fresh flavor. If you can help it, try to stay away from packaged frozen fish unless it is sold specifically as sushi grade.
You can check a lot of sushi grade fish suppliers on the Internet that offer fresh fish and frozen fish. Supermarkets have sushi grade fish every now and then. Normally, it will be frozen and defrosted before sale. However, don’t keep it for sushi more than 2 days.
Look for fillets that are bright in color, not dull or darkened or dry looking. Buy loins or thick fillets at least one inch thick because they are much better for slicing and you can slice a wide enough piece for Nigiri sushi.
You can also locate fresh fish at the port or at small quality seafood stores. If fish is whole, it should be firm to touch not squishy, eyes should be bright not cloudy or discolored and scales must look fresh and bright not dull and should be intact not loose.
These are very important things you should know about sushi. But when it comes to the best sushi take out, you can rely on Hanapaasushi. Hawaii’s best sushi take out.
