which is where you might be on the lookout for fish labeled sushi grade or sashimi grade. So, what's the difference between the two, and is one better than the other? The most important thing to ...

Processors buy only Grades A and B from fish brokers and Grade C and Rejects are delivered to wet markets in nearby cities. But why are processors in general, and likewise local fish brokers and ...

Can you explain the term sashimi-grade. I see it mentioned in recipes but never see it labelled that way in stores. Is it an industry term for "very fresh fish" or is it superior in other ways?

2. Prepare the Sashimi and Vegetables: Slice the Fish: Using a very sharp knife, slice the sashimi-grade fish into thin, bite-sized pieces. Slicing at a slight angle helps create attractive ...

Most major Sacramento-area restaurants source seafood from Sunh Fish, Nguyen Pham’s store at 1313 Broadway. Founded by Pham’s parents in 1985, it’s the supplier for the upper echelon of Kru ...

Seafood lovers know the fatty marbling is what makes tuna sashimi and sushi so tasty, so for the industry, it’s the fish’s level of fattiness that’s used to judge its quality and pricing ...

The third course is Otsukuri. We learn how to make sashimi and salads with sashimi to savor fresh fish. 1. Cut the tuna, slicing straight down, using the hira-zukuri cut. Cut the sea bream ...

A range of sashimi-grade fish — Hawaiian albacore, Santa Barbara sea urchin, Japanese hamachi — are popular for DIY sushi nights, and Sunh Fish sells the California-grown rice and MAC Knife ...