The Chowhound Team split this thread from its original location on the Los Angeles board
* * * * *
I, too, buy a lot of my seafood from 99 Ranch (for cooking), BUT the Japanese markets just package the seafood so prettily, and they seem like they're meant for sushi-level consumption.
... Which brings up a topic I've wanted to discuss:
Is there such a thing as "sushi quality" cuts of certain seafood? What I mean is, is there a special designation of freshness, or "pristine-ness", to certain cuts of fish which make them especially sushi-worthy, or is it just anything you feel safe in eating raw?
Do the Japanese pre-designate certain cuts or certain critters for the sushi counter (as opposed to those fish only fit for further cooking)? Does such a dichotomy exist?
Updated 3 months ago | 11
Updated 1 year ago | 0
Updated 1 month ago | 6
Updated 5 months ago | 3
Updated 5 months ago | 21