Being mad about all things raw fish, I'm disappointed that the only kinds of sashimi-grade fish generally available from retailers around Sydney are salmon, tuna and occasionally kingfish. Restaurants on the other hand seem to have access to a wide variety of fish and seafoods for use in raw applications. Where do they get these? Where can WE get these?
I once wrote to the Sydney Fish Markets asking if any whole fish they sell would be suitable for sashimi if filleted but was advised against eating these raw as they are not fresh enough or handled in a way appropriate for sashimi.
Anyone know? Ta