I asked for sushi-grade saba today at LA Fish Company, and they gave me some small packets of frozen filets that looked similar to what I could buy directly from Mitsuwa or other Japanese markets. The saba was OK, but it just wasn't as great as saba I've gotten at good sushi bars. When I looked at the packets at home, they were marked "Packed on August 18, 2009."
I'm wondering if I asked for the wrong type of saba, or if there is some way to get better saba at a fish store in Los Angeles. I had an excellent experience when I bought sushi-grade hamachi at LA Fish Company. I asked them for fresh hamachi, and they brought me a big piece of vacuum-sealed fish that tasted delicious. The hamachi included the collar, so in addition to being able to get great sushi pieces from it, I was able to broil some wonderful yellowtail collar as well.
I'd like to learn more about what makes saba top-quality for sushi, and if I can buy it someplace in Los Angeles.
Thanks in advance.
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