I'm planning to make tartare this weekend. What fish can I use to make tartare with? I'm thinking, Hamachi, Tuna, Salmon - what else? Also, if I were to use Tuna, what kind of Tuna should I get? Or are they all relatively the same?
Also, if you know where in NYC I can buy the fish, I'd really appreciate it.
I am going to the Lobster Place in Chelsea Markets on Saturday morning and in the off chance that none of these are available there, I'm trying to see what else I can make tartare with.