The Chowhound Team split this thread from its original location on the Los Angeles board
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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?
