Thanks

[gdrago23]

Thanks to everyone who kindly shared advice/experience. There`s a big Japanese market here. However, the sashimi grade salmon goes for twice or 3 times the price as regular salmon. I`ll experiment with on my own!

[JPierson]

having a dinner party for people who really appreciate sushi or if you are a conniosseur yourself, but not the sort of thing you get every day.
Where are you, anyway?

[JPierson]

`twice or 3 times the price`) and he`s the only one eating sushi in his house, that could get expensive. I love salmon, but I`d find that rather pricy if I wanted to make a plate with a variety of fish, not just salmon. For a plate made up of salmon nigiri for guests who will enjoy it though, I`d say it was fair- but then, I`m a grad student.
I am curious as to the actual price, though- and whether he just wanted salmon sushi with no other fish.

[brian hart]

processed by people who know what they are doing; not only in the handling of the fish (remember: food safety) but in the processing as well. You`re going to pay much more and end up with a smaller size fish that is probably not nearly as fresh. Add in waste and the time you are fiddling around with the thing . . .

[JPierson]

that seemed a bit high. After today`s experience at Mitsuwa (see my post on the Tuna That Ate New Jersey), I have a better appreciation for pricing.