Local sushi joint. Does the fish appear high quality?
by SpendJaded109
Local sushi joint. Does the fish appear high quality?
by SpendJaded109
17 Comments
Average in midwest. Low-avg in coasts
The tuna has seen better days
Chef needs a knife sharpener
It’s thick on the cut, the discoloration is from citrus
Personally, this would be mid tier to low where I live (PNW Canada) but it is by no means bad. If you are in an area where sushi isn’t as prevalent, this is probably pretty solid.
Markers for me are:
– kale as a garnish is typical of lower end restaurants, usually owned by Koreans or Chinese where I live. Kale imparts a strong flavour on the fish, so it’s not a popular choice for those who care about fish quality.
– Escolar is not popular or common where I live, and the only places that serve it are usually low quality and focus on fast and cheap sushi.
– Atlantic salmon. This is specific to where I live, but sockeye is the more popular and expensive salmon variety, with Atlantic being seen as lower cost fish.
– Heavily flavoured or garnished fish. The salmon with orange(?) segments and the marinated slices of tuna are typical for fish that has seen better days. It doesn’t mean it’s bad or lower quality, it just means it’s not as fresh or prime of a cut, and so it’s been marinated to mask that a bit.
Send it to me and I’ll inspect for you
Key points of ‘high quality’ sashimi – in Japanese cuisine culture :
– Smell is not fishy. And if it is, it doesn’t distract from the taste.
– Natural flavours. Addition of sauces is optional. If it’s presented already cover in sauces, it’s because they need to hide something.
Japanese cuisine culture places a high emphasis on bringing out ‘natural flavour’. This is what sets it apart from other Asian cuisines.
While Japanese dishes that don’t focus on ‘natural flavour’ is based on the culture of ‘do not waste’ (mottainai).
Definitely not High Quality
Won’t say its bad or not worth eating or anything too much
But it is certainly not “High Quality”
Why is it leaking juice?!
It’s certainly not bad quality but I’ve had much better quality than that in Kansas.
the fish looks okay the chef just doesnt seem that skilled
Fish? I see some beef
That’s farmed salmon by the way
If this is an AYCE place this is stellar, depending on the price.
If not, it’s mid.
Do traditional japanese sushi spots add lemon to their fish ??
Looks home made
Let me let you in on the Biggest sushi secret. All fish is frozen. Idc if they tell you it’s never been frozen. Its been frozen. And if they didn’t, you will find out.
Freezing fish is the only way to kill parasites and the eggs they lay in the fish. Cooking it can kill live one’s but not the eggs.