With the Porter Exchange shop gone and its theoretical new location still not open (correct?), where is the closest quality place to get sushi-grade fish? T or bike accessible.
Captain Boston Fish on the corner of Main st and Harvard Ave in Medford (just follow Warner St from the rotary, it turns into Harvard when it intersects Boston Ave). They buy fresh fish at the market every morning (I see them unloading all the time). Some days they serve sashimi too (I've never had it, but I've had friends that have had it).
LOL I have to say it every time I see it. They do have great fish though, I've purchased salmon and gigantic shrimp from them, you just have to go early though - they don't buy excess.
Actually, Captain Boston fish isn't one of those interestingly-translated-into-English names, theyve had that name for many, many years when it was a local fish and chips shop.
I second the recommendation for Captain Boston. My personal preference is New Deal Fish Market, on Cambridge Street near Lechmere. They buy off the docks twice a day.
Something to know about 'sushi-grade', is that it's not a technical term - it's completely unregulated. Karl at New Deal does not label fish 'sushi-grade' for that reason, but he'll tell you what he would and would not eat raw. He's a good guy.
Captain Boston Fish actually does its main business supplying sushi restaurants. They will make up an individual sashimi platter to go (to your specifications) on a day's notice. Best time to come without a pre-order is 11 a.m. when the morning delivery is in.
Just so you know, there is no regulation from the FDA or any other agency about what makes fish "sushi grade." The real issue is if the fish is handled that ensures parasite destruction, which means the temperature at which the fish is frozen and stored and for how long. Check out sushifaq.com for the lowdown.
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Date: 2009-09-08 05:31 pm (UTC)Yup. That market is awesome.
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Date: 2009-09-09 02:52 pm (UTC)no subject
Date: 2009-09-08 05:45 pm (UTC)Something to know about 'sushi-grade', is that it's not a technical term - it's completely unregulated. Karl at New Deal does not label fish 'sushi-grade' for that reason, but he'll tell you what he would and would not eat raw. He's a good guy.
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