I will be picking up 5 lbs of grade 1 tuna from my local Asian market here in Danbury, CT next Tuesday. This was the smallest amount I could custom order. This sushi/sashimi-grade tuna will come straight from the fish market in NYC that morning. I am not sure if it will come still flash frozen from the market in the city or not? Since this is an unknown some of my questions below may be moot. But I would appreciate and education either way.
So, here are my questions:
1. Five lbs seems like a lot of fish but I have no real frame of reference. Exactly how many pieces of sushi, sashimi, or nigiri can be made from 5 lbs? How many people would this amount typically feed?
2. I understand whatever I do not consume within a day or two of picking it up must be cooked, cured, or stored frozen in some way. Any thoughts on curing and how the cured fish is eaten afterward? I assume I can use it on bagels with cream cheese. How about using cured tuna (or other cured fresh fish) for making sushi, sashimi or nigiri?
3. What are your thoughts on food vacuum sealers and storing the sealed packages in the freezer of a convention refrigerator? Any particular brand and model of vacuum sealer you would suggest for this purpose?
4. Of course I can cook some tuna steaks as well. Any favorite recipes/ways of preparing the tuna you can share with me?
Any guidance and suggestions is much appreciated.
Tim
So, here are my questions:
1. Five lbs seems like a lot of fish but I have no real frame of reference. Exactly how many pieces of sushi, sashimi, or nigiri can be made from 5 lbs? How many people would this amount typically feed?
2. I understand whatever I do not consume within a day or two of picking it up must be cooked, cured, or stored frozen in some way. Any thoughts on curing and how the cured fish is eaten afterward? I assume I can use it on bagels with cream cheese. How about using cured tuna (or other cured fresh fish) for making sushi, sashimi or nigiri?
3. What are your thoughts on food vacuum sealers and storing the sealed packages in the freezer of a convention refrigerator? Any particular brand and model of vacuum sealer you would suggest for this purpose?
4. Of course I can cook some tuna steaks as well. Any favorite recipes/ways of preparing the tuna you can share with me?
Any guidance and suggestions is much appreciated.
Tim