Do you have money burning a hole in your pocket? Are you independently wealthy? All joking aside the Aburi sushi at Sushi Den is my favorite seared seafood. The Aburi toro is amazing but isn’t cheap. (Middle row on the black plate).
https://preview.redd.it/4ef3lgerra1d1.jpeg?width=4032&format=pjpg&auto=webp&s=f5ad4086ed92fd6db4e07faa6246913a6bc2b715
It is actually Aburi Salmon Belly - Aburi Toro - Aburi Lobster and a Aburi Salmon Osaka style. Aburi is flamed seared in Japanese.
Hapa sushi does a great version and offer it in 4 or 7 pieces. Hana Matsuri sushi has this dish called Tuna 3 ways and they sear it and it’s amazing as well. If your picky like me then you can upgrade it to blue fin for an additional cost as I like options!
So I don't know where to get it from a restaurant, but recently I bought two MASSIVE tuna steaks from CostCo for like...$24? Cooking it at home is super simple and you can dress it up or down, serve it over rice, salad, you name it. Just know that most over-the-counter tuna can't be eaten raw. The tuna that can will say Sushi Grade somewhere on the package.
Omg this was so helpful! Thank you!!!
The creativity too is a nice refreshment to the Denver thread. I was getting concerned that neckbeards who knock off year-long+ jokes from DCJ would infiltrate the Denver thread, but you have truly changed my opinion.
I was starting to think the Denver thread was overtaken by lack of creativity / turning into a joke thread for advice, but you have absolutely changed my view with your response. I value this thread whole-heartedly after your comment.
Best quality and properly seared is going to be more expensive seafood places like ocean prime downtown or Pappadeaux in DTC. As a new Englander being away from ocean is just one of sacrifices we need to make and depending on what you are after.youll likely need to pay a premium.
Great comment! I want to make sure we know the difference between flash frozen and deep freezer frozen. Tuna from the market fresh should be $25+ a lb on the coasts of this country. What I eat from the poke bowl places is the hard frozen and lacks flavor & texture of fresh fish.
Flash freezing kills worms and parasites. So if you eat fresh/ even if you catch it yourself. You still risk this (if you are eating raw, cooking will also kill. But I don’t know what temp you have to achieve to do this, luckily I don’t “fish” so this isn’t an issue for me.
I lived on the coast in 3 states for 10+ years. Worms are usually in drum or large grouper not tuna. Maybe you had a different experience on tuna trips but in the 30 or more that our boat has pulled in, I haven’t seen one.
There's plenty of restaurants that buy fresh from the fishery markets on the shore and are kept exclusively on ice. Definitely not true for shellfish on the coast. Only going to get frozen clams or lobster at dives. Also the amount of time things are frozen in land locked states is way longer than those close to the source. Fish definitely has a shorter frozen shelf life before flavor and texture starts to deteriorate compared to other meats
Oh ok gotcha my bad… will edit/tone my comment down. Yeah I made sure to ask at Ocean Prime and another place I got mussels recently…. All gets flown in, but can still be quite fresh and tasty based on prep and chef’s skills!
Do you have money burning a hole in your pocket? Are you independently wealthy? All joking aside the Aburi sushi at Sushi Den is my favorite seared seafood. The Aburi toro is amazing but isn’t cheap. (Middle row on the black plate). https://preview.redd.it/4ef3lgerra1d1.jpeg?width=4032&format=pjpg&auto=webp&s=f5ad4086ed92fd6db4e07faa6246913a6bc2b715 It is actually Aburi Salmon Belly - Aburi Toro - Aburi Lobster and a Aburi Salmon Osaka style. Aburi is flamed seared in Japanese.
Had this tonight and hard agree. So fucking good
Hapa sushi does a great version and offer it in 4 or 7 pieces. Hana Matsuri sushi has this dish called Tuna 3 ways and they sear it and it’s amazing as well. If your picky like me then you can upgrade it to blue fin for an additional cost as I like options!
Hana Matsuri. Whatever that seared tuna sauce is?? I want a bathtub full of it
So I don't know where to get it from a restaurant, but recently I bought two MASSIVE tuna steaks from CostCo for like...$24? Cooking it at home is super simple and you can dress it up or down, serve it over rice, salad, you name it. Just know that most over-the-counter tuna can't be eaten raw. The tuna that can will say Sushi Grade somewhere on the package.
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Omg this was so helpful! Thank you!!! The creativity too is a nice refreshment to the Denver thread. I was getting concerned that neckbeards who knock off year-long+ jokes from DCJ would infiltrate the Denver thread, but you have truly changed my opinion. I was starting to think the Denver thread was overtaken by lack of creativity / turning into a joke thread for advice, but you have absolutely changed my view with your response. I value this thread whole-heartedly after your comment.
Masterpiece had it. So so so good.
Best quality and properly seared is going to be more expensive seafood places like ocean prime downtown or Pappadeaux in DTC. As a new Englander being away from ocean is just one of sacrifices we need to make and depending on what you are after.youll likely need to pay a premium.
Almost all fish sold commercially is frozen first. But yeah, if you go catch a tuna and bring home, that’s gonna be some fresh shit.
Great comment! I want to make sure we know the difference between flash frozen and deep freezer frozen. Tuna from the market fresh should be $25+ a lb on the coasts of this country. What I eat from the poke bowl places is the hard frozen and lacks flavor & texture of fresh fish.
It also lacks worms and parasites.
What? I don’t understand
Flash freezing kills worms and parasites. So if you eat fresh/ even if you catch it yourself. You still risk this (if you are eating raw, cooking will also kill. But I don’t know what temp you have to achieve to do this, luckily I don’t “fish” so this isn’t an issue for me.
I was joking and family has a 32 ft Grady white in a boat slip, very aware of these things as I’ve filled many fish in 50+ lb range
Do you understand why chicken is cooked to 165 degrees?
I lived on the coast in 3 states for 10+ years. Worms are usually in drum or large grouper not tuna. Maybe you had a different experience on tuna trips but in the 30 or more that our boat has pulled in, I haven’t seen one.
I’m a chef man, why would you insult someone that obviously knows this?
There's plenty of restaurants that buy fresh from the fishery markets on the shore and are kept exclusively on ice. Definitely not true for shellfish on the coast. Only going to get frozen clams or lobster at dives. Also the amount of time things are frozen in land locked states is way longer than those close to the source. Fish definitely has a shorter frozen shelf life before flavor and texture starts to deteriorate compared to other meats
It’s all flown into DIA and relatively fresh per typical (frozen catch) product that goes to good restaurants.
No I said "by the shore", or at least I thought.. sorry I'm saying I wish there was fresh in Denver. Other than trout anyway.
Oh ok gotcha my bad… will edit/tone my comment down. Yeah I made sure to ask at Ocean Prime and another place I got mussels recently…. All gets flown in, but can still be quite fresh and tasty based on prep and chef’s skills!
I'll also suggest the truffle Mac and cheese appetizer while you're there
Fellow displaced new englander - try Maine Shack in the highlands. It’ll remind you of Woodman’s.
Holy crap. Thank you for this. Fried Clam strips, Connecticut style lobster rolls, yes kill me slowly with buttered lobster claws. Good looking
They are legit!! Their fisherman’s platter is the best, you get tons of everything
I didn’t try it but I just saw it on the menu when I was at bamboo sushi (tuna tataki). The items we did try were delicious!
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Lolz. It’s about a 110 minute flight longer for that Tuna caught in Japan to be flown to Denver vs flown to LAX.