Wetfoot
Well-Known Member
Hey Cheesy,
I'm in Louisville, too, and you are not the only one who likes 'supermarket sushi' (though not me, I mean other people). I'm not 100 percent certain (but I'll bet a hot brown) that all these supermarkets use a third party company for sushi. And yes the fish (or shrimp/crab) is frozen, thawed out as needed, then combined with freshly cooked rice (in a 3500 watt induction rice cooker, of course I checked) and veggies and sauce to make 'supermarket sushi'. Nothing wrong with this scenario, if you like it, I would just keep an eye out for a busy location. Busy means fresh.
And yes there are places in Louisville and other landlocked areas that receive fresh seafood shipments that end up in the nicer places like Sakura Blue and Maido. We are lucky here in that respect. Just because you are near a coast does not mean that a nearby fishery has in-season sushi species anyway. For example. I went to North Carolina last summer - I would eat raw mahi but would not want sushi (or sahimi) from flounder, bluefish, spots, croaker, etc.
I am also fairly certain the supermarket sushi gets thrown away ('shrunk' in retail terms) every morning from the day before, ensuring freshness. So enjoy with confidence, no matter where you live, as long as there is business to support the freshness.
I'm in Louisville, too, and you are not the only one who likes 'supermarket sushi' (though not me, I mean other people). I'm not 100 percent certain (but I'll bet a hot brown) that all these supermarkets use a third party company for sushi. And yes the fish (or shrimp/crab) is frozen, thawed out as needed, then combined with freshly cooked rice (in a 3500 watt induction rice cooker, of course I checked) and veggies and sauce to make 'supermarket sushi'. Nothing wrong with this scenario, if you like it, I would just keep an eye out for a busy location. Busy means fresh.
And yes there are places in Louisville and other landlocked areas that receive fresh seafood shipments that end up in the nicer places like Sakura Blue and Maido. We are lucky here in that respect. Just because you are near a coast does not mean that a nearby fishery has in-season sushi species anyway. For example. I went to North Carolina last summer - I would eat raw mahi but would not want sushi (or sahimi) from flounder, bluefish, spots, croaker, etc.
I am also fairly certain the supermarket sushi gets thrown away ('shrunk' in retail terms) every morning from the day before, ensuring freshness. So enjoy with confidence, no matter where you live, as long as there is business to support the freshness.