Seafood » Buying Sushi-Grade Fish
Kin Chan of Fish Market Sushi Bar gives a question-and-answer tutorial with Lynne Viera on choosing sushi-grade fish from your fishmonger or grocery store. Kin discusses what needs to be asked at the market, the best cuts of fish for sushi, and essential preparation before use.
Kin Chan was born in Hong Kong, and came to the United States at age 11. It is safe to say that cooking runs in his blood, as his family runs a successful Dim Sum restaurant in Boston. During college, Kim landed a part-time job in a Japanese restaurant, where he first discovered his love for sushi. After spending years training under master sushi chefs, Kin decided to open his own place with best friend Jacky Poon. Fish Market Sushi Bar opened in Allston, MA, in 2009, and features Kin and Jacky's inventive sushi creations.
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