Home cooks can get sushi grade fish and dry aged steaks for cheap, but at what cost?
These are unprecedented times for farmers, accustomed to selling produce to restaurants. Many have shifted to CSA boxes and other methods to cope
“Chefs that might only take whole animals before, now they’re looking for prosciutto that’s pre-sliced, pre-packaged. That’s what customers are buying now,” he said.Amid what Grandjean called “economic pain in every direction,” companies like Gourmet Imports find themselves in an unenviable situation. Their future depends almost entirely on restaurants, the same businesses that are least capable of paying them right now.
Grandjean said that after speaking with his company’s accountant, he believes a quarter of the money currently owed to his company will never be recouped or is other “uncollectible.” For home consumers, however, connecting with wholesalers has its upsides: scoring premium ingredients — such as sushi-grade fish — at wholesale, or near-wholesale prices, while saving money and supporting a small businesses.The total for my order at Luxe Seafood ended up around $200, providing enough fish to divvy up with friends. Even then I still had plenty to make spicy tuna hand rolls, shoyu poke, baked salmon and homemade gravlax. Despite my lackluster slicing skills, it was pretty awesome.
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