In the before times, I didn't cook a ton of fish at home. I often will have frozen shrimp from TJ's in the freezer and will sometimes buy some scallops or a piece of fish, but not particularly often. When I was in CT, we ate a good amount of fish -- maybe 2 or sometimes 3 nights a week. It really is easy to cook -- just drizzle with olive oil and your choice of seasonings and pop in the oven until it reaches an internal temp of 145 degrees. You can get fancy and grill or steam it depending on the fish/cut, but it's really fairly straightforward. During the pandemic, many suppliers that previously only delivered to restaurants expanded their services to include home delivery, so I decided to take advantage of that. Plus, I had to be on trend as reported by the New York Times and eat more seafood.

I had seen some people I follow on social media mention Pierless Fish, and their prices were less expensive than the seafood on Fresh Direct. They do, however, require a $60 minimum with a $10 delivery fee on orders less than $100. Even with that, the prices were the same if not better, so I took the plunge. I was super excited about the idea of making sushi -- I have a bamboo rolling mat and had done it a long time ago -- so when I got the order from Sunrise Mart last week, I included some sushi rice in my order. I also have cucumber, avocado and scallions on hand, ready to go. Instead of ordering their sushi packs, I ordered their poke cut salmon and hamachi, thinking I could do some sushi, some poke, and some ceviche. I also ordered some mussels, a fresh hake fillet, and then several frozen items: shrimp, Arctic char fillets, and salmon/swordfish burgers.  Although the order came on Tuesday rather than Monday as scheduled, everything looked great. I got input on how long the fresh items could last in the fridge and decided that yesterday was sushi day.  Lunch was some leftover frozen pizza, and dinner was DIY sushi, including a salmon avocado inside out roll, a yellowtail (hamachi) scallion roll, and a spicy salmon and cucumber hand roll. 

The extra bonus is that I served it on some of my Grandma Cookie's china that I unearthed from my basement storage unit. There are several plain rectangular plates, but also some gorgeous patterned china with black and gold floral designs. Good for a dinner party. Someday . . .