Nice photo of gross, fatty, pet-food pellet fed, artificially petroleum-dyed, farm salmon in your pic there.

If they are serving that low of quality salmon, imagine how cheap they go on their other fish?

Farm salmon eat chicken feathers, chicken shit, rendered sick and dead surplussed farm animals-pigs, cattle, horses, sheep, goats, ducks, geese, rendered put-down pets and rendered roadkill (where did you think those carcasses end up? They are too valuable for their rendered fats to end up in a landfill, ask your vet!), slaughterhouse remnants, endangered foodfish from depleted third world fisheries, factory trawler waste, fly ash and other metal by-products from the metal industry, and whatever is in barrels marked "animal protein" from China.

The cheapest "shit" in the world baby, out of site, out of mind. Why do think so many pets get tumors, so young?

Plus all the residual antibiotics, parasiticides, heavy metals, mercury, copper, and lead that gets slipped in for weight.

Pure poison.

I know, I used to save a pet food company good money sourcing the cheapest ingredients possible for their premium "natural" pet food line. The cheaper I sourced, the bigger my bonus. My mandate was to fill the vat, and beat the bottom line for protein content, but nobody really checked. The money was too good. So we all cheated, a lot. My bad, bad youth, trying to pay for a too expensive college. Then my favorite prof, out of concern for my soul, gave me a copy of "The Jungle" by Upton Sinclair--the 1906 expose of the corruption and excesses of the meatpacking and slaughterhouse industry.

The nightmares, the horror, the horror. I quit.

USDA inspections? In four years I never saw an inspector in our plant. And that was during Clinton's regime. After Bush and Cheney's gutting of the USDA Food Safety and Inspection Service, bon appetit !
You can have all the regulations in the world, but if there is no budget for inspectors..........
And little has changed since "The Jungle" was published. Really.

I get much humor from aqua-vegetarians who say the only creatures they eat is fish. But most of the fish they eat is farm-raised and fed pellets of this shit.

Farm salmon, catfish, trout, steelhead, tilapia, kampachi, basa, "scottish organic farmed salmon-WTF?" and farmed-shrimp. All farmed by mega-corporations that are losing millions on feed costs in this depression and cutting costs anywhere they can. It is way worst now, than when I was in the industry.

So Eat Shit, literally, you stupid fucking yuppies, and say hello to Fido, Scruffy, Whiskers, Mr. Ed and that dead skunk on the side of the road as it goes down.

I'll be at the places that serve sustainable wild salmon. From Alaska.

Cheap ass fucks, selling fake salmon sushi in Ballard, the home of the Alaskan fleet, this is war.

"The head sushi chef, Kotaro Kumita, trained with traditionalist Shiro, whose Belltown sushi bar is considered by many to be the best in town. (Before that, Kumita spent time behind the bar at Hana on Broadway, considered by many to be just all right, but really cheap.)"

Farm salmon?

He didn't learn much from, Shiro, Shiro doesn't serve that fake salmon crap.

Looks like he brought his skills and quality from Hana instead to Ballard. The new fake amateur crowd in Ballard ain't gonna know the difference.

@3
You broke my heart.
I buy cheap dog food and eat cheap sushi.
My last three puppies died way too young of tumors. Gross, nasty tumors, horrible, cancerous deaths. I need to look into better chow for my baby. And no more fish from farms.

If they are using farm salmon instead of wild, they are taking other shortcuts.

#3
Farm salmon is good for you. I eat it every day and so do my kids. Fish Farming will save the oceans and the earth. Our industry has a very good record of being environmentally concerned. All of our feed sources are carefully inspected by government agencies. We may have had problems in the past, but we have cleaned up our act. Farm fish are as safe as any other popular American food. We recycle wholesome byproducts from the greatest food factory on earth, the United States, and make a tasty, well loved, inexpensive product that all American families can enjoy. Farmers were the original green hippies.

Original Green Hippies?

I think you've been eating too much of that nasty farm salmon.

@3
So where can I get sushi that isn't so scary?

I always ask the sushi chef if the salmon is farmed or wild. Sometimes I call first. If a waiter hesitates one bit, or doesn't know, I make them go back into the kitchen and check. If I still think they are bullshitting, I ask to see the invoice for the fish.
The way to make sure they don't lie is to frame your question as thus:
I am bringing in my brother, cousin, or friend, who fishes in Alaska, is a chef, fishmonger, foodblogger, or a foodwriter, or owns a seafood company, and I wanted to check if your salmon is wild or farmed?
They don't lie too often when you frame the question like this.

For all the sushi that Seattlites eat, they sure east a bunch of crappy fish.
How about a list of all the crappy places where you have had bad fish?

I'll put Wasabi Bistro on the list, had some squid I had to spit out. Almost puked it was so bad.

Mashiko in West Seattle tries to pass farm salmon on you.

Same with Sam's, Blue C is cheap fish, so is Hana.

@3
Wow.

"Farm salmon, catfish, trout, steelhead, tilapia, kampachi, basa, "scottish organic farmed salmon-WTF?" and farmed-shrimp. All farmed by mega-corporations that are losing millions on feed costs in this depression and cutting costs anywhere they can. It is way worst now, than when I was in the industry."

I need to do some homework on farmed fish and pet food, any suggestions?
For sushi I usually go to Maneki's, no farmed salmon there. I need to check on the other species.

Yeah, what's the deal with Mashiko? Most of the fish is top rate, then they give you mushy farm salmon, rude. I don't get it. Why the inconsistency? Are people that stupid that they don't know, can't tell? My boyfriend loves the place, I don't want to go back.

How about Azuma?
Farmed or wild?

@3 Thanks for wiping out most of the fish I eat. I can pass on everything but trout, my favorite broiled. Where can you buy wild trout? Anybody?

@3 and @18
Holy Smokes! I never realized how dastardly the pet food industry is, and this same crap is fed to farm fish also, just sick.
I cut out part of the article-pasted below--

Rendered Unhealthy
The heartbreaking events of last spring illustrate just how precarious pet-food safety is. Like agribusiness, which puts a pricey marketing spin on meat, eggs, and dairy foods, the $13-billion-a-year pet industry goes to great expense to make consumers feel good about pet food. What's not to like? Well, for one thing, dog and cat food has become a dumping ground for slaughterhouses: heads, intestines, spinal cord tissue, udders, hooves, and other animal remains considered unfit for human consumption are turned into profit by feeding them to Fido and Fluffy.

Moreover, rendering plants sell many pet-food manufacturers material called "tankage," which may contain parts of animals accidentally killed by vehicles, ingredients high in hormone or pesticide residues, expired meat, zoo animals, livestock ear tags, euthanized animals and their flea collars, Styrofoam packaging, and plastic bags. Other contaminants that have been found in commercial dog and cat foods include restaurant grease—complete with high concentrations of dangerous free radicals and trans—fatty acids-antibiotic residues, moldy grain, PCBs, hazardous preservatives, and viral, bacterial, protozoal, fungal, and prion contaminants, the last of which can cause bovine spongiform encephalopathy, better known as mad cow disease.

Among the industry's most controversial practices is using so-called "4-D meat." Flesh from disabled, diseased, dying, or dead animals (who died in transit to the slaughterhouse) may not be allowed on the butcher's counter, but it's perfectly acceptable in your best friend's bowl, even if the meat is filled with cancerous tissue and pharmaceuticals.

The result is a pathogenic smorgasbord that has contributed to a decline in health among companion animals, says Armaiti May, DVM. "Diseases such as diabetes, arthritis, digestive disorders, cystitis, kidney and liver disease, skin problems, obesity, thyroid dysfunction, and various cancers are becoming more common in our domesticated animals," she says. "This increase in disease incidence is attributed in part to commercial pet foods."

@17 Ballarddawg

Dawg, wassup?
I'm a chef in Ballard, not a sushi chef, but I purchase and cook a lot of salmon and seafood. And Dawg, I bet I could serve you cat and dawg, and you wouldn't know. The salmon the Moshi chef is holding and the salmon on the plate in the pic is farmed, looks like farmed Atlantic. Those thick, white fat lines are and indication, not natural, and that weird orange color definitely came out of a bottle.

leek, that's farm salmon, eat up.

Seattle Sushi Nazis need to wake up.
Check out this website:
http://www.sustainablesushi.net/
Read Bottomfeeder, check out the new Monterey Bay Aquarium Sustainable Sushi List:
http://www.montereybayaquarium.org/cr/cr…

@3 Body is a temple-you can add Farmed Arctic Char to your list--

Farm salmon, catfish, trout, steelhead, tilapia, kampachi, basa, "scottish organic farmed salmon-WTF?" and farmed-shrimp. All farmed by mega-corporations that are losing millions on feed costs in this depression and cutting costs anywhere they can. It is way worst now, than when I was in the industry.

Shiro's also using same salmon for many years.
The farm salmon, but both are "organic" grow atlantic salmon.
Do you guys know the difference? no mercury. It is absolutely healthy.
I know both chefs. I am sure they have some special way to get such rare salmon.
They also cure the salmon(by salt vinegar and kelp), so taste is better. I guess that is a skill of "Edomae"style of sushi.

Big news!!!
I and my friends went MoshiMoshi yesterday, but Chef Mr.Kumita seems left the company a few days ago.
We are very sad!! (It sounds like owner side has some prob---s.)???
His sushi is not regular cheap sushi. He makes sushi tradditional way with great passion. According to other chefs at MoshiMoshi, he was carrying "Wild Sockeye salmon" and "Wild White King Salmon" all the time. Those items was still in the menu. ....but...Can they keep the same quality of fish as Mr. Kumita did???
Good Luck, "Hello"sushi.

mello,

whatever. that's farm salmon in the photo.

It is not legal to sell "organic" farm salmon in the U.S.
It's a scam, it's Scottish farmed Atlantic Salmon and it falls short of even the lax organic standards here in the U.S. Some British "organic" certifier calls it organic for a nice fee. We looked into serving it and did the research and discovered the scam. Doesn't stop lots of American Chefs from serving it, it's cheap, and they can charge suckers as much as wild for the crap.

Ballard chef,

You seem like do not know anything about sushi.
Learn more!!

Just worked the line all night, and cooked and cut lots of wild salmon.
The fattiest king, Copper River is in. Been cooking fresh springers and trollies all spring.
None of it looked like that "fish" in the Photo.
I've been cooking sockeye, coho and king all winter. Seen every kind of wild frozen salmon, super fatty to lean. Cooked white king too.
Give it up fool, that is farmed product.

Are you O.K? Ballard chef?

It sounds like you have some kind of stress.

I just read about your comment, but you have wrong idea.

Do not talk about only salmon. How about other fish?

They must be useing "sashimi"grade fishes for sure. Not like your grill grade fish!!!

You posted your comment 4 am in the morning. Were you drinking?

And you should think about restaurant bussiness. MoshiMoshi is not a high quality

sushi restaurant. I guess you are trying to -------.

Have a bigger mind ----!

From a restaurant owner in Ballard.

i don't even care about farmed salmon. i care that this review is stupid.
ugh. bethany you are not witty or amusing.

Mello, restaurant owner, i love sushi---
You can't fool a real chef, fool. And you can't fool an honest seafood chef in Ballard. There aren't many of us, but the honest ones among us are golden.
We are not going to sell you some farm crap like the sushi joints.
@7 Sushi Lover, I agree, if they are taking shortcuts and selling customers farm salmon, they are probably cutting some corners on other fish also.
Real sushi lovers demand wild salmon.

Ballard Chef

you do drugs

Farm Salmon is organic better flavor than Alaska Wild any kind

go drink yourself