Sustainable Sushi
This Sushi is served only on Thursdays after 5:00pm
The menu changes often so check back to see new items!
To Provide Better Service, Reservations Will No Longer Be Taken on Sushi Night
Thank you for your understanding and continued support!
Call 530.283.0426 for a TOGO order!
Nigiri & Sides
King Salmon* $4.75 /
AHI Tuna* $4.75/
Alaskan Halibut* $4.75/
Long Rolls (ala carte)
The Dirty Callahan* $12.25/
(Carrots, Green Onion, Avocado, Cream Cheese & Jalapeno topped with King Salmon, AHI Tuna, Sriracha & Spicy Mayo.)
Smokin Flamin Lip $11/
(Spicy Smoked King Salmon, Avocado, Cream Cheese & Ginger, Tempura Fried & topped with Fresh Jalapeno & Spicy Mayo.)
Fuzzy Caterpillar* $11.50/
(King Salmon, Cucumber & Avocado topped with Dungeness Crab & Tsumi Sauce.)(Limited Crab)
Easy Street $11/
(King Salmon, Lemon, Cucumber & Avocado topped with Macadamia Nuts, Almonds, & Tsumi Sauce.)
Chitty Chitty Bang Bang* $11.50/
(Tempura Bay Scallops & Cucumber topped with Alaskan Halibut, Ponzu & Fresh Jalapeno.)
Lazy 7 Roll* $11.50/
(Tempura Shrimp & Cucumber topped with AHI Tuna & Spicy Mayo.)
*Items contain raw fish.
*Be aware of the risks of eating raw fish.
There will be no Sushi this Thursday (7/6)
Our Fish Shipment Will Not Arrive On Time Due To The Holiday Schedule
We Apologize For The Inconvenience
Mention You Saw This Next Thursday & We'll Give You A 10% Discount
Thank You For Your Continued Support!
Items Contain Raw Fish*
Be aware of the risks of eating raw fish.
What is Sustainable Sushi?
Being sustainable means concentrating on conserving an ecological balance by avoiding depletion of natural resources.
Sustainable Sushi here at Pangaea is just that. We strive to have fresh, quality, wild caught, sustainable sources for our sushi fish.
We have always had an element of food awareness. From choosing to buy locally grown produce, buying produce in season and predominately organic we really do care about the food we serve to our guests. Now we are taking that one step further.
Thanks to an article in the July 26, 2009 Christian Science Monitor titled “Guilt Free Sushi” We have learned that the increase demand for Sushi and fish in general, is affecting the oceans. Due to overfishing, climate change, and ocean acidification 75% of the world’s fisheries are now overexploited. One way we can all help is making sustainable fish choices.
Pangaea has completed the process of phasing in all sustainable fish! In our continued research of Eco and sustainable fish we have finally found a company who can provide this to our little town up in the mountains.
For ten years now you have supported us in our efforts to be both global and locally minded. Now, we would like to thank you for understanding when we choose to omit certain fish from the menu and when necessary, increase the price to reflect the quality and sustainability.
Here are just a few places where you can get more information.
www.blueocean.org, www.sustainablesushi.net, www.ecofish.com
Sustainable Sushi here at Pangaea is just that. We strive to have fresh, quality, wild caught, sustainable sources for our sushi fish.
We have always had an element of food awareness. From choosing to buy locally grown produce, buying produce in season and predominately organic we really do care about the food we serve to our guests. Now we are taking that one step further.
Thanks to an article in the July 26, 2009 Christian Science Monitor titled “Guilt Free Sushi” We have learned that the increase demand for Sushi and fish in general, is affecting the oceans. Due to overfishing, climate change, and ocean acidification 75% of the world’s fisheries are now overexploited. One way we can all help is making sustainable fish choices.
Pangaea has completed the process of phasing in all sustainable fish! In our continued research of Eco and sustainable fish we have finally found a company who can provide this to our little town up in the mountains.
For ten years now you have supported us in our efforts to be both global and locally minded. Now, we would like to thank you for understanding when we choose to omit certain fish from the menu and when necessary, increase the price to reflect the quality and sustainability.
Here are just a few places where you can get more information.
www.blueocean.org, www.sustainablesushi.net, www.ecofish.com
