I've recently been to China, and I've tasted an extraordinary dish I wasn't used to. Later, I've found out that the name is Sashimi, which is made with raw fish
I am preparing a trio of fish to exemplify the different ways and methods of preparing fish without cooking it in a traditional manner. The three ways I am prep
I would like to know what is the better way to dress sushi and sashimi. What I am looking for is how it was thought to be eaten and what are the ways a sushi pi
I've been making sushi for a while at home and now decided to get a set of knives specifically for this purpose (as I have only a couple of general-purpose kniv
I always buy fresh salmon filet, cut it into pieces and put it in the freezer. I usually take a frozen piece cut it and eat it raw. My question is: for how lon
I make sushi often, and i never use sushi-grade fish...i simply buy fresh fish from the market. I know the requisites of frozen for 20 hours etc., but I know f
Why does fatty tuna cost more than lean tuna? Is it because some people think it tastes better?
Background: I am trying to make gravlax, but some recipes I see use sashimi quality fish, and others do not, see: Recipe without sashimi quality fish: http://w
So it has been widely accepted that raw fish or "Sushi-graded" fish must be frozen below $-37C$ for a certain period before they can be defros
I am a Sushi and Sashimi lover, especially salmon flesh. I recently bought some fresh salmon from Taobao. It's not frozen and has been kept around 4°C for 2
I discovered that I love raw fish. I'm planning to buy a sushi-grade fish to make myself a sashimi or poke but I wonder if there is method of bringing it for lu
I finally learned how to make Sushi at home. Here is a link to a recipe that shows how to prepare store bought salmon. I tried it and it works beautifully. The
I have been reading posts in the internet, but it just made me more confused. My conclysions after reading several posts of different websites
I have done my homework and read several reputable sources on this (e.g. this). The consensus on sushi-grade fish seems to be There is no real "sushi grade". It