Search Results for: Cuttle fish smoked cooked
top left: sea bass, torched spanish mackerel, porgy yubiki. beyond safety [top] at osakana, haraguchi's idea of what it means for a specific fish to be sashimi-grade depends not just on the safety of the fish, but also on its quality. first, haraguchi does not source any farmed fish.
(farmed fish, he says, tastes more like fat and less like the fish itself, due to the feed it's raised on, so he avoids it.) instead, he sources wild, local fish, and his suppliers know that he intends to sell that fish as sashimi. this gives osakana the benefit of securing some very fresh fish that...
https://www.seriouseats.com/2017/05/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety.html