sashimi

I was also surprised to find out how difficult it was to make good sashimi: Does a sashimi chef really need that much skill?

As for: after all, all salmon sashimi you'd get in any Japanese place comes from the deep-frozen fish.

Bigeye tuna are prized in Asia for sashimi as well as frozen and fresh in other markets.

If you have a nakiri and a sashimi knife, why would you want a chef's knife?

Picture a piece of sashimi: a thin slice of fish over a bed of rice.

Then I asked a friend who worked at a fine dining sushi/sashimi place how much they wash their rice.

If there's an scale of socially awkward situations, I guess tipping would be slightly under asking ketchup for your sashimi.

Just last week, a chef prepared us several courses of bycatch as sashimi or aged, depending on the fish - including scorpionfish and blue runner.

Which is to say, I have not yet hit a value ceiling on how much I pay for very, very good sashimi.

I used to use Japanese foods, so I've had directories named sushi, sashimi, miso, karasumi and so on.

Edamame, some sushi rice, and escolar sashimi which I've never tried before.

This will not provide me with delicious sashimi.

"Picture a piece of sashimi: a thin slice of fish over a bed of rice." That ain't sashimi; that's nigiri.

One thing about the "White Tuna" sashimi, almost every sushi place around me has it, North Jersey, NYC included..

I had whale "bacon" sashimi in Japan a few years ago, and it was better than I expected.

Also, in my experience, most of Japanese don't consider that things like the bonito flakes they put in the stock are "actual meat", and when you say that you don't eat meat, they actually understand that you don't eat steaks or sashimi.

I go for the farmed option and use Farmed Scottish Salmon (I'm in the UK) as it is proven to be safe for Sashimi.