I understand man people really dispose the term “sashimi grade” since it’s a grocery term and blah blah but when it says it’s for sashimi the texture and quality is markedly different.
I have done the Costco cute thing, I have gotten high dollar cuts from the fish market that the fella said was fine but at an Asian fish market that is selling for the exact purpose there just is no substitute. The freshness in taste, non fishy tasting oil content, and overall firmness makes a huge difference to me especially when slicing.
Though these were beautiful to look at, I know I likely butchered the hell out of them but it was a good quick lunch.
by Dufusbroth
10 Comments
Those striations!
Salmon belly is the best!
Lmao this should be on r/sushiabomination like this is wrong to do that and lay the, out on a plate
You posted this to piss me off..didn’t work lol
Opens mouth like a baby bird
This is a bit too fatty. Will get old to eat fast.
Did you buy this at costco by any chance?
This salmon looks too fatty. You should aim for a cut where the white stripes are thinner than that for a better sashimi experience. The bigger the white stripes = the fattier and so least tasty.
that my best part :O give me give me
*mew*
I also like to make poke bowls with my scraps. Sashimi off a plate is still 10/10 every time, though.
Great for poke