Yellowfin cured in salt, sugar, and dill. Tamari, ponzu, soy, salsa macha with grated garlic and ginger.

5 Comments

1. 

   AlternativeGrass3164 4 months ago

   How long did you cure it for?

2. 

   Wrong-Tell8996 4 months ago

   I stopped eating sashimi over a year ago after I got violent salmonella poisoning (from a Michelin star restaurant, no less!) and have had a really hard time returning to it even though I want to bc it’s low cal and packed with nutrition…
   IDK what you did but this picture is having me look up sashimi near me lol

3. 

   Careful_Fig8482 4 months ago

   Where’d you get the yellowfin from 😍

4. 

   Friendly_Captain5285 4 months ago

   bring it to me.

5. 

   Otherwise_Front_315 4 months ago

   So, yellowfin gravlax? Nice.