estebanana -> RE: Changes in sound of guitars over time (Jul. 27 2015 14:34:19)
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I think you can saw a lot of she mee's in Bangkok... Lol I've heard REALLY high end sushi is quite intentionally not super fresh. I was just down in Los Cabos and down there the whole carpaccio sashimi is really popular and the sauces they come up with on that super fresh fish was outstanding! Nothing authentically Japanese but some of tastiest raw fish I've ever had. One night I ordered 12 different plates, one of every sauce they had, soooooooo good! The sashimi-carpaccio is very popular in Japan too, I've had some great versions in Osaka. The thing about aging the fish is species dependent. Some you can eat the same day and they are tops others you want to clean and keep in the refrigerator for a day to be best. Ika is better if you clean it and then freeze it one night and thaw it out and eat it the second day or even a few days later. I think it degrades with long term freezing. Some tuna freezes well and then cuts into nice sashimi, most of it is flash frozen on the big boats anyway. Freezing the fish makes it a bit more tender. Although I have to say I prefer no freezing and waiting a day or two in the refrigerator. I think generally smaller fish are soft enough to cut for sashimi the same day and get good results, it's the bigger ones that seem to benefit from a bit of chilling time. That said, I've cut plenty the same day and been very happy with the taste. Generally I'm with Richard, sashimi is my way of choice if the fish is a good sashimi fish. But, I also like the traditional Japanese ways of cooking fish, and I like tartar sauce, butter, lemon, salt & pepper, fried, salt grilled, baked, tempura or any other way you make fish as long as it's done right. There is one baked fish dish I really like Buri Kama, it's the piece of the Yellow Tail that comes from behind the gills right where the head meets the body. It's a sickle shaped cut, Kama means sickle and Buri means Yellow tail, Yellow Tail Sickle. You put it in a shallow baking pan and put course salt on both sides. Then bake it under the flame in your broiler for about 5 to 7 minutes on each side. The skin gets crisp, and the collagen from the rear of the gill (no bloody gills in the cut, just the back wall) structure melts a bit. Probably good for building strong flamenco finger nails. That cut broiled does not need anything, it's not fishy. You just peel it apart with chopsticks and enjoy. One of the best things a fish lover will ever eat. Stinky fish are interesting too, the Japanese know which fish smells funky and why so some fish that get a bad rap in the West are mysteriously not stinky here. Like Bonita, or Katsuo, a very important fish, in CA they call it is stinky, but if you slice out a certain part of the belly it's not not stinky anymore. Katsuo is also one of the fish that makes wonderful sashimi, but it has to be super fresh to be good. Otherwise it tends to go into the don't eat it raw zone pretty fast. There's great traditional way of eating bonita almost like a carpaccio, it's called 'tataki'. I could explain it if you want. And the lesson I learned about eating sashimi and sushi is that soy sauce is not just soy sauce. Shoyu is very subtle in how it effects the taste of fish. There are shoyu types made just for sashimi and once you get a taste of them the other kinds of cheap bad soy sauce don't cut the mustard. The cheap wasabi does not bother me or most people who eat sashimi, but the wrong soy sauce really messes up the taste of the fish. Most sushi places in the US serve the wrong kind.
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