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
