First time trying ankimo (monkfish liver). Can’t decide if I like this more than otoro.

By chance I finally got my hands on half of a hamachi! I’m curious about what to do…

Wild shime Saba, how do I prevent the flesh from cracking and falling during butchery? by Boollish

[pro/chef] seared tuna,ruby red grapefruit segments,crispy shallots,wasabi tobiko, masago , drizzled with extra virgin olive oil