What’s the white stuff at the edge? It’s kinda mushy looking, is this fresh? My recent sashimi experiences have been scary lol

3 comments

1. If you’re talking about the patch far right that’s the fat layer between the meat and the skin. And the little black dots are parts of the skin. The person cutting the fish simply cut a bit too close to the skin but it’s fine. Nothing wrong with this.

2. In sushi, for the most part especially sashimi, it’s served with that layer. It showcases the knife skill the chef possesses. It depends from establishments tho. Some chefs don’t like it, some do.

3. DID YOU EAT IT!!??