I’m so surprised they served that 2 yah I would have returned it for a better cut don’t know what that is but if you leave water to long on sashimi blocks it turns white like that and don’t look like sugi so I’m stumped🤙🤙🤙🤙
The white layers between the meat are sinews – which are indeed tough to chew.
IMO not a good choice of what part of the fish was used for sashimi. The sinew-y part I feel like is best served for scraping or finely mincing and turning into like a negi-hama roll or similar.
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I’m so surprised they served that 2 yah I would have returned it for a better cut don’t know what that is but if you leave water to long on sashimi blocks it turns white like that and don’t look like sugi so I’m stumped🤙🤙🤙🤙
The white layers between the meat are sinews – which are indeed tough to chew.
IMO not a good choice of what part of the fish was used for sashimi. The sinew-y part I feel like is best served for scraping or finely mincing and turning into like a negi-hama roll or similar.