Don’t get me wrong, it’s still very good. I’m using Costco farm raised and I have been doing the curing of process I’ve seen on this sub. Every now and then I get a cut that is just perfect, but most of the time it doesn’t quite taste like what I would pick up from a sushi restaurant. I would love any tips that you all may have. 🙂
4 comments
Could do a soy sauce bath for 20 minutes.
It could be the way you cut the fish. You wanna cut against the grain of the fat.
Could also be the cut of fish. You want super fatty white lines. As fat as possible.
Or it could just be because you’re cooking. There’s a reason why food tastes better at restaraunts (besides the butter) our senses are dulled because we’re preparing and seeing, and smelling as we prepare our meal. So it kind of goes flat. Also the reason why some leftovers just hit.
You’ve got plenty of honey mustard and BBQ sauce which is really all you need.
Lay the uncut uncovered piece out on a cooling rack in your fridge for a few hours. If it starts dedicating, lay a piece of plastic wrap over the top without sealing it. This will help draw out extra moisture and can dramatically change the flavor.
Keep in mind that at sushi bars the fish tends to be sitting in the netta case all day. You’re basically replicating that process.
a bit of sugar during the soak does wonders!