“Some Common Misconceptions about Sushi & Seafood”

4 comments

1. A good read for people that don’t know and I think that’s most.

2. Best fish I ever ate was wrapped in a banana leaf and left buried in the sand for two days.

3. Thanks for sharing

4. Sushi chef here :

   Yup how the fish is prep is very important

   Sushi chef at higher level will focus on their rice and vinegar , everything else is second

   Each fish have their peak time for tastiness

   Curing , aging , drying , even marinating are many technique for sushi chef to learn , hence it takes years to master it

   I’m at 15 years and I still mess up my rice sometimes

   Also you learn everyday and there’s always experience or knowledge that get pass on between chef and their apprentice , so the flavor / technique of a chef is always evolving

   i personally learned everything in USA , recently i went to one of my old colleague , he went to japan and study there and comeback , after a night of dinner , it open up my eyes… all my knowledge goes thru out the door , because his technique and flavor is so much depth yet so simple

   I actually have to change all my vinegar and sauce recipe to make it as good as him