I am buying fish for a Christmas sushi dinner. I got fresh Amberjack (kanpachi or lírio), a whole frozen Alaskan salmon, a bag of frozen scallops, shrinkflated frozen eel and some fatty tuna. Before the frozen pieces thawed, I cut them into small sushi blocks and vacuum bag and get in the freezer. I broke down the amberjack into belly loin and back loin and froze it. I roasted the head and bones and made stock.
We snacked on sushi all day. The tamagoyaki uses the fish stock and a little dashi. The red shrimp are cooked in the same stock. The fresh fish is all of the scrap pieces from the days work. The fatty tuna trim did not make it to the bowl.
Today we did leftovers plus scallops.The sliced scallops have lime and Algarve citrus flor-de-sal. The small pieces on the flat plate are Amberjack (kanpachi) belly. The salmon on the flat plate was freezer cleanout and is 😬 farm raised. The eel sauce is slow reduction with sake, mirin, soy and sugar.
