Due to its rich flavor, salmon sashimi is very popular. This dish's proper name, and how best to eat it, is information every ...

When it comes to dishes that intimidate home cooks, few spring to mind faster than serving raw meat and fish — whether it's a tuna crudo for a salad, a classic steak tartare, or, of course ...

particularly among sashimi eaters, and overfishing throughout their range has driven their numbers to critically low levels. Atlantic bluefins are warm-blooded, a rare trait among fish ...

The radish slices are called “tsuma” and have served not only as a palate cleanser but also as a mount for the sashimi to give the fish a nice presentation. However, the Shoji supermarket ...

Sashimi refers to thinly sliced raw fish, served without rice. The slices are typically arranged on a bed of thin threads of ...

or tiger puffer fish. Wild torafugu is often found at high-end restaurants, where it's served as perfectly thinly sliced sashimi, deep-fried, and even used to make a hot sake called hirezake.

Can you explain the term sashimi-grade. I see it mentioned in recipes but never see it labelled that way in stores. Is it an industry term for "very fresh fish" or is it superior in other ways?

The third course is Otsukuri. We learn how to make sashimi and salads with sashimi to savor fresh fish. 1. Cut the tuna, slicing straight down, using the hira-zukuri cut. Cut the sea bream ...