A type of jack, it's renowned for its tender texture and buttery taste, which makes it a great choice for making yellowtail sashimi on rice. The most important factor is to make sure you buy fish ...

The two terms are commonly used interchangeably, with the only difference sometimes being that "sashimi grade" fish is often marketed as the best type of fish for sashimi, referring to particular ...

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?

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.

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 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 ...

A diet of squid and fatty saury fish, combined with its colder-water habitat, gives the tuna a unique balance of fat that makes it a favored sashimi ingredient. The fish is typically caught in the ...