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Posted in Video on Dec 31st, 2007
To start with, you need a few basic tools.
A good serrated knife, a flexible filleting knife, a pair of fish pliers (clean needle nosed pliers are fine) a chopping board and some clingfilm.
Oh yeah, and a fish…
If you’ve bought the fish whole then it’s very likely not to have been scaled. Unless you plan on [...]
Posted in Video on Dec 26th, 2007
Suzuki (sea bass): Suzuki is a Japanese fish without an exact equivalent in America. Various fish that fall into the sea bass category are served as suzuki here. Sea bass have shiny white flesh with an easily recognizable broad-flaked structure and a mild flavor. The sea bass season [...]
Posted in Video on Dec 13th, 2007
Sake Maki ( japanese ) or Salmon Roll
Salmon is king of fish oil. All fish have fats called omega-3s, but salmon is one of the richest sources. Omega-3s are major players in the prevention of heart problems and may help with controlling inflammatory problems like arthritis.
INGREDIENTS for Sake Maki
Salmon
Sushi Rice
Nori
*To [...]
Posted in Video on Dec 10th, 2007
Gunkan-sushi with tobiko (flying fish caviar)
Nutrition: High-quality protein, selenium. Tobiko is made from flying fish eggs in a similar process to ikura. Tobiko is very reasonably priced compared to Ikura, but the taste is still high quality with a unique texture similar to kazunoko.
Posted in Video on Dec 5th, 2007
You will need Japanese short-grained white rice also called japonica rice or sushi rice. Dont not use American-style long grained rice as it will not turn out well. Japanese rice has the right amount of starch needed to make the rice glossy and sticky but not mushy or dry.
