Did some research and want to share some of the findings:
Category: Shiromi (white fish) Season: best in the winter or early spring.
This sashimi is generally served with some of its skin still on. The skin is lightly seared (as in the picture) “aburi” style to tenderize it and release umami flavors from the oils.
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Did some research and want to share some of the findings:
Category: Shiromi (white fish)
Season: best in the winter or early spring.
This sashimi is generally served with some of its skin still on. The skin is lightly seared (as in the picture) “aburi” style to tenderize it and release umami flavors from the oils.