Fish
Two fish, two cuts: sushi-grade salmon sashimi and otoro, the fatty belly of the tuna. Both are pre-sliced, frozen at -18°C and packed in 2 kg packs, so a sharp knife, a fridge for thawing and a little soy are all the work left.
Two fish, two cuts: sushi-grade salmon sashimi and otoro, the fatty belly of the tuna. Both are pre-sliced, frozen at -18°C and packed in 2 kg packs, so a sharp knife, a fridge for thawing and a little soy are all the work left.
