Blog - Sushi Everyday

Is Freezing Salmon for Sushi Necessary?

I often get asked “Is freezing salmon for sushi necessary?” The short answer is yes. But the really answer is

How to Fillet Salmon for Sushi with Special Knife

Learning how to fillet salmon for sushi is one of the most challenging skills to develop for new sushi chefs.

Mullet Roe (Gulf of Mexico Gold)

Striped Mullet, considered a trash fish by many, is actually one of the most valuable fish in the Gulf of

Grouper Sushi and Sashimi (Scamp)

Grouper sushi is almost nonexistent in the US for good reasons. There are limited species available for sushi applications since

Blue Runner Sushi

From Trash Fish to $100 Sushi Blue Runner sushi is unheard of in the US. For as long as I

How to Steam Scallops

Steamed Scallops Steamed scallops on the half-shell is my favorite way of enjoying cooked scallop. Steaming food is a great

How to Make Scallop Sushi

Scallop Sushi Scallop sushi, also known as Hotate in Japanese, is a luxury item in many sushi restaurants. Most chefs

How to Make the Perfect California Roll

California Roll Rumor was that when sushi first arrived to the states, Americans were hesitant to eat sushi rolls with

Mangrove Snapper Sushi

Mangrove Snapper Sushi and Sashimi Mangrove Snapper sushi should be in sushi bars. One day it be a highly priced

Porgy Sushi and Sashimi

In Florida, there are a few different varieties of porgies; however, the most popular ones on the west coast are

Conch Sushi and Salad

How to Make Conch Sushi and Salad These were Fighting Conchs harvested from the west coast of Florida. They’re pretty

How to Make Shrimp Sushi (Ebi Nigiri)

Shrimp Sushi If you’re allergic to shrimp, I feel bad for you. I hope they find a cure soon. Shrimp