August 5, 2019
Dan
I often get asked “Is freezing salmon for sushi necessary?” The short answer is yes. But the really answer is “maybe.” The truth is, this is a loaded question depending on who you ask. Different stakeholders will give you contradicting answers. But the common answer is, yes. It’s not only safer, but economical for restaurants…
August 5, 2019
Dan
Learning how to fillet salmon for sushi is one of the most challenging skills to develop for new sushi chefs. You have to consider what type of knife to use, the proper cutting technique, how to handle the fish without breaking the meat, and how to maximize yield. In this article, I’ll explain what I…
July 14, 2019
Dan
Striped Mullet, considered a trash fish by many, is actually one of the most valuable fish in the Gulf of Mexico region, especially in Florida. These unadorned fish make their migratory run offshore every year in the beginning Fall to spawn from November to January. And its only during this season, the female mullet roe…
Grouper sushi is almost nonexistent in the US for good reasons. There are limited species available for sushi applications since many are known to carry parasites; as a result, chefs just avoid using them. However, Scamp is one of the few groupers we have that is prized for its high quality meat. The silky and…
From Trash Fish to $100 Sushi Blue Runner sushi is unheard of in the US. For as long as I can remember, Blue Runners were always consider trash fish and hardly had any commercial values. Most of the ones that are caught inshore are smaller than your hand and not worth the trouble to fillet…