Each fish has a different look and taste – this is obvious when you have years of experience in tasting tuna. Too often we think that it all tastes the same, as if fatty is just fatty. I said this recently, fatty is not the key to good taste, balance is. This is fish pre-2011 earthquake (in Japan) and do you think the quake made any difference to the fish’s look and taste?
Categories: Sushi Styles
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