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March 30, 2010: Seafood Hors d’oeuvres

March 30, 2010

Seafood Hors d'oeuvres: L-Sashimi (Tuna); C-Scallop; C-Shrimp; R-Crab

Today’s Japanese Fusion dish is Seafood Hors d’oeuvres. When Chef Saito buys sashimi (raw tuna) he looks for the best “chuturo” which is the white fat between the red meat of the tuna. I was surprised that according to Chef Saito the most fresh fish is not always the best. Mackerel, in particular, has a metallic taste when fresh and needs a day to mellow. With seafood hors d’oeuvres, Chef Saito recommends wasabi (from tube, NOT powder imitations) or soy sauce. Also good is a mixture of soy sauce, sliced scallions and/or grated fresh ginger.

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