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USU-ZUKURI COBIA SASHIMI

USU-ZUKURI COBIA SASHIMI

Usu-Zukuri Cobia Sashimi

Open Blue Cobia outperforms other fish when it comes to paper thin cut sashimi. This unique technique enables chefs to make paper thin slices without compromising the flesh of the fish. Each slice is cut as thinly as possible and immediately transferred to a serving plate. Use your thinnest knife possible for this cut.

Ingredients given below are to Makes 1 plate of Sashimi.


STEP 1

Chill the serving plate before slicing fish.

STEP 2

Place the cobia loin skin side up and cut slices starting from the head side. Cut the slices to 1mm each.

TIP: When thinly cutting you will need to grip the side of your knife to use the tip side while cutting slowly for perfect even slices.

STEP 3

Transfer each slice directly to serving plate after cutting.

STEP 4

Ideally serve this delicate white fish at the start of a meal before moving onto more bold flavors. Serve on shredded daikon with a ponzu sauce.

categories : TRY OUR RECIPES