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Aging Fish for Sushi


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5 minutes ago, Ericandblueboy said:

I tend to think of sashimi as aged seafood (some are previously frozen, while others have to age for a certain amount of time for texture and flavor).  The cebiche in the top cebicheria in Lima would  only serve fish fresh off the boat hauled in that morning.

"Kouji Kimura: The Genius of Extreme Fish Aging" on luxeat.com

Andy Hayler's recent review of Kimura

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