DonRocks Posted October 30, 2018 Share Posted October 30, 2018 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 Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now