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A sushi chef interprets sashimi for the 21st century. Photo courtesy RA Sushi | Orlando. The sashimi tradition dates back to Japan’s Muromachi period, approximately 1337 to 1573 C.E. In the 1500s, when someone thought to cut up raw fish and dip the pieces into soy sauce, sashimi was born. The marriage with pads…
Continue reading “FOOD FUN: Sashimi Cubes, 21st Century Sashimi Art”
A salmon fillet: no bone, but skin on the bottom. Photo courtesy DailyPerricone.com. You’ll note that some fish recipes, like the one below for Pretzel-Crusted Tuna, call for fish steaks. Other recipes call for fillets. What’s the difference? It’s all about the cut. FISH FILLET To fillet (it’s a verb as well as…
Continue reading “TIP OF THE DAY: Fish Fillet Vs. Fish Steak”
[1] A delicious way to prepare tuna steaks: with a pretzel crust (photo © Bonefish Grill.) [2] Yummy tuna loin, about to be coated with crushed pretzels (photo © Sea Delight). [3] Take a rolling pin to a bag of pretzels (photo © Lisa Fotios | Pexels). [4] Dough for the original pretzels, called pretiola…
Continue reading “RECIPE: Pretzel Crusted Tuna For National Pretzel Day”
