Sashimi
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| albacore belly |
The flesh of albacore is very soft and easy
to tear apart, the belly part has the best texture for sashimi.
For the rest to serve as sashimi, I
prefer to season for a few hours to firm up the meat.
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| albacore sashimi with soy and garlic |
I tried 2 ways, soy sauce with a little raw
garlic, and salt with a peaty smoky whiskey, both give good result.
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| albacore sashimi with salt & whiskey |
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