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Old Oct-20-2008, 08:22 AM   #13
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Originally Posted by fisherbaby View Post
hey G, just cut straight down or at an angle??
Best to cut at a slight angle, so the slices will not 'stick' together, and it will result in a nicer presentation.
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Old Oct-20-2008, 08:49 AM   #14
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Killer Post, Dr. Fermin. Keep 'em coming.














Last edited by Johnnyfish; Oct-21-2008 at 10:31 AM. Reason: Reason
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Old Oct-21-2008, 04:30 PM   #15
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Originally Posted by Richard Cranium View Post
Yummie on the Sashimi!

Question for you G'son.

Is this a Wasabi root?

If so, what end do you start to grind for optimal yield and overall flavor?
looks delicious, thats a great example pic of fresh wasabi.

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Old Oct-21-2008, 04:52 PM   #16
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I have found that skipjack makes excellent sashimi also - love the deep color and rich flavor.
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