![]() ![]() "Go for the shoulder, or better yet, the shoulder of bigeye.” John Daley, chef/owner, Kintsugi, agrees."Such a fatty cut can lack that great tuna flavor, and often the texture provides little resistance or presence. “The belly is way too oily on the palate," says Tom Nozawa, chef/co-head of operations at Sugarfish. The texture and less nuanced flavor reminds Japanese chefs unfavorably of old tuna." Albacore lives in warmer currents than tuna, and as a result it has a milder taste and softer texture throughout the whole body. ![]() "It is not abundant in Japanese waters and is not traditionally served there. "I am surprised by the popularity of albacore-'bincho'-in the United States," says Hiroyuki Naruke, executive chef, Q Sushi. ![]()
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