The fish is expensive, the labor is extensive, presentation is artistic. No wonder so expensive. There is no need to add Caviar. Everything is so perfect.
great Vid! that is edible Art! colorful Sushi presentation! the Fish are so exotic they had to be an over seas shipment ! they probably have been cooled for a while during delivery hence the slight mushy flesh appearance , but that's O.K. ! that's the hardness of dealing with High -End quality products! thanks! i'll watch the Vid again!
Hallo ihr lieben 2 ! Ich gebe etwas Lorbeer und Kümmel dazu, außerdem habe ich im Salzfass einen kleinen Moccalöffel drin zum Dosieren, funktioniert immer. Meine Schwiegermutter hat immer zuviel gesalzen, da sie vergaß,dass bereits Salz drinnen war. Doch wir waren es schon gewöhnt, da sie das grobe Salz nahm und ich hab gesagt, du hast schon drin, zum Glück glaube sie mir. So hab ich meistens das Essen gerettet. Wo sind die Zeiten, mit ganz vielen lieben Grüßen an euch beide eure Angelika vom sonnigen 😂
For people in countries without a custom of eating raw fish, the idea of eating fish raw might seem unpleasant. However, we Japanese love sashimi and sushi, both of which are expensive in Japan. In Japanese sashimi, placing a fish's head next to the sashimi or keeping fish in a tank at the restaurant and preparing them as sashimi on the spot might seem very cruel to foreigners. However, since freshness is, of course, important when eating raw fish, placing the fish's head or preparing a live fish on the spot is done to emphasize the freshness.
@@kongpossible3425 When a fish is filleted for sashimi, the parts that aren’t used for the sashimi itself are often utilized in various other dishes. Here are some examples: 1. Head and bones: These are used to make dashi (soup stock), which can serve as a base for soups and stews. 2. Skin: The skin is sometimes grilled or fried, often cooked until crispy. 3. Internal organs: Some organs are used in delicacies like shiokara, with the liver being particularly prized. 4. Remaining flesh: The leftover flesh is often served grilled, simmered, or fried. Using the entire fish without waste is considered a culinary virtue.
