【Kinme-Dai (Splendid Alfonsino)】
This particular shiromi is generally served with some of its skin still on.
The preparation method called kawashimozukuri involves splashing the skin with boiling water to tenderize it, then quickly chilling it with ice.
Kinmedai's flesh is delicate and tender, with good fat content for a shiromi and the taste is mild yet full of umami flavors.
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30 сен 2024
