Quote:
Originally Posted by Jim Day
It's also very good as sashimi, kind of creamy tasting as it's so rich in oil, but you need a large fish to get a good cut, and you need remove the internal wall, and be very careful to keep it clean.
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Good advise on the cleaning. The parts that got contaminated with blood or any other BF, were not so good. I agree the key is clean cuts or the spongy texture will soak up the bad fluids.