ChasFink
Abominable Snowman
- Joined
- Jan 22, 2016
- Messages
- 552
- Reaction score
- 1,227
- Points
- 139
I have a book about sushi which has a foreword by Jean-Pierre Rampal. He tells of a trip to Japan when he pointed to a fish in the tank, and the chef took out the fish, cut out a fillet, and returned the living fish to the tank.
I used to be in contact with a fellow who went to Japan every year. He once sent me a video tape of a Japanese show about resort food. There was one place that would totally fillet all the useable meat off a fish and serve it next to the carcass. The head and gills were still quivering when served.
I used to be in contact with a fellow who went to Japan every year. He once sent me a video tape of a Japanese show about resort food. There was one place that would totally fillet all the useable meat off a fish and serve it next to the carcass. The head and gills were still quivering when served.