View single post by Hook
 Posted: Sat Apr 20th, 2019 11:27 pm
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Joined: Wed Oct 26th, 2005
Location: Mexico
Posts: 3719
A friend of mine in town pretty much turned me on to those sesame-sashimi rolls. They actually freeze very well. I have several rolls, vacuum sealed, in the freezer.

To get them to slice into bite-sized pieces, whether preparing fresh or thawing, it's best to slice the "rolls" when they are just starting to thaw. So we usually put the fresh ones into the freezer for about an hour. With the coating of toasted sesame seeds and the rather soft nature of bonito, even the sharpest knife will simply smush the fish. Freezing keeps it firm. Then, let it thaw completely.

No reason this cant work for YT or most any other kind of fish.

Last edited on Sat Apr 20th, 2019 11:28 pm by Hook