Ceviche, crudo, sashimi, tartare, tiradito, and aguachile

It was one of these; I think maybe yellowfin

Mmm I miss the fresh yellowtail and tuna and black cod from the fisherman chap in SD!

Looks pinker than yellowtail, so I’m guessing it was the tuna.

Now I’m hunting Instacart for Aji Amarillo paste near me…

Would this be the black cod?

Note to self; you won’t remember.

Looks like it. (Yes, I used to label the vacuum bags too!)

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Looks like it’s what’s for dinner tomorrow
. Where’s Sergio when I need him

Adding poke, chirashi and lomi lomi to the list of possibilities to make with my “sashimi quality fish” from Truefish


Any thoughts about using a seasoning sauce from Omson; maybe “Mala Salad”?

I can’t go to the store right now, but have things like soy sauces and sesame oil.


Those are gorgeous pieces of fish. What’s on the left - yellowtail?

If you do, maybe go light so the fish isn’t overshadowed (or maybe save those for cooked preps).

The Nobu raw/cured flavor profiles have worked well for me in the past – “new style”, ponzu-jalapeno, matsuhisa dressing, etc. There’s a tiradito too.

A too-short-lived Portuguese spot in nyc had a lovely raw snapper prep — it had coconut milk, some kind of spicy chilli, and maybe makrut lime or lemongrass (if you have some of those at hand).

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I agree! Here they are “unboxed”

The “white” one is yellow tail, which I am continuing to learn about. I just sliced some with my new knife, and ate it with some Kikoman soy sauce and reconstituted horseradish powder. I have yet to make “wasabi” at home like I like it.

Today I found this.

His is an interesting website, and local to me.


Perfect! I have those ingredients. Can you point me toward the tiradito recipe?

Also @linguafood; Scratching the Omson sauce idea. I just noticed they have a use by date in 2021. They seemed like such a good idea when I bought them.

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Honestly, with such pristine quality fish I wouldn’t fuss much with any sauces (and I wasn’t all that impressed with the 3 sauce Omson sampler I got once :woman_shrugging:).

A slight brush of tamari & maybe a smidgen of wasabi is all those gorgeous fishies need. Swoon.


I think I may have been gifted those. I still have one of the lemongrass and two of the sisig sauces left. They clearly weren’t a hit at casa lingua.

While this recipe calls for searing the tuna, you can absolutely serve this with raw tuna or hamachi. The last time I made this, I swapped out the sun dried tomatoes for some Campari ones that I dried in a low oven (~250F) for about an hour or hour and a half. I used raw kanpachi for the fish:


That sounds great! And I have some fennel, although it’s sous vide , and not raw

I’m sure this is obvious to many, but why tuna or hamachi, but not salmon? Is the salmon flavor too strong?

Maybe it’s already in the thread somewhere, but I found this today.

You could do salmon too. I think as long as it is a fish that you like raw already it would be fine :slight_smile:


I am about to order of the sashimi trio from True Fish
I might also get a pound of toro- I love toro, but can I eat all of this before…
These are on sale; Any opions about buying these for later ?
Shima Aji - Loin, Frozen (Japan )
Madai - Loin, Frozen (Japan)

I also want to try the Tai snapper from New Zealand , Branzino, and frozen shrimp, but will wait until my next order. :woman_shrugging:t5:

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I found this helpful

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They’re here!

I preferred the thicker pieces of hamachi I got last week, but I assume it will taste the same.

I don’t know much about judging the quality of toro, but this seems like a pretty good deal.


It seems kind of sinewy,

at least in this tartare-crudo-poke bowl prep (diced with olive oil, preserved lemon, chili crisp, pistachios, onion greens)

I found this article which [notes]

" During the aging process, the meat loses its odor and in return gains taste and tenderness. …If the meat matures for too long,… the sinewy separating layers (suji, 筋) lose too much firmness and can no longer hold the fatty meat in shape"


Of course!:person_facepalming:t5:

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Interesting “toro”. Are you going to let the seller know?

I found a couple of photos of tuna cuts: (click on links to see pics. Discourse/this site is blocked by certain image hosting sites.)



Doesn’t matter which tuna cuts I eat in Japan, they are all delicious and quality is high. In my 2 photos you can see the colour and marbling difference of 2 cuts next to each other: Sashimi, the partner’s sushi (I don’t eat sushi). (And prices to match…)

Love eating fish in Japan! Love Japan! :japan: :fish: