We visited the fish market in Tokyo and decided to buy one fish for tonight. The only problem is how to clean it. I called on my expert friend (sushi master) Mr. T who uses a back-hander to skin the Hirame. It was just picked up at the Tsukijii 30 minutes before and is now ready to be eaten.
Filed under: Sushi n'Style Tagged: how to clean fish, tsukijii
