This is a small fish and a small sharp knife. I have been inside the small kitchen of Mr. T, who I consider to be the finest hands in the business. His skills are obvious when he works in his micro kitchen. He is meticulous about controlling his space, his mess is zilch, as he cleans his fish each day, 5 days per week.
This fish is this fish seen in the photo and cleaned in the video. The fish’s skin is kept on the fish until mr. T is ready to serve it, and then it’s topped with some chopped onion and ginger. The taste is delicate and rich in umami.
Filed under: Sushi n'Style Tagged: how to clean fish
