Recently starting rolling at a Cafe, and the Chef wants the fish to taste “raw” (In his words, “don’t brine them, they’re supposed to be raw”).
I can’t seem to find anything online about traditional reasoning for not curing or brining other than... maybe personal preference.
Personally, I have had success with a brine of salt and sugar mix in: -Hamachi -Chilean Salmon
and have loved the visual, texture, and taste changes. Really brings out the white stripes of the fibers and breathes life into the Hamachi in particular. So the chef and I have some differences in opinion!
What’s the verdict guys?
I tried a few days ago to make sushi on my own with my GF, the texture of the rice came out good, we didn't have particular problems with the rolling and everything seemed fine. The problems came when we tasted the rice, it had an unbearable taste of vinegar, and we can't tell when and why we made a mistake. We used the dosages recommended by a notorious site of recipes, so that shouldn't be the problem. Any advices?
I live a little north of the city so I'm trying to get ideas of places to go north of the Los Angeles Fish Company.
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