Sushi-chef secret: Can you say that five times fast? No? No worries, you can still make use of this incredibly easy trick that Grant stole from the seasoned seafood pros who slice up those perfect pieces of sashimi.
Haven’t you ever wondered how they get that fish so delightfully firm, so vibrant in color, so imbued with fresh flavor? Well, we’re here to show you. And you can use this technique no matter how you plan to prepare that sea creature, be it grilled, baked, fried, gently cooked in a sous vide bath, quickly searedwhatever.
So grab some salt, sugar, and a filet of your favorite fish: It’s time you took advantage of an age-old secret for serving seriously sexy seafood. Seriously sexy seafoodthat’s almost as hard to say as sushi-chef secret. Almost.
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