Thawing your sushi grade frozen fish

As anyone who orders sushi grade fish online knows, good quality fish arrives frozen to preserve its freshness. While some may scratch their heads about the best way to thaw their fish, we have a simple video to highlight the most effective and safest way to thaw your fish, without requiring any special methods. It’s actually quite simple, watch and see!


Sushi Nut Cooking Tip – How to Defrost/ Thaw Fish from Sushi Nut on Vimeo.

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Albacore Ceviche

Inspired by Giada De Laurentiis’s Halibut Ceviche recipe, I thought to myself that we can use our MSC Certified Albacore Tuna (Shiro Maguro) instead of halibut.

Here’s the ingredient and step-by-step cooking tips,

  • One 10-ounce albacore loin, cut into 1/2-inch cubes
  • 1/2 cup fresh lemon juice (from 2 large lemons)
  • 1/4 cup fresh lime juice (from 3 to 4 large limes)
  • Zest of 1 large lemon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Direction: In an glass or ceramic baking dish(or just a glass bowl), mix together the Albacore, lemon juice, lime juice, lemon zest, salt and pepper.  Cover the dish and refrigerate for 3 hours, stirring halfway through the refrigeration time to distribute the marinade.  When the meat turns into white, that means the acidity is working its magic!  After 3 hours or so, it’s ready to be served!   You can accommodate this wonderful dish with Tortilla chips so it’s easy to eat and fun to eat!

Albacore Tuna, Shiro Maguro

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Recipe : Ankimo with Tobikko and Wasabi Yuzu Dressing

We are happy to share our ankimo appetizer with you here!

Ankimo (Monkfish Liver) is often described as “black truffle” or “Foie Gras of the sea”.  It has high content of protein with no transfat.  The buttery, creamy texture are to memorizing and unique.  This is one of the most popular dish when we host our own sushi party.   We will show you how to make this simple and easy appetizer with Ankimo and Tobikko(Flying fish roe).

Material:

  • Ankimo 110 g/ 220 g all depending on how big your party would be.
  • Tobikko 3 oz pack,this flavorful, crunchy fish roe is a must when making rolls and nigiri.
  • Wasabi & Yuzu Dressing
  • Daikon/ radish, grated
  • Scallion/ green onion, Chopped

Direction:

  1. Slice ankimo in 1/4′ thickness. Stack them in the center of the plate/ bowl.
  2. Mix the dressing with chopped scallion and grated daikon.
  3. Pour the dressing in the plate/ bowl.
  4. Sprinkle some tobikko on top of the ankimo. Viola!

That’s it for now,your feedback and comment worth more than millions.   Please let us know how you like this dish or even better to share your recipe with us!

 

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Welcome to Sushinut’s Sushi School

Welcome to Sushinut’s Sushi School where you will learn everything you need to know about sushi grade fish, how to make sushi at home, and general information about the products we offer and the world of sushi. We hope you enjoy all of our information, and encourage our customers, or even those just curious, to contact us and ask any questions you may have. With little effort, anyone can create their own sushi masterpieces!

Thanks!
The SushiNut team.

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