Slightly boiled and marinated Yuzu juice, so it has subtle Yuzu flavor. The skin is soft and crunchy. It can be used not only as sashimi, but also as carpaccio etc. This is one of the Japanese food techniques, by boiling water and then immediately cooling in cold water before being served as sashimi. With this technique, the skin gets softened and the fishy smell disappears, making it easier to eat.
Grade: Sashimi Grade Fish (Japanese Standard)
Sweetness of fat
Ideal Cooking: Sashimi, Sushi (Keep the skin on and lightly broil), Carpaccio, Any whitefish dishes.