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48 minutes ago, TicTac said:Fish Rib cap? AKA the collar? Curious to hear more about that sauce.
No, not the collar. In a sword fish cut/ you have the eye and the top most part near the skin, very similar to a beef rib cap/ have more marbaling.
I get dried red Dashi stock ( in Packets ) from Toiro/ to that i infuse mirin and soy 8-1-1 that i then reduce to a bit above syrup thickness
37 minutes ago, TicTac said:Fish Rib cap? AKA the collar? Curious to hear more about that sauce.
No, not the collar. In a sword fish cut/ you have the eye and the top most part near the skin, very similar to a beef rib cap/ have more marbaling.
I get dried red Dashi stock ( in Packets ) from Korin/ to that i infuse mirin and soy 8-1-1 that i then reduce to a bit above syrup thickness
26 minutes ago, TicTac said:Fish Rib cap? AKA the collar? Curious to hear more about that sauce.
No, not the collar. In a sword fish cut/ you have the eye and the top most part near the skin, very similar to a beef rib cap/ have more marbaling.
I get red Dashi stock from Korin/ to that i infuse mirin and soy 8-1-1 that i then reduce to a bit above syrup thickness
