Hiramasa FIllet - 8oz

Skin off, neatly sliced into sashimi. Not quite as rich as Japanese hamachi during winter, but very clean flavor so quite satisfying when a richer less fishy sashimi appears on a spring menu

I think its likely an amazing fish in many ways. My idea was to see how it would go over as sashimi. It didn't work for our guests (or us). No fault of the fish, but now we know not to add it to the ones we use for sashimi and sushi. It'd be fun to try it pan seared. -- Dave

Excellent in jalapeño ponzu crudo. King salmon lilikoi and firefly squid also shown