That's a good one. Less is more with Ahi. Maybe make a soy, brown sugar, ginger, and horseradish dipping sauce.

I don't. Was lame recovery attempt.

hah Iv made that one before. Turned out well except it is easy to put too much pepper on them. One thing I have learned is simple ahi is usually best. ( if the fish is good to start with ) Also dont let anyone ever tell you that frozen fish can't taste as good as fresh. Some of the top sushi chefs in New York and Japan follow this same thought.

Proof or bullshit..

That is the most absurd thing I've heard in a long time. Unless you mean caught, packed in ice, and shipped long distance where it might freeze on it's way.

Even the moderately fancy place I go to gets fresh seafood daily. Every cooking show I've ever watched from top chef to diners, drive-ins, and dives stress the importance of freshness.

They are usually referring to flash freezed. Lots of sushi chefs swear by it, but i'll take fresh anyday of the week. Blue fin and ahi should always be fresh. You can't really ruin a good piece of fish, I prefer sashimi as it places the burden on great fish rather then added ingredients that take away from the fish itself.

Agreed. I prefer it as well. I really don't get many rolls anymore.

I will find more sources but It was a long lecture from one of the top sushi chefs in Japan that later in his career moved to New York. It was on one of Anthony Bourdains shows. He essentially described why all these people were obsessed with how recently it was caught, instead of the actual cuts and smell + look of them. And to be clear I did not mean buying frozen, he buys fresh and then freezes it.

^I've seen that as well and even so, I'm no sushi master so the frozen stuff (which is what I got) works for me. Tasted fresh after a responsible thaw, too.

Okay that makes sense. Bourdain is the man.

Yeah he meant flash frozen.

https://www.google.com/url?sa=t&rct=...15339255,d.eWE