Eater: Fig & Olive Exposed Using Pre-Made Frozen Food

[Porthos]

@secretasianman

and the pretentious palates will crow about how they could tell (whether they really could or not).

@secretasianman

the reality is that “fresh = best tasting” is not true, especially when it comes to sushi neta.

So does this mean your stance has changed since this last post?

Your favorite take out places in the LA/OC?

Here is the thread where we discussed Yasuda:

Your favorite take out places in the LA/OC?

@secretasianman

and if you prefer firm texture in cooked fish, you need to allow it to go through rigor mortis.

This part is actually incorrect. Rigor mortis sets in quickly. So how it relates to neta is that you have to let the fish age so the muscles relax and come out of rigor mortis and thus the fish becomes more tender.