Simple Cobia Sashimi Recipe
| Fri, 02 Jul 2021 - 10:15
1lb (454g) Open Blue Cobia Loin
- For Kanoko-Giri Hold the knife perpendicular to the surface and cut a few millimeters into the meat. For Sogi-Giri Hold the knife at a 45-degree angle to the surface of the fish and cut a few millimeters into the meat. We recommend cutting with the skin side of the cobia facing up as this is where the muscle fibers are strongest for the this cut.
- Cut in the opposite direction to create a crisscross pattern on the cobia. Each slice should be 3-5 millimeters wide. Arrange on shredded daikon leaves.
- To serve, first pour the soy sauce into a small dipping bowl. Using chopsticks, place a small dab of wasabi on the fish. Pick up the fish with your chopsticks and lightly dip it in the soy sauce.
Source : Open Blue Cobia