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Started By
Message
Sushi gurus: what do you know about the belly of the fish?
Posted on 6/30/16 at 8:40 am
Posted on 6/30/16 at 8:40 am
We had sushi this past weekend, and the chef was telling us that the belly of the fish is in high demand, that it is much more tender and flavorful than the typical sashimi piece.
Is this a gimmick or legit? He cut us off a piece of the salmon belly and we cannot tell the difference.... And we have eaten a shite ton of sushi across the globe.
Is this a gimmick or legit? He cut us off a piece of the salmon belly and we cannot tell the difference.... And we have eaten a shite ton of sushi across the globe.
6
Posted on 6/30/16 at 8:43 am to HoustonGumbeauxGuy
I have had it a number of times, but it just doesn't do it for me.
Posted on 6/30/16 at 8:45 am to HoustonGumbeauxGuy
Of course. A fish (or any animal for that matter) can have several different cuts that produce different flavors and/or textures. It's not a gimmick. People really do love particular parts of certain fish more than others.
Evidently fish cheeks are supposed to be loaded with flavor.
Evidently fish cheeks are supposed to be loaded with flavor.
This post was edited on 6/30/16 at 8:47 am
Posted on 6/30/16 at 9:09 am to HoustonGumbeauxGuy
The belly is fattier and has more oil on salmon and tuna, better taste and mouthfeel
Good salmon belly (raw or cooked)is one of the best things in the world
Good salmon belly (raw or cooked)is one of the best things in the world
Posted on 6/30/16 at 9:17 am to HoustonGumbeauxGuy
Depends on the fish in my experience. For yellowtail and bluefin tuna, the belly is the best part because of the fat content. Salmon and other fish, I would consider the belly to be a lower quality cut of fish. Even yellowfin tuna, the belly is considered a trash cut, some seafood distributors would give those pieces away for free.
Posted on 6/30/16 at 9:25 am to HoustonGumbeauxGuy
With regards to Tuna, the belly or Toro is preferred because of the high fat content. As we know fat is flavor and fish fat is high in Omega3 fatty acids which are understood to be healthy fats. There are two separate products that are produced from the Toro. Chutoro is leaner than the prized Otoro . The flavor, texture, and availability (tuna belly only makes up 10-20% of the fishes' usable product) along with the perceived health benefits are what provides the higher demand for tuna belly.
Ithe is served both raw &in cooked applications but is best enjoyed warm (at room temp) so the fats dissolve when placed in the mouth.
Good question
Ithe is served both raw &in cooked applications but is best enjoyed warm (at room temp) so the fats dissolve when placed in the mouth.
Good question
Posted on 6/30/16 at 9:33 am to akimoto
quote:
Salmon and other fish, I would consider the belly to be a lower quality cut of fish.
You would be wrong
Posted on 6/30/16 at 10:11 am to Caplewood
quote:
Good salmon belly (raw or cooked)is one of the best things in the world
We would save all of the bellies from the weekly fish processing, cure them, & smoke them for snacks. That all came to a screeching halt when we decided to create a dish out of it. Good times.
Posted on 6/30/16 at 11:44 am to Caplewood
quote:
You would be wrong
To each their own,I guess. I know what quality cuts of fish I served to my customers.
Posted on 6/30/16 at 12:15 pm to akimoto
quote:
Even yellowfin tuna, the belly is considered a trash cut, some seafood distributors would give those pieces away for free.
This is true in most cases for most yellowfin customers. Although some sushi restaurants do request to leave the bones/belly in when cutting a tuna loin. And some request to send all bones when they buy the whole fish.
This post was edited on 6/30/16 at 12:34 pm
Posted on 6/30/16 at 12:16 pm to akimoto
quote:
Even yellowfin tuna, the belly is considered a trash cut, some seafood distributors would give those pieces away for free.
BBQ'd tuna belly is one of the most decadent things I've eaten. All that extra fat makes for a very rich bite of fish.Posted on 6/30/16 at 12:31 pm to akimoto
I also know what quality cuts of fish I served to my customers
Posted on 6/30/16 at 2:29 pm to HoustonGumbeauxGuy
quote:Legit, and yes, the cheek meat is awesome too.
Is this a gimmick or legit?
Posted on 6/30/16 at 2:41 pm to Degas
My grandma would always cook fish whole and pick out the cheek/face meat and the eyeball for me, and down at the beach we would always have grouper cheeks. I think halibut cheeks are probably my favorite though
Posted on 6/30/16 at 3:03 pm to Caplewood
At the Japanese restaurant I worked at, we would save the eyeballs for a VIP's soup.
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