Ricciola

Wow, have you ever tried making Yellowtail or White Tuna Sashimi? Just the thought of slicing through the buttery flesh of top-quality raw fish is enough to make my mouth water! When it comes to a dish like this, sourcing the freshest yellowtail or white tuna is absolutely crucial. The key to a successful sashimi dish lies in the quality of the fish - it should be bright, shiny, and almost translucent, signifying its freshness. I always recommend getting your hands on the best yellowtail or white tuna you can find, perhaps from a top-notch seafood market like Tuna Harbor Dockside Market in San Diego. Trust me, when you use the finest ingredients, the results speak for themselves in the most delicious way possible. Ready to indulge in a culinary experience like no other? Let's dive into the world of Yellowtail or White Tuna Sashimi with Chef Bruno Albouze!

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Land & sea

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How To Keep Fish Fresh?

First off, try not to break the cold chain. Place a couple of clean baking trays in the freezer before going to the fish market. When back home, always remove fish from its original packaging, rinse under cold water if necessary. Pat dry and wrap fish in plastic cling or parchment paper. Grab one frozen tray from the freezer, top with ice packs and lay fish over. If you don't have ice packs, sub it for a sealed bag of ice. Replace ice packs every day. Keep in mind that freshly caught fish can be stored in the refrigerator for up to 6 days. Otherwise 48 hours.

Prepping Fish

Trim off any remaining blood line and discard. Separate the meat from the sinew when skinning the loin. With a large spoon, scrape flesh out left on the skin and save later for tartare. Cut the loin into 2 or 3 portions and slice out into desired thickness. Keep fish on ice until ready to serve.

Plating

If there's one ingredient that can take this dish from good to extraordinary, it's truffle oil or fresh truffles. Imagine the delight of indulging in a dish where each bite is infused with the luxurious aroma and flavor of truffles.
To recreate this culinary magic in your own kitchen, start by preparing your ingredients. Peel, trim, and cut potatoes into slices of the same thickness as your fish. Next, overlap the potato slices with the fish in a visually appealing pattern. Season your dish generously with fleur de sel and pepper to enhance the natural flavors of the ingredients. Then, drizzle some vinegar and a touch of truffle oil over the fish and potatoes. Buon appetito!

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