![]() ![]() "It has become both an obligatory and nonsensical menu item. ![]() "Salmon is a very non-threatening choice-a go-to for people who really don't know what they want to eat when presented with other options," says Matt Foreman, head sushi chef at Uchi Dallas. "The meat is in turn very tough, and hard to cook properly." "The liver is quite tasty, but otherwise the only edible part is the tail, which is all muscle," says Tyson Cole, executive chef and founder of Uchi. "It's something we shouldn't be eating in the first place. William Selin, corporate executive chef, Masu Sushi & Robata, believes there are also ethical reasons to avoid bluefin tuna. "It comes with the tuna anyway-why are people paying so much money for it?" Otoro certainly has its place, but it's quite overrated." Plus, farm-raised tuna belly can be overpriced, says Billy Beach, chef/owner at Billy Beach Sushi & Bar. "Go for the shoulder, or better yet, the shoulder of bigeye.” John Daley, chef/owner, Kintsugi, agrees."Such a fatty cut can lack that great tuna flavor, and often the texture provides little resistance or presence. “The belly is way too oily on the palate," says Tom Nozawa, chef/co-head of operations at Sugarfish. The texture and less nuanced flavor reminds Japanese chefs unfavorably of old tuna." Albacore lives in warmer currents than tuna, and as a result it has a milder taste and softer texture throughout the whole body. "It is not abundant in Japanese waters and is not traditionally served there. "I am surprised by the popularity of albacore-'bincho'-in the United States," says Hiroyuki Naruke, executive chef, Q Sushi. ![]()
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