Pining for another sushi and sashimi night…
I was thinking back to a sushi and sashimi night that Nicole and I spent with Tim and Rachel. It was a blast. I get so much pleasure in the process of preparing the sashimi, maki rolls etc.. It pairs well with a few sakes and catching up with friends. I can’t think of a better meal.
I need to find a left-handed yanagi ba (sashimi knife) that doesn’t cost as much as a car.
We buy all of our sashimi quality fish at Browne Trading Company in Portland, Maine. If it is good enough for chefs chefs Eric Ripert, Emeril Lagasse, Charlie Trotter and Daniel Boulud, then it is good enough for me. The have great diver scallops that still wiggle with you flick them they are so fresh, Kona kampachi, an excellent selection of both wild and farm raised salmon, bluefin tuna, yellowfin tuna, various flavors of tobiko, caviar, their own boutique smoked salmon, prawns, fluke, you name it and it will pass their counter at some point. Believe me when I tell you that I have yet to get a better piece of fish from a fishmonger in my life. They also have the one of the best selections of wine and sake around. I have left many a paycheck at this fine establishment.
I am drooling with Pavlovian lust, I must go.