Este pescado se llama KAMPACHI, y es una absoluta delicia | Gourmand MX
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Este pescado se llama KAMPACHI, y es una absoluta delicia | Gourmand MX
Gourmand MX. . Este pescado se llama KAMPACHI, y es una absoluta delicia
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Beautiful Kampachi from Mexico, that I am fabricating for a sashimi crudo. After breaking it down, I then age the filets for 5 days, this will help develop the umami and the tenderness. Resulting in a texture that is sweet, rich and buttery. The slicing technique I am practicing is called “Usuzukuri” the idea is to have the slices paper thin and see-through….. I have a long way to go. Practice, practice, practice. #cheflife #kaizen #ebbittroom #usuzukuri @yamaseafood @theebbittroom #capemaychef
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Beautiful Kampachi from Mexico, that I am fabricating for a sashimi crudo. After breaking it down, I then age the filets for 5 days, this will help develop the umami and the tenderness. Resulting in a texture that is sweet, rich and buttery. The slicing technique I am practicing is called “Usuzukuri” the idea is to have the slices paper thin and see-through….. I have a long way to go. Practice, practice, practice. #cheflife #kaizen #ebbittroom #usuzukuri @yamaseafood @theebbittroom #capemaychef
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