Fluke Fin
Just had sushi at a great little authentic spot in nyc. Saw that they had a special on the menu "cooked fluke fin", which I of course had to try. I am now kicking myself for all of those amazing pieces of fish I've wasted over the years. After eating the delectable piece I asked the chef to see what the slice of fish looked like raw, just to make sure it was the part of the fish I was thinking it was. Sure enough, it was exactly what I thought, the strip along the side of the filets that look like bubbly orange cells. The part that I was always thought to throw away. I told the chef that here in America many people discard that part of the fish or use it as bait. He looked shocked to say the least. He said that in japan people pay $8/piece for the fluke fin claiming that it is the fattiest and most tender part of the fish. Which it was! Happy to have learned something new tonight and wanted to share it with everyone.
Tight lines,
TFS
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