If somebody does not like sashimi, then they will like fluke. The meat is extremely soft and delicate. It has also a mild flavor and does not require lot of seasoning. The silky effect in your mouth is really enjoyable. I like it best with salt, a touch of olive oil and lemon juice.
Japanese fluke, from Tsukiji market in the picture above, is usually wild fish with a very high quality level and freshness. In Japan, this type of Japanese flounder (Paralichthys Olivaceus) is common. While fluke and flounder seem to be the same kinds of fish, flat wit both eyes situated on one side of the head, they are in fact two different kinds of fish. Flounder is born with the two eyes on the same side, fluke is born with eyes on both sides then one eye moves over time.
In the picture above the skin has removed from the flesh. It is sliced lenghwise into very fine strips to be rolled as a one bite piece of sashimi.
What are your thoughts of holding fish on ice?
I think certain species of fish, hirame included, should never touch ice but be kept cold as possible by environment only. The ice can create a "burn"on the flesh, even through the delicate skin of a hirame, a true meditteranean sea bass, etc. just like heat would. There is a school of thought that the rough edges of ice actually bruise the flesh also. Part of what you pay for with Japanese fish is the careful handling. thanks for the excellent posts.
Posted by: sam grimes | March 14, 2008 at 11:24 AM
I agree with you. But when taking the picture the visual effect of ice reinforces the freshness. That was the goal of the post. In the restaurant our fish will be wrapped and stored into a fish cooler at a temp of 34 F. So there will be no need for ice. I appreciate your comment. Thank you
Laurent
Posted by: laurent gras | March 14, 2008 at 04:19 PM
Along the same lines with storage of fish what are your thoughts on the position of the fish during storage. Thomas Keller makes a point to store his fish in the position in which the fish swims so the flesh of the fish is not put under any increased pressure.
Posted by: Jason | March 15, 2008 at 07:00 PM
If Thomas Keller makes a point on the position of the fish I don't think I can disagree with him. Especially if he is right.
We also have equipped ourselves to wrap the fish in special material to absorb the extra moisture, but we will also bag the whole fish air tight to avoid drying, An oversized Traulsen with custom drawers will be the house for all of this.
We'll do a complete post when it is ready in the kitchen.
Laurent
Posted by: laurent gras | March 16, 2008 at 01:30 PM