Ready to get our Sushi ingredients together? First stop, Tsukiji Fish Market. We were met by our tour guide, Toru. He was wonderful. He was more than a tour guide, he was our interpreter, our photographer and he even came out to find us when we were lost. Hundreds of fishmongers were haggling over prices and cutting up massive tuna.They were extra excited to show me the giant tuna eye balls. Toru said the best way to eat them is serve them in soup. Anyone interested in that recipe? Didn’t think so. They were also prepping fish to send all over the world, to other sushi lovers like me. See you in California… So how do you know if your fish is fresh? Look at the eyeball, if it looks like the one bellow… run. They eyes should be CLEAR. It also shouldn’t smell FISHY, like “wow I can smell that fish from the other side of the room”…that’s fishy business. It should just slightly smell like ocean water. Also, if you are purchasing a whole fish, look inside the fish, there shouldn’t be any dark red blocky patches. If there are, the guts were left inside the body too long and the parasites have start to decompose the body. It is also important to keep fish fresh after you purchase it. I place the fish in a plastic bag, often it’s pre-wrapped, and I place the fish on ice and put in my refrigerator. I won’t keep the fish any longer then 48 hours, but preferably I like to use it in 24 hours.
This guy was in the trash, so it makes sense he wasn’t so fresh…Sure the giant tuna were very impressive, but I found myself wandering between the stalls enthralled with every type of fish imaginable. Part of me wants to move to Japan just so I can eat their food and learn their techniques all day, every day. I wonder if Jiro will give me a job as an apprentice.