After filleting fish I always lightly salt the fillet and leave it for 20 minutes or so. This removes a bit of excess water from the fish, thus, firms up the muscle meat. This makes easy for us to cook the fish. After 20 minutes I wipe the fish with paper towel, sprinkle additional salt (for flavor) and cook it in the skillet or broiler. The fish, which is very fresh, does not need any or much sauce to accompany. Sauce anyway masks the natural flavor of the very fresh fish....
Read MoreNiga-tama, Bitter Gallbladder
Don’t break the gallbladder. I was repeatedly warned by an instructor-sushi chef when I was trained as a sushi chef in Japan years ago. In Japan we call fish gallbladder niga-tama, which literally means bitter ball. Niga-tama is full of extremely bitter bile juice secreted from the liver. Once we break the gallbladder and its juice spread over the surface of the inner belly part of the fish nor matter how thoroughly we rinse it the stained flesh tastes unpleasantly...
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