Skin and slice the eel. Thinly slice the tuna and hake. Choose four large white plates. Drizzle each plate with mayonnaise and divide the smoked fish between the plates, arranging it appetizingly.

Bluefin and yellowfin tuna are commonly used for sashimi, but the flavor and texture can vary depending on which of the three ...

But at the heart of even the most extravagant rolls, you'll usually find one of two star swimmers: tuna or salmon. These two ...

and placed a pea-sized bit of wasabi paste on the plate. The bites of tuna were exquisite, to be certain. The fish was buttery and silky, and glistened from the delicate ribbons of fat and the ...

Bluefin tuna are an ocean-going fish that grow up to 10 feet long and can weigh as much as 1,200 pounds. Unlike almost all fish, bluefin tuna are warm-blooded and able to regulate their body ...

The third course is Otsukuri. We learn how to make sashimi and salads with sashimi to savor fresh fish. 1. Cut the tuna, slicing straight down, using the hira-zukuri cut. Cut the sea bream ...