simply sashimi
I just cannot resist fresh sashimi, caught last night and cut to order, and I just couldnt resist using it for a few photos before eating it, that rich color of the salmon - the delicate lines of fat in the fish and the contrast with the wasabi.. Mmm love it.
You can see the gleaming freshness from this shot, the glistening sheen and the color graduations from the center out.
And it tasted every bit as good
So much is made here about us importing seafood and fish without most people realising the reality that we export most of our seafood - this is tasmanian salmon - selling at $32.50 a Kg here its worth far more on the Japanese market which is where most of the stuff of this quality ends up - australians wont pay that for fish which is why they are eatin $10 a Kg imported stuff when they could be eating the bounty of our oceans - the sticker shock thing is a problem but you dont need a lot of fish for a meal - To me this is one area where being cheap isnt the best
simply sashimi
I just cannot resist fresh sashimi, caught last night and cut to order, and I just couldnt resist using it for a few photos before eating it, that rich color of the salmon - the delicate lines of fat in the fish and the contrast with the wasabi.. Mmm love it.
You can see the gleaming freshness from this shot, the glistening sheen and the color graduations from the center out.
And it tasted every bit as good
So much is made here about us importing seafood and fish without most people realising the reality that we export most of our seafood - this is tasmanian salmon - selling at $32.50 a Kg here its worth far more on the Japanese market which is where most of the stuff of this quality ends up - australians wont pay that for fish which is why they are eatin $10 a Kg imported stuff when they could be eating the bounty of our oceans - the sticker shock thing is a problem but you dont need a lot of fish for a meal - To me this is one area where being cheap isnt the best