My youngest daughter took dad out for sushi in Eugene yesterday evening (dad paid of course) at a friend of hers restaurant, a small hole in the wall place in a bad neighborhood of "weired" Eugene, Oregon. Toro the owner/chef has been testing a few things and we are some of his test subjects, so far it's been fair to great and no one had died yet.
Last night we got to try some of what he calls cured hamachi, it was verry good!
Sprinkle some salt and pepper on a yellowtail fillet (kingfish for you that live upside down) and smoke at less than 70° with little smoke for 30 minutes, chill, cut and enjoy.
That sounds really yummy. My friends do something similar with Salmon.
+2 .... Send me some.....
Sounds like a winner to me.
That sounds good either way; with the yellowtail or with the salmon. What was the restaurant called? Next time I'm in Eugene, I might have to go and check it out.
Mame at 541 Blair Blvd.