Best quotes by Nobu Matsuhisa on Fish

Checkout quotes by Nobu Matsuhisa on Fish

• ‟ With sushi, it is all about balance. Sometimes they cut the fish too thick, sometimes too thin. Often the rice is overcooked or undercooked. Not enough rice vinegar or too much.

  - Nobu Matsuhisa
  

• ‟ A sushi chef has to spot the best-quality fresh fish instantly.

  - Nobu Matsuhisa
  

• ‟ Large fish such as tuna are shown already cut into fillets and bought by the block. Fillets should be almost transparent. Avoid tuna that looks rainbow-colored or black.

  - Nobu Matsuhisa
  

• ‟ Have you ever been to Mexico City and haggled with the locals over souvenirs? Well, in Peru, you had to negotiate like that to get the freshest fish at the market.

  - Nobu Matsuhisa
  

• ‟ One day, the people who work in my kitchen stir-fried chopped Napa cabbage to serve with some meat or fish for their own dinner. I got to thinking: 'What if the cabbage was the most important thing on the plate?'

  - Nobu Matsuhisa
  

• ‟ Whenever possible, buy a fish whole. With tuna, this isn't practical; with smaller fish, it is.

  - Nobu Matsuhisa
  

• ‟ Of course the Japanese and Peruvian fish are different, but it's the same Pacific Ocean. They are different, but I know fish.

  - Nobu Matsuhisa
  

• ‟ Dashi remains unfamiliar to most French and American cooks, who tend to reach for a bouillon cube to do many of the same things. But dashi is worth preparing and using the way the Japanese do: for poaching fish, as a soup base, and in simmered dishes.

  - Nobu Matsuhisa