Sashimi-grade fish is accessible and affordable in Fiji. We had sashimi-grade tuna in the freezer, and after fully defrosting it, I made poke, one of my favorite treatments for raw fish. The process is simple: Slice the fish into bite-size pieces (I recommend slicing against the grain of the cartilage), drizzle in sesame oil and… Continue reading Tuna Poke
ATB 