I present to you the humble mackerel, despised by its own creators, and the best piece of sashimi you can order.

I present to you the humble mackerel, despised by its own creators, and the best piece of sashimi you can order.
A sushi restaurants quality is determined by how well they execute this one dish, it tells you all you need to know.

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  1. 1 month ago
    Anonymous

    Shut the frick up

    • 1 month ago
      Anonymous

      This, but mackerel is still one of my favourite fishes. We had some yesterday.

  2. 1 month ago
    Anonymous

    Cured mackerel is my absolute favorite. I get two orders of it any time I go out for sushi

  3. 1 month ago
    Anonymous

    I like saba very much

  4. 1 month ago
    Anonymous

    For me it's smoked mackerel

  5. 1 month ago
    Anonymous

    Mackerel is probably my favorite fish. Very unique flavor that stands up to other things on/in it

  6. 1 month ago
    Anonymous

    >despised by its own creators
    ?

    Worms feel like, maybe, a filter.

    • 1 month ago
      Anonymous

      They did a national poll and saba was the most hated sashimi in Japan.

      • 1 month ago
        Anonymous

        Yeah Japs don't like strong flavors.
        I like it BECAUSE it has a strong flavor.

        • 1 month ago
          Anonymous

          moron.

        • 1 month ago
          Anonymous

          It's particularly good with a thin lemon slice. Since lemon rind is edible, you can just nosh on the entire slice with your mackerel

      • 1 month ago
        Anonymous

        Thanks, that's nice to know. Underdog spirit.

      • 1 month ago
        Anonymous

        In another survey, mackerel is the top preferred fish.
        This is similar to the position of natto.
        Some people do not like it, but it can be bought cheaply anywhere in Japan.

  7. 1 month ago
    Anonymous

    >dish
    kill fish, slice it?

    • 1 month ago
      Anonymous

      saba is marinated
      it is similar to pickled herring

  8. 1 month ago
    Anonymous

    How is the Sydney opera house relevant to Culinaly?

  9. 1 month ago
    Anonymous

    I present to you the humble salmon, despised by no one, and the best piece of sashimi you can order...

    • 1 month ago
      Anonymous

      i dont care for salmon

  10. 1 month ago
    Anonymous

    >A sushi restaurants quality is determined by how well they execute this one dish
    no it fricking isn't
    sushi psueds say shit like this all the time about this fish or that roe or the fricking tamago or whatever
    a sushi restaurant's quality is equal to that of its worst dish

    • 1 month ago
      Anonymous

      >A sushi restaurants quality is determined by how well they execute this one dish
      That's an opinion that probably excludes high-end sushi restaurants.
      Even frozen mackerel, which is not fresh, can be easily prepared to a good taste.
      So, inexpensive sushi restaurants are gradually using cheaper mackerel to make money.

  11. 1 month ago
    Anonymous

    I like the shiny silver skin

  12. 1 month ago
    Anonymous

    Yum

  13. 1 month ago
    Anonymous

    how can a restaurant's quality be determined by something it doesn't cook or season in any way. sushi is so fricking stupid.

    • 1 month ago
      Anonymous

      You have autism.

    • 1 month ago
      Anonymous

      that other poster is wrong
      you're not autistic
      you're just very ignorant

    • 1 month ago
      Anonymous

      You're tarded. Even within this very thread people have already explained its prepared with acid, its not just raw fish. Its effectively "cooked" by that acid in the same way that ceviche is.

  14. 1 month ago
    Anonymous

    >blocks your path

  15. 1 month ago
    Anonymous

    It is easy for anyone to cook.

  16. 1 month ago
    Anonymous

    Disgusting weebshit raw fish eating mfers

  17. 1 month ago
    Anonymous

    >despised by its own creator

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