1. Slice the swordfish into about 1 cm thick pieces. 2. Mix sake, mirin, and soy sauce to create the marinade. Add half the lime slices to the marinade and lightly press to release the juice. Marinate ...

Add Yahoo as a preferred source to see more of our stories on Google. Fish eyes at a street market in Japan. - Leon Rafael/Shutterstock Fish is quite delicious -- or at least, most parts of it. It's ...

Explore the fascinating world of Michelin chefs as they share their expert techniques for cooking fish. From unique marinades ...

At high-end omakase counters and fine dining restaurants, serving wild-caught fish from Japan is typically preferred by chefs. But it isn’t always doable — factors like profit margins, seasonality, ...