This was the last serving of sashimi fish (tuna, salmon and uni) we got from Catalina. I served all that was left. We have enjoyed the contents of this shipment for lunches and evening repasts for the past 3 days.
Besides Sashimi, I also served cucumber cups with moromi-miso もろみ味噌 and soy sauce marinated salmon roe いくらの醤油漬け.
I served two kinds of salmon sashimi. The rolled up one is kelp-cured and the flat one is straight salmon sashimi.
Because the tuna had a bit of unpleasant sinew and only a small piece was left, I made “tuna nuta” マグロのぬた. I cut the tuna into small cubes and served it with wakame seaweed 若芽 and thinly sliced rings of red onion and dressed it in nuta or sumiso 酢味噌 sauce
Although we enjoyed the sashimi fish we got this time from Catalina, the tuna was a bit disappointing because of the unpleasant sinew in the meat. The Northwestern uni was just OK; with its gamey flavor and soft texture it was nothing comparable to California Gold Uni we used to get. The highlight was the salmon.