I love the color of freshly cured hamachi. The fatty fish can be a little cloying if paired with the wrong garnish. Here I use green tomato carpaccio for a light acidity. A sour Flemish ale gelee has a slightly bitter and drying effect on the palate. The pickled mustard seeds and the multiseed crumble are good textural contrast to the fish.
pictures by Alan Yatagai www.asyphotography.com
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