As a foodie and chef, I would suggest going for really really expensive sushi establishment before coming to some lousier one to understand the taste.

Based on my experience of someone who deal with fish so much that I have my own set of stoopid expensive jepangis knives, usually, a whole salmon is very much enough for small establishment, and even to a big one, you likely need around 3 to 5 full salmon?

So, the taste ah, hardly varies largely.

I treat everything seriously so dun mind me. Unker like me, only can find happiness in Kopitiam coz here in uk kawan baik less. Got also now playing mahjong. Since mahjong is not my feveret and I hate cooking for these buggers, I prefer loiter in K for chicken soup and durian.

Dunno leh, but I think got? Even some market punya so called fresh salmon already dunno kasi inject how many tube of the carotene thingie to make salmon look <racial reference removed>.

Wasabi punya kesah really kenot complain. But again, fresh wasabi taste like you're eating a mountain yam + mustard powah + a little freshie, sweet, and herby flavor. The tube wasabi is all radish + powder + mustard + coloring create punya. I think powdered wasabi also a little better than the tube one. can control production sendiri. Hate to say, I am using the powdered, since getting fresh wasabi to uk is expensive, and haih... those jepang shop boss very pokgai kiasu kiasi people. Thorlong get 1 batang over also complain.

Superbike ni... Got mental ke, work susah? Y reply always attack people wan? Got people hantam your bike ke? I never seen your reply sounded sane.

Not all sushi place got fresh wasabi. Its quite expensive lel, if you accounted the cost of delivery etc. Usually, the nicer wasabi is because they had higher content of the real wasabi in their mix.

But yeah, fresh wasabi taste somewhat like yam or radish texture, lighter green, fresher. Your comparison is about there on the spot.

Who say cheap sushi got cheap stuff?

Fish is about the same, its just how they process it. As long its freshly caught, cut and process right away with utmost hygeine + quick sales out, even a rm10 for five slice of salmon nigiri is fresh enough for your palette.

The differences comes from sauces, knife handling, and the partner that goes with the fish.

Back then, I went borough market weekly to but a piece of salmon sushi grade back home to eat sushi economically. Cost me like 50 for a kilo.

Nowadays, I'll just go to the billingate early morning once a week and buy the nicest whole salmon I can get and bring them back to my business kitchen to get them prepped. Went from using a clever to cut sushi to few small cutie but expensive knife to process the salmon. Even made my own Salmon skin deep fry with salted egg seasoning, and yeah, IMHO, I think it is better than the chinese grocer sell punya 7 pound per pack of salmon skin crisp.

IF too mahal, cut sendiri yo. Learning and understanding can be yutubs.

https://www.cityoflondon.gov.uk/supporting-...ingsgate-market

Honestly speaking la, your reply is straight jakun mate. Im sure you googer it before replying me, why didnt see the billingsgate fish market, biggest fish market in london?

Repair the bodoh a little yeah...

BTW, I lived in Canary Wharf. Thanks.

Kalau you bodoh, then its fated that you're bodoh forever. I am replying that fellow ktard, not you. Next time, either learn to read all message or learn what is ignore. This is why peeps like you kena hantam liao still bising big big say unfair and make a mess to this world.

Coz you guys assume that you're fukken have the right to do what you like. Never kena penampar kut,

This post has been edited by AfraidIGotBan: Sep 27 2022, 10:24 PM

Haih... Kesian Pipit.

Yeah rite, soli ah, Sidetracked.

@kakwen come handle these pipit hotak cannot process.

Forum arguement lolz. If sendiri cheapo then go cheapo la.

Pergi hantam me billingsgate stuff suddenly pulak. Read properly what I reply, hotak tak guna.