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Ika (squid) for sashimi - to blanch or not to blanch?

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Ika (squid) for sashimi - to blanch or not to blanch?

Shiro Miso | Feb 20, 2005 08:02 PM

Anyone made this before? Do you blanch it or serve it completely raw? Someone suggested blanching but I imagine it would curl...

Any help would be appreciated.

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