About two Saturdays ago on Channel 26/Cable Ch 8, a Hong Kong food program that talks about international ingredients (where a chef owner/entrepreneur travels worldwide to get the seafood he needs for his restaurant in Hong Kong), had the hosts go all the way to Japan (Kyushuu) to have blowfish (fugu).
One item that I think I might have seen before is a grilled blowfish fin, placed in hot sake, then the surface lit on fire to sear/seal in the flavor. I've been told this is called hiresake or hirezake, and seem to recall seeing some grilled fins (perhaps of other fish) lying around some sushi bars, though not sure if it was for this purpose.
Does anyone know of any Bay area sushi restaurants that serve this (whether they use blowfish fin or not).
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