Young yellowtail, warasa, is just coming into the market. As the waters cool down the fish becomes fattier. Over time it becomes bigger and the name changes, eventually growing into a buri. The fattier fish we serve simply as sashimi. It’s also lovely when made into teriyaki.
Here it is simply sliced thin and put over chopped iceberg lettuce and wakamé. For this we like a simple dressing of fresh-squeezed lemon juice and olive oil with some salt.
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