It's a fish called John Dory. It's considered high-end in Europe, but it's treated like garbage in Korea.
He prepped it himself and flash-froze it immediately.
If you flash-freeze it rapidly between 0°C to -5°C, it stays as fresh as the raw original even after thawing and can be eaten as sashimi. But since this kind of infra is lacking, a lot of fish goes to waste.
Grilled fish, liver dish, and sashimi made from the flash-frozen fish.
Leo Kang's YouTube is trending lately so I've been watching it. It's fun in a different way because he shows a lot of ingredient handling.
"People are impressed by Chef Leo Kang's expertise and the John Dory dishes, but the thread quickly evolves into a heated debate about the inefficient state of the Korean fishing industry and price gouging."
#MixedContinue Browsing
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