Oh my, there's just so much to say about this recipe, let's get to the most important part first. This is a truly spectacularly delicious sashimi, as luscious and surprising as what you might find at a Nobu or Blue Ribbon. Liberace, one of the earliest raw fish eaters -- who'd have thought? (Insert your own joke here.) But back in 1970 -- 1970! -- the … [Read more...]