The article emphasizes the importance of sourcing high-quality sushi-grade ahi tuna for poke bowls from reputable fishmongers. Proper preparation techniques include keeping fish chilled until ready to use, maintaining cleanliness to avoid cross-contamination, and using appropriate cutting boards. It highlights the dangers of using multiple types of cutting boards, such as wood or marble, which can retain flavors or bacteria. Chefs recommend having dedicated cutting boards for raw seafood to avoid any health risks while preparing sushi dishes like poke bowls.
Most poke bowls are made with ahi tuna, which is best when sourced from a reputable fish monger, who will ensure that the ahi you buy is sushi grade.
Whenever you're working with raw seafood, meat, or poultry, cross-contamination is always a concern, as bacteria - particularly campylobacter - flourishes on poorly cleaned cutting boards.
Not all cutting boards are great for making poke. Marble cutting boards are brutal to knives and are best used for serving bread or cheese.
A wood cutting board is kinder to knives, but it should be manufactured from a single piece of wood and not cobbled-together wood planks.
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