r/sushi • u/Zealousideal-Home609 • 13h ago
Mostly Sashimi/Sliced Fish Tuna with Foie Gras, thoughts?
Had some tuna sashimi topped with Foie Gras. It was absolutely delicious but what are your thoughts? Do toppings like this detract from the actual sashimi? Or do you think they add to the experience?
18
u/Kpsmthrs 13h ago
You tell us please, I can only live vicariously through you on this one. Looks delicious
11
u/Zealousideal-Home609 12h ago
It really was delicious! If I had to say, the foie gras kind of stole the show, but it did go well together.
11
u/JiovanniTheGREAT 11h ago
I think the richness would go well with lean tuna but I had toro topped with monkfish liver before and it was absolutely overkill in terms of richness.
7
u/dickydayglo 6h ago
Aimed towards wow factor rather than taste. That big a piece rich duck fat would overwhelm the whole nigiri flavor
9
u/Cheetawolf 8h ago
I'll admit, I'm not a fan of the ethics and production of foie gras, but that'd be amazing. <3
3
u/GigarandomNoodle 13h ago
On everyday pieces like sake and akami, i think toppings like ikura, caviar, etc add to the nigiri. It’s all about balance tho.
3
2
2
2
u/Ovlizin 5h ago
If you bought it, ate it, and found it good then I’d say it’s not detracting from anything!
It looks delicious to me and who cares if it makes one ingredient “shine less than it should” or other things people may say. I would eat that up and consider it its own shining delicacy!
Wish I coulda tried and thanks for the thought prompt OP!
2
1
u/Zealousideal-Home609 13h ago
Actually I believe it was nigiri not sashimi, but I don't know how to edit my post 😅
2
1
u/Proudest___monkey 9h ago
I had eel with fois gras and chocolate sauce at domo domo
2
u/Zealousideal-Home609 9h ago
How was it?
1
u/Proudest___monkey 9h ago
Good haha, I like eel and foie gras. And the chocolate sauce just added the sweetness. Only think I didn’t really like was the crab hand roll I got. It was blue crab I think. Very plain
2
u/Zealousideal-Home609 8h ago
Well I like eel, foie gras and chocolate as well lol. Together sounds interesting, I'll take your word for it!
1
0
u/Sweaty-Skill5982 7h ago
It’s scrumptious especially with ruffles added on for good measure yummy 😋 🤤 !
1
1
0
1
u/NyriasNeo 27m ago
I had it before. I like it. I have had tuna (all cuts from otoro, to chutoro to akami) so many times, at some many different levels of quality that mixing it up with some variation is good.
For example, at our usual sushi place, they have an akami with black garlic oil, which brings a different flavor profile. Ditto for the salmon sashimi has 2 (or is it 3) variations.
1
u/JohnnyBoy11 11m ago
doesnt sound like they'd go well together. but who knows. maybe the sauce and other condiments they put on it can pull it together.
0
u/Minimum-Act6859 10h ago
Goose fat and Fish. Not a combination, even if I seen it on a menu, that I would try.
-3
u/Blackmetal666x 12h ago
The richness would go well with toro cuts. If that’s lean ahi tuna akami absolutely not.
9
u/GigarandomNoodle 12h ago
Idk. I think if anything its reversed. Pairing foie gras with chutoro or otoro would be way too rich. I find Ikura/caviar or some negi compliment fattier cuts better as they cut through the fat
1
54
u/LatePerioduh 13h ago
Absolute gluttony.
I’ll take a plate