FISH SCRAPS in a LECHE DE TIGRE sauce: A ZERO WASTE Technique

Chef James Jung from Lumi in San Diego shows how he makes a Leche de Tigre with fish scraps using The Quiet One blender from Vitamix. He first shows how he breaks down a sea bass from Pacifico Aquaculture for sushi. He also shows how to use the sukibiki method to scale the fish.
#chef #sushi #culinary

[@cvshav]

Lumi is a terrific venue

[@jorgemdiaz7362]

This is amazing doing it today

[@RicaVegas]

What can I replace the ice plant with?

[@ChefsRoll]

You can garnish with any micro greens you like.