A fancy as fuck restaurant just served me this as 'salmon carpaccio'.
At least have the fucking guts to call it sashimi.
Also
>ginger as a relish, not as a palette cleaner
>>7647888
Looks like smoked salmon, are you sure it was actual raw salmon?
I'd guess they called it carpaccio because of how thinly it's sliced, and the fact that they're not a sushi restaurant.
>>7647893
Yeah, it wasn't smoked. Just raw. Nice and fat salmon, though.
>>7647888
It would take guts to use a poorly suited weeb term for this when it's so obviously salmon Carpaccio.
>>7647888
Looks like gravlax
Add some crisp bread to the side and I'd NOM that.
Salmon looks farmed/10.
Would not eat
>>7647888
>fancy as fuck restaurant
>unpolished plate
>that dill/fennel top garnish
>not freshly grated wasabi
>poor, inconsistent knife work on cucumber
>weak sauce dotting
Fuck this restaurant.
>>7648209
How can you tell?
>>7648450
Not him, but wild salmon has a deeper, more reddish color to it, along with less fat in the muscle. Better flavor at the expense of risking drying out more easily. For a carpaccio, wild salmon would work better.
TL;DR because OP's pic looks like chunks of a street cone.
>>7648487
Your tldr is like a third of your main post, could you condense it further?
>>7648498
TL;DR because plastic-looking color.
Better?
>>7647888
Exactly how much did you pay for 3 bites of food?
>>7648517
Thanks
Tldr: ty
