We're back with yet another sea to sushi video. The fish I've used today is a funny looking fella'. The Peruvian Moonfish has to be one of the most unique looking, skinniest fish in the sea. But, big or small, skinny or wide, we can make ANY fish into a sushi roll. We'll use some traditional Japanese ingredients and techniques while also adding our own spin in this one. As always, I like to mix things up a bit when cooking. This fish tastes like somewhat of a cross between tuna and salmon, so it made a fantastic sushi roll, though I didn't feel comfortable eating it raw--hence the tempura!

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