Like Im sure there is a difference between an expert cook and just some random person, so what is the expert doing?
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“If fillet mignon is basically just cow, what makes it nicer than bargain bin ground beef?”
Analogous reasons. Part of the animal, quality and freshness of the meat, the way it is prepared, flavored, and served.
A damaged raw fish will taste off. A lot of it has to do with the quality and freshness of the fish, and how it’s processed. A skilled chef will slice the fish without damaging it. This is what “sushi grade” actually is. If you do a side by side comparison between a sushi grade and non sushi grade, the non sushi grade fish looks damaged, like it’s torn or slices weren’t cut cleanly. This DOES affect the taste and smell of the fish.
i once bought some top notch Tuna (Otoro) for sashimi, i completely butchered it, wasting a nice piece of sashimi. . .
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