I know that fugu is fairly well known both inside and outside Japan, and wild versions of the fish contains a toxin 1200 times more potent than cyanide. (Fun fact: one species is also the second ...
I attempted to make homemade Dashi with kelp stands and bonito flakes. It looks as suggested on multiple Japanese cooking sites but it smells like low tide. Is that how it's suppose to smell?
Is it safe to consume raw fish purchased at the fish counter of a typical suburban grocery store? If not, do you have any tips for finding sushi grade fish.