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	Marinated Trevally by John Allred A good method for preserving the wonderful flavour & texture of trevally or other similar fish such as mackerel or sardines.	2 votes 12974 views
	Sashimi Moriawase by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Sashimi Moriawase	1 vote 7812 views
	Kani (Crab Sticks) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Kani (Crab Sticks)	1 vote 1 comment 44088 views
	Sushi maki combo by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Sushi maki combo	1 vote 1 comment 23336 views
	Anago (Sea Eel) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Anago (Sea Eel)	1 vote 3164 views
	Crab Cake by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Crab Cake	4 votes 3 reviews 2 comments 8832 views
	Chirashi sushi by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Chirashi sushi	1 vote 12349 views
	Smoked Salmon by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Smoked Salmon	1 vote 3818 views
	Tobiko (Flying fish eggs) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Tobiko (Flying fish eggs)	1 vote 2418 views
	Smoked Salmon Bagel by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Smoked Salmon Bagel	1 vote 4409 views
	Baby Yellowtail Crudo by Jason Balestrieri	1 vote 12943 views
	Salmon Mousse by BearNakedBaker	1 vote 3011 views
	In the Raw…Ceviche! by Justin Thyme Ceviche (also spelled as cebiche or seviche) is a citrus-marinated seafood, its birthplace is disputed between Peru and Ecuador.[1] Although it is a typical dish of both countries, many other countries in Latin America have adopted it, with variations. Both fish and shellfish can be used in the preparation of ceviche. In Peru, it…	4 votes 3 reviews 2 comments 8274 views
	Ten - Zaru Soba by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Ten - Zaru Soba	1 vote 3681 views
	Anago (Sea Eel) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Anago (Sea Eel)	1 vote 5896 views