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“Sushi-chef secret.” Can you say that five times fast? No? No worries. You can still make use of this incredibly easy trick that Grant stole from the seasoned seafood pros who slice up those perfect pieces of sashimi. Haven’t you ever wondered how they get that fish so delightfully firm, so vibrant in color, so full of fresh flavor? Well, we’re here to show you. And you can use this technique no matter how you plan to prepare that sea creature, be it grilled, baked, fried, gently cooked sous vide, quickly seared—whatever. So grab some salt, sugar, and a fillet of your favorite fish. It’s time you took advantage of an age-old secret for serving seriously sexy seafood. “Seriously sexy seafood”—that’s almost as hard to say as “sushi-chef secret.” Almost. WHAT YOU’LL NEED:
Salt 
Sugar 
Your favorite fish!Wondering what’s up with the Tips &amp; Tricks? Our new kitchen tips are all about empowerment: simple, game-changing takeaways, short-and-sweet videos—no recipes required. These little bits of wisdom were revolutionary for us, and we hope they will be for you too.