Public - Tasmanian Trout - a photo on Flickriver

Raw Tasmanian Sea Trout with Piccalilli and a Three Slice Pile Up

This dish took my breath away... Where do I start?

- First, the quality of the fish was beyond anything imaginable: the color of the perfect, immaculate, virgin flesh speaks for itself. Noteworthy: I have never seen Tasmanian Trout in the US restaurants, let alone of that kind of quality.

- Second, Piccalilli (typically a mix of cauliflower, vegetable marrow and turmeric) provided a bright, yet humble background to the unbelievable flavor of the raw fish.

- Third, was there a touch of caviar? I was happily overwhelmed by the flavors at that point...

My humble apologies to Master Yasuda, Sensei Masa-san and Urasawa-san - this was the best sashimi I have had up to this point.

On a slightly different note: this picture went through minor adjustments of exposure and contrast, but I deliberately left the color saturation untouched - just to preserve the integrity of the art of food photography and to bring you as close to the real colors of Chef Farmerie's plate.

Please take a look at the entire PUBLIC picture set and the same meal photographed by thewanderingeater.

Taken on: October 21, 2010

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Sets appears in: • Public

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Camera: Nikon D90, f/1.4, 1/8 sec, 50mm (=75mm), ISO 1000 (more info) (hide info)

Camera:	Nikon D90
Lens:	50.0 mm f/1.4
Aperture:	f/1.4
Exposure Time:	0.125 sec (1/8)
Focal Length:	50mm (35mm equivalent: 75mm)
ISO:	1000
Exposure Bias:	+1 EV
Flash:	No Flash
Exposure Program:	Aperture-priority AE
Exposure Mode:	Auto
Metering Mode:	Multi-segment
White Balance:	Manual
Gain Control:	High gain up
Contrast:	High
Sharpness:	Hard
Color Space:	Uncalibrated
Software:	Adobe Photoshop CS5 Macintosh
Show full info

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