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I don't serve teriyaki chicken or fish with a sauce. I marinate in high-quality soy sauce (I like Ohsawa tamari), sesame oil, grated ginger, and a splash of mirin or sake. Remove from marinade, then grill.

Definitely sounds better than what I had imagined, but what does the high cost fish bring to that that a cheaper fish wouldn't provide? The little I have cooked with fish has showed that different fish is very subtly different, and those high impact seasonings would probably mask that. I have however never cooked that fish. We live in an area with few places to buy good seafood.

IP,
who used to live where she could get chicken lobsters for $1
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