Sashimi, special way to prepare?!
Is this correct or is there some special way it should be done.
Answers: I often make sashimi for my mates and family, I just catch the fish bleed it then put in freezer for a while to chill it, then take the fillets off and slice them in to strips. have on ice with wasabi and Japanese soy sauce.
Is this correct or is there some special way it should be done.
You are on the right track.
Don't know what fish you are catching so I can't give you specifics but the only thing you may be missing is the way you cut the fish. Tuna is great as little squares, Mackeral Likes tissue thin slices across the grain. Salmon, same but thicker. ... Experiment to find the right slice or even to make a cool presentation.
try some seafood
i don't know, but sashimi is pimp.
Make sure you mix a little sugar and rice vineger to the rice. Just a little only for subtle effect.
Room temp is ok if the fish is absolutely fresh
Sashimi
1 pound freshly filleted porgy, sea bass,
striped bass, red snapper, squid, abalone or
tuna
1 Japanese white radish, peeled, shredded
and soaked in cold water
Chirizu dipping sauce
Tosa Joyu dipping sauce
WASABI
1 tbsp. wasabi (green horseradish) powder
water
Instructions:
Place fish fillet on a clean cutting board. Holding the fish firmly with one hand, slice it on an angle into almost transparant sheets. (One fish or a variety of fish may be used.) Place the fish attractively on individual serving plates. Garnish each plate with 1/2 teaspoon of Wasabi and decorate with shredded radish. Cover with plastic wrap and refrigerate for no more than one hour prior to serving. When serving, pour the Dipping Sauces into tiny individual dishes for each Sashimi. WASABI Mix with just enough cold water to make a thick paste and set aside for 15 minutes. Wasabi should be used only at the discretion of the diner, added only to the dipping sauce just prior to eating sashimi.