About SUSHI and the raw fish they use for it?!
but say you order a good albacore sushi dish.
simply a nice chunk of the fish on some rice with the sushi chef sauce he puts on it or w\e..do they really just cut up a piece of fish and place it on the rice as it is or do they do something with it before. is it really stright up raw fish like that. right off the skin stright to the plate???
Answers: I was wondering. I know when you eat sushi (take a good sushi place) then you have no way around the raw fish. it is waht it is and I love it.
but say you order a good albacore sushi dish.
simply a nice chunk of the fish on some rice with the sushi chef sauce he puts on it or w\e..do they really just cut up a piece of fish and place it on the rice as it is or do they do something with it before. is it really stright up raw fish like that. right off the skin stright to the plate???
Yep... your eating Little NEMO
not all sushi has raw fish.
Yep.
they wash it and skin it very well, but yes it is raw straight to the plate basically...
well its kind of like that. they have to get a good fish, disinfect it, freeze it(well not FREEZEit, but you know, kinda chill it for a while) i think it goes kinda like that.
Yes, sushi (or sashimi) is straight up raw fish, some has sauce some don't.
Most Sushi comes from a very large cut of a fish they receive. Some of the cuts still have the skin, like salmon. Not a whole fish they get and cut up themselves. Of course there is always exceptions with certain places.
Anyways Sushi refers to the rice and not the fish so it can be fish free and still be called sushi.
You pretty much nailed it. sit at the sushi bar next time and observe. the sushi chefs are pretty amazing.
Well, It depends where you go. Fresh fish that has been just caught from the ocean you will find at restaurants that are near the ocean. other restaurants will have fish that is fresh but has been kept in ice in order for it to stay fresh while it's shipped to the restaurant. and yes, the raw fish is served raw right out of the skin of the cleaned fish that has been cut into fillets.. Also sushi actually refers to the rice.
The actual raw fish is called sashimi. Sushi can be fish free. I am a vegetarian but i do eat sushi without the sashimi. Instead of sashimi, i use avocado.
I also luv sushi its my favourite food. It may be or may not be raw fish it really just depends on what dish it is. If you order salmon (which is my favorite) you can kind of expect that it must be raw but they are most likely to do something with it before they put it on/in the rice like take away the bones and extra stuff in the fish. what im trying to say is that it is raw fish.
Good sushi...
http://www.youtube.com/watch?v=xeS5gd4aq...
sashimi is raw fish, sushi refers to rice.
As some others have mentioned, sashimi is the dish purely with raw fish (actually other seafood can be used eg squid/octopus). For sushi, to be accurate it means anything served on or within vinegared rice.
For people who shudder at raw fish, there are plenty of toppings & ingredients without it, so no such thing as no way to avoid raw fish. Note there is also smoked fish which may be more palatable.
About the raw fish, you have to know that not any old raw fish makes the grade. If you want to make sashimi or use raw fish in your homemade sushi, you really can't just go to your local supermarket & pick up any plastic-wrapped tray of raw fish on the shelves. Almost 100% of that will not be considered sashimi-grade. It has to be really really really fresh, can't emphasize enough on that aspect. In the best restaurants in Japan, for sashimi, expect to have the live fish or squid fished out of the tank & prepared before your eyes. Overseas restaurants will probably not engage in such blatant 'fish rights' abuse, but your sashimi/sushi will still be very fresh.
So people who have never tasted good sashimi & go 'ewww!' at the thought of 'slimy' raw fish, with no offence, really do not know what they are talking about & what they are missing.
No. it isn't quite that simple. The fish must be butchered. The head is removed, it is gutted, and fillet. (separating the meat from the bones. Next the fish is quartered. Looking at the fish head on, there will be four loins running lengthwise. Each loin is then trimmed of dark meat. The back end of the loins near the tail are full of sinew. This area is not good for solid sushi and is stripped of the meat with a fork and the meat mixed with sauces and use in hand rolls e.g. spicy tuna rolls. The loins are now ready to be cut into pieces for sushi