I want to make Sushi, how do I sterilize the fish?!
I want to make Sushi, how do I sterilize the fish?
I am in love with this Japanese cuisine, and I would like to make some. My brother speaks the language, and has been to the country, and he brought back with him some Nori (sea weed), and the vinegar, and some rice. I know we can nail the rice part, but when it comes to the fish, I need to know how to clean it. How do I go about this process? If anyone could tell me how to sterilize fish, that would be fantastic, any and all help is appreciated!
Answers:
Hon, you don't "sterilize" fish. You buy "sushi grade" fish and use it the same day. RAW........that's sushi.
Don't plan on buying sushi grade fish at Safeway, Albertson's PigglyWiggly or any other supermarket. If you live on a coast, go to a local fish monger and ORDER sushi grade fish....it will cost more.......Some inland supermarkets will special order it for you if you have a large enough order, but I doubt that they would order just 1 lb.
I prefer my sushi fish to be skinned, but if you want the skin, just ask your fish monger to scale it, or do it like you would any fish. If you are planning to use tuna.......it will already be scaled/cleaned and cut in pieces........unless you really want a 300 lb. tuna.
You might be better off attempting a vegetarian sushi or california roll to start. Remember......you can purchase Nori, rice wine vinegar and everything else here in the states. Just look in the ethnic aisle of your grocery store. Don't forget wasabi. You can buy the powder and mix with water or you can buy it in a tube, usually in the produce section. The dipping sauces you can easily make with simple ingredients that you can find either in the ethnic aisle or fresh in the produce dept.
Good luck.
clean fresh fish does not need to be sterelized, if it would help your peace of mind you could lightly steam it.
If you buy fresh fish from a reputable fish monger, you won't need to sterilize it. Just use common sanitation practices when preparing it.
You have to get your fish from a source you trust and I mean trust, it should not smell fishy it should smell like the ocean. Here's a couple of recipies;
Sushi Recipe courtesy The Lodge at Woodloch
Show: Food Network Specials
Episode: Spa-Tacular Destinations
http://www.foodnetwork.com/food/recipes/...
Make California roll-crab stick,avocado and cucumber.BUT don't be too sure about nailing the rice.Getting the rice right is the hardest and most important part of the sushi.It can't be too dry,and can't be too wet.Also you need sugar and vinegar in the right proportions.Check out the web site "Rolling Your Own Sushi".