Sashimi: Tips for Selecting and Preparing Fish
Sashimi is a dish made from fresh, raw fish cut into very thin slices. This traditional Japanese dish is typically served with daikon, pickled ginger, wasabi, and soy sauce.
Since fish is eaten raw, it must be extremely fresh and of exceptional quality. Some Japanese restaurants keep live fish in aquariums, catch them in front of customers, and use them immediately in the dishes.
Sashimi is prepared by highly skilled chefs who have mastered the art of slicing various types of fish. However, you can also make sashimi yourself. However, remember that the fish must be fresh and handled properly.
How to buy fish for sashimi?
If you plan to prepare this Japanese dish at home, buy fish only from trusted sources who are sure to have the freshest fish. When buying fish, pay attention to its scales. They should be smooth, undamaged, shiny, and perhaps moist, but not slimy. The fish's eyes should be clear, the gills red or pink, the flesh firm, and the tail stiff. The fish fillet should be firm to the touch and appear neat, with smooth, not jagged, edges.
Preparation
Fish should be refrigerated after purchase. Handle it in a cool place and with cold hands. Therefore, before removing it from the refrigerator, run your hands under cold running water for a few minutes. Handle the fish quickly, and after cutting off the desired portion, refrigerate the rest immediately. Fresh fish sashimi should be consumed within 4 hours.
The best fish for sashimi are tuna and sea bass. red mullet, halibut, salmon, and sea bream. Seafood can also be used, including scallops, lobster, squid, and octopus.
Storage
After purchasing fresh fish, refrigerate it and consume it the same day.
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