Sashimi is a simple portion of a raw fish, which is generally eaten at
the beginning of a sushi meal. It is mainly a seafood preparation and is
very popular among the Japanese youth. With no rice, the true quality of
the fish comes out. There are few fishes that are very well served in
this form of seafood preparation, the tuna, chu-toro and o-toro, the
live scallop sashimi can be turned into a superb treat and is completely
different from the form when it is served as a sushi.
There are two standard slices when cutting a sashimi, the flat slice and
the angled slice where most fish is cut flat for the preparation of
sashimi.
Preparing sashimi
The ingredients you require to cook this item are 500 grams of fresh
fish like the tune, salmon, troput whitefish, abalone and octopus
including one daikon radish and one carrot, soya and meonese sauce,
vinegared ginger and wasabi.
It is very easy to prepare sashimi. Many Japanese manufacturers are
marketing pre-shaped fillets of different sizes all set for sashimi and
sushi. This procedure saves a lot of preparation time. Other than using
the fillets, you can buy the fish and trim it in any size before you
place it for preparation.
First, wash the fish well and dry it with a paper towel. Now you can
make use of a sharp knife to take away the skin of the fish and get rid
of the dark portions of the skin but avoid sawing the fish. Put the fish
into the freezer so that it gets hard and you can make thin and equal
slices and use a zester to pill off the daikon and the carrot into fine
strips for garnishing.
The larger steak fish are generally preferred for sashimi as they can be
easily sliced into pieces. The smaller fishes in comparison are
difficult to serve than the bigger fishes. It is usually best to use the
fish you normally prefer to eat.
Arrange the fish pieces on a platter and put them together in a pattern
or roll slices into small rosettes and serve the delicious sashimi along
with a bowl of meonese or soya sauce if available and garnish it with
daikon and shiso. You can also add wasabi and vinegared ginger. It
usually tastes great with either of the two accompaniments.
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