Preparing Sashimi

[Dogen Z]

Sashimi:
Preparation-
1. Buy the freshest salt-water fish you can or, if you prefer, catch your own. (Frozen fish do not taste good raw and fresh water fish may possibly carry parasites.)
2. Keep the fish refrigerated and wrapped in plastic or in a container until ready to use.
3. Handle as little as possible because heat and oil from your hand can affect the flavor.
4. Use a very sharp, long knife and be careful with it.
Basic Cutting Method-
Cut straight down, holding the filet firmly, in about 5 mm (1/3 inch) slices. Be sure to cut against the grain. Watch this video. Then place slices on a long, narrow sashimi dish.
[youtube]G1-qdnfDQlE [/youtube]
Dipping sauce-
Wasabijouyu
Pour 2-3 tbsp of soy sauce into a very small sauce dish, add about 1/4 tsp of prepared wasabi or mustard paste. (My preferance is mustard for sashimi but wasabi is traditional.)
Mustard or Wasabi Paste
Place 1 tbsp of dry mustard or horseradish powder in a small bowl. Add 1/2 tsp of hot water. Mix to a thick paste.
Serve using proper utensils accompanied by a small glass of chilled, dry sake and a charming Maiko if you're lucky.

 

[Dogen Z]

Selecting fish

Fish for Sashimi

A vital part of preparing sashimi is selecting the right fish so here's a brief guide: Since hardly anyone is going to use a whole fish, except possibly a tai, I will deal with filets. First of all make sure that the filet looks fresh--it should have a glossy translucent look, with sharp edges - dull colored, wilted edges, and a fishy smell indicqte an old fish, don't use it.

The 3 most common fish used for sashimi are maguro (4 different cuts), hamachi, and katsuo.

Maguro (Bluefin Tuna)

The best bluefin tuna used to come from the North Antlantic but because of cost, bluefin from the Indian Ocean have become just as popular. There are four cuts of sashimi from the bluefin.
Akami--this is the red meat that is found close to the fishes vertebrae (spine). This is the leanest cut and the meat is quite firm.
Chuu Toro - this is a medium fatty cut that comes from between the toro and akami and has a taste that falls somewhere between the two.
Toro--this is a fatty cut of meat that comes from near the fish's belly. It's buttery soft with lots of flavor.
Oo Toro--extremely fatty tuna that almost melts in your mouth. (Don't worry, the fat is full of alpha omega acid so it builds up your good cholestorol level. But moderation as in all things, neh.)

Hamachi (young Yellowtail or Amberjack)

This fish has a taste and texture similar to chuu toro but is slightly cheaper. Strongly Recommended



Katsuo (Bonito)

Katsuo has a stronger flavor than the other 2 fish and is like akami in texture but has a somewhat darker color. I think it will do in a pinch but I'd rather have one of the above cuts.

 

[Dogen Z]

Bumping thread for benefit of recent poster who needs to know how to cut fish for sushi.

 

[aroundtraveler]

Dogen Z, excellent explanation. I will follow all the steps, thanks again.

 

[Kinsao]

Isn't there a certain temperature that sashimi-grade fish has to be stored under?
I think it's pretty important to be absolutely certain that the fish is fresh enough, or has been stored at a cold enough temperature! ☝

 

[Dogen Z]

Isn't there a certain temperature that sashimi-grade fish has to be stored under?
I think it's pretty important to be absolutely certain that the fish is fresh enough, or has been stored at a cold enough temperature! ☝

Regular refrigeration is fine, but you mustn't keep it for more than 1, possibly, 2 days before eating in this manner. If the fish is kept longer than that, I would pan fry it and eat it with a bit of soy sauce - still delicious.

(BTW, thanks for sharing your experience in your "Trip to Japan" thread. )