How to prepare sashimi and where to buy the fish?

Discussion in 'Et Cetera, Et Cetera' started by D_Harry Bacque, Nov 15, 2010.

  1. D_Harry Bacque

    D_Harry Bacque New Member

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    I order sashimi from japanese restaurants sometimes but it's not a lot of food and its a high cost. I know higher quality fish is expensive but I know I'll get more if I buy it myself.

    My question is, what do I need to buy? I'm googling the topic and can't seem to find much. I know it needs to be frozen to kill parasites, but meh it's a bit confusing. I don't really know how to handle the fish either.

    Does anyone have any experience with this topic? I'd love to learn how to prepare my own sashimi.
     
  2. D_Tim McGnaw

    D_Tim McGnaw Account Disabled

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    Seriously theres loads and loads and loads of stuff online about it, keep searching because you'll probably find something reasonably systematic which no amount of ersatz tips and pointers you'll get here will give you. It's important to remember that Japanese cookery requires a slight shift in how you think about preparing food and a lot more precision and care in some ways.


    You're going to need really really sharp knives for a start. Ersatz advice over LOL
     
  3. nudeyorker

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  4. The Dragon

    The Dragon New Member

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    For the very best sashimi grade fish you have to get down to the fish markets when they open. This is normally some obscenely early time in the morning....you are looking at 3 sometimes 4 in the morning to get the best fish before it sells.

    For tuna cut and shape the fillet into long rectangle blanks(this helps with slicing later), ridding it of blood stripe and and adhered skin and roll in grease proof paper and then foil and then in a clip lock freezer bag, expressing all the air out of it.
    I refuse to allow fish to be in contact with foil at all.
    This stops your beautiful fish from being freezer burnt.

    When you are ready for sashimi allow to thaw slightly but not completely.
    Cutting the near frozen fish gives you a greater level of control over your knife and the thinness of the slices.
    You need a razor sharp thin bladed knife and wet CLEAN tea towel.
    Use the tea towel to wipe the blade in between slices and arrange the fish on a plate.
     
  5. Drifterwood

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    Look away now.

    The best Sashimi that I have ever had is filleted from live fish. I have watched the chefs do it and the fish is still alive whilst one fillet has already been removed, and the second is being removed.
     
  6. The Dragon

    The Dragon New Member

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    We've done that while out in the boat with just caught Bonito.

    A quick dip of the slices in a mixture of soy sauce and toasted sesame oil.
    Stunning!
     
  7. nudeyorker

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    I'm going to print this on cards to hand out to the next few people who give me flack for wearing a fur coat or leather pants!
     
  8. Mem

    Mem
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    Looking into making sushi once I saw that you shouldn't use fresh water fish. Go to a good upscale supermarket with a seafood section and ask for sushi and sashimi grade fish.
     
  9. D_Tim McGnaw

    D_Tim McGnaw Account Disabled

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    Also don't forget Sashimi isn't just about fish, you can use shellfish, and that means everything from Clams and Prawns to Abalone and Sea Urchin. There's also Roe which is common sashimi ingedient.
     
  10. nudeyorker

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  11. Drifterwood

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    We wear live sheepskin pants. :cool:

    Uncultured though it is supposed to be, I must admit that I do like things raw. Oysters, sashimi and a steak tartare, yet I have no hairs on my chest :rolleyes:.
     
  12. The Dragon

    The Dragon New Member

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    An excess of friction is known to retard hair growth.....or so I'm told.:tongue:
     
  13. nudeyorker

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    I love all those things and I don't have a single hair on my chest either... coincidence? I think not!
    But in regard to the other issue I prefer clothing that does not need to be fed or urinate.
     
  14. Drifterwood

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    and that's why they call you
    the Nudie :tongue:

    Don't be afraid that we may share some DNA...




    Be very afraid.
     
  15. nudeyorker

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    It is you who should be afraid I'll share some DNA!
     
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