How To Prepare Sashimi - Salmon, Tuna & Yellowtail
How to Prepare Sashimi - Salmon, Tuna & Yellowtail. An expert led tutorial in preparing sashimi using tuna, salmon and halibut fish. Experience our How to Prepare Sashimi - Salmon, Tuna & Yellowtail video.
Step 1: You will need:
A large, cooked crab leg and pliers to debone it
A fillet of raw sea bream
A very sharp knife
And a serving plate
For the garnish you can use the Japanese radish daikon, shredded, and Chiso leaves – both of which can be purchased from your nearest Japanese food store
Step 2: What is Sashimi?
Sashimi is simply slices of raw, usually salt water fish, like yellow tail, tuna, sea bream and squid, to name just a few. The freshness and quality of the fish is absolutely crucial, the flavours will be delicate and the texture should melt.
Step 3: The fish
Purchase your fish from a fish specialist and let them know you are buying it for Sashimi.
Indication of freshness include moist, shiny, bright skin and firm flesh. Fish should also smell of the sea, not a pungent fishy aroma. Ask your fish monger to prepare the fish into suitable strips for sashimi.
Step 4: Preparing the fish
Take your prepared strip of fish, and cut it into equal bite sized pieces
Importantly the knife should slice cleanly through the fish in one action, never use a sawing motion as this will crush the cells. Make sure your knife is very sharp.
Step 5: Serving the Sashimi
Now it's time to make a bed for the sashimi. Take a hand full of daikon and twist it into a ball. Place this onto your serving plate. Select a nice looking Chiso leaf, and place this on the daikon.
Finally arrange the sashimi slices neatly on top.
Itadakemasu. That's Japanese for enjoy your meal.