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How To Prepare Sashimi - Salmon, Tuna & Yellowtail

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How To Prepare Sashimi - Salmon, Tuna & Yellowtail
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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. Enlarge 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:

  • 1 Salmon
  • 1 Yellowtail
  • 1 Tuna
  • some Shredded Japanese radish-Daikon
  • some chiso leaves
  • 1 very sharp knife
  • 1 serving plate

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.
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Tips & Comments
  1. billchair

    ATTENTION! - The proper name for "Yellowtail" is Yellowtail Kingfish, Kings. The latin name is "Seriola lalandi". Here in Australia they grow to over 150Kg (320+ Lbs.) See this website; http://www.sea-ex.com/fishphotos/kingfish.htm or do a Google search for Kingfish. I find that simply dressing my wafer thin cut Yellowtail Kingfish, Mahi Mahi (Dolphin fish) & Cobia in overlapped rows with lime juice 5-10mins before serving is a real hit, as the acidity from the lime par-cooks the fish wafers! Serve with Wasabi paste and light soy. NEVER EAT RAW FISH THAT DOES NOT SMELL OF THE SEA, "FISHY" SMELLING FISH IS ALREADY GOING OFF!!

  2. Anonymous

    Other tips. Soaking leftovers raw tuna in soy sauce placed in the fridge is delicious & can be kept for a few days. For stronger tasting fish like red snapper, you can generously rub sushi vinegar onto strips of konbu, then put slices of fish between the strip. Wrap it up with paper towels, and leave it in the fridge overnight. Taste is sweet and delicious.

  3. Anonymous

    The critical point for fish to be eaten raw, is that it has to be absolutely fresh, whether caught the same day or specially frozen for that purpose. Fresh fish should not smell or taste fishy, the flesh should be sweet. The technique to defrost specially frozen fish is to let it thaw in paper towels in your fridge.

  4. Anonymous

    i've always eaten normal raw salmon i get from major supermarkets. might well have eaten loads of parasites.. lol. to be honest i dont think its that bid of concern sushi grade or not

  5. Anonymous

    There is no standard that defines "sashimi grade" fish. FDA requires "'freezing and storing seafood at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until sold and storing at -4°F (-20°C) or below for 24 hours' which is sufficient to kill parasites" (http://www.sushifaq.com/sushi-grade-fish.htm) strictly for the purpose of parasite destruction.

  6. Anonymous

    technically though, one should only use sashimi/sushi grade fish and seafood when preparing these kind of dishes. the fish are flash frozen right after being caught, and has very, very low risk of bacterial contamination, unlike fish that are frozen in consumer grade fridges. i am not sure though about treating the fish with salts - won't it mar the delicate taste of the fish? alternatively, one should try to be on friendly terms with a reputable fishmonger... and tell them that you intend to use the fish as sashimi. rather than telling that you want tuna or salmon etc let him recommend which fish he has that is freshest and is suitable for raw usage.

  7. Anonymous

    I know that salmon should be prepared. The use of salts for a few hours weakens parasites. Freezing sub 0 (which consumer freezer won't do so you'll need commercial freezer) for 48-72 hours kills the parasites in salmon. Not sure about tuna or yellowtail. Vinegar or wine could also be used.

  8. Maayah

    Ya lol, don't pronounce the "u" and try not to tone it differently either. The words should have equal toning

  9. Anonymous

    hi where can I find a hot rolls or cripsy roll, tempura roll outside videos?

  10. Anonymous

    i was told the fish should be bought fresh then frozen for a few days to kill the parasites is this true?