How To Prepare Sashimi Using Crab & Sea Bream

Step 1: You will need:

Step 2: What is Sashimi?

Sashimi is simply slices of raw, usually saltwater fish like yellowtail, 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 tell them that you are buying it for Sashimi.

Indications of freshness include moist shiny bright skin and firm flesh. Fish should also smell of the sea, and not exude a pungent fishy aroma.

Ask your fish monger to prepare the fish into fillets.

Step 4: Prepare the crab

Make sure your hands, the preparation area and the knife are clean.

Take the cooked crab's leg.

Firmly snap the shell along the centre of the leg, and very carefully peel it off – try not to damage the meat when doing this. Take a small pair of pliers, and holding the crab flesh still, pull out the bones. We have put a napkin under the crab to stop it slipping as we do this. Make sure you have got all of the bones out.

Lay the now boneless crab leg on the cutting board and slice it into bite size portions.

Step 5: Prepare the Sea Bream

Lay the fillet on the cutting board. Take your knife and very carefully slice between the skin and the flesh. Be careful now. Use your other hand to keep the fish in place.

Using the same knife, shape the skinless fillet into a rectangle. This will give you evenly sized sashimi slices.

Now cut off large thin slices from the fillet. Fold each piece over as you go.

Warning. Never cut the fish with a sawing motion as this will crush the cells. Use a sharp knife that slices cleanly through the fish in one action.

Step 6: Serving the Sashimi

Take a handful of shredded Daikon and twist it into a ball. Then place it onto your serving plate. Select a nice looking Chiso leaf and place this on the daikon. Finally place the crab and the sea bream neatly on top.

Step 7: Wasabi

This is the extremely hot mustardy green paste that accompanies most sushi dishes. Take a very small amount of wasabi. Roll it into a ball shape and add it as a final touch to your sashimi plate.