• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Sashimi (Sliced Raw Fish) #55

  • Recipe Submitted by on

Category: Fish

 Ingredients List

  • 1 lb Fresh filleted porgy;
  • -seabass, Striped bass, red
  • -snapper, Squid, abalone or
  • -tuna, in One piece

 Directions

DIPPING SAUCE
5 tb Japanese soy sauce; chirizu
-Or tosa joyu and its
-garnish

GARNISH
1 2 Inch section of kaikon
-(Japanese white radish) or
-Large icicle radish or
-white Turnip, peeled,
-shredded and Soaked in cold
-water until Ready to use.
1 Carrot; peeled; shredded and
-Soaked in cold water until
-Ready to use
1 Celery; stalk; cut in half
-Lengthwise, shredded and
-Soaked in cold water until
-Ready to use

The most important factor in the preparations of "sashimi" is the absolute
freshness of the fish. Frozen fish cannot be used. It is best to avoid
fresh water fish since they can carry parasites. Keep the fish
refrigerated, wrapped in cheesecloth until ready to use. Handle the fish as
little as possible; the warmth of your hands can spoil its freshness.

CUTTING the FISH: There are four basic fish cutting methods for sashimi and
a very sharp, heavy knife is indispensable to them all.

1. Hira giri (flat cut): This is the most popular shape, suitable for any
filleted fish. Holding the fish firmly, cut straight down in slices about
1/4 to 1/2 inch thick and 1 inch wide, depending on the size of the fillet.

2. Kaku giri (cubic cut): This style of cutting is more often used for
tuna. Cut the tuna as above (flat cut), then cut the slices into
1/2 inch cubes.

3. Ito zukuri (thread shape): Although this technique may be used with any
small fish, it is especially suitable for squid. cut the squid straight
down into 1/4 inch slices, then cut lengthwise into 1/4 inch wide strips.

4. Usu zukuri (paper thin slices): Place a fillet of bass or porgy on a
flat surface and holding the fish firmly with one hand, slice it on an
angle into almost transparent sheets.

Reply 50 of Note 1 Board: FOOD BB Topic:
FOOD SOFTWARE Subject: MM-JAPAN#2-99 To: ASXV66A JAMES KILGORE

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