How to Make Sashimi

Sashimi refers to plain slices of raw fish, usually served with a bowl of rice as an accompaniment.

Difficulty: Easy

Instructions

Things You'll Need:

• rice
• fresh fish
• soy sauces
• chopsticks
• wasabi
• Fresh Fish
• Rice
• Soy Sauces
• Wasabi
• Chopsticks

1. Purchase fresh raw fish. For the sake of simplicity, purchase a cut of fish that has been skinned and cleaned.

2. Wash fish with cold water and pat dry with clean paper towels.

3. 

   Slice off and discard any dark portions. In some seafood, such as abalone, the dark portions are considered a delicacy but the flavor is quite potent. In fish such as tuna, the dark portions are blood vessels and are best avoided.

4. 

   Use a very sharp knife to slice the fish along the grain in a motion downward and toward you. Avoid sawing the fish.

5. Cut fish into thin, bite-sized slices about 1/4 to 1/2 inch thick and 1 inch to 1 1/2 inches long.

6. 

   Arrange fish slices on a plate. Layer fish and arrange into patterns or roll slices into small rosettes.

7. Garnish plate with wasabi (similar to horseradish) and vinegared ginger (gari).

8. Serve with a bowl of rice and soy sauce.

Tips & Warnings

• Some types of fish to use for sashimi include tuna, halibut, whitefish, parboiled octopus and abalone.
• For added color, sprinkle flying fish roe (tobiko) over fish slices.
• All fish, including ocean fish, may contain parasites. Although the risk is small, people at greater risk - including older people, small children, and pregnant women - should be careful when eating raw fish. To kill the parasites, freeze the fish at -4 degrees F (-20 degrees C) for at least 24 hours. (This may be lower than your home freezer can get, so you will probably need to buy the fish pre-frozen; ask your fishmonger.) The fish can then be thawed and used as sushi or sashimi. (In fact, your local sushi bar should be using fish frozen this way.)

Who Can Help Sponsored

• How to Lose 30+lbs Guaranteed. Try it Free.

on 2/23/2006 Sushi bars often use frozen fish, but it has been commercially flash frozen, this kills parasites and slows down bacteria. Home cooks should buy from reputable fishmongers or, ideally, fishermen. Ask; "Is this sashimi grade?" Check the eyes for clarity, the gills for bright red color also smell is a good indicator. Don't be too scared! The health benefits far outweigh the possible worries.

on 1/6/2006 The purpose of freezing fish prior to making sashimi is to kill parasites, not bacteria. Don't eat raw freshwater fish. Eat only raw saltwater fishes.

on 11/22/2005 Putting fish in the freezer will not kill bacteria, although it will prevent from growing. In fact freezing bacteria will help preserve it. A freezer is not equivalent to the vacuum in space. Pre-chilling fish is only useful for ease of cutting.

on 11/22/2005 Avoid touching the fish with your fingers any more than is absolutely necessary. Oils from our hands change the flavor of the fish.

on 11/22/2005 Buy the freshest cut of fish at major retailers such as Costo, Sam's, etc. (they handle large volumes of product and discard and restock items quickly). Ask them specifically what day they receive their fish shipments. Then buy it at the end of that day or whenever you see a LOT of fish in the aisle (so they have the very freshest pieces out on the floor at that time).
Buy a fresh-cut, unfrozen piece of prepared salmon (about one foot in length with no skin or bones, usually already wrapped in plastic). Take it home and IMMEDIATELY upon arriving, cut it into long strips. Then cut the long strips into three parts. You should now have about 9 or so pieces, each a little bigger than thumb-sized sashimi. (Warning: Do NOT be tempted to eat the raw fish at this point as it still has not had the bacteria completely removed.) Thoroughly wash each piece and wrap them up in pairs with plastic wrap (place wax paper between the pieces if possible). Do this to all of the pieces until all the pairs are individually wrapped. Leave them in a home freezer for 5 days to ensure that all the bacteria are dead. In a commercial freezer, leave them for 10-12 hours. After five days, take a pair of wrapped salmon that you will make sashimi with and place it in the refrigerator for 6-10 hours to let it defrost SLOWLY (this is very important or the taste will not be as good). After defrosting it, wash it again under running water and slice it into 1/2 inch size pieces. You can now eat readily as it is 100% bacteria free...Unless this bacteria comes from the South Pole or can survive in the cold vacuum of space! Not likely!

Note: The texture will be somewhat softer than sushi bar fish, but at least you know it is safe to eat and it is almost exactly as good (tastewise) for a lot less money. Another note: Discard uneaten sashimi after 24 hours.