How To Make Delicious Sashimi Easily At Home

What is Sashimi? In short, sashimi is raw fish that is sliced thinly. Although, other seafood such as squid or abalone can be used as well to make sashimi. Learning how to make sashimi is as simple as having good knife skills and buying sushi grade fish.

Basically, sashimi is raw seafood and is typically made from salt water fish. It is thought that fresh water fish seem to carry an added danger of containing too many ill causing parasites. Some of the most popular fish for making sashimi are Yellowfin Tuna, Bigeye Tuna, Salmon, Yellowtail or Hamachi, Snapper, and Halibut. Sashimi is usually eaten as an appetizer and is served with a dipping sauce. The most common dipping sauce seems to be Wasabi and soy sauce.

Garnishes such as Ginger, Shiso leaf, and Daikon are typically used with this Japanese dish to add color as well as different textures. Although, you can use whatever you want to garnish this dish. Some ideas are carrots, cucumbers, sprouts, green onions, edible flowers, lemons, limes, and radishes.

Some people prefer to buy sushi grade fish or sashimi grade fish for their sashimi. Sushi grade fish tends to be very fresh and has a more desirable texture - usually a fattier piece of fish as well. There does seem to be some controversy over whether or not this type of fish has to be frozen for a certain period of time. Some claim that it kills certain parasites, but frozen fish does not necessarily have a better texture than fresh.

How to Make Sashimi

Cutting against the grain is how to make sashimi more tender.

Whether its the flesh of a fish or animal, the flesh contains fibers which flow in a distinct pattern or direction.

When you slice against this pattern or direction, you will get broken pieces of fiber instead of longer pieces of intact fiber.

This makes it easier for your teeth to cut through and break down the fibers of the fish you are chewing.