Sashimi(Sliced raw fish) #55

* Exported from MasterCook *

Sashimi (Sliced raw fish) #55

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Japan Fish
Time/Life

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Fresh filleted porgy -- seabass
Striped bass, red snapper
Squid, abalone or tuna -- in
One piece
DIPPING SAUCE:
5 tablespoons 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 Date: 10/11 From:
ASXV66A JAMES KILGORE Time: 9:59 PM

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