Octopus is usually boiled first, often in a semi-sweet mix of shōyu and sake. One popular way to prepare katsuo (skipjack tuna) is tataki style, where a loin (quarter) of the fish is either singed with a blowtorch or over burning straw, then sliced and served most often with ponzu, finely chopped negi onions, and perhaps grated ginger or garlic. Special, extra thin knives are used to slice fugu (pufferfish) into pieces so thin the sashimi is translucent, which is why it is usually served on a colorful platter of the customer’s choosing. From there, the fillets are cut into smaller pieces, often using a long yanagiba knife.įor giant maguro tuna, special long, flexible knives are used to cut the fish into two giant fillets before it is cut into pieces of specific quality and fattiness with smaller knives. Preparing sashimi begins with filleting a whole fish either daimyo oroshi style for small fish such as iwashi (sardine) or aji (horse mackerel) or sanmai oroshi style for larger fish using a heavy deba. When a fish or seafood is put in an ice and water bath to tighten its muscles, the sashimi is called “arai.” Sometimes, a fish might be still alive while being served, in which case it is referred to as “ikizukuri,” while eating shrimp alive is called “odorigui,” literally translating to “dancing meal.” One of the most prominent fish to use for tataki sashimi is bonito. When the seafood is lightly roasted with green onions and ginger, the sashimi is called tataki. ![]() ![]() Usuzukuri is another method of sashimi preparation, cutting the seafood in even thinner cuts and making it appear transparent – ordering usuzukuri sashimi is sure to grant a feast for the eyes. Special sashimi knives are being sold by specialty stores to make these thin, beautiful fresh fish cuts. The most popular style is thinly sliced sashimi, called tsukuri. A variety of specialty knives are used to prepare fish for eating (Photo: PIXTA)
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |