Sashimi is just a raw fish. Sometimes, you can prepare it in sauces, and sometimes you serve it as sushi. Sushi is a dish that contains vinegar. You can serve it with some other ingredients, but it is not always the case. This is a very exclusive dish of Japanese cuisine, which is based mostly on the composition of the protein.
You can prepare it with different types of seafood, either raw or cooked. Maybe even a mixture of two. Traditionally, it only comes from the main staple foods. All this, in places where sushi originates in Japan, by the way.
Good ways to serve sashimi
Sushi is served with almost any ingredient or none. The different sushi served with raw fish has given the idea that sushi is any dish with raw fish. In fact, you can hear abut sushi more often in the western world with cooked seafood. This includes boiled imitation crab (surumi).
Also, smoked salmon and squid or grilled octopus, toasted shrimp and fully cooked mussels. The variations are with fried seafood of different types. There is also a wide variety of vegetarian sushi dishes, such as the very popular maki (cucumber rolls).
Maybe, it is the reason why sushi is so strongly considered “raw fish” in the Western world. It is that it is a common cold, regardless of the ingredients. Also, the general idea of raw fish is not consistently similar to most Westerners. So, the sushi form becomes more relevant when it began. This led to the idea that sushi was any dish that includes raw fish.
Sashimi is a Japanese delicacy. You can prepare it with fresh raw fish and seafood, cut into thin, small pieces, and then dipped into various sauces, such as soy sauce with wasabi.
Each piece is typically about an inch wide by an inch and a half long and a fifth of an inch thick.
Sashimi Word meaning
The word sashimi means perforated body. This word derives from the fact that, traditionally, the sashimi would have tails or fins. All this, with a bound the flesh of the fish itself.
Alternatively, also the fact that, as soon as the fish used for sashimi is caught, brains drilled to kill the fish. This does not harm the quality of the meat. It also minimizes lactic acid in the meat to kill fish brains instantly.
This allows the fish to be stored for longer (up to 10 days) without degrading the quality.
The calories and nutrition of sashimi vary according to the fish (or meat) and the part of the one used. In general terms, sashimi retains the full content of vitamins and minerals. All this, because the seasoning is minimal. You can call it a healthy food my friend. Tuna sashimi, for example, has about 40 kcal / 30 g, and contains about 8 g, a good amount of vitamin E and Omega 3 fatty acids.
All these aspects are part of the wonderful properties that sashimi can give to your organism. Enjoy it accompanied by a good wine.
Read Next Article about NIGARI SUSHI
Watch the video about Sashimi Making!