Sashimi tuna is a great recipe you can enjoy. Today, you can enjoy preparing and tasting a good bluefin tuna sashimi.It is true that the art of cutting Bluefin tuna is difficult to master, but we can give you some indications so that your sashimi does not have anything to envy to those that we take in the restaurants.
The important aspects to consider are the quality of the product and the utensils. Currently, there are shops where we can find, at any time of the year, different parts of the Bluefin tuna, packed, deep-frozen at -60º and ready to thaw and cut.
Many of the restaurants where we go to buy Bluefin tuna in stores like that. Download, tarantelo or any other part that you like or advise. It will be very important when you release the piece.
SOMETHING IMPORTANT ABOUT THIS SASHIMI TUNA
Many of the restaurants where we go to buy Bluefin tuna in stores like that. Download, tarantelo or any other part that you like or advise. It will be very important when you release the piece.
The other important aspect is to have a good knife, very sharp and long enough to make the cut in a single movement. Having this, and in the absence of reviewing some details, such as healing, sauces and dishes.
First, we must thaw the piece and, once thawed, observe the disposition of the tuna fibers, since we must cut perpendicularly to them, not find long rows when eating, and the piece melts in the mouth delicately.
At the moment of cutting, it is important to do it in a smooth movement, not with oscillating movements forwards and backwards. The thickness should be about 5mm, that is, to give an idea, thick enough so that the slice does not break, but not so thick that two parts can come out. The normal thing is that the first two times are not perfect, but in the third… you start to improve. It is very important to clean the knife between the cut and the cut, so that it slides better and helps to make the cut in a single movement.
TIPS FOR EATING SASHIMI TUNA
Something that takes great care in the preparation of this dish is the taste and texture of the fish. When eating, you should start with the pieces of fish that have a lighter flavor, whites are a good option, as we move forward.
Traditionally it is accompanied by soy sauce and wasabi, root of “wasabi japonica” grated and mixed with water. Beware that it has a very intense nasal itch!
It is also served with ginger in thin slices and preserved in rice vinegar. You can “restart” the palate and switch between the different types of sashimi. It is usually decorated with a bed of grated daikon and a flower made with cucumber, carrot or lemon.
People have been eating tuna in Japan since time immemorial. This adored fish can be served as sashimi or sushi, grilled, filleted or canned.
A particular portion of tuna has different names in Japanese depending on the part of the fish it comes from. Maguro generally refers to red tuna meat, or akami, while chutoro and otoro refer to particularly fatty cuts of tuna. Compared with the akami, the chutoro and otoro have a characteristic peach color, dyed white.
Enjoy your sashimi tuna in the comfort of your home or in a good restaurant.
Check this Sashimi tuna video
Here is Bonus Sashimi tuna Recipes Free
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