When talking about raw fish ans sashimi types, we can imagine a wild act. However, there is nothing more sophisticated than sashimi preparation.
So, this requires more than a certain skill in dealing with sticks and kitchen knives cutting and filleting. Before attacking this specialty we must define specifically as the sashimi tray that we are going to know.
To do this, we must start by choosing the fish that will intervene to bring harmony and contrasts. The colors and shapes as flavors, tell to augurara a certain success. Without that plan, without relying on improvisation, the failure will be something possible.
Tuna: It is undoubtedly the king of sashimi. Being a fish of gigantic dimensions. You must dismember it according to an almost architectural plan. Each area worths to get the most spectacular cuts. For the ventrisca zone, the tastiest one is that one that people call Toro. It is what some call tuna loin, even if it is the belly.
You can obtain tacos from the loins (Maguro). The French call “pavés”, paving stones, because they are so thin that they look like mineral material.
Whale: It’s hard to find that meat outside of Japan. It eats the part of the tail and knows how the calf. Not in vain, it is a mammal even if it lives in the sea. I’ve only tried on the grid, so I can not comment on how this results in sashimi.
Lula: Cephalopods are not considered fish, but fruits of the sea. This includes the squid on this list because it is a very important ingredient of sushi. Its flavor is really exquisite, because it has a sweet flavor and its texture, although a little indescribable. This when between the molars, it becomes a tender and fleshy bite.
Mackerel: Although it is a popular and very cheap fish, it is one of the most delicious pieces of sashimi. You have to remove a cover of transparent skin very resistant and, therefore, you will remain that other tabby of blue and silver stripes because between this and the meat, there is a thin layer of fat that hides very tasty. You can make many cuts, but the tartar that results from the cuts is the best.
THERE ARE MORE SASHIMI TYPES
Gold: Without going to the extreme bass, braxen meat requires a very fine cut, Sogi-zukuri, because one is both. It has a very delicate but deep flavor, in contrast to tuna that is meatier. This type of cut requires a very artistic assembly, usually in spiral with the fillets standing next to each other.
Fugu. It is the mythical fishballoon that requires a special department to be cut because its intestines, glands and liver contain a powerful poisonous tetrodotoxin, capable of killing all the guests at a table in a meeting. In reality it is his only mercy, because the truth is that his flesh is quite insignificant.
Sea bass: one of the most popular sandwiches. But it requires a very laborious court. Usu-zukuri, a laminate so nice that only large mills are handled successfully. You need to spread it over a very special dish to play with the transparency of the leaves and the colors it contains. It must be like that, otherwise your flesh will be leathery.
Horse mackerel: With mackerel is one of the most spectacular fish in sashimi. It allows many cuts and with its small ventrisca you can make delicious Hyoshiki-Giri.
Sole: This grilled fish, like turbot, develops many flavors that do not exist. It’s a waste of sashimi, unless we need a lot of variety and contrast of flavor. To be transparent, it must be cut in till-Zukuri or in Usu-Zukuri.
All these sashimi types are the most sought after on the internet. You can invent any recipe according to your tastes and enjoy them with a good drink.
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Check the video about sashimi types