We live at the coast, so naturally, we have better luck than most at sourcing locally fished, sustainably caught, and properly processed raw fish with which to prepare Sashimi and other Asian-inspired raw fish dishes. So, it naturally occurred to me that a post specific to raw fish was in order for our customers at OtterBee’s Market! 🙂
What follows are a number of links to useful, helpful, or just plain interesting tidbits with which to educate oneself on the ins and outs of raw fish:
“Sashimi is often the first course in a formal Japanese meal, but it can also be the main course, presented with rice and miso soup in separate bowls. Japanese chefs consider sashimi the finest dish in Japanese formal dining and recommend that it be eaten before other strong flavors affect the palate.” Continue reading: Wikipedia.org/wiki/Sashimi
“This delightfully simple yet elegant Japanese delicacy consists purely of very fresh, raw fish. It’s served in ¼-inch thick, rectangular slices with soy sauce for dipping and, optionally, a few accompaniments, such as a small mound of shredded daikon radish [or authentic grated wasabi] and a shiso leaf (a mint-like culinary herb). The freshness and quality of the fish used to make sashimi is, naturally, the key to its success. With little other distraction, the essence and texture of the fish becomes enjoyably apparent.” Continue reading: How To Make Sashimi.
“Few foods can rival a sliver of raw fish, impeccably fresh and minimally adorned, whether it’s perched atop a mound of sushi rice or swimming in a spicy citrus bath. And yet, despite the popularity of incredibly simple dishes like sushi, sashimi, crudo, poke, and tartares on restaurant menus, for many cooks, preparing raw fish at home remains a daunting task.” Continue reading: Guide to Preparing Sushi & Sashimi (Raw Fish) at Home