Guest guest Posted February 22, 2004 Report Share Posted February 22, 2004 Hello everyone! I just had some mackarel sashimi tonight...mmmmmmm. Anyway, I was thinking how I'd much rather eat my fish raw, so I did a search on sashimi, and found all these instructional videos I have no interest in buying. Does anyone know any good links/information on sashimi preparation? I'm especially interested in how to choose fish for eating raw and what would be the " NT " way of preparation. I wasn't crazy about the raw fish recipes in the book, I like it more simple. Thank you! Sincerely, Michele _________________________________________________________________ Find and compare great deals on Broadband access at the MSN High-Speed Marketplace. http://click.atdmt.com/AVE/go/onm00200360ave/direct/01/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2004 Report Share Posted February 23, 2004 @@@@@@@@@@@@ > Hello everyone! I just had some mackarel sashimi tonight...mmmmmmm. Anyway, > I was thinking how I'd much rather eat my fish raw, so I did a search on > sashimi, and found all these instructional videos I have no interest in > buying. Does anyone know any good links/information on sashimi preparation? > I'm especially interested in how to choose fish for eating raw and what > would be the " NT " way of preparation. I wasn't crazy about the raw fish > recipes in the book, I like it more simple. @@@@@@@@@@ Michele, I think all that instructional stuff would be purely aesthetic, so just find your own aesthetic through experience. Maybe slicing on the diagonal is a common technique... I've never prepared fish sashimi, but I eat beef, liver, and kidney sashimi all the time. It doesn't really matter what shape you make it--it's just a chunk of meat--but I do gravitate towards thin slices becauses it somehow seems more pleasant to eat. As far as choosing which fish, I guess that's just personal fish preference, so try a few different kinds... For something so simple as eating a chunk of raw meat, I don't know if there's anything more or less " NT " about any of the variations. It's all aesthetic variation, nothing nutritional. Many people marinate their raw meat or eat it with a sauce, but I've never bothered. Just plain off the cutting board, but sometimes I mix it in with my kimchi... I generally like the idea of savoring the thing by itself (supposedly a very " Japanese " aesthetic, but probably more universal than that...) FWIW I would call my eating about 95% NT, but I've only followed maybe one recipe from it ever (oat porridge)... Recipe Schmecipe... From my viewpoint the hard part is figuring out what raw materials to eat; the details of how it gets into my mouth can be easily (and pleasurably) self-generated... Mike SE Pennsylvania Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2004 Report Share Posted February 23, 2004 >@@@ @@@@@@@> >Michele, >I think all that instructional stuff would be purely aesthetic, so >just find your own aesthetic through experience. Maybe slicing on >the diagonal is a common technique... I've never prepared fish >sashimi, but I eat beef, liver, and kidney sashimi all the time. It >doesn't really matter what shape you make it--it's just a chunk of >meat--but I do gravitate towards thin slices becauses it somehow >seems more pleasant to eat. As far as choosing which fish, I guess >that's just personal fish preference, so try a few different >kinds... For something so simple as eating a chunk of raw meat, I >don't know if there's anything more or less " NT " about any of the >variations. It's all aesthetic variation, nothing nutritional. Many >people marinate their raw meat or eat it with a sauce, but I've never >bothered. Just plain off the cutting board, but sometimes I mix it >in with my kimchi... I generally like the idea of savoring the thing >by itself (supposedly a very " Japanese " aesthetic, but probably more >universal than that...) FWIW I would call my eating about 95% NT, >but I've only followed maybe one recipe from it ever (oat >porridge)... Recipe Schmecipe... From my viewpoint the hard part is >figuring out what raw materials to eat; the details of how it gets >into my mouth can be easily (and pleasurably) self-generated... > >Mike >SE Pennsylvania > @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ I like nama shoyu and lemon or lime w/wasabi for marinating, but just for a couple minutes, not hours. The only fish I don't care for raw are salmon, tuna and red snapper. I love yellowtail and mackerel(my favorite!). I might like salmon marinated longer as the soft texture is what I don't like so much. Tuna just doesn't have much flavor to me. I read last night about the importance of sashimi grade fish...they sell mackarek at my local Asian market, so maybe they have it sashimi grade. None of them speak english though, not even enough to understand, " dried coconut?'' There was only one place to order it online and the shipping was outrageous. Do you think the grade is important? I am ordering some fish from Neshimany(spelling?), but they only have perch, pollock, haddock and cod...it's frozen from Iceland or something. Would that be ok for eating raw? Do I need to get a special lamp to look for parasites? I'm just slightly paranoid about unfriendly bugs as my digestion is just now starting to improve. I know raw fish is easier to digest though(at least for me), so the small risk is ok I guess. Take care, Michele _________________________________________________________________ Watch high-quality video with fast playback at MSN Video. Free! http://click.atdmt.com/AVE/go/onm00200365ave/direct/01/ Quote Link to comment Share on other sites More sharing options...
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