Sashimi (Raw Seafood).

The important thing to remember about sashimi is that the fish should be saltwater fish, not freshwater fish. (Freshwater fish may contain parasites that are killed by cooking. Saltwater fish do not contain these parasites.) I would not eat raw freshwater fish, but would not hesitate to eat raw saltwater fish. Several years ago, a friend of mine who worked for the FDA investigated a series of food poisoning cases in the L.A. area. The common denominator was that each person had eaten in a sushi bar, and he further learned that each had eaten salmon. He was able to trace the salmon to a specific lake in Alaska, where the salmon carried a parasite. The parasite, which would have been destroyed by cooking, caused the illness. So, I am a little leery of salmon.

I have prepared sashimi for friends, selecting tuna, halibut and red snapper from a fresh fish market. Other popular fish for sashimi is yellowtail, mackerel (too fishy for me), albacore and the infamous fugu. Personally, I haven't had the fugu, which is the one you hear about that must be prepared exactly right or it is fatal. The tuna and yellowtail are quite rich, but not at all fishy tasting. The lighter fishes, such as halibut and red snapper, are almost bland. Only the mackerel is fishy tasting, and that only slightly. Just get the freshest fish available, from a fish market on the wharf, not from a supermarket.

Fish for sashimi is usually sliced into pieces about 1 inch wide by 1-1/2 inches long by 1/4 inch thick. A serving is four slices in a sushi bar, but at home you can indulge.

Return to Contents on main page.

Back to previous topic (Other Styles).

Jump to next topic (Bibliography).