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.
- maguro, tuna
- toro, fatty tuna belly
- shiro maguro, albacore
- hamachi, yellowtail
- katsuo, bonito
- kohada, Japanese shad
- saba, mackerel
- sake, salmon
- tai, porgy, red snapper
- hirame, halibut
- suzuki, sea bass
- unagi, freshwater eel
- anago, sea eel
- tako, octopus
- ika, squid
- awabi, abalone
- mirugai, geoduck clam
- torigai, Japanese cockle
- aoyagi, Japanese red clam
- akagai, pepitona clam
- kobashira, small scallops
- kaibashira, large scallops
- kani, crab
- ebi, cooked prawn
- ama ebi, raw prawn
- ikura, salmon roe
- uni, sea urchin roe
- tobiko, flying-fish roe
- masago, capelin roe
- tamago, hen's egg omelet
Return to Contents on main page.
Back to previous topic (Other Styles).
Jump to next topic (Bibliography).