Sushimi
Submitted by Bluetonic on Sat, 2010-02-27 17:16
With Big Red catching a nice Tuna off Busso and myself preparing some Sushimi for the crew at my place last night, it's got me thinking. How do you prepare your sushimi and better still, how do you prepare your dipping sauce? I like a little wasabi mixed in with worcesterchire sauce, but we didn't have any wasabi so just went with the worcestershire and with the Tuna cut thin and with the grain, it was superb. I know some use soy sauce as well. Have you ever tried it?
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Blue Sky, Blue Water, Bluetonic!
Man Overboard
Posts: 957
Date Joined: 16/01/10
Wasabi and soy sauce for me,
Wasabi and soy sauce for me, no compromising with worcesterchire.
Also try some pickled ginger, you can buy it in jars cheap as, gives fish another dimension. Especially on nori rolls.
HuggyB
Posts: 2515
Date Joined: 03/08/08
soy and wasabi
I like to cut my slices a little thicker as well, dont like paper thin pieces.
EDIT: and and its called sashimi, not sushimi
The Terrorist - coming to a fishing spot near you.........
tonyb
Posts: 188
Date Joined: 10/11/08
Just Soy Sause for me. I
Just Soy Sause for me. I link the Wasabu and pickiled ginger as well though.
Freo_Boi
Posts: 266
Date Joined: 23/02/10
Does anybody know where to buy real wasabi..
not the mustard, mixed with god knows what. And a few boogers for colouring stuff ive had in the past
garethgkr
Posts: 317
Date Joined: 16/12/09
asian shops
is the best i can think of.
BreamBert
Posts: 7
Date Joined: 13/02/10
Fuji Shop
Morning All,
First Post on Fishwrecked,
The Super Fuji shop next to the Fuji Restaurant on Albany Highway in Vic Park opposite John Hughes has wasabi and a special soy sauce for Sashimi. I have an addiction to Sashimi Dhufish at the moment (Just love it) You will find that by using Hashi (Chop Sticks) wasabi ends up in the soy but i don't have a problem with that as it adds to the flavor without blowing you head off. Eating over a small bowl of rice with finely chopped spring onion is not bad as the rice gets soy sauced.
Regards,
gone fishin
Posts: 95
Date Joined: 09/02/10
hi there, im an ex-chef
hi there,
im an ex-chef worked in the trade for 8 years any way when preparing sashimi you must cut the fish thin whith a sharp knife and also againt the grain, this will stop it falling apart and also will present much better, also the traditional way is to serve it with soy, wasabi and pickled ginger and why not try some saki with it, it will add some much more dimentions too it, there are also many different dipping sauces out there just google sashimi dipping sauces, but if your happy with worstershire then go for it its all apart your taste. any questions just pm me.
p.s you also have to cut away the black flesh were the blood has been this isnt very nice to eat, very graini like eating sand
shifeng
Posts: 236
Date Joined: 22/09/09
correct me if i'm wrong. you
correct me if i'm wrong. you have to ikijime the fish to meet traditional sashimi grade
BreamBert
Posts: 7
Date Joined: 13/02/10
Saki
Saki great idea,
Just spoke to my girl friend and she says they have saki with sashimi all the time in Japan, Why she didn't say 2 hours ago when i was asking her i'm not sure? Maybe the snoring noices had something to do with it.
Cheers for the tip.
BreamBert
Posts: 7
Date Joined: 13/02/10
ikijime
Not sure as i've heard it's possible to have live fish sashimi in some parts of Japan. The snapper is placed on a plate live in an upright position however it's lost a lot of weight on both sides if you know what i mean?
Mate at work watched documentary on it last week.
Iv'e seem Steve Starling eat live kingie also.
Regards,
sarcasm0
Posts: 1396
Date Joined: 25/06/09
Gday Andrew - Welcome aboard
The show was called "Fish - A Japanese Obsession" it was on abc or sbs the other night. The presenter gets taken to a resteraunt in Japan that is a boat set in an artificial lake, you catch your dinner in the lake and they prepare it for you. The Japanese Guide catches a snapper, and they send it off. Comes back a few mins later, plate full of thinly sliced sashimi with the snapper on the plate still alive sans fillets.
HuggyB
Posts: 2515
Date Joined: 03/08/08
We eat it on the boat
catch it, bleed it, slice it, eat it.
The Terrorist - coming to a fishing spot near you.........
gone fishin
Posts: 95
Date Joined: 09/02/10
yer there is a program on
yer there is a program on SBS on monday nights called man vs wild with bear grills and he often catches fish and eats them straight out the water i mean the freshest you can get any fresher you would be eating the fish while it swims, any way not sure where to get saki so if ya find it pm me
BreamBert
Posts: 7
Date Joined: 13/02/10
Saki
BWS Corner Hay & Bennett St East Perth for sure.
gone fishin
Posts: 95
Date Joined: 09/02/10
sweet cheers
sweet cheers
Andy Mac
Posts: 4778
Date Joined: 03/02/06
Soy and ginger for me
tiny bit of wasabi is nice too.
The last plate of sashimi I did up in Exmouth bearly lasted the trip across the lighthouse caravan park carpark, before seagulls, Gully, Ewan and Adam polished it off when they acosted me as they were leaving.
I was very embarassed walking into teh Faulkners hut with three bits of sashimi left on a massive plate.
Unlucky for Gully though as it was dark and he grabbed a big wad of wasabi paste on his sashimi...
(hehehe)
Cheers
Andy Mac (Fishwrecked Reeltime Editor & Forum Moderator)
Youngest member of the Fishwrecked Old Farts Club