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June 29, 2009

How to make tuna sashimi

Buy the freshest raw fish and slice it with a sharp sushi knife!

By: Cyril Ermita of Enderun Colleges

Get raw right: Here are tips to help you prepare tuna sashimi right at home.

 

● Make sure to purchase fish from reputable suppliers. Delicious for sashimi are tuna, salmon, and mackerel.

● All fish, including ocean fish, may contain parasites. Children, older folks, and pregnant women are advised to stay away from uncooked fish.

● After purchasing it, head straight home to freeze the fish. To kill any parasites, freeze at -40F or -200C for at least 24 hours. Just thaw before making sashimi or sushi.


 

Flash photo from sxc.hu





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4 Responses

geejay nepomuceno
Monday March 22 2010 05:26:44 PM

how about salmon sashimi? and other jap appetizers

poty
Saturday March 20 2010 05:39:39 PM

you cant reach 200 degrees celsius with a regular ref. or any kitchen equipment. what, did you pour liquid nitrogen on it? the fish would be too hard by then.

poty
Saturday March 20 2010 05:33:54 PM

you cant reach 200 degrees celsius with a regular ref. or any kitchen equipment. what, did you pour liquid nitrogen on it? the fish would be too hard by then.

joan
Friday March 19 2010 08:22:08 AM

how about featuring how to make california maki..

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