Results 1 to 13 of 13

Thread: raw fish=sashimi?

  1. #1
    Join Date
    Jul 2011
    Location
    Southern California
    Posts
    4,547

    Default raw fish=sashimi?

    I know it sounds like a funny question..I worked many years in restaurants some of them were in Japanese places..I remembered one place..Asakuma...the delivery driver who was from Japan on temp visa here in socali and worked where I was a cashier...I asked him..do you think ALL raw fish is Sashimi?..he looked at me like I was nuts and replied "you kidding me, of course its all the same!"..I replied to him..so you think all grades are the same..his reply "qualities different, but idea is the same..anyways..I just got done baking some halibut in some Lea & Perrins fish sauce and wondered "could I slice it when its raw very thin then add a few fresh squeezed lemon drops and make some sushi rice and seaweed wraps?..

  2. #2
    Join Date
    Sep 2008
    Location
    Seattle
    Posts
    3,099
    Images
    5

    Default

    in the US, sashimi grade fish is flash frozen a -80 degrees C to kill any parasites in the fish.

  3. #3
    Join Date
    May 2011
    Location
    Atlanta, GA
    Posts
    4,592

    Default

    pics?
    Last edited by AABCDS; 05-04-2012 at 09:35 PM.

  4. #4
    Join Date
    Dec 2011
    Location
    Fresno, CA
    Posts
    312

    Default

    Quote Originally Posted by superbleu View Post
    in the US, sashimi grade fish is flash frozen a -80 degrees C to kill any parasites in the fish.
    Unless you have friends with a boat and another with a knowledge of sushi preparation and you have a day out at sea, then there is no freezing involved except for the left overs which there will be plenty of.

  5. #5
    Join Date
    Jun 2007
    Posts
    3,136

    Default

    Quote Originally Posted by superbleu View Post
    in the US, sashimi grade fish is flash frozen a -80 degrees C to kill any parasites in the fish.
    A bit of truth that always makes me smile. I was a sous chef at an upscale sushi restaurant outside Kansas City, and would always get a laugh at the people who would turn their nose up because "the sushi in (wherever they were from) is fresher and never frozen". We ordered our fish from the same providers on the west coast as everyone else, and had it flown in 3-4 times a week.

  6. #6
    Join Date
    Jan 2009
    Location
    Just beyond Devil Reef
    Posts
    9,028

    Default

    Even if you buy sashimi in Japan, the odds are good that it's been frozen. Of course, you can pick up the local catch somewhere and go with that. But much of the fish that's traded is shipped or flown in frozen from the North Atlantic or other distant spots.

    Chefs will even take advantage of that. I had a delicious tuna sorbet that a friend of mine made by taking the frozen head of a tuna and using a melon ball scoop to dig out the meat that is in behind the head (otherwise kind of hard to use). He had beautiful round balls of frozen tuna that he flavored with a light soy dressing. Everything else he served at the meal had been made from the same tuna, so it was amazing way to end the meal.

  7. #7
    Join Date
    Jun 2007
    Posts
    3,136

    Default

    Quote Originally Posted by The Nid Hog View Post
    Even if you buy sashimi in Japan, the odds are good that it's been frozen. Of course, you can pick up the local catch somewhere and go with that. But much of the fish that's traded is shipped or flown in frozen from the North Atlantic or other distant spots.

    Chefs will even take advantage of that. I had a delicious tuna sorbet that a friend of mine made by taking the frozen head of a tuna and using a melon ball scoop to dig out the meat that is in behind the head (otherwise kind of hard to use). He had beautiful round balls of frozen tuna that he flavored with a light soy dressing. Everything else he served at the meal had been made from the same tuna, so it was amazing way to end the meal.
    It's amazing how good the meat is from the heads of those big fish. Really, some of the best parts.

  8. #8

    Default

    I wouldn't eat raw fish from just anywhere. There are a few fishmongers here that do sell sushi grade fish. Fish sometimes have parasites and worms that can grow if not handled correctly, you don't want to eat that.

    If you add citrus and let it sit for a second it does "cook" the meat, ala ceviche. The acid in lemons and lime react with the protein, I forget the technical term but it changes the protein structure making it seem like it has been heated.

    The Italians do raw fish very similar to sushi called crudo but that is something I am not as familiar with.

  9. #9
    Join Date
    Aug 2011
    Location
    The Dark Side of Uranus.
    Posts
    113

    Default

    Quote Originally Posted by saf View Post
    If you add citrus and let it sit for a second it does "cook" the meat, ala ceviche. The acid in lemons and lime react with the protein, I forget the technical term but it changes the protein structure making it seem like it has been heated.
    Denaturing by acidification?

  10. #10

    Default

    I think you got it Crog

  11. #11
    Join Date
    Sep 2008
    Location
    Seattle
    Posts
    3,099
    Images
    5

    Default

    Quote Originally Posted by valleyrider View Post
    Unless you have friends with a boat and another with a knowledge of sushi preparation and you have a day out at sea, then there is no freezing involved except for the left overs which there will be plenty of.
    Take a course in parasitology and I doubt you will be eating fish handled this way.

  12. #12
    Join Date
    Dec 2011
    Location
    Fresno, CA
    Posts
    312

    Default

    Quote Originally Posted by superbleu View Post
    Take a course in parasitology and I doubt you will be eating fish handled this way.
    Wont be taking that class till next spring but its coming up soon enough.

  13. #13
    Join Date
    Sep 2008
    Location
    Ontario, Canada
    Posts
    1,008
    Images
    2

    Default

    I would say that ( raw fish == sashimi ) is true in the same way that ( ground beef == hamburgers ). While technically speaking it's not exactly wrong, it does sort of miss the point.

Similar Threads

  1. Dried fish (fish jerky, klippfisk, stockfish, etc..)
    By BalthasarR in forum The Mess Hall
    Replies: 4
    Last Post: 08-17-2010, 11:29 PM
  2. There Are No Fish Under The Ice
    By slantman in forum The Barber Shop
    Replies: 0
    Last Post: 12-05-2009, 05:55 PM
  3. One fish two fish red tip blue tip
    By moonshine44 in forum Shaving Mall - Buy/Sell/Trade
    Replies: 1
    Last Post: 07-14-2009, 07:25 AM
  4. fish
    By fatt_tony in forum Post Testing Area
    Replies: 2
    Last Post: 07-24-2008, 09:51 PM
  5. Sashimi ???
    By Doc4 in forum The Speakeasy
    Replies: 48
    Last Post: 01-19-2008, 10:26 AM

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
By accessing Badger & Blade, you agree to abide by the Terms of Usage. You can find our Privacy Policy here.
Once submitted, any posts, images, or content become the property of Badger & Blade.
Powered by vBulletin® - Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.