Sashimi showcases the flavor and texture of fresh tuna.
Sashimi is simply raw fish sliced thinly to showcase flavor and texture. Often served with sushi, it's a Japanese delicacy that uses the finest fish. Freshness is absolutely essential to safe, delicious sashimi, so buy tuna only from a trusted fishmonger. Make sure the scales are shiny, the gills are pink or red and the eyes are not sunken. You may also be able to find fillets cut specifically for sashimi.
Instructions
1. Trim your fillets to the proper size and shape -- 1-1/2 to 2 inches wide and 1/2 to 1 inch thick. Remove the tapered tail end.
2. Rinse the fillets under cold water, rubbing gently to remove any impurities. Gently pat the fillets dry with paper towels.
3. Place the tuna fillets on a clean cutting board. There are two methods of slicing sashimi: flat or angled.
4. Slice the sashimi using the flat method. Using a very sharp knife, cut the tuna against the grain in one fluid motion. The slices should be about 1/4-inch thick. Slice from the top of the fillet to the bottom, as if slicing a loaf of bread.
5. Slice the sashimi using the angled method. Using a very sharp knife, shave the tuna at a downward sloping angle against the grain. The first slice will be imperfect, but establishes the angle for the rest of the slices. These slices should be 1/4-inch thick or thinner. This method exposes more surface area per slice.
6. Wipe your knife on a damp towel between each slice.
7. Serve immediately or refrigerate for up to four hours.
Tags: 4-inch thick, against grain, flavor texture, method Using, method Using very