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Date: | Sun, 14 Mar 1999 07:31:12 -0800 |
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Hi Lance :)
> << Now that I've tasted salmon sashimi, I often crave that too. >>
>
> I'm new to the raw meat thing . . . but this salmon sashimi sounds good. Is
> it just raw salmon or what? Is it a Japanese dish? If I wanted to fix it
> myself, how would I do so?
It comes under the general heading of "sushi", so yes, it is Japanese.
Sashimi, in particular, is raw fish without all the rice and doo-dads
-- just fish. Sushi restaurants around here serve two kinds of salmon
sashimi, fresh and smoked. I go for the fresh. When it's good, it's
smooth as butter and oh so delicious, without the least bit of fishy
smell.
As far as doing it yourself, I wouldn't recommend it. First of all,
sushi chefs are rigorously trained in spotting signs of parasites in
the fish. Second, I've gotten salmon (and ahi tuna) at the store a
couple of times, when it specifically said that it was for sushi, but
found it pretty horrible compared to what I was used to from the sushi
restaurants. You might have better luck, but be warned...
Do you have an ocean nearby? Forgive me if you mentioned it before.
I have a hard time keeping everyone's details straight. :)
Carol
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