Tuna & Salmon Sashimi a la Marketman I am very fond of good tuna (maguro) sashimi. Even middling tuna sashimi is fine, and that is mostly what you get at mid-priced Japanese restaurants around here. A lot of it has been pre-portioned, pre-cut, frozen and defrosted out of little vacuum packs. Occasionally, I get a real hankering and head to Seaside market in Baclaran to obtain a nice hunk of tuna. At roughly PHP400-450 a kilo, and if you are lucky timing wise, you can score a respectable piece of fresh tuna (though probably previously frozen for part of its journey from the sea to airport to market) without much effort. The freezing is apparently NECESSARY for sashimi grade tuna, possibly to kill off any cooties in raw fish. Try and find a deep red piece, with as few veins? The vendors are usually happy to pre-slice this into portions that require minimal fuss before you serve it at home. But I just had this kilo piece cleaned and left whole. Back at home, I just rinsed this quickly with water (probably a no-no for experts) and dried the surface with paper towels before slicing thinly and serving with some sashimi sauce and wasabi.

But if you want to do something else with it, why not try these recipes I posted before: Tuna Tartare a la Eric Ripert Half cooked Tuna on a bed of Vegetables a la Eric Ripert Tuna in Olive Oil from Scratch While my tuna was being prepared, I watched as several salmon were broken down and prepped. So I ended up buying a kilo of salmon as well. I thought the tuna was better, but the salmon wasn’t bad. Maybe it’s better to cook the salmon considering how far away from home it probably is… More on the seaside market in Baclaran soon…This is just to inform you that for DECEMBER 24, 25, 31 & JANUARY 1, we will only offer 3 PRODUCTS: DECEMBER 24 & 31: 1. CHAPCHAE-SUSHI COMBO PROMO (with Free Lychee Tea) – 150pcs 2. SIOMAI-SUSHI COMBO PROMO (with Free Lychee Tea) – 25pcs 3. BILAO 16 MIX SUSHI – 25pcs DECEMBER 25 & JANUARY 1: 1.  CHAPCHAE-SUSHI COMBO PROMO (with Free Lychee Tea) – 25pcs 2. BILAO 16 MIX SUSHI – 25pcs We will only serve first 200 customers to order for DECEMBER 24 & 31 & first 50 customers for DECEMBER 25 & JANUARY 1.

This is to minimize customer complaints on the said dates. Our STORE HOURS for the said dates will be as follows: DECEMBER 24 & 31 : 9am […] Gryn Wasabi Delivery Notice: GW Stores will accept only for pick up orders today June 7, 2016 and tomorrow June 8, 2016 all deliveries will start at 3pm. This is to give way to GW Annual Team Building.Get to CHOOSE your own Maki in a Bilao! 1. All Veggie Uramaki Lettuce, Cucumber, Shitake Mushroom & Pickled Radish) 2. Meaty Uramaki (Crabstick, Ham & Cheese) 3. Ham & Cheese Uramaki (Ham, Cheese & Lettuce) 4. Bulgogi Kappa Maki (Cucumber, Ham & Sesame Seeds) 5. Karai (with Crabstick, Cheese, […] Please be advised that our STORE SCHEDULE during HOLY WEEK will be as follows: MARCH 21 (MONDAY) : 11am – 9pm MARCH 22 – 23 (TUESDAY-WEDNESDAY) : 9am – 9pm MARCH 24 – 25 (THURSDAY-FRIDAY) : 10am – 7pm MARCH 26 (SATURDAY) : 9am – 9pm MARCH 27 (SUNDAY) : 9am – 7pmEdit ArticleHow to Make Sashimi This delightfully simple yet elegant Japanese delicacy consists purely of very fresh, raw fish.

It’s served in ¼-inch thick, rectangular slices with soy sauce for dipping and, optionally, a few accompaniments, such as a small mound of shredded daikon radish and a shiso leaf (a mint-like culinary herb). The freshness and quality of the fish used to make sashimi is, naturally, the key to its success. With little other distraction, the essence and texture of the fish becomes enjoyably apparent.Japanese markets will carry high quality fish trimmed into pieces that are ready to be sliced and served sashimi-style. sushi online dfHowever, many fish markets and high-end supermarkets carry fish equally suitable for making sashimi. sushi new york city upper east sideNearly any kind of fish can be used—freshwater and saltwater varieties apply. sushi grade fish near me

Popular choices include mackerel, tuna, snapper, halibut, salmon, sea bass, eel, and scallop. Fattier cuts of fish tend to work best for this succulent fare. Larger fish such as salmon or tuna easily achieve the nicely formed rectangles customary to the dish, but smaller fish can certainly be used as well, and many species and cuts even have distinct presentation styles. A market that caters to sashimi makers and restaurants will distinguish between the parts of some fish because different cuts of the same fish can impart vastly different flavors and textures. jiro dreams of sushi mini hdFor example, the high fat content in certain parts of the tuna’s belly is considered more desirable than other cuts of tuna and hence is far more extravagantly priced.sushi en madrid centro Buying fish from a reputable supplier is very important when it is intended for raw consumption (see “Health concerns” below).take out sushi huntington beach

Health concerns: The quality and freshness of fish for sushi and sashimi must be held to exceptionally high standards for both taste and health reasons. Unfortunately, the term “sushi-” or “sashimi-grade” is more a marketing term, less a guarantee of freshness or quality. FDA recommendations and local health department requirements for ready-to-eat foods do apply, but there are no specifics for “sashimi-grade” fish. sushi new york upper west sideBecause there is no federally regulated grading system for fish that is consumed raw, many suppliers have set up their own parameters to measure and guarantee freshness. Knowing a little about your source can thus be helpful. Nonetheless, there are regulations concerning parasite destruction in raw fish that are enforced by FDA inspectors. This involves freezing and storing seafood at the appropriate temperatures and durations to kill parasites.

It is mainly salmon that poses a parasite threat, and for that reason it has not been eaten raw in most Japanese cultures until recently. Now that freezing enables destruction of the parasites found in salmon, it is considered safe, although some connoisseurs believe it degrades the taste somewhat.Use a sharp knife. If the fish isn’t already trimmed, you can trim it into a one to two-inch wide by a half to one-inch high fillet, or simply use it in whatever shape it’s already in. Cut the fish against the grain into ¼-inch thick slices. Sashimi can also be cut into thinner slices. Paper-thin sashimi (kaku zukuri) is sometimes presented in a pattern. For taste and freshness, the fish needs to be consumed as quickly after preparation as possible.Arrange a few pieces on a plate and serve it with chopsticks and Japanese shoyu soy sauce for dipping. Shredded daikon radish, pickled ginger, wasabi and/or a shiso leaf are often served alongside. The function of the accompaniments is primarily aesthetic, however.