Sashimi(Sliced Raw Fish) #55
1 pound Fresh filleted porgy -- seabass Striped bass, red snapper Squid, abalone or tuna -- in One piece DIPPING SAUCE: 5 tablespoons Japanese soy sauce -- chirizu Or tosa joyu and...
Ingredients
- 1poundfresh filleted porgy -- seabass
- 1. hira giri (flat cut): this is the most popular shape, suit
- 2. kaku giri (cubic cut): this style of cutting is more often
- 3. ito zukuri (thread shape): although this technique may be
- 4. usu zukuri (paper thin slices): place a fillet of bass or
Directions
- 1
1 pound Fresh filleted porgy -- seabass Striped bass, red snapper Squid, abalone or tuna -- in One piece DIPPING SAUCE: 5 tablespoons Japane
- 2
peeled -- shredded and Soaked in cold water until Ready to use 1 Celery
- 3
stalk -- cut in half Lengthwise -- shredded and Soaked in cold water until Ready to use The most important factor in the preparations of "sa
- 4
Frozen fish cannot be used
- 5
It is best to avoid fresh water fish since they can carry parasites
- 6
Keep the fish refrigerated, wrapped in cheesecloth until ready to use
- 7
Handle the fish as little as possible
- 8
the warmth of your hands can spoil its freshness