Sashimi
The thought of eating raw meat isn’t something that I would entertain on a regular basis.
However, the curious experience of sashimi is always going to be a reoccurring daydream.
It could be because it’s insanely expensive, microbially volatile and possibly contains parasites. It’s like a culinary Russian roulette.
But the subtle sweet–umami character, with the texture that is both slimy and firm, propels me with edgy urgency for more. It’s a dish that polarises a lot of people.
Kalis Bros in Leederville is one of those places where you can get it.
I know it’s well known, but Kalis Bros. is a no-brainer for a good piece of fish, no matter what time of day, day of week, week of year.
However, if you are intending to eat raw fish and keep out of the hospital emergency department, there are a few things to consider:
1) Only buy ‘Sashimi Grade’ – this denotes the fish was killed by the Ike jime method. After being hauled aboard on a single line, the fish is quickly spiked behind the brain then plunged in a briny ice slurry.
2) Scope out the packaging date — only buy on the date packed.
3) The fish should not smell strongly! If it’s strong in smell, it’s going off.
Sashimi as a purist would have it, wasabi, soy, ponzu and daikon would be the only accessories.
I hear that nematodes dislike mustard.
That’s why I bookended my pieces with it, and put my sinuses into damage control.
Tags: Fish, Japanese, Kalis Bros, Leederville, Salmon, Sashimi
May 20th, 2010 at 12:17 am
You’re quite right about the potential hazards of purchasing fish for sashimi at home, but the end product is so, so worth it, don’t you think?
Those soft, sweet, umami mouthfuls of pure delight, spiked with just a blush of soy salty tang and sharp sinus cleansing wasabe are just heavenly.
May 21st, 2010 at 11:57 am
cut that salmon on an angle
May 21st, 2010 at 1:14 pm
Oh snap! Why didn’t I think of that!
May 21st, 2010 at 10:20 pm
Sashimi grade is not just about how the fish is killed, but how it is filleted. The Japanese use very little water when filleting fish, which preserves the fishes texture and colour. The western method of filleting fish uses water to “clean” the fillet…. and also damages texture and colour of the flesh, particularly in red fleshed fish like salmon.