Preparing Fresh Salmon Sashimi at Home

Selecting the Salmon

The most crucial step in preparing sashimi is selecting high-quality, sushi-grade salmon. Sushi-grade means the fish has been handled in a way to minimize the risk of parasites. Look for salmon that is vibrant in color, firm to the touch, and has a fresh, clean smell. If you're unsure, ask your fishmonger for assistance. Never use salmon that is not explicitly labelled 'sushi-grade' for raw consumption.

Preparing the Salmon

1. Ensure the Salmon is Cold: Keep the salmon refrigerated until just before you're ready to slice it. Cold fish is easier to slice cleanly. 2. Pat Dry: Use paper towels to thoroughly pat the salmon dry. This helps with grip and ensures a cleaner cut. 3. Remove Pin Bones (if necessary): Run your fingers along the surface of the fillet to feel for any pin bones. Use tweezers or specialized fish bone pliers to remove them. This is more common with some types of salmon than others. 4. Optional: Remove the skin: Place the salmon skin-side down on a cutting board. Grip the tail end of the skin firmly. Using a sharp knife, insert the blade between the flesh and the skin at the tail end. Angle the knife slightly downwards towards the skin and, using a gentle sawing motion while pulling the skin taut, separate the skin from the flesh. Ensure you get all the skin and do not cut into the flesh of the salmon. Practice will make perfect, but the results are worth it. Don't discard the skin! it can be cooked and used in other dishes.

Slicing the Sashimi

1. Use a Sharp Knife: A sharp sashimi knife (Yanagiba) is ideal, but a very sharp chef's knife will also work. Dull knives will tear the fish, resulting in an unappealing texture. 2. Angle the Knife: Hold the knife at a slight angle (approximately 45 degrees). 3. Single, Fluid Motion: Use a single, smooth, and decisive slicing motion. Avoid sawing back and forth. 4. Slice Against the Grain: Observe the grain of the salmon and slice against it. This will make the sashimi more tender. 5. Thickness: Aim for slices that are about 1/4 inch thick (6 mm). Experiment with different thicknesses to find your preference.

Serving the Sashimi

1. Arrange Artistically: Plate the sashimi on a chilled plate. Arrange the slices in an appealing manner. Common arrangements include overlapping slices or creating a fan shape. 2. Garnish: Serve with a small mound of wasabi, pickled ginger (gari), and thinly sliced daikon radish (if using). A few shiso leaves can also add a fragrant touch. 3. Soy Sauce: Provide a small dish of high-quality soy sauce for dipping. Do not oversaturate the sashimi with soy sauce; the goal is to enhance, not mask, the flavor of the fish. 4. Enjoy Immediately: Sashimi is best enjoyed immediately after preparation. Do not let it sit at room temperature for an extended period.

Nutrition Facts Estimated per 100g of product

• Calories: Approximately 208
• Protein: Approximately 20g
• Fat: Approximately 13g
• Carbohydrates: 0g

Other Important Considerations for Nutrition

Sashimi, being raw fish, carries a small risk of parasitic infection. Purchasing sushi-grade salmon from a reputable source significantly minimizes this risk. Pregnant women, individuals with compromised immune systems, and young children should consult with a healthcare professional before consuming raw fish. Wasabi contains compounds that have potential antimicrobial properties, but it should not be relied upon as a primary means of preventing foodborne illness. Always practice safe food handling techniques.