Island_sands seem to like my raw eating tips... anytime darling
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Seriously is a bit hard to explain with my clumsy english... nothing like a demo!
Raw fish is raw fish, and the trick is on the fish preparation. As say Rafael bleed to fish is an imperative... Each fish and fillet have a different way to be cut, but generally is against the fibber of the meat. A good razor sharp knife should get you the slices on a single stroke... a bit of practice helps!
They are many recipes for raw fish: sushi, sashimi, futomaki... (my Japanese spelling s*cks!!!).
One of my friends favorites:
Take a nice belly filet (softer than the back) form a 20Kg tail , remove the red area and clean lose bits to have a nice and uniform shape (need to be thick).
Roast some white sesame on a hot pan with out stop removing until golden.
Heat until smoking some olive oil and roll the filet until the outside have a nice color (1-2 min max).
Let relax for a couple of min.
During this time tie a small bunch of spring onions and fry it on the oil left until soft.
Crush a tea spoon of the roast sesame seeds, add some wasawi powder, soya sauce, and the spring onions... 5 min of resting to let the aromas develop.
Now you can cut the filet on really thin slices (no more than 1-2mm, less if you can) and keeping everything on a nice order (don't lay the slices flat... better all against each other like rebuilding the filet). The fish is raw... just the outside 2mm should be cooked.
Sprinkle with the roast sesame left (don't be sparse), and serve with wood sticks... raw fish doesn't like metal.
The idea is to pick some fish, have a small dip on the sauce and straight on to the mouth.
Seem like a lot of work, but the results are worth it and island_sands can not resist...
The roe is best smoked, but not too hot or they will dry out.
Miles, you have one more reason to show up over here: SA kingfish are not big enough!!!
