Oldsarge says.
That only requires primium soy sauce in a bowl, some miso, some hot chinese mustard
I find some soy too strong in taste, especially the soy you can get that's made for sashimi. Over here you can get a great soy called kakishoyu or oyster soy sauce great flavour, and it lets you taste the fish. You could try a lightish soy and add a few drops of oyster suace. Sounds strange but try it.
Hot chinese mustard? I guess you mean wasabi/ japanese horseraddish?
If making sushi rolls seems difficult, don't make them. Just make the sushi rice as metioned before, make tight shapes like a egg thats been flattened a little and place your fish on top. this type of sushi is often eaten by just using your hands and no chopsticks, though thesedays it's a bit of an old mans way of eating it. but its easy.
Crazy13 said
For some reason I was only thinking of chemical pollution, wasn't considering the bacteria pollution.
I wont comment on this except to say, sometimes fresh fish can have parrasites.
If you ever go to Tokyo one of the most popular dating spots is a small museum called the parrasite museum, its popular with young couples on there first or second date because the girl freaks out and gets in close to the man HUgs him as she is scared or disgusted. Anyway they have a display with parrasites from salmon sashimi, made someone quite sick apparently. You can also see a tape worm someone had for 11years, Cant remember but it was 11m or 22m long. its sick there.
In Blaizes recipe he refers to something called panko, this means bread crums.
"Pan" is bread and "ko" means small/ little. Two types dried or fresh shredded bread.
Ipirate.
i mostly catch cod and a few striped sea perch, are any of these good for sushi or sashimi
Not sure about the perch but most cod here are great for either sushi or sashimi.
Oldsarge said,
Sushi is only safe when made from pelagic or deep saltwater species.
Not true those types of fish are larger and can be targeted easily by fishing boats so those types of fish are what usually end up in restaurants.
Many reef fish make great sushi/ sashimi Two of the fish I like to get are great for this purpose, but you cannot buy them and very rarely find them in sushi restaurants here. Ishidai (Japanese knifejaw) and Kobudai. The later I will only take if it's a good fish, reproduction is slow.
Blaize said
Only one way to find out:blackeye I would suggest that when you filet your catch leave it in the fridge over night. The meat will loosen up a bit and be a lot more tender. Fresh isnt always the best for sashimi. When a fish is caught and dies the meat tends to tighten up a bit, a fresh killed fish (unless stoned, bled, and put on ice immediately) will tend to make "tough" sashimi. A filet left to loosen up for a night will make very tender sashimi. I have learned this through personal experience
I completely agree. How long you leave it in the fridge though can vary depending on the fish. Some fish are good striaght out of the ocean but not that many. MOst fish will usually taste better for being left in the fish. The flavour starts to come out as the flesh softens.
Some fish though will always be a little tough ( Often reef fish) Like the Ishidai I mentioned before and leather jackets (they make good sushi, rare to get in the sushi shops here and usually cost a little extra) With this type of fish the thing to do is after letting it soften in the fridge, slice the fish quite thinnly 2-3mm. Then wash the sliced fish in ice water for 4-5 seconds. This causes the flesh to firm up a little and shrink a little, but when you eat it, it will be more tender. If the water turns quite milky it means the fish has a good fat contents. means good taste.
Sciencemike,
The fish and the nori (please remember to toast it )
You must be confused with korean nori, it's toasted and often flavoured with seseme
seed oil and salt. tastes great, but japaanses nori is used as you buy it.
Let me finish with one of my favourite recipes.
Any white flesh sashimi fish, this is good for the scrapy bits.
dice or slice the fish it's up to you. I usually use the untidy leftovers
when I make sashimi.
Get some dried wakame. (a type of seaweed) Most asian shops
will sell it or something like it.
soak it it water till it is soft and expanded. 3mins. or so.
Squeeze as much water out as possible.
Mix it with the fish.
Then top with some kind of dressing.
These work well:
Soy
Ponzu (as sciencemike said)
I often use Goma dressing ( japanese sesame dressing) once again
Some asian shops will have it. This is my fav. too.
Anything really. many salad dressings are good.
Then lastly sprinkle with toasted seseme seeds.
Makes a good side dish, puts a bit a colour on the table (green)
not quite a salad but really nice.
Most Of what I wrote, My wifes father told me. He's a chef here
and has tought me a bit about the local fish I bring home
Anyway sushi rolls while being very common in other countries,
Here they are often bought from super markets and the like.
If you go to a sushi place. most sushi it just on a bed of rice, but not all.