how to make raw fish or sashimi

how to make raw fish or sashimi

Meat, fresh fish (grouper, red snapper, fish, Mackerel, Squid, or oil alone (abalone)) about 800 grams. 

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 Japanese soy sauce or soy sauce mixed with spices or sauce 6-8 tbsp.
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 Turnip pieces 2 inches long, 2 pieces.
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 Carrots, 1 head.
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 1 cup sliced ​​celery stalk.   •.
 Turnip and carrot, peeled off. Cut into the wool, soaked in water until used.
  • Prepare all fish species used for sushi. When washed and dried to a water absorbent have been cut fish into 2 hemispheres along the rear exit.
  • There will need to keep dry in the time. Then the fish is cut further.
  • serve raw fish, meat, fish may be served by only one category. Or a combination of such a dish is served as one of the deck.
  • by a piece of fish into each dish that looks beautiful. ½ scoop of wasabi dish composed of tea, then I decorate with radish, carrots, celery, sliced ​​into the water.
  • Use plastic wrap and refrigerate them in the refrigerator before serving. But do not soak for longer than 1 hour.
  • one side dipping sauce into small cups and served with fish. The wasabi and soy sauce may be seasoned with Japanese Mix soy sauce or vinegar to taste, to taste.







Then again, cut into slices ½ inch cube size.
  • Cut into strips (I like Sue's desk), this method is widely used to cut meat, small fish and squid, sliced ​​thin and is suitable for use.
    The squid, sliced ​​into ¼-inch thick, then cut straight to the longitudinal pieces of ¼ inch to the width of the fish into strips ¼ inch size.
  • Cut into thin sheets. Used to cut and fish dishes, red grouper. Place the fish on a chopping board. The pieces of fish left to catch them.
    Hand holding a knife to shave the thinnest slices. Is transparent to a certain size

    (How to cut meat, fish, and 4).•.
 Cut into thick (Ibaraki River Hill) is the most popular method. And for all the fish, do the following.
    Place the fish on a chopping board. Catch them with a knife, cut straight down to the fish. Is between ¼ to ½ inch thick and 1 inch wide.
    Or, depending on the size of the fish.
  • cut into cubes (I like Kim's) used to cut meat, fish or fish eagle. First, cut into ½-inch thick, straight, like Article 1