Sophisticated Savories

Sophisticated Savories

Saturday, February 23, 2013


One of my favorite elements of sashimi, aside from the numerous health benefits form raw, lean fish… is the ability to turn a plate into an edible work of art. Bursting with colors of the thinly, raw fish, as well as picked vegetables and fruits as garnishes, sashimi plates often resemble blank canvases, splattered with paint.

Organized chaos.

Sashimi is often served at the beginning of the meal as a palate cleanser, though more recently individuals have begun to consume the dish as an entrée. Saltwater fish is the most common form of sashimi (abalone, bass, bonito, bluefish tuna, fish roe, octopus, salmon, snapper, mackerel to name a few). Why? Many freshwater fish actually contain parasites that could in turn cause intestinal discomfort if consumed. It is essential that the fish be purchased at the highest grade, quality and trustworthy supplier – since the fish is consumed raw.

When preparing sashimi, it is essential to use a sharp knife, to ensure a thin, beautiful slice. The cuts are generally executed on the bias (or diagonal) slice of fish. I love pairing sashimi with citrus – lemon and grapefruit are brilliant when acting to brighten the dish. Picked fennel and watermelon are also wonderful additional (these unlikely pairings work somehow!) Of course, the traditional soy sauce, picked ginger, wasabi, sesame seeds, eel sauce, etc.

“Everyone has a ‘rick muscle.’ You keep it in shape by trying new things. If you don’t, it atrophies. Make it a point of using it at least once a day.” - Roger Von Oech

Happy Valentine’s Day… love y’all! ♥

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