Sashimi – to Cut is to Cook (
‘To Cut is to Cook’ is the true meaning, and principle, of sashimi. The direct translation of sashimi from the Japanese is ‘pierced body’ and may refer to the old tradition of displaying the fish tail as part of the decoration when serving sashimi in order for the diner to identify the species of fish they were eating. It may also refer to the preferred method of caring for sashimi grade fish: the brain is pierced immediately upon being caught and is then stored in ice slush to stay fresh until landing.
To cut is to cook refers to the preparation and the main principle of cutting sashimi, the fish is cut on the bias in one even movement with a razor sharp sashimi knife to obtain the best result (see Japanese knife section for more information). The tenderness and delicacy of sashimi is determined by the quality and the freshness of the fish and the precision and skill when cutting.
Sashimi is always made with the very best and freshest quality fish, but is not always 100% raw as is often thought. For oily round fish and some wild fish, the fish is given a quick cure of first sea salt and then a vinegar based bath to eliminate any naturally occurring parasites.
Because handling, quality and freshness of the fish is paramount for sashimi, I rarely recommend you buy it at the supermarket. There is some very good quality fish to be found at the supermarket counter which is perfectly suitable for cooking, however, the modern food chain does not favor raw consumption. From moment of capture on the boat, to processing, to holding logistics and then dispatch, an extra day or two is easily added to the whole procedure and unfortunately, the fish lacks the freshness required for sashimi. Much of the fish in super market has been factory processed and bulk treated as opposed to the more delicate treatment from a traditional fish monger. This more delicate handling of the fish is one of the many reasons we should foster our traditional local shops.
I recommend finding the best fish monger or fish market in your vicinity and shop armed with some good basic knowledge and a set of questions.
I always prefer whole fish to fillets and I never quite trust a large fish display of whole fish and fillets mixed together. First, I suspect the fillets were trimmed from whole fish to prolong the shelf life. I would also be concerned that the ice the fish is lying on - perfect for whole gutted fish - may carry listeria common in the wild sea from the whole wet fish and transfer onto the fillets. It may look attractive, but discipline and good separation is even more important is paramount.
Use the following guidelines to evaluate whole fish.
Gills The gills should be bright and by that I don’t necessarily mean bright in color, but that there are no discolorations or traces of slime on the gills; they should be spongy with absolutely no odor – fresh fish does not have a “fishy” smell. The fishy smell we normally associate with fish is actually from fish which has already started to spoil.
Skin Not all fish has scales, like mackerel, so check the scales or skin. If the skin is slimy and sticky then this fish has been in the counter for a day or two too long.
Eyes Examine the eyes, these need to be open, bright and intact; sunken eyes is a giveaway that the fish is no longer very fresh.
Flesh Finally, the fish should be firm to the touch, but just firm and not rigid. Fish flesh is naturally softer than meats like chicken or steak. Fish live a weightless existence, their body weight fully supported by water. Their muscles are much softer than their mammal counterparts because they are used exclusively for swimming.
Time of Death Fish for sashimi is consumed post rigor mortis and depending species sets in xxx hours after catch (more details to follow in this paragraph) Can frozen fish be used?