Sashimi...

Probably the biggest misconception with sushi is people thinking that sushi is raw fish. Anyone who eats sushi knows that raw fish is part of the sushi cuisine but raw fish is in fact sashimi.

So is any raw fish sashimi?
The answer is no. Sashimi is masterfully selected and prepared premium grade fish. Because of the high quality and freshness of the fish, it can be quite pricey. The price of sashimi will vary depending on what variety of fish you select, keep in mind that some fish is seasonal and will not be available all year round. Some types of fish are considered a real delicacy to eat as sashimi.

Popular types of fish used for sashimi:
Samon (sake)
Tuna - (maguro)
Tuna Belly (Toro)
Snapper (Tai)
Sea Bream (Tai)
Halibut (hirame)
Squid (Ika)
Octopus (tako)
Yellowtail (Hamachi)
sea bass (suzuki)
Horse Mackeral (Aji)
Mackerel (saba)
Kingfish, Sea trout (masu)
Bonito (Katsuo)
Red Clam (Akagai)
Horseneck clam or geoduck (mirugai)
abalone (awi)

Some fish cannot be consumed raw because of parasites in the natural habitat, usually fresh water fish. This often causes confusion with people thinking that raw fish is not safe to eat. Rather telling people it is safe or unsafe, it is best to know the facts and make your own decision. See our facts about consuming raw fish article.

How do I eat Sashimi?
Traditionally sashimi is eaten before you eat the other types of sushi such as maki and nigiri. Chopsticks are usually used so your hands do not get messy. Each slice of sashimi should be eaten in one go, so just pop it in your mouth and enjoy the flavours. Wasabi and soy is often used depending on your taste. Eating sashimi should be the only time where you can mix your wasabi in the same bowl as your soy. This makes it easier to grab, dip then eat. When you have finished your sashimi, use a fresh soy dish for the rest of your sushi.

Slicing technique
There are several cutting techniques used for sashimi.

• Thick-sliced sashimi (hira zukuri) is suitable for any fish, especially those with soft or fragile flesh.
• Thin-sliced sashimi (usu zukuri) works best with firm, pale fleshed fish.
• Thread-cut sashimi (ito zukuri) suits squid and other thin sliced muscle meats.
• Cube-cut sashimi (kaku zukuri) suits tuna or thick filleted/soft fleshed fish.

Experiment with sashimi
If you have tried sashimi and didn't enjoy the taste, then why not try a different type of fish? Each fish has its own unique and brilliant flavour, so don't be afraid to experiment at your sushi bar.