Hello fellow SeaFood Lovers!! We hope you have been well since our last blog post. Today we thought we’d provide a brief summary on what exactly Sashimi is and provide a bit of context on why it is so ever sought after.
“Sashimi is the Japanese term for raw fish or meat cut into thin slices. In Japanese, the words “Sashi” and “mi” both mean to pierce or cut. For the most part, sashimi is made out of raw, fresh fish or meat that has been thinly sliced.
Sashimi, specialty of Japanese cuisine, fresh fish served raw. The fish, which must be utterly fresh, is sliced paper thin or alternately one-quarter to one-half inch (0.75–1.5 cm) thick, cubed, or cut in strips, according to the nature of the fish. The sashimi is accompanied by wasabi (green paste made of true wasabi or horseradish) and soy sauce. Sashimi is always part of a formal Japanese meal, served early while the palate is still clear in order for its nuances to be appreciated. See also sushi.
The most popular fish used are ocean fish: tuna, yellowtail, mackerel, sea bream, and flounder. Freshwater fish such as perch and carp are also eaten raw, as are shrimps, clams, lobster, and abalone. Sake is traditionally drunk with sashimi.”
What is the difference between Sushi and Sashimi?
Unlike sushi, sashimi is not served with rice or accompanied by sauces or toppings. Sushi combines vinegared rice, various fillings like veggies or seafood, and seaweed. Sashimi is made from thinly sliced raw meat or fish and served without rice or other accompaniments.
Why is sashimi so delicious?
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