Proper Raw Fish Preparation

Proper Raw Fish Preparation

When somebody mentions sashimi, one of the first things that would come to mind is ‘raw fish’ or ‘uncooked seafood’. Well, having raw ingredients, particularly fish and seafood, is one of the unique characteristics of sashimi.

Since there are certain risks in eating raw food such as raw fish and seafood, proper handling of these ingredients is crucial to make sure that the sashimi will be perfectly safe for human consumption.

While people are generally advised to just go to their nearest and well reputed sashimi restaurants for their sashimi cravings to ensure safety, there are still steps you can take to guarantee that the raw fish you prepare for sashimi at home would not result in food poisoning.

However, before even deciding to prepare sashimi at home, you should have a high-powered refrigerator capable of storing raw fish or seafood at 0°C. You have to store the raw fish or seafood in this temperature to keep unwanted bacteria at bay.

You should also be aware of the types of fish ideal to be eaten raw and suitable for sashimi. The most common types of fish perfect for sashimi are: tuna, salmon, flounder or halibut, yellowtail, as well as sea bass. For other seafood types, prawns and squids are among the types most often used for sashimi.

Before anything else and prior to the fish you’ve purchased making it to your household, check for the freshness of the fish. Signs of a fresh fish include bright red or pink coloured gills, soft gills, clear and bulging eyes, and mild scent.

Just as with every kitchen and every cooking, cleanliness plays an extremely important role in safety. So, you have to ensure that your kitchen area is totally free from germs and dirt.
In addition, you have to make sure that you gut or clean your fish properly to preserve its freshness well.

Of course, probably one of the most important things to keep in mind in preparing raw fish for homemade sashimi is that you cannot store it for a long time. You still have to serve it soon because no amount of proper handling could ever extend the freshness of fish for a long time.

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