How to make delicious non-fishy tasting salmon sashimi the authentic Japanese way!
Salmon sashimi is a famous Japanese dish loved by many worldwide. However, preparing it at home can be challenging. In the following article, KINGFISH will share the method to make tasty salmon sashimi that doesn’t have a fishy taste like the original Japanese dish. Let’s dive in!
I/ The most detailed steps to make salmon sashimi
Sure, here are the detailed steps to make salmon sashimi that’s non-fishy and authentic like the Japanese:
Ingredients you’ll need:
• Fresh salmon: 300g
• Daikon radish: 1 piece
• Fresh ginger: 1 piece
• Fresh lime: 1 piece
• Shiso leaves: 1 bunch
• Seasonings: Salt, wasabi (Japanese green horseradish), Japanese soy sauce
Preparing the ingredients:
1. Pick shiso leaves, wash them, and let them drain.
2. Peel and clean the fresh ginger, then cut it into thin strips.
3. Peel and clean the daikon radish, then shred it.
4. Wash the salmon and pat it dry with a clean cloth.
5. Squeeze the lime to extract the juice.
Follow these steps to make salmon sashimi:
Step 1: Use a knife to slice along the center of the salmon fillet, separating the flesh from the skin on both sides to obtain salmon slices.
Step 2: Rinse the salmon slices in water with a pinch of salt and a few drops of lime juice to remove any fishy odor and moisture.
Step 3: Slice the salmon into thin pieces, about 0.5cm thick.
Step 4: Arrange the salmon slices on a plate, accompanied by shiso leaves, ginger strips, shredded daikon radish, and a dipping sauce made from Japanese soy sauce and wasabi.
Congratulations, you’ve successfully made non-fishy and authentic Japanese-style salmon sashimi!
II/ Can pregnant women eat salmon sashimi?
Eating raw salmon, especially for pregnant women, is not recommended by experts. Raw salmon can carry parasites such as liver flukes, tapeworms, and roundworms, which can lead to infections and serious health issues. Additionally, raw fish may harbor dangerous bacteria like Listeria, Vibrio, Clostridium, and Salmonella, causing food poisoning and gastrointestinal illnesses. Furthermore, salmon can contain hazardous heavy metals and pollutants like arsenic, mercury, and dioxins.
During pregnancy, it’s essential to limit consumption of raw salmon and prioritize fully cooked salmon to ensure the health and safety of both the mother and the unborn child.
III/ Considerations when making salmon sashimi
To ensure that your salmon sashimi has a great flavor and is not fishy, selecting fresh and high-quality salmon is crucial. Poor-quality salmon can result in loss of its sweet taste and an unpleasant odor.
Furthermore, less fresh salmon can pose health risks due to its high protein content, which can turn into toxins when spoiled. Therefore, choosing either fresh raw salmon or slices with good elasticity, no indentation when pressed, and vibrant color is essential.
When slicing the salmon into thin pieces, use a sharp knife to avoid damaging the fish. Avoid using excessive force or pressure while cutting. This will help ensure that the sliced salmon retains an appealing appearance without getting crushed, preserving the aesthetic of the dish.
Additionally, individuals with a history of seafood allergies or sensitivities should avoid consuming salmon sashimi to prevent unwanted reactions such as difficulty breathing, hives, and other allergic responses.
In addition to providing high nutritional value, salmon offers numerous significant health benefits. Therefore, incorporating this food source into your daily diet is essential. Hopefully, the information shared by KINGFISH about making non-fishy and authentic salmon sashimi has provided you with valuable insights.