Sashimi is a Japanese treat that consists of thin slices of raw fish. It is frequently served with soy sauce and pickled ginger. Sashimi is a very popular dish in Japan and it is gaining popularity all over the world as well. There are a great deal of different reasons why we adore sashimi and you should too! In this blog post, we chat about the benefits of eating sashimi and how to make it at home.
Eating Sashimi Comes With Quite A Lot Of Benefits
It offers all the benefits of fresh fish, which are excellent sources of:
- Protein
- Omega-3 Fats
- Selenium
- Niacin
- Vitamin B12
- Phosphorous
- Magnesium
- Vitamin B3 B6.
Omega 3 fatty acids are thought to promote cardiovascular health, improve eyesight, lower bad cholesterol while – at the same time – raising good cholesterol as well as combating depression. Raw fish is actually a very good source of vitamin A, or retinol, because it is an oil-soluble chemical and it is found dissolved in the oils within the fish flesh.
The Nutritional Information For Sashimi May Vary Depending On The Type Of Fish Used
Most sashimi is very low in fat because most fish contain less than a gram of fat per ounce but there are some like monkfish and eel that can have as high as five grams of fat per ounce. Sashimi is a good source of lean protein — most kinds of fish contain 4 to 6 g of protein per ounce. Sashimi is almost free of carbs. Salmon roe, whitefish and tuna are the lowest-calorie, at about 20 calories per ounce, and mackerel, sardines and eel are the highest-calorie, with over 50 calories per ounce.
How To Make Sashimi
Understand Grading Labels
Quality is paramount when eating raw seafood. This mostly comes down to storage practices. Fish with a sushi-grade or sashimi-grade label are not necessarily high quality because individual retailers can use these labels as they see fit.
Always Use Fresh Fish
Make sure that you always buy the freshest marine fish that you can find from a trusted fishmonger or market. Some specialty shops sell sashimi-ready fillets however you can buy a whole fish in more conventional markets. After this clean and fillet it yourself, depending on your comfort level. If you’re buying a whole fish, look for clear, not cloudy, eyes and bright-red gills. Avoid anything from the cod family, which has a watery flesh that is not ideal for raw preparations. When in doubt, ensure that you ask the fishmonger for a recommendation.
Freeze Or Chill The Fish
The only way to avoid the risk of parasitic activity is to cook the fish or freeze it, so many sushi restaurants utilise special “super” freezers. Whilst you may find risk taking fun with tennis betting offers, risk is no fun with fish. Ensure that you keep your fish as cold as you can before use. Let the frozen fillets rest in the refrigerator before slicing and check the flesh for worms or larvae (hard cysts that resemble grains of rice) and remove them as you go.
