Checking the thickness of slices served in restaurants and the

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Firmness of the meat is a good starting point to check the quality of your choice and decide whether you will consume salmon sashimi from a certain place. If you are preparing the delicacy at home, before purchasing, evaluate the firmness of the meat and the thickness of the piece. Also check if your skin is silver in light tone. In fish sold with the head, it is also possible to analyze the appearance of the eyes: they need to be moist and shiny. Salmon sashimi Salmon sashimi Preparation time: 30 minutes (with the fish already cut into fillets) Yield: 2 servings Ingredients 500 g of salmon Shoyu to taste Ginger to taste Wasabi to taste Turnip and carrot for decoration Method of preparation When you buy the whole fish (it will probably weigh more than 500 g), ask for it to be already cut for sashimi preparation. If you want to choose a piece, choose the part closest to the head.


Remove any darker parts of the fish and leave it clean to continue with the recipe. Salmon cut into fillets needs to have its spines removed. Feel the ingredient with your fingertips, find the thorns and pull. Using an extremely sharp knife and being very careful not to cut yourself, separate the salmon slices. Make sure they are neither too thick nor too thin. Arrange the slices on a plate or tray and use plating tips to decorate and serve. Serve the wasabi, america phone number list  soy sauce and ginger separately. Have you tried the tuna sushi varieties? Like salmon and white fish, it has powerful health components, such as omega-3s and “good” fats. In fact, the procedures for selecting and cleaning tuna are very similar to those mentioned previously in the salmon recipe. Furthermore, those who like tuna sashimi benefit from the consumption of vitamin B12 and iron.




Learn how to prepare! Tuna sashimi Tuna sashimi Preparation time: 30 minutes (with the fish already cut into fillets) Yield: 2 servings Ingredients 500 g fresh tuna Shoyu to taste Ginger to taste Wasabi to taste 1 lemon Method of preparation If you buy whole tuna, we recommend using only the reddest and softest part to prepare the dish. The rest of the fish can be used in other recipes, including Japanese dishes as well. With a sharp knife, remove the fat (dark) from the part you will use for the recipe. Cut the piece or fillet into blocks parallel to where the fat was. From the blocks, slice the tuna to serve as sashimi. Calculate the thickness of each slice between 1 and 2 fingers. Serve on a tray or plate with whatever decoration you prefer or simply accompanied by thin slices of unpeeled lemon, which can be eaten alongside the fish by anyone interested