Marisa Baggett - Sushi Secrets: Easy Recipes for the Home Cook

Buying, Cleaning and Cutting Fish for Sushi

Next to the proper preparation of Sushi Rice, selecting and purchasing the right seafood varieties is an essential part of the sushi making process. This doesnt have to be a daunting task. Great seafood can be purchased from a number of sources. Eager to meet the needs of an ever-increasing number of novice sushi makers, specialty grocers often have shipments of fresh, sushi quality seafood. This can be quite convenient for beginners or those strapped for time as most of the cleaning work is done for you.

When considering which seafood items to purchase, always take into consideration the origin and method in which the seafood has been caught. Even though nearly any species in the ocean can be caught and shipped to your door via the convenience of overnight global shipping services, the spirit of the seafood used for sushi should still remain with a local conscious. Consideration should also be given to what impact this may have on the oceans. It is never in fashion to use seafood acquired through bad farming practices or at the expense of the ocean.

For most of the recipes throughout the book, it is suggested that you purchase fillets or parts of seafood versus the whole fish. When purchasing seafood, consider the following:

Smell Seafood should have a fresh, ocean smell. If you are turned off by the smell of any seafood, it is best avoided.

Taste It never hurts to ask for a sample of what youre about to purchase. Many seafood counters will happily provide you with a sliver to test. On your tongue, fresh seafood should have a pleasant, non-grainy texture. And, of course, the flavor should be good.

Appearance The portion of a fish fillet most desired for sushi use is the thicker part from the head side. The tail-side pieces are too sinewy and offer very little for cutting. Fillets should be whole and firm. Pieces that are smashed, spilt, or look like they may have otherwise been damaged are best avoided. The color of the fish should be vibrant and the overall appearance should not be dry.

Frozen Seafood The idea of frozen seafood may not immediately cross your mind when it comes to sushi. However, if youve eaten sushi from a restaurant in a landlocked location you have most likely been served something that has been previously frozen. Actually, most sushi restaurants, landlocked or by the ocean, serve some form of frozen products. This is not a bad thing. Some seafood is frozen within minutes of being caught at sea with specialty equipment. This freshly frozen seafood is often better because it preserves the fish in its prime rather than spending a couple of days on ice waiting to be shipped. Frozen seafood should be allowed to thaw in the refrigerator overnight.

Types of Fish Used for Sushi

Albacore Tuna The Hawaiian tombo variety of fresh white tuna is preferable. The loin color ranges from light pink to a faint red. In fact, the very best cuts can often resemble light colored yellow-fin tuna. If tombo loins are unavailable, use shiro maguro or albacore tuna loins. For either variety, cut away the dark red blood line before use. If using shiro maguro, use a cooking torch to sear the outer portion of the fish.