The word sashimi literally means "pierced body" and nothing is short of meaning. Fish that are labeled as sashimi grade have been handled in a particular way. When harvested from the sea, the brain is quickly pierced and the fish is put onto slushy ice. Gruesome as it sounds, piercing the brain prevents the signals of death being released into the body and prevents the production of lactic acid. Quick death reduces the production of lactic acid, allowing the meat to essentially stay fresher for longer.. Hence the vibrant flavors of sashimi.. Around the world, sashimi is an art form that should have high consistency and fresh flavors.
Thinly sliced, Sushi Ota in SD prepares yellowtail, tuna and salmon regularly:
Snapper served up at Kitimura in LA
Tuna and lemon wedges at the Park Hyatt in Carlsbad
Salmon and tuna sashimi, with a little sushi at East NY
Sashimi cocktail of yellowtail, salmon and shrimp at Friends sushi in Chicago
Toro tuna, salmon and yellowtail at Makoto in Washington DC
A good slice is always a fresh one..
- Posted from my iPhone
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