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Making sashimi at home


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Making sashimi at home

mielimato | | Apr 21, 2008 06:57 AM

I am stuck in Barcelona for a few more weeks (I know, tough!) and am hankering for good sushi/sashimi. Most of the japanese places here suck. Rather than using local fish, most use the usual suspects (tuna, salmon, etc.) that are probably frozen and flown in from who-knows-where.

I live a few doors down from a fish market and my local fishmonger is supplied with beautiful local fish only minutes off the boat. So, why not make my sashimi at home?

Problem is I don't know what can be eaten raw and what cannot.

The most common Mediterranean fish that I find at the market are the following:

1. Makarel (barat)

2. Monkfish (rape)

3. Hake (Merluza)

4. Dorada (gilthead bream)

5. Gallo (sole)

6. Cuttlefish and Squid

Can any other these things be used for sushi? Are they better cooked?

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