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Home Cooking 9

Homemade Sushi/Sashimi

Maria | Dec 2, 200409:06 AM

I would to make sushi and sashimi at home and I'm a little unclear about how to prepare the fish prior to serving. I haven't found any cookbooks that specifically instruct on preparation prior to assembling. They seem to focus on assembly and combinations of ingredients. I was hoping that someone from the chowhound community can share their sashimi knowledge with me. I do know that one should get sashimi grade fish from a very reputable fish monger. However I vaguely remember reading somewhere that restaurants freeze the fish for a certain amount of time and at a certain temperature to insure that all parasites are killed. Is this true and has anyone done this at home? Also are there certain fishes that are more prone to hosting parasites than others and which ones? Many thanks in advance. Maria

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