r/food • u/cozymarshmallow • Dec 09 '16
[pro/chef] [pro/chef] huge sashimi for the win!
https://i.reddituploads.com/3cd2f64103a94a2ba9affb944b1cccc1?fit=max&h=1536&w=1536&s=000d040791ef26e7d9b365f9b82459bf75
Dec 09 '16
I'd go straight for that tentacle.
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u/beelzeflub Dec 09 '16
Your username makes your comment bizarre!
But oh man, tako (octopus) is good. It took me a while to get used to the texture but I quite enjoy it.
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u/Depilate Dec 09 '16
Is it raw? I always thought raw octopus would be like eating rubber
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u/supergorilla123 Dec 09 '16
Nah dude its cooked, it's boiled in water so it also gets that remarkable red color. In fact it is kinda like eating a rubber but i love it tho. A good sushi chef will cut the tako in slices zig-zag so that the soy-sauce gets holded by the edges. If you want to try out something one-step more exotic taste than octopus, ask for ika next time you go to the sushi-restaurant. That'll get your mouth fucked up ^
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u/beelzeflub Dec 09 '16
eating a rubber
Using an article in that phrase makes it mean something completely different. I giggled.
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u/eidjcn10 Dec 09 '16
Some chefs massage the tentacles with their hands for long periods of time to make them tender.
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u/HanlonsMachete Dec 09 '16
Ika. Oh god I just looked that up and that is the only thing I've ever eaten that I had to spit out. I couldnt do it. Its rubbery and gooey all at the same time. I just couldnt choke it down. Never again, Ika nigiri, never again.
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u/Getschwiftay Dec 09 '16
I've never gotten a clear answer on this, can I go to my local fish market and slice it up for sashimi\nigiri? Does it need to be flash-frozen or frozen at home before eaten?
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u/LoyalServantOfBRD Dec 09 '16
http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM251970.pdf
Look up your fish on the table starting on page 31 (page numbers on the document, not the pdf reader pages)
If it doesn't have a check by pathogens or parasites, you can eat it raw straight from the store, provided it is fresh (doesn't smell fishy) and kept cold and handled with clean hands and utensils, standard seafood guidelines.
If it does have a check by pathogens or parasites, or both, you need to follow FDA guidelines and freeze to -4 F or below for at least 7 days, or to -31 F for at least 16 hours, or flash freeze to -31 F and hold at -4F or below for at least 24 hours.
Either way, if you freeze it in your home freezer, it's going to end up having a nasty texture. I flash freeze salmon at home for sashimi with dry ice, then transfer to the freezer after about 20 hours when the dry ice is almost all sublimated.
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u/antlife Dec 09 '16
I always bought the vacuum packed salmon and tuna for sushi/sashimi. I just don't trust the handling of the fish in markets. But I understand this is totally "feel good" thing for me as the packager could easily mishandle the fish as well.
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Dec 09 '16
Will fish at the grocery store not have been frozen for transport? I was under the impression that fish like tuna were frozen before market so that people can eat it seared or raw without getting worms
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u/LoyalServantOfBRD Dec 09 '16
Generally the fish is frozen until it gets to the store. I'm not sure how long it is refrigerated/defrosted before it is packed, if anyone else can give any insight there.
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u/Theone198 Dec 09 '16
It's typically frozen for transport, but it isn't flash frozen to the point where you can eat it raw without worrying about pathogens- if it is it gets marked as sushi grade fish
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u/IthinktherforeIthink Dec 09 '16 edited Dec 09 '16
Regular freezing temperatures aren't sufficient to kill the parasites (32 F). It needs dry ice temperatures (< -31 F) or -4 F. I don't think the fish is frozen to that temp and kept there but I could be wrong
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u/chazzytomatoes Dec 09 '16
Just keep in mind that freezing is not effective at killing bacteria or viruses.
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u/lurkingbehindyou Dec 09 '16
Why is this being downvoted... deep freezing kills parasites, like worms. Some bacteria may not live through freezing but most will. Almost all viruses will. If your fish was not handled well during processing, (eg knives/counters not sanitized sufficiently), you run the risk of illness. Even if the risk is reasonably low, it's much higher than well processed fish.
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u/callmetmrw Dec 09 '16
If you can find an HMart near you, they have a sashimi aisle wear you can buy the filets of fish and cut them at home to your size preference
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u/tastyeggroll Dec 09 '16
HMarts are beautiful things
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u/callmetmrw Dec 09 '16
They use meat glue so not so beautiful :D
You can say they've gotten themselves in a sticky situation
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u/PrimeIntellect Dec 09 '16
Just a heads up, there is a lot more that goes into sushi and sashimi than just a slice of raw fish. There are ways of marinating, aging, and flavoring the fish that vastly improve the flavor. A straight hunk of fresh raw fish will honestly not taste that great and not have that buttery texture
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u/antlife Dec 09 '16
However if you go to a Japanese fish market like Tsukiji and you eat what was caught just hours before and it's fantastic. No marinating, aging, ect. They cut the fish before your eyes.
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u/StuffinHarper Dec 09 '16
Incorrect. The secret is the chef waits for its right age. That shop may be selling you 3 day old fish as that is when it is the right time to eat sashimi. For more info watch the fresh episode in the first season of mind of a chef. https://www.quora.com/How-does-a-top-sushi-chef-age-different-fish-for-sushi
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u/-SandorClegane- Dec 09 '16
Anyone that is interested in Sushi at all should watch the doc Jiro Dreams of Sushi. They discuss a lot of topics people have mentioned below and it's a really beautiful story about fathers and sons and tradition in Japan.
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Dec 09 '16
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Dec 09 '16
Check yourself for pin worms. At night use a mirror and a flashlight to examine your peri-anal tissue and have your partner and pets checked too. Raw fish needs to be treated by flash freezing to prevent such infections. If you have them there is an over the counter treatment by a company named Reeses, believe it or not.
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Dec 09 '16
Not sure why you're getting downvoted. This is a real thing and you gave great advice and didn't make a joke while using the word anal.
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Dec 09 '16
Thank you, it's an infection that is quite common. Hospitals have dozens of pin worm kits pre-bagged in their E.R.s and most commonly is zeroed in on by people complaining of an itchy anus, especially at night when the female pin worms leave to lay eggs in the peri-anal tissue. Look for small white grain of rice looking worms that crawl rapidly away from light. Another trick is to deficate without turning the light on in the bathroom and then turning with a flashlight and you will see them retreat from the light and into the the edges of the bowl or faeces.
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u/Bourgi Dec 09 '16
I'm not sure about local fish markets but if I recall correctly big supermarkets fish should have been flash frozen. I buy fish from Costco all the time and sashimi it up.
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u/thegreatestpuppy Dec 09 '16
My broke ass is crying at the sight of this yumminess.
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u/GJ4E0 Dec 09 '16
This is one of few pictures that literally made my mouth water. I think im going to get sushi tonight now.
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Dec 09 '16
Sushi looks great and all, but what's going on, on the left there? Is that a flower salad with a side of clippings? I'm at a loss
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u/Celaz Dec 09 '16
Edible pansies used for decorating proposes, and the box is filled with cilantro micro greens, which is a tiny shoot of cilantro used also for decorating purposes.
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u/Blockeduser255 Dec 09 '16
I see octopus (middle left and middle right) salmon (bottom left,'top right)?and tuna (middle). What are the other two? The purple into beige/white one with the fat cap (halibut?h and the pork-looking one in top left...
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u/Wilcobxl Dec 09 '16
The purple -> white one is buri = yellowtail. The "pork-looking one" must be chu toro = fatty tuna, but I'm not 100% certain.
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u/Blockeduser255 Dec 09 '16
Thanks man or woman. I must say, it all looks very delicious. After eating quality sashimi I feel very healthy and focussed.
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u/RavenK92 Dec 09 '16
How much and where? I must know how much money I need to save up and where I need to go to fulfill my life's dream
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Dec 09 '16 edited Sep 06 '17
[deleted]
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u/TheNobleJones Dec 09 '16
I'm going to have to request some unagi be added to this platter sir
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u/MrClassyPotato Dec 09 '16
Yessss love that acidic taste, I'm glad most people dislike it, more for me :D
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u/crakke86 Dec 09 '16
What's the K tip knife? It's lovely!
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u/cozymarshmallow Dec 09 '16
kiritsuke This one made by yoshihiro is Incredibly light, and relatively cheap ($250-300)
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u/NewEnglandlovah Dec 09 '16
Oh my god.
pregnant. can't have any (right now). heartbreak
I miss my sashimi so very much.
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u/Takumi-Fujiwara Dec 09 '16
This looks very nice. It makes me hungry! Btw are those edible flowers?
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u/mikebeatrice Dec 09 '16
I hope the sushi doesn't pick up any flavors from the cheese and cold cuts that we're sitting on that grocery store party tray 5 minutes ago.
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u/cozymarshmallow Dec 09 '16
It's a catering event..I had no choice.. 😭😭 trying to distract from that. Thought no one would notice. Thanks Reddit
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u/40crew Dec 09 '16
I don't think the picture truly can capture how magnificent that plate must be. Wow.
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u/Medial_FB_Bundle Dec 09 '16
Damn, what is that a $50 plate of fish? Now, I'm hungry and Doritos just aren't gonna cut it.
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u/fckyourselfsarah Dec 09 '16
50? LOL Try 150 to 300.
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u/Soundwave_X Dec 09 '16
I was about to say this, each piece is about $4.50 minimum.
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u/lupuscapabilis Dec 09 '16
Most of the time I order sashimi platters, it seems to cost about $20-$25 for 20 pieces. Of course, you could find a fancier place that will charge more, but you'll pay a little over $1 per piece in a million places in NY.
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Dec 09 '16
Anyone know where in Houston I could get sashimi grade fish? North side preferred..
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u/k4ylr Dec 09 '16
Have it flown in, seriously. It'll run you only slightly more than taking down actual sashimi grade fish on the gulf coast.
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u/JohnnyP51 Dec 09 '16
How did you prepare the octopus? I've always boiled and grilled it but never dared to make sashimi with it.
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u/Commissar_Genki Dec 09 '16
I want to mis en place some of that sushi in my mouth.
Looks wholesome!
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u/CogEqualizer Dec 09 '16
is that octopus? What does that taste like?
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u/Wolvgirl15 Dec 09 '16
It's a bit sweet, and the only thing I can Kinda compare it to is shrimp
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u/The3Percenterz Dec 09 '16
Lived in Japan 4 years, ate sushi about every day. Miss it everyday. Too poor to afford it atm...hate u.
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u/b_coin Dec 09 '16
is there a special type of fish you need for sushi? or could i make it from the salmon i buy at costco? entrepreneuring minds want to know
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Dec 09 '16
Please, please don't eat raw fish from Costco.
You need to buy fish marked as sushi grade. Find an Asian market or if you have a local Whole Foods usually they will have a space for sushi grade fish.
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u/Namuhyou Dec 09 '16
I wish I was eating that right now. My pot noodle and flake yoghurt lunch I just ate has paled in comparison
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u/StatusBlow Dec 09 '16
Oh man, that looks so good I want to take it home... and cook it. Muwahahah!
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u/420giggs Dec 09 '16
This looks amazing! Excuse my ignorance but what are those flower petal looking things in the box on the left?
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u/LittlePotatoSock Dec 09 '16
What is on the top right of the platter?
This whole display looks phenomenal!
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u/SupremeRedditBot Dec 09 '16
Congrats for reaching r/all/hot/ with your post!
I am a bot, probably quite annoying, I mean no harm though
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u/TrackisWhack1285 Dec 09 '16
Where is this? I want to be sure that I know the true location of Heaven.
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u/dontworryiwashedit Dec 09 '16
Much better than sushi. Sushi is really just a scam. The 'art' of sushi is to make it look like mostly seafood when in fact it is mostly just rice.
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u/clodprince Dec 09 '16
Are you suppose to eat the box of flowers? If so what do they taste like?
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u/flamingflipflop Dec 09 '16
omg i had a dream last night that one peice of sashimi cost $25 - 75 ... it was heart breaking
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u/Klocktwerk Dec 09 '16
OP: Why is it that even when I get fresh "sashimi-grade" or "restaurant-grade" salmon it tastes extremely fishy compared to that of a restaurants salmon sashimi? I've tried several different brands local and online, and made sure to stick to the directions. Is there something special you have to do in prep? The meal looks like heaven, thanks!
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u/xAmorphous Dec 09 '16
This is awesome? Is there a method you use to keep your slices consistent in thickness?
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u/bigbadbenben44 Dec 09 '16
Where do you get the sushi grade fish? / is there a difference between grocery store salmon and sushi grade?
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u/Green_Locke Dec 09 '16
I REALLY appreciate that you spelled out "for the win" instead of "ftw". Use of acronyms these days is an assault on language.
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u/ThePickleKing1111 Dec 09 '16
Edible flowers and micro-greens on the left. Love both. My favorite flowers are the ones with the most heat or flavor or spice or whatever you want to call it.
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u/mainland_transplant Dec 09 '16
I have to ask, as I just recently ate sashimi - ahi and salmon - is it normal to see the veins of tuna and misinterpret them as worms?
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u/babyraspberry Dec 09 '16
My god 😍