Magazine article Sunset

Sashimi from Hawaii

Magazine article Sunset

Sashimi from Hawaii

Article excerpt

Start with fish used in the Islands

HAWAIIAN FISH suitable for sashimi, the classic Japanese presentation of raw fish, are increasingly available in Western markets. You can also use the same fish caught in other waters.

Sashimi is the ultimate in simplicity and, for the initiated, a refreshing entree.

Excellent-quality fish is vital; it must smell fresh, clean, and unfishy. Freez fresh fish to destroy any parasites.

Hawaiian Sashimi

1 1/2 to 2 pounds ahi, mahi mahi, opah, ono, or tombo, or some of several, chilled

1 1/2 tablespoons wasabi powder (green horseradish)

Dipping sauce (recipe follows)

1/2 cup drained, thinly sliced pickled ginger

If fish is fresh, freeze airtight at least 48 hours at 0 |degrees~ to kill any possible parasites (rarely present in these fish). Thaw, refrigerated. Trim and discard any skin and connective tissue (it looks like gristle). Rinse fish and pat dry. With a very sharp knife, cut across grain into slices 1/8 to 1/4 inch thick and about 3 inches long. …

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