Читать книгу YO Sushi: The Japanese Cookbook - Kimiko Barber - Страница 28

Many of the most popular dishes at YO! Sushi include raw fish. This must be perfectly fresh and of the highest quality. Buying good-quality, ‘sushi-grade’ fish is the first step in making delicious sushi, so it is always a good idea to get to know your local fishmonger. Good fishmongers are generally more than happy to talk about their fish and are pleased to give you advice. Instead of asking if the fish is fresh, ask how fresh it is or when it was caught, and also ask what they recommend. Tell your fishmonger that you are making sushi or sashimi. They will advise you on their fish and tell you if it is suitable to be eaten raw.

When it comes to choosing a fish, a whole fish gives more clues about its freshness than a cut: the eyes should be clear, not cloudy, and they should be plump, not sunken. Look behind the gills – they should be bright red, not dark blood-red. The skin should be glossy and the flesh should feel firm and springy to the touch, free of any cuts or bruises. Fresh fish smells pleasantly of the sea.

Although judging the freshness of cut pieces is more difficult, the same principles apply – look, touch and smell. Generally, avoid buying pre-packed cuts in supermarkets, as it is very difficult to tell how fresh the fish is and how it has been handled. Finally, remember to tell your fishmonger if you are making sushi or sashimi and ask them to prepare the fish for you. All good suppliers will fillet the fish for you, and may even cut it into pieces if you ask.