Sashimi is a Japanese dish made of raw fish sliced into thin pieces. This dish represents the authenticity and purity of sea flavors. The fish used for sashimi is carefully selected to ensure freshness and excellence. Additionally, sashimi is easy and quick to prepare, making it an ideal choice for a light and healthy main course.
Remove the heads from the sardines, gut them, then open them like a book
Run your thumb between the flesh and the bone to remove the bone, and using your fingers, peel the skin off the two fillets
Wash them, dry them, place them on a plate, cover, and store in the refrigerator
Clean the octopus tentacles
To remove the slimy skin covering them, place them in the sink, sprinkle with coarse salt, and scrub vigorously with a nylon mesh bag balled up in your hands
Rinse very well, then cook in plenty of unsalted boiling water for 15 minutes, drain thoroughly, and let cool
Then cut the tentacles diagonally into very thin slices using a short fish knife
Detach the head and tentacles of the squid
Remove the innards, the transparent bone, and the fins
Cut it in half
Sharp knife
Cutting board
Store sashimi in the refrigerator for up to 24 hours.
It is recommended to serve sashimi with soy sauce and pickled ginger.
Giappone
| Energy (kcal) | 88.95 |
| Carbohydrates (g) | 1.96 |
| of which Sugars (g) | 1.9 |
| Fat (g) | 2.69 |
| of which Saturates (g) | 0.65 |
| Protein (g) | 14.32 |
| Fiber (g) | 0.08 |
| Sale (g) | 0.11 |
