Quote:
Originally Posted by sfbluestar
Here in California we catch different types of fish from our ocean -- salmon, halibut, mackerel, albacore tuna, etc. I'm wondering if it's possible to make sashimi out of them.
I heard fish meat for sashimi must be chilled to certain temperature for certain length of time. Is that true? and if so, is there a way for a regular household to do that?
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I usually put my fish on ice as soon as they are out of the water, but I don't know if anything beyond would be necessary if you were going to eat it right away. You certainly don't need to do anything with uni/sea urchin beyond breaking them open and consuming them right then and there.