Best National Food of the 3 most powerful nations in Asia ......

[red amoeba]

Yes, salmon is a natural for sashimi. Next is tuna. These taste like wood when cooked, but savoury when sashimied. Another good one is sweet shrimp. Not the big tiger prawn used in tempura. Raw prawns and shrimps usually emit a raw smell stronger than fishy raw that immediately suggest inedible unless cooked, but this type doesn't. It's good, but expensive. For a small sweet shrimp, be prepared to pay a big prawn price.

i read somewhere...authentic japanese restaurants don't serve salmon sashimi because you cannot tell from the colour if the sashimi is fresh or not...

I like the swordfish better...got the oily taste...my alternative for the expensive o-toro...yum yum...:p

 

[Equalisation]

You share my liking for cold noodle and pepper dishes, and sashimi.

I'm not really into sushi as the rice fills one up fast. The best and cheapest sashimi I've had was in Melbourne. A$9 for a serving that looks like half a salmon fish being sliced, enough for three pax, me, my ex-wife and sis.

I presume your ex-wife and your sis were eating while you were yaking and blah blahing like a broken down recorder like last Sunday .....

 

[Ramseth]

i read somewhere...authentic japanese restaurants don't serve salmon sashimi because you cannot tell from the colour if the sashimi is fresh or not...

I like the swordfish better...got the oily taste...my alternative for the expensive o-toro...yum yum...:p

You can't tell really, that's why salmon and tuna are the most popularly served sashimi. Their bright orange and red won't discolorate even if they aren't that fresh anymore. You'd have to trust the chef or restaurant. When served raw, they don't come with the fishy raw smell but when cooked, they're like old hen breast grade. They satisfy all the criteria for sashimi.

When you go to, say, Isetan supermarket, you'd see sashimi stickers on some fish packs but some without the stickers. The price on the price stickers would be different too of course. For laypeople, the two pieces of fish would look the same if there're no stickers differentiating that. You'd have to trust the integrity of the supermarket unless you're expert.