What to Look For When Buying Fish for Sushi and Ceviche | Summary and Q&A

TL;DR

Learn how to select the best fish for sashimi, including tuna and fluke, and how to properly prepare them.

Key Insights

• 👯 The size of the tuna chunk should be adapted to the number of people being served.
• 👀 For sashimi, look for tight, compact texture in tuna and clear eyes in whole fish.
• 🤢 Live scallops are the freshest option, but diver sea scallops can also be used.

Transcript

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Questions & Answers

Q: What should I look for when choosing tuna for sashimi?

Look for a larger piece with tight, compact texture, bright red color, and little to no smell. Avoid slimy tuna.

Q: How can I choose a whole fish for sashimi?

Look for clear eyes, wet and firm skin, and red gills. Make sure there is no slime or bruising on the fish.

Q: Can I use frozen tuna for sashimi?

Yes, frozen tuna is fine for sashimi. Defrost it slowly in the refrigerator wrapped in plastic wrap to prevent drying out.

Q: How can I ensure the freshest scallops for sashimi?

If possible, get live scallops. Otherwise, choose the largest diver sea scallops available for a fresh taste.

Summary & Key Takeaways

• When choosing tuna for sashimi, opt for larger pieces with a tight and compact texture, bright red color, and little to no smell.

• For whole fish, look for clear eyes, wet and firm skin, and red gills. Rinse the fish if it has any slime on it.

• Live scallops are preferable, but if unavailable, choose the largest diver sea scallops possible for the freshest taste.

• Frozen tuna is also suitable for sashimi, but make sure to defrost it slowly in the refrigerator.