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

so what to look for for fish so basically this is tuna that we're getting making simple sashimi out of and when you get to know you want to be able to get the largest piece possible for the group size that you have so if you're cooking for 10 people you want to be able to get say a three pound chunk of tuna it's better to get the larger the piece t... Read More

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.