Salmon sashimi at home
The fillet is sashimi grade, meant to be served raw. The only technique to master is slicing, and semi-frozen fish forgives almost any knife.
Instructions
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Thaw partially
Put the fillet, covered, in the fridge for about 5-6 hours for the 400 g portion. For perfect slicing, stop when the middle is still slightly firm: half-frozen, the fish cuts much more cleanly.
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Prepare the plate
Cut the daikon or cucumber into the finest possible strips and make an airy bed on a cold plate.
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Slice
With the longest and sharpest knife in the house, cut slices about 1 cm thick in a single pulling motion, against the grain. Don't press or saw back and forth.
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Arrange
Fan the slices out over the daikon. Add wasabi and pickled ginger (gari) on the side.
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Serve
Serve immediately, while the fish is cold, with soy sauce on the side. The slices are briefly dipped, not drowned.
Good to know
Keep the fish in the fridge until the last moment and serve it the same day. Any leftover unsliced fillet keeps covered in the fridge and should be eaten cooked the next day. The product contains fish, and the soy sauce contains soy and wheat.
Frequently asked questions
Can I eat the salmon raw safely?
Yes, if you use Salmon Fillets Trim D at sashimi grade, meant to be served raw. Keep it in the fridge until the last moment and serve it the same day.
Why slice the fish half-frozen?
Because a slightly firm core cuts far more cleanly. Thaw the 400 g fillet for about 5 to 6 hours in the fridge and stop while the middle is still slightly firm.
How thick should sashimi slices be?
About 1 cm, cut in a single pulling motion against the grain. Do not press or saw back and forth, or the flesh tears.
What do I do with the leftover unsliced fillet?
Keep it covered in the fridge and eat it cooked the next day, not raw. The product contains fish, and the soy sauce contains soy and wheat.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Salmon sashimi at home
Salmon sashimi at home
The fillet is sashimi grade, meant to be served raw. The only technique to master is slicing, and semi-frozen fish forgives almost any knife.
Notes
Keep the fish in the fridge until the last moment and serve it the same day. Any leftover unsliced fillet keeps covered in the fridge and should be eaten cooked the next day. The product contains fish, and the soy sauce contains soy and wheat.
