Sashimi is a Japanese delicacy, often served as an appetizer, usually before the main course. Sashimi is made of fresh and raw seafood, sliced into very thin pieces. Seafood is served only with a dipping sauce and vegetable garnishes. Sashimi is commonly considered the finest dish in Japanese cuisine. It is served before the main dish, so that the people may enjoy the full taste of a dish, before the strong flavors of other foods affect their perception.
Calories in sashimi
The total amount of calories per serving of sashimi varies based on the type of seafood used to prepare it. Moreover, the typical serving size also varies depending on the type of seafood. Here is a quick review of most commonly used seafood and their calorie value.Ahi tuna sashimi, a serving of 4 ounces, has approximately 120 calories.Yellowtail sashimi, a serving of 1 ounce, has approximately 41 calories.White tuna sashimi, a serving of 3 ounces, has approximately 49 calories.Maguro (tuna) sashimi, a serving of 3 ounces, has approximately 40 calories.Red snapper sashimi, a serving of 3 ounces, has approximately 100 calories.Ahi tuna sashimi, a serving of 4 ounces, has approximately 85 calories.Albacore sashimi, a serving of 2 ounces, has approximately 100 calories.Mackerel sashimi, a serving of 1 ounce, has approximately 58 calories.Traditionally prepared, sashimi is a healthy Japanese dish, but people often serve it with cream cheese and avocado, which add significant amounts of extra fat and calories. Lean tuna sashimi is probably a far better choice for dieters.
The most important thing about sashimi is to use proper seafood. The fish has to be a saltwater fish. This is extremely important because freshwater fish may contain parasites that can only be killed by cooking. Saltwater fishes do not contain thee parasites. Many cases of food poisoning are, actually, linked with eating raw or poorly processed freshwater fishes.
Fish for sashimi is usually sliced into pieces about 1 inch wide by 1-1/2 inches long by 1/4 inch thick. A restaurant serving size is about four slices, but one can make a treat at home and serve larger portions. One should use a very sharp, flat-bladed knife to remove any skin from the fish. The next step is to pace the fish in the freezer and chill it until it is just firm enough to be cut thinly and evenly into slice. Sashimi pieces should be arranged on a platter and garnished with a carrot, daikon or other vegetables. Sashimi is usually served with soy sauce and wasabi.