Tips for choosing fresh fish

Sushi, rolls, salads and other dishes of Asian cuisine are often prepared from salmon, tuna, eel, salmon. They can be incredibly tasty and healthy, but only if the product is fresh and of high quality. You might be wondering, “how to choose fish for sushi”? Therefore, today we want to share with you some tricks for the right selection and processing of fresh fish.

What to pay attention to when making a purchase?

When opting for fresh fish for your rolls, keep the following factors in mind:

• Look for fish with firm fillets and a resilient belly. Avoid fluffy fish, as it may indicate sickness or staleness.
• Fresh fish should have clear eyes and scales that look shiny silver-white.
• If you’re considering salmon, choose a specimen with vibrant gills.

What is the best tool to use for processing?

• You will need a sharp knife for slicing. While a specialized Japanese knife is ideal, any knife with a blade length of at least 20 cm will suffice at home. This is crucial to ensure clean cuts without tearing the fibers. Remember that using a dull knife can lead to bacterial growth in the torn fish fibers.
• Additionally, having a pair of tweezers specifically designed for removing bones from fish is highly recommended.

How to prepare fish?

Before you start cutting the fillet, you need to process it in a special way:

• Before slicing for sushi, cover the fish with salt and leave for 10–15 minutes.
• Afterward, thoroughly rinse the fish under running water to remove the salt, and then soak it in a mixture of rice vinegar diluted with water (in a 1:1 ratio) for 2-3 minutes. This process effectively eliminates any bacteria.
• Once soaked, pat the fish dry with a paper towel before commencing the slicing process.

Now you can start preparing Japanese recipes – the most important ingredient will definitely not let you down. We will be glad if our tips for the right choice of fresh fish helped you to make dishes safe and tasty! Also, be sure to check out other high-quality Katana sushi products.