Are those chopsticks… Or are you just happy sashimi?
Sashimi. One of the simplest dishes but so easy to go wrong! Sashimi is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. With such basic ingredients, it’s integral to make sure you are using top products.
Why?
Well, let’s explore that here and answer some of the top questions about finding good sources for sashimi to be enjoyed at home.
Why do some people say sashimi is dangerous?
The idea that most fish are riddled with parasites, tapeworms and even hepatitis was common, but this has recently been proven to be a bit of an exaggeration. The way it’s talked about nowadays would make someone picture all fish crawling with worms and parasites, which causes fear and disgust and ultimately makes people think making sushi/sashimi at home is unsafe. This is mainly from fear-based articles with titles like “Why your sushi is killing you” and “Almost every kind of wild fish is infected with worms.” While these are very emotion-inducing titles, they seem to be far from the truth. In fact, in Thailand, you are more likely to get parasites or an infection from the raw/fermented seafood in Som Tam and other Thai dishes than sashimi.
Is cheap sashimi dangerous?
I guess to answer that we must look at what is considered cheap sashimi and how it is handled by the time it gets into our kitchens. When we buy sashimi in local Thai supermarkets or wet markets do we know where they are coming from? And can the same be said for lower-priced Japanese restaurants around the country? Is it properly labelled? Can we be sure it is a certain grade and has been frozen only once without any phosphates? Has it been kept at the right temperatures after thawed to ensure there is no bacteria growth? For the avid sashimi eater, these should all be important questions to ask if you care about the quality of the fish you are eating. While most of these issues wouldn’t be life-threatening, having a parasite or bacteria growth in your digestive system can cause symptoms like nausea, stomach ulcers, food poisoning and fatigue, to name a few. This is why people talk about the importance of buying “sashimi-grade.”
What is “sashimi-grade”?
Sashimi Grade has come to be a misinterpreted label for fish products; this is because it isn’t an actual regulated term. It started as a marketing phrase when the sashimi sector was bombarded with “parasite fear”, and the companies needed to let their customers know their fish was safe for raw consumption. While the label lacks any true definition from any food or seafood authority, what it means for companies, in general, is that it is flash-frozen on the boat to -20C° or lower for a certain amount of time. While it’s important to know your fish has been deemed “sashimi-grade” to an extent, it’s possibly more important to understand how the fish has been thawed and kept afterwards. This is where when eating from local supermarkets or restaurants, it gets tricky.
What does “sashimi-grade” mean for Siam Viking?
For us at Siam Viking, sashimi-grade doesn’t just mean it’s been flash-frozen at sea at the right temperatures, which it has, but it also means we only choose line-caught, wild fish ensuring a product that has less impact on the ecosystem, the quality of the meat is higher from not being compressed during net-fishing and there are no added phosphates. While it is often thought most sashimi isn’t frozen at all during transportation, this is false. In fact, the majority of fish imported is usually flash frozen and then thawed out correctly to ensure a beautiful texture. It should be noted that the quality of fish does significantly decrease if frozen normally instead of flash frozen. At Siam Viking, we take care of sourcing the healthiest quality products from around the world and take pride in our standards.
Siam Viking tips for having the best sashimi experience at home:
1) Check out our sashimi-grade products available on our website www.siamviking.com.
2) Feel free to contact us at any time if you have any products information you need. We are completely transparent and willing to find any info you need for a carefree sashimi meal.
3) To thaw your fish properly leave overnight in a fridge ensuring it thaws without affecting its texture and that it doesn’t get too warm in Thailand’s tropical heat creating bacteria. For more information on thawing and re-freezing CLICK HERE.
4) You are only as good as your tools! Make sure you have a sharp knife ready to slice that decadent fish fillet thinly.
5) Do it your way! Sashimi doesn’t have to be a one-trick pony with just soy sauce and wasabi. Play around with flavours. Our personal favourite is a simple mix of Japanese mayonnaise, chilli powder and shrimp roe to make a creamy sauce to dip your salmon in. Or for a fresher take grate a little ginger into some ponzu sauce with a sprinkle of chopped spring onions for a great flavour to accompany your salmon.
Are you looking for some good-quality yet affordable sashimi-grade fish?
Siam Viking is a great and convenient way to get imported; top-quality fish delivered straight to your door.
