Three Types of Sashimi You Might Not Know About
Sashimi (刺身) is a Japanese delicacy which consists of fresh raw meat (usually seafood) sliced into thin pieces. These pieces are usually served with soy sauce.
The most well-known meat to be served as sashimi is salmon. A Japanese restaurant might call this "Sake" (not to be confused with the Japanese alcohol). The bright orange colour of this cut of fish is appealing for many!
Sashimi is much more than just salmon, however. Your experience of texture and taste can vary depending on the type of raw meat served. Here are 3 sashimi dishes you might not know about.
In the world, the most popular region for scallop sashimi is Hokkaido. This makes sense, given the Japanese area's fame as a seafood haven. Chefs will expertly clean and prepare the scallops to ensure that no sand remains. Raw scallops have a naturally sweet flavour, with a slight opaqueness when sliced thin. They are slightly firm in texture, and can be deliciously creamy when bitten into.
Trevally (Silver Bream)
These fish are silver in colour and are lesser-known in Australia. However in the sashimi world, Trevally is very popular and can be quite expensive in Japan! Also known as “silver bream”, Trevally fish have a strong but not overpowering flavour. The flesh is firm and slightly oily, making it also a delicious fried option with hot chips. If you want to have it as sashimi, try it with hot sake (the classic Japanese alcohol).
Uni (Sea Urchin)
Colloquially referred to as roe, Uni actually refers to the gonads (sex organ) of sea urchins. Harvested around the world, Uni takes effort to make. Divers go as deep as 50 feet to fetch this prized delicacy, without mentioning the meticulous cleaning needed before it lands on the table. Uni can be served on its own, or draped onto sushi. You either love it, or hate it. If you love it, the taste is thick, creamy and rich. Buttery in texture, it will likely remind you of the ocean as it spreads like custard across your tongue.