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  • Sushi
  • Premier Icon Conor
    Free Member

    Making some this weekend. There’s a big fish stall at the market on Saturday morning in Belfast. At this time of year, in this country, which are the best, freshest fish to use for sushi?

    Going to do Salmon and Tuna… any others?

    Premier Icon mrmichaelwright
    Free Member

    blowfish – just follow the map:

    Premier Icon piedidiformaggio
    Free Member

    You can put whatever you like in / on it really. It’s up to you.

    Just make up more rice than you think you need as it soon vanishes once you start construction and use a really, really sharp knife.

    Premier Icon Stoner
    Full Member

    Salmon roe is good for a nigiri wrapped in seaweed – but is fine from a jar so no need to be “fresh” – not sure when salmon roe is in season anyway.

    Mackerel is in season so you could us some of that cooked or raw and it’s very cheap.

    Bound to be some local prawns as well.

    Premier Icon Conor
    Free Member

    Squid OK?

    Sharp Japanese carbon steel knives on standby…

    Premier Icon Stoner
    Full Member

    never liked squid sushi. Or urchin for that matter. Anything that LOOKS like a bogie but isnt actually one of my bogies isnt going in my mouth 🙂

    Premier Icon Stoner
    Full Member

    dont forget to buy some crab sticks for the kitshiest of all: the california handroll. May not be orfentic but they are moreish 🙂

    Premier Icon willard
    Full Member

    Mackrel!!! Mmmmm. Sushi. I like sushi and sushi likes me.

    I remember the time at the “all you can eat” night at the sushi bar in Banff. Oh dear. That cost them a bit.

    Premier Icon Conor
    Free Member

    Cool. Might just stick with tuna, salmon and mackerel.

    These are just for starters, doing other Japanese dishes for mains yet, not sure what yet, friend bought me an Asian cook book in the summer that has a nice Japanese section in it.

    Premier Icon aleigh
    Free Member

    Sushi – ewwwwww 😕

    Premier Icon WorldClassAccident
    Free Member

    Keep your knives clean, cold and wet. Sushi rice can be really gluey and you need a clean knife to cut through it properly.

    Premier Icon Conor
    Free Member

    Aleigh, don’t knock it till you try it. Better than Loyd Grossman pasta sauce anyway!

    WCA… yeah… had seared tuna salad on Wed night and it was a nightmare trying to slice the (pretty much raw) steaks into 2mm thick slices. Knife was sharp enough, just stuck to blade. Will probably use my small knife and as you say, keep it wet.

    Premier Icon geoffj
    Full Member

    Its a bluddy minefield to be honest. I would say go for anything FRESH wild and local (if that makes sense). Mackerel and squid are safe bets, but I’d avoid farmed salmon and tuna for ethical reasons.
    Here is the MCS list of fish you can eat without worrying about destroying stocks or habitats.

    Marine Conservation Society ethical fish list

    Premier Icon WorldClassAccident
    Free Member

    conor – Chill the tuna before slicing makes it easier too. used to put beef into the freezer for 10 minutes before trying to slice paper thin slices. made it easier.

    Premier Icon Conor
    Free Member

    Good call… do that myself with chump steaks when doing stir fries where the beef is cut thinly.

    Premier Icon tinker-belle
    Free Member

    octopus, squid and eel….

    YUM!!!!

    Premier Icon juan
    Free Member

    hummmmm
    sushi 😀

    Premier Icon willard
    Full Member

    Oh yes… make sure you add some rice wine vinegar to the rice when cooking it. It stops it getting all gluey.

    Premier Icon joe1983
    Free Member

    Remember that the fish used for sushi (sushi quality) has almost always been quickly frozen and then thawed before use as this kills any parasites in the fish. Might want to check before you buy whether the fish on offer has gone through this process

    Premier Icon aleigh
    Free Member

    Aleigh, don’t knock it till you try it. Better than Loyd Grossman pasta sauce anyway!

    Hmmmmm let’s see – sushi and Loyd Grossman, one is a food, the other is a sauce…….not in the same category I think you’ll find! Each to their own and all that 😆

    Premier Icon mudshark
    Free Member

    I recommend Nyotaimori

    Premier Icon willard
    Full Member

    Mudshark, that’s a damned good way to ruin decent sushi. Ya freak.

    Premier Icon Conor
    Free Member

    Mudshark, I don’t think any of the people I’m having dinner with will be up for that unfortunately.

    Premier Icon Drac
    Full Member

    After trying proper Sushi a few weeks back at a friends I’m sold on it was bloody marvellous. Only ever had the little packs from supermarkets before that which were edible but not great, this home made Sushi was ace and watching it being made added to the experience.

    Premier Icon roper
    Free Member

    Remember to use GT85 on your knives to keep em nice and smooth.

Viewing 25 posts - 1 through 25 (of 25 total)

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