Rodney Myrvaagnes wrote:
>
> On Thu, 30 Dec 2004 18:01:58 -0000, Bubbabob
> > wrote:
>
> >Mite > wrote:
> >
> >> According to my Japanese dictionary, sashimi is fresh meat eaten raw,
> >> thinly cut, with soy sauce (or other).
> >> It is mostly seafood, but not only. There is basashi (sashimi of horse
> >> meat) and I think I saw once beef carpaccio referred to as sashimi
> >> too.
> >>
> >> Mite
> >> http://www.shopncook.com
> >>
> >
> >Could raw Dutch herring be considered a form of sashimi? It's by far my
> >favorite raw fish.
>
> The way it is served is different, but otherwise why not?
>
> What I wonder about with the green herring is what happeed to the
> bones. When I get fresh herring in that size range, it has forked
> bones like its larger relative, the American Shad.
>
> Are North Sea herring less bony. or do they fillet them in some way
> that avoids the bones?


The bones are removed. After all they've had many centuries to learn the
art