FoodBanter.com - View Single Post

"Frogleg" > wrote in message
...
> On Thu, 19 Feb 2004 20:48:26 GMT, wrote:
>
> >Is the fish used for sashimi by definition (or usually) a higher quality
> >than used for sushi, or is it just cut differently and served without
> >rice?
>
> No and yes. So-called 'sushi grade' has about the same significance as
> 'organic' used to. It simply means either very fresh or very quickly
> frozen after catching. Since sashimi is raw fish, and sushi often
> *includes* raw fish, you want the highest quality possible for both.

But there is a specific cut of the fish that's used for sushi and sashimi.
For instance, you wouldn't want to use the stringy belly of an Ahi for
sashimi and you also don't want to use the dark dark blood red part of the
fish. You want the cleanest, clearest part, sliced just *so* thin. It
melts in your mouth then. No need fo' chew!

kili