Sea bass is a white fish with a firm texture and high fat content.
Many once scoffed at the idea of consuming raw fish and preferred sea bass baked or battered, broiled or braised. But as Japanese eateries grew in popularity and became a defining force on America's modern food scene, sashimi is now appreciated for its simplicity and flavorful clarity. Because frequently feasting on fresh fish would be draining on anyone's pocketbook, take a lesson from the sushi masters and slice your own sea bass sashimi.
Instructions
1. If a piece of sea bass gives off an offensive stench, it is not safe to eat.
Wash and dry a fresh sea bass filet.
2. Use tweezers on hard-to-reach bones.
Debone the sea bass filet.
3. The longer the knife, the easier it will be to cut the fish.
Remove any imperfections. The filet being used for sashimi should not have dark coloring, fatty pockets or bruising. If any blemishes exist, carefully slice them off using a very sharp knife.
4. If you have to saw at the fish, sharpen your knife until it cuts with ease.
Slice the filet into bite-sized sashimi pieces. Each piece of sashimi should be no more than 1/2 inch thick and 2 inches long. Cut against the grain. Your knife should be sharp enough so that each cut is made in one swift movement.
5. Use chopsticks to complete the experience.
Arrange the sashimi on a bed of daikon with soy sauce. Garnish with wasabi and pickled ginger.
Tags: bass filet, sashimi should