Summer is the perfect season to enjoy a refreshing ceviche, carpaccio, tartare, poke bowl or tiradito. But when it comes to preparing any of these at home, the most important aspect to take care of is quality.
You want to ensure an experience that is not only tasty, but more importantly, safe. Here’s how to find the best sushi-grade white fish, tuna or salmon for your next recipe:
Understand what “sushi grade” or “sushi quality” means
This term refers to a fish that is safe to eat raw. This classification is not regulated by any government entity, but honest and reputable sellers adopt these high standards for our benefit. Typically, these fish are frozen at a very low temperature to kill parasites, and then thawed for sale, maximizing quality, without affecting “freshness.”
Know your options
The most popular are salmon, tuna, and snapper. Each fish has its own unique flavor and texture profile. For beginners, salmon is a great starting point due to its mild flavor and buttery texture.
Talk to your fishmonger or seller
Find a reputable fish market or fish store with a good reputation for fresh, quality seafood. Some high-end supermarkets carry sushi-quality fish, just make sure they have good reviews and don’t just have a chat with the fishmonger or seller. A good one will be honest and guide you to make the best choice. Always specify that you will be eating the fish raw.
Check for freshness
Freshness is key. Fish should have a clean, ocean-like smell, never a strong fishy odor. The flesh should be firm, moist, and have a vibrant color, never dull. Press the flesh gently; it should spring back to its original shape and not leave a mark.
Take care of the temperature
During the summer, it is best to ask the fishmonger for some ice and keep it cold until you get home. Store it in the coldest part of your refrigerator and use it the same day or the next day.
Don’t let fear bite you! If your health allows it, eating raw fish is a delicious experience, which besides being refreshing, is super healthy and, to top it off, low in calories.
Remember, for your raw seafood recipes, high-acid white wines, including sparkling wines, are a perfect match. For the best match, choose a wine from a coastal region. If you’re adding spice to your sauce, opt for a high-acid wine with a hint of sweetness to balance the flavors.
Don’t let fear bite you! If your health allows it, eating raw fish is a delicious experience, which besides being refreshing, is super healthy and, to top it off, low in calories.
Salmon Tartar Sandwich at Pega’o
Yield: 20 servings
Ingredients:
For the tartar:
1 pound small chopped salmon fillet
1 ripe avocado, chopped into small cubes
1/4 red onion, finely chopped
1/2 cup small chopped fresh pineapple
Juice of 1 orange
Juice of 1 lemon and the peel
2 tablespoons fresh cilantro
2 teaspoons soy sauce (low salt)
2 teaspoons grated ginger
When I have time, I put it on a “pegao” rice cake, as we call in Puerto Rico the crispy rice that remains at the bottom of the pot. But when I want to serve it immediately, I enjoy it on a green salad, bread, “mariquitas” or tostones. If you decide to make the rice, follow my recipe step by step.
For the rice:
2 cups cooked rice
1 egg white
3 tbsp frying oil
What you have to do:
Once the rice is cooked, let it cool down a bit so you don’t burn yourself and when you feel like you can handle it with your hands, start shaping the cakes by pressing them down well so they don’t break. Moisten your hands with a little egg white and that will serve as glue. Then, in a small frying pan at medium-high heat, add 3 tablespoons of oil and when it’s hot, add the cakes and cook for 1-2 minutes on each side, until they’re crispy and golden. Place them on a paper towel to absorb the excess fat while you prepare the tartar.
Mix the salmon, avocado, onion, pineapple and ginger. Add the lemon juice, orange juice, soy sauce and cilantro. Mix well and serve immediately. If you don’t want to use soy sauce, just add salt and pepper. Now it’s time to put the pega’o on top.
* Doreen Colondres is an author, celebrity chef and wine educator. lacocinanomuerde.com – vitishouse.com