Summary: Salmon sashimi is one of the most elegant and minimalist preparations in Japanese cuisine. Thin slices of raw salmon, precisely cut, that melt in your mouth, releasing the pure flavor of the fish. It's a dish that seems simple but hides a demanding technique and, above all...
Content
- What is sashimi and how is it different from sushi?
- Food safety: the essential step before preparing sashimi
- How to choose salmon for sashimi
- Tools needed for cutting sashimi
- How to cut salmon sashimi: step-by-step technique
- Presentation of salmon sashimi
- Accompaniments and sauces for salmon sashimi
- Smoked salmon sashimi: the gourmet alternative
- Other raw fish preparations you should try
- Frequently asked questions about salmon sashimi
- Frequently asked questions
- Conclusion
Salmon Sashimi: How to Prepare it Safely at Home
Salmon sashimi is one of the most elegant and minimalist preparations in Japanese cuisine. Thin slices of raw salmon, precisely cut, that melt in your mouth, releasing the pure flavor of the fish. It's a dish that seems simple, but it hides a demanding technique and, above all, requires knowledge of food safety standards to enjoy it without risks.
In this guide, we explain step-by-step how to prepare salmon sashimi at home with complete safety, from choosing the fish to plating it.
What is sashimi and how is it different from sushi?
Sashimi (刺身) is thinly sliced raw fish, served without rice or seaweed. It is the purest way to enjoy fish, where nothing masks its flavor or texture. Unlike sushi, which combines fish with vinegared rice, sashimi places absolute emphasis on the quality of the raw ingredient.
In Japanese tradition, sashimi is considered the highest-category dish in a formal meal (kaiseki). It is served at the beginning of the banquet, when the palate is clean and can appreciate all the nuances of the fish.
Food safety: the essential step before preparing sashimi
This is the most important point in the entire guide. Raw fish can contain parasites like Anisakis, which can cause serious health problems. The good news is that eliminating them is simple if the correct guidelines are followed.
Mandatory Freezing
Spanish legislation (Royal Decree 1420/2006) mandates freezing fish that will be consumed raw or almost raw. Freezing conditions must be:
- Domestic freezer with 3 stars (***) or more: -18 °C for a minimum of 5 days (120 hours).
- Industrial freezer: -20 °C for 24 hours.
- Ultra-freezing: -35 °C for 15 hours.
Anisakis dies with freezing. There is no other reliable home method: neither vinegar, nor lemon, nor salt kills this parasite.
Smoked salmon: an already safe alternative
Quality smoked salmon has undergone an industrial process that includes pre-freezing and curing, making it safe for direct consumption. If you prefer an option without the need for home freezing, our smoked salmon sashimi is already cut and ready to enjoy.
How to choose salmon for sashimi
Not all salmon is suitable for sashimi. Here are the selection criteria:
- Freshness: The salmon should look bright, with no dark spots or dry areas. It should smell of clean sea, never of old fish.
- Sashimi grade: Look for salmon labeled "suitable for raw consumption" or "sashimi grade." This indicates that the fish has been treated to specific standards for consumption without cooking.
- Species: Atlantic salmon (Salmo salar) from Norwegian or Scottish aquaculture is the most common choice for sashimi. Wild Pacific salmon (Oncorhynchus) is also excellent but harder to find fresh in Spain.
- Cut: Ask for the center loin of the salmon, the thickest and most uniform part. Avoid the tail (too thin) and the belly (too fatty for classic sashimi, though delicious pan-fried).
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Tools needed for cutting sashimi
Cutting sashimi requires appropriate tools:
- Long, sharp knife: ideally a yanagiba knife (the Japanese sashimi knife), with a long, narrow, and extremely sharp blade. A well-sharpened filleting knife will also work.
- Cutting board: plastic or wood, clean and stable. Place a damp cloth underneath to prevent it from slipping.
- Paper towels: to dry the fish before cutting.
- Tweezers: to remove any remaining bones.
How to cut salmon sashimi: step-by-step technique
Cutting sashimi is not simply slicing the fish. There is a specific technique that affects texture and presentation.
Salmon preparation
- Remove the salmon from the freezer and defrost it in the refrigerator for 12-24 hours. Never at room temperature or under hot water.
- Once defrosted, dry it very thoroughly with paper towels on all sides. Moisture is the enemy of a clean cut.
- With tweezers, remove any bones you can locate by running your fingers over the surface.
- If the piece has skin, remove it with a knife by sliding it between the skin and the flesh at an angle.
Cutting technique (hira-zukuri)
The hira-zukuri cut is the most common for salmon sashimi:
- Place the salmon block in front of you with the thickest part to the left (if you are right-handed).
- Angle the knife slightly to the right (about 15-20°).
- In a single fluid motion, slide the knife from the base of the blade to the tip, cutting a slice 5-7 mm thick.
- Do not saw: a single clean motion, pulling the knife towards you. If you need more than one motion, the knife is not sharp enough.
- With the knife, move each cut slice to the right, creating an overlapping row.
- Repeat until you have the necessary servings.
Professional tip: if the salmon is slightly frozen (semi-defrosted), cutting is easier and the slices are cleaner. Take it out of the fridge 10 minutes before cutting, no more.
Presentation of salmon sashimi
The presentation of sashimi is an art in itself. In Japanese tradition, aesthetics are as important as taste.
- Plate: Use a flat plate, preferably dark or blue ceramic that contrasts with the orange of the salmon.
- Arrangement: Arrange the slices in overlapping rows, slightly angled, like the leaves of a fan.
- Garnish: Add a small mound of grated daikon (Japanese radish) and a shiso leaf if you can find one. A sprig of parsley or a little wakame seaweed are acceptable alternatives.
- Wasabi: Place a small portion of fresh wasabi (or wasabi paste) on one side of the plate. Never mix it with soy sauce: the diner should decide the amount.
- Soy sauce: Serve it separately in a small dish.
Accompaniments and sauces for salmon sashimi
Although traditional sashimi is served only with soy sauce and wasabi, there are variations that add new nuances:
- Ponzu sauce: Soy sauce with citrus juice (yuzu or lemon). Lighter and more refreshing than pure soy sauce.
- Sesame oil: A touch of toasted sesame oil transforms sashimi into something different, closer to the Korean style.
- Salt and lemon: Italian style (carpaccio). Just Maldon salt and a few drops of lemon on the salmon slices.
- Roe: A few salmon roe on the sashimi add a burst of flavor and a popping texture that contrasts wonderfully.
- Pickled ginger (gari): To cleanse the palate between bites.
Smoked salmon sashimi: the gourmet alternative
If you're looking for the sashimi experience but with a more complex flavor and without the need for home freezing, smoked salmon sashimi is an extraordinary option. The smoking process adds depth to the flavor while maintaining the silky texture characteristic of sashimi.
Our smoked salmon sashimi comes already cut into thin slices by master artisans, ready to serve. It's perfect as an elegant appetizer or as part of a tasting platter alongside hand-cut smoked salmon.
Other raw fish preparations you should try
If you like sashimi, you'll also love these preparations:
- Tataki: The fish is briefly seared on the outside and left raw on the inside. Check out our tuna tataki recipe.
- Tartare: The fish is cut into small cubes and seasoned with soy sauce, sesame, and avocado.
- Ceviche: The fish is marinated in citrus. It's technically "cooked" by the acid, but the texture is reminiscent of raw fish.
- Carpaccio: Thin slices of fish seasoned Italian-style with olive oil, lemon, and arugula.
Frequently asked questions
Is it safe to eat raw salmon at home?
Yes, provided the salmon has been previously frozen to -18 °C for a minimum of 5 days in a 3-star home freezer. This freezing eliminates anisakis and other parasites.
How long should salmon be frozen for sashimi?
In a domestic freezer (***), a minimum of 5 days (120 hours) at -18 °C. In an industrial freezer, 24 hours at -20 °C, according to Spanish regulations.
What thickness should sashimi slices be?
The standard thickness for salmon sashimi is 5-7 mm. Thinner slices (2-3 mm) are used for carpaccio, and thicker cuts (1 cm) for bluefin tuna.
How many calories does salmon sashimi have?
Salmon sashimi provides approximately 130-150 kcal per 100g, with 20-22g of protein and 2-3g of omega-3, with zero carbohydrates.
Can you make sashimi with smoked salmon?
Yes, smoked salmon cut into thin slices can be served sashimi-style. It is a safe alternative as the smoking process includes curing and heat treatment.
What is the difference between sashimi and salmon carpaccio?
Sashimi is cut into 5-7 mm slices and served with soy sauce and wasabi. Carpaccio is cut much thinner (1-2 mm) and seasoned Italian-style with olive oil, lemon, and herbs.
Can sashimi be prepared with supermarket salmon?
Yes, provided it is fresh, good-quality salmon and you freeze it correctly at home before consumption. Avoid salmon that doesn't look good or has been overly exposed to air.
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Conclusion
From Mercat del Ninot in Barcelona, we have been selecting the best seafood products for over 35 years. If this guide has been useful to you, explore our catalog at bacalalo.com and receive at home the same quality we have been selling at the market since 1990.
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