Talk:Sashimi/Archive 1

Question about ponzu being used with sashimi.

There seems to be a tendancy to discuss sushi on this page. Is this a U.S. bias? In Japan, sashimi and sushi are entirely different things. I've tried to rewrite this so as to be concerned with the nominal topic. Does that seem reasonable?

user:Arthur3030 Jan 13, 2003

In the first line it says dipping sauce (like shoyu with wasabi, or ponzu sauce). To the best of my knowledge ponzu or ponzu shoyu for that matter is not served with sashimi here in Japan.

In his book "nobu the cookbook" Nobu Matsuhisa has a recipe called "New Style Sashimi" that uses ponzu, but the dish can hardly be classified as traditional sashimi.

Is ponzu being used as a dipping sauce outside Japan?

synthetik 00:08 Feb 6, 2003 (UTC)

I work in the seafood industry. We are currently using a product called "lemon Ponzu" as a marinade for fish. I thought some of you might be interested. MFuture 01:59, 16 May 2006 (UTC)[reply]

actually, ponzu is rare but available outside of Japan, but its major role with sashimi is strictly Japanese. Shizuo Tsuji, in Japanese Cooking: A simple art, says that if sashimi is cut paper thin, then "a light yet tangy sauce is required, and the great favorite is a citrus and soy sauce dip called PONZU" (pp 160-161 in Sashimi section).

Arthur 02:08 Feb 7, 2003 (UTC)

Thanks for the clarification. This pretty much answers my question and comes rather as a surprise. synthetik

This page says: Sashimi is not served with sushi rice. Sushi says sashimi... is the seafood sometimes served with sushi. Is one of these wrong? Markalexander100 07:26, 12 Aug 2004 (UTC)

Both are true. Sushi is not, sashimi served with sushi rice and these are completely different dishes. So sashimi is not served with rice but sashimi can be served with sushi. Somewhat like differences between a slice of oven cooked turkey and turkey ham in a sandwich. Both are "cooked turkey" and they can be served together. Revth 08:53, 9 Oct 2004 (UTC)

To my knowledge, ebi sashimi is not cooked shrimp as the article says, but raw shrimp. Can anyone point me right on this point? —Preceding unsigned comment added by 68.144.16.61 (talk) 00:51, 13 January 2008 (UTC)[reply]

There are both. Please see List of sushi and sashimi ingredients. Oda Mari (talk) 09:50, 15 January 2008 (UTC)[reply]

The name Sashimi came from the practice of sticking a tail of the fish on slices to let it be known what fish one was eating.

That needs more explanation. Does "sashimi" come from words meaning "fish tail" or something?

Who purged the discussion I gave on the matter? Regarding info from a Sydney Restaurant owner? FoolesTroupe (talk) 12:35, 9 January 2008 (UTC)[reply]

I did. The word 切り身 is used as fillet today. So please write about it too. And citation please. Oda Mari (talk) 15:52, 9 January 2008 (UTC)[reply]

P.S. I'll try to find citation/source too. Regards. Oda Mari (talk) 16:00, 9 January 2008 (UTC)[reply]

Oops. I checked the history, which edit are you talking about? About the ike jime? If so, I did not. But, as far as I know, the first part about the piercing body seems dubious. Oda Mari (talk) 07:12, 11 January 2008 (UTC)[reply]

I was probably not using a logged in handle at the time (didn't get one for ages!) - it was in the talk page. It was about the well known (mental block sorry) Sydney fish restaurant owner who had traveled overseas and studied traditional Sushi/Sashimi, and was having a local fisherman supply his 'sashimi grade' fish - it was in a TV show in Aust TV - most likely ABC or SBS - the fish is caught on a hand line, and the brain pierced as soon as it is landed. The lack of acid caused by stress means that the raw fish will keep on ice for 7-10 day, and remain totally translucent, and taste totally fresh with no 'fishy' smell. Hence the link to the 'pierced brain' concept. as to "The word 切り身 is used as fillet today" - all languages change meaning and uses of words as time goes on, so the 'modern meaning' of a word is of absolutely no use in studying its historical etymology! :-) I have no Japanese, so it's well beyond me probably.

FoolesTroupe (talk) 07:37, 11 January 2008 (UTC)[reply]

I'm a Japanese. I know what iki jime is. But as far as I know the method has nothing to do with the word sashimi. And you also have to remove blood while the fish is still alive when you do iki-jime. Oda Mari (talk) 08:00, 11 January 2008 (UTC)[reply]

There ought to be some mention of the types of fish that are safe and not safe to eat raw, for those who want to make their own from the supermarket and don't want to get sick. Scottandrewhutchins 01:14, 20 August 2006 (UTC)[reply]

In North America, fish from ordinary grocery stores is not generally considered suitable for sashimi. Sushi/sashimi restaurants often get seafood from specialist distributors that carry so-called sashimi-grade fish. Fish shops frequented by Japanese customers may have suitable fish. To insure safety, inspection for parasites by an expert is probably necessary; flash-freezing on the fishing vessel is useful both for preserving freshness and for killing many parasites. hajhouse 15:52, 3 September 2006 (UTC)[reply]

I added the chicken sentence, taken from experience travelling in Japan.

user:Gregaroonie Nov 16, 2006

What is chicken Sashimi like ? Is it a slightly processed Sashimi poured by boiled hot water ? Only the outside of the sashimi is heated by hot water and the inside is still raw. I think it is called as "湯引き"(Yubiki). On the other hand, たたき(tataki) looks similar, but tataki is heated by flames instead of hot water.

it may just be me, but i don't find the featured picture particularly appetising. contrast this with the pictures on the sushi page, and wow, i feel so hungry when i look at those. Chensiyuan 13:59, 30 December 2006 (UTC)[reply]

I've heard about the sashimi industry supporting illegal fishing, for black market fish such as the Patagonian Toothfish. If anyone knows a lot about endangered fish, etc., and the "sashimi black market," I recommend a section be made. I'm quite curious. JeffreyGomez 09:26, 12 June 2007 (UTC)[reply]

I would think cooking has no effect on the fugu toxin. —Preceding unsigned comment added by 38.96.160.34 (talk) 13:25, August 27, 2007 (UTC)

I have never heard a single person in my life use the word sashimi to refer to anchovies or any other non-sashimi kind of raw fish.

Me too. And anchovies are not 'raw' but 'processed' - they are 'preserved' in salt and oil. FoolesTroupe (talk) 07:41, 11 January 2008 (UTC)[reply]

Raw fish currently redirects here. We have this long list of other cuisines' raw fish dishes. It would make more sense to have a separate article for this, would it not? Dforest (talk) 09:25, 22 February 2008 (UTC)[reply]

I agree with you. Oda Mari (talk) 15:20, 22 February 2008 (UTC)[reply]

Killing harmful bacteria with wasabi? This is very, very unlikely. —Preceding unsigned comment added by 132.203.170.170 (talk) 00:47, 18 April 2008 (UTC)[reply]

Do any other cultures, besides Japan, commonly eat raw meat? Is it true that Inuit peoples eat raw seal and whale for example? It might be interesting to note this.114.161.229.100 (talk) 03:40, 20 December 2009 (UTC)[reply]

There's an Ethiopian raw beef dish: Gored gored. John85 (talk) 08:24, 11 March 2011 (UTC)[reply]

There's also tartare in Western cuisine. That page has links to other raw meat dishes. John85 (talk) 08:25, 11 March 2011 (UTC)[reply]

Perhaps a reference can be made to Vitamin_c#History_of_human_understanding how minimal cooking preserves Vitamin C in meats, which is why Eskimos don't get scurvy. — Preceding unsigned comment added by John85 (talk • contribs) 08:32, 11 March 2011 (UTC)[reply]

Why is this term used in this article? There is no such thing as sashimi grade fish. It's a marketing myth that means absolutely nothing. —Preceding unsigned comment added by 173.76.109.232 (talk) 20:37, 15 April 2011 (UTC)[reply]

The article should include a reference to Ikizukuri http://en.wikipedia.org/wiki/Ikizukuri — Preceding unsigned comment added by 94.118.96.3 (talk) 17:57, 7 December 2014 (UTC)[reply]