Saturday, January 6, 2018

Techniques of Preparing Sushi


Eva Jeanne Markosky, a graduate of Pennsylvania State University, completed internships during her studies in areas such as transportation infrastructure design and engineering. With a passion for travel, Eva Jeanne Markosky enjoys trying out new recipes that span European and Asian cuisines. Particular favorites include Chinese, Thai, and Japanese dishes. 

When preparing fish for sushi, a number of distinct traditional techniques exist, including scalding, washing, searing, and marinating in vinegar. Also known as yubiki, scalding involves cleaning the fish and pouring boiling water over it. This is followed by a rinse with cold water and is particularly appropriate for red snapper and sea bass, which have delicious skins. Because the skin can harbor bacteria, it allows the fish to be throughly cleaned without separating the meat from the skin.

Ideal for bonito and other fish that are best kept whole, searing kills off bacteria without taking away the fatty flesh located under the skin that imparts maximum flavor. Again, the fish is rinsed in cold water after being seared. Traditionally associated with sea bass and freshwater carp, the washing technique entails taking thin slices of recently living fish and simply washing them in water. Dipping sauces such as vinegar and miso provide additional flavor.