|
|
To Americans, “sushi” describes a finger-size piece of raw fish or shellfish with seasoned rice, combined with fillings like vegetables or eggs.
Really, though, sushi is the name for the seasoned rice. It's a vinegar-based dressing, and it's served along with other foods. Most fish used in sushi is raw; other ingredients may be cooked, blanched, sautéed or marinated. Sushi is a work of art as much as a food, and while it is now available in a western 'quick and easy' serving style, the traditional ways are still popular.
Sushi uses many types of fish and shellfish including tuna, mackerel, salmon, sea bass, trout, swordfish, crab and shrimp. Sushi also features exotic seafood species including eel, octopus, and squid. Sushi is served with wasabi (a green Japanese horseradish), soy sauce, a shredded white mass of Japanese radish called daikon and pickled ginger slices. The ginger is eaten between bites to freshen the palate. Besides sushi, you may also run into sashimi. This is raw fish, but it’s served without the rice.
Whether at home or dining out, all seafood and raw fish should be refrigerated or chilled at or below 38 degrees Fahrenheit. Most fish used in sushi is required to be frozen prior to preparation. This process helps to ensure the fresh quality of the meat and also helps to ensure safety.
While eating sushi is fun and trendy, some people should be careful. Pregnant or nursing women and anyone with compromised immune systems are not encouraged to consume raw animal proteins of any type, including seafood.
--This article includes information from National Fisheries Institute.
Published 06/20/08
|
|
Sushi—raw fish. If this makes you cringe, maybe you need to learn a bit more about sushi! 
