Salmon Shashimi

We decided to get some shashimi and got a salmon from the fish market. I did a filleting course some time ago at Chef’s Armoury at Waterloo. Leigh, the owner is a Jap-phile(??) and runs a great shop. The filleting course is fantastic. At the end of the 1/2 day course, after learning shashimi filleting, you get to keep the whole king fish. This course is great as a birthday gift or for a group of friends who want to try the course.

An incision made at the top.

The cutting helps with a sharp knife. I bought the deba knife from Chef’s Armoury. The blade is razer thin.

The cutting was a little rough.

The other side was then filleted.

And packed away to the freezer for weekly doses of omega 3. We’ve tried this before and after thawing, the flesh remains fresh and keeps the bright pinkish/orange colour.

The bottom half was cut off.

Leaving the prime cut for shashimi.

Skinning. This takes a lot of practice to get right. A sharp knife also helps.

We got 4 chunks of salmon shashimi out of this. Each chunk is more than enough for 2 people. I read somewhere that the salmon will taste better if you “age” it over night. In deed, the othe chunks do taste a little better the next night.

That night, we had salmon, snapper and scallop shashimi for three people with a bottle of saki. So a whole salmon gives a lot of food.

In true Asian fashion, the head wasn’t thrown away. Leigh showed how to pepper, salt and baked the head in an oven for about 15 minutes. You can pick the flesh with some soy source. We had this the next day as an entree and it was fantastic.

My dad usually eats the eyeball as well.

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