Eating Japanese food is an exotic experience, but a trip to a Japanese restaurant can be very costly. However, now you can learn the preparations of Japanese food on YouTube. But more than just the actual preparation itself, the most important part is freezing the fish for Japanese food. The best way to preserve fish is by using a vacuum sealer. To have a quality one, you should look to the brand is the most well known like Foodsaver brand. Also noted that before you decide to buy any foodsaver machines, you should research thoroughly on the reviews and comparison between foodsaver machines.
Here are some tips to consider in choosing the FoodSaver model of your vacuum sealer:
- Portability if you intend to bring it around for long fishing trips;
- Size of bag it can seal, since fishes can be huge, and it would be good to vacuum seal some in its original size;
- Built-in roll storage and cutter, so you can customize the size of your bags from plastic rolls, and the cutter for convenience.
The key to delicious sushi or sashimi is the quality of the fish used. In terms of quality, freshness ranks first. So how do we preserve the freshness of the fish?
- Catch it fresh, kill and ice. A fish grasping to breathe will thrash around and injure itself. Be humane and give it a good nod on the head before gutting it out and icing it;
- Keep it well-iced after cleaning. Make sure to remove ice that has melted because water is not good to a dead fish. It will spoil it faster. Keep it frozen instead;
- When you vacuum seal it, you seal in the freshness. So when you freeze it, it will not have freezer burn. It will also keep the flavors and the smells in so your freezer will not smell like fish.
- It is easier and less smelly to clean fish when it is a bit frozen, so during transport from boat to your house, keep it inside the ice chest;
- Always scale and gut the fish before storing it. Un-cleaned fish may have some adverse effect on the taste, but only for some varieties, not all;
- It is also recommended that you already remove the bones so it would not pierce through the vacuum sealed bag. Also when you will be ready to make your sushi, it would be less work for you;
- Glaze your fish in ice before vacuum sealing. Glazing is done by putting a metal baking pan inside the freezer. Dip the fish in salted water, with ratio of a teaspoon of salt to four cups of water. After the quick dip, put the fish in the pan inside the freezer. After about 5 minutes, dip fish again in the salt water and return to freezer. Do this process for a total of four times;
- After the last dip-freeze cycle, put your glazed fish inside a FoodSaver freezer bag, and vacuum seal it;
- Always label in the front of your bag the kind of fish and the date frozen.
But as you may know, not all fishes are created equal. Some are better suited for sushi than the others.
What is sushi? It is a Japanese food that appears like small rolls. It contains cooked vinegar-flavored rice, garnished with raw fish or vegetable or egg or fruits. A common favorite is the Alaska Roll, which has salmon inside the roll, or even outside of it.
But while salmon may be a big sushi favorite, experts also say it is a boring fish choice. Other fishes can also be used to make this Japanese food. Here are some options:
- The huge Bluefin tuna. This big and heavy fish is so meaty it can use up almost all of the fish to make sushi.
- The red snapper is a white fish with a very delicate taste, but with a curious texture.
- Saba (mackerel) may smell fishy, but its smell is as strong as its flavors. This is a good fish to use for sushi because its taste is not overpowered by spices.
- Halibut’s fin has an interesting texture, and despite its leanness, this fish packs a rich taste.
When you are ready to make some sushi, remove fish from freezer, and defrost inside the refrigerator. Do not defrost in room temperature. While you are preparing your other ingredients and equipment, keep it in the refrigerator.