I love sushi and am currently looking into how I could make it myself. I suspect many of you may wonder about this as well.
So, I'm curious...
Do any of you make your own sushi?
If so, do you have any tips, or good ideas you think would be helpful for someone just learning?
Also, where do you get your fish?
It's supposed to be as fresh as possible, but could you just use fish from Hy-Vee?
What do
you do to make sure the fish is clear of germs and parasites?
Anyone who is also interested may find this interesting:
http://www.googobits.com/articles/p0-2260-make-your-own-sushi.htmlHere's an exerpt from it on selecting fish:
"There are two main concerns when buying fish for sushi: germs and parasites. The latter can be easily dealt with by avoiding all freshwater fish and purchasing only saltwater fish. Unfortunately, the freshwater varieties include salmon, a very popular fish for sushi. Many who prefer not to take the chance, but who love the taste of salmon, can use smoked salmon as an alternative. Freezing also kills most of the parasites in fish, although this means sacrificing some freshness, but usually not so much that can be detected by the palate. Putting the fish for a few seconds in a steamer kills both parasites and bacteria, but it takes some skill to steam the fish just long enough that the microbes are destroyed but not so long that it becomes cooked and loses its delicate flavor. Many are happy using other smoked fish such as herring or mackerel, which usually have an oiler, fisher taste, but which many people find appealing.
If you are going to opt for using raw fish, it is very important to select the freshest fish possible. Pregnant women are cautioned against eating raw fish, but for most healthy adults, raw fish poses no risk as long as it is fresh. There are many Asian markets which display live fish in tanks and kill them on the spot so their freshness is guaranteed. If you do not live close to such a market, you can tell that a fish is fresh by inspecting its eyes and scales, which should be clear and bright. The gills must be red (not brown) and the flesh should be shiny, wet, and firm and (not dry or pulpy). A good fish should smell of the sea and should not give off a pungent, unpleasant odor.
Buying fish fillets poses more of a risk, but there are still ways to determine the freshness of the fish fillets. Make sure that they are very wet and not beginning to show ridges. Some unscrupulous fishmongers might try to wet down the fish fillets to make them appear fresh, but this does not usually hide the fact that a fillet is flaking and losing its smooth texture.
When you bring the fish home, use it as soon as possible. Wash it well under cold water and cover it with plastic wrap. Keep it in the refrigerator at all times, even if you are leaving it for 5 or 10 minutes."
Good luck, and any help is tremendously appreciated!
