Slicing Fish for Sushi

Okay, so I got together all the ingrediants (well, I wanted tuna as well, but Issacson and Stein told me that the tuna had missed its flight, security checks I'm sure, they must be worried about the Tuna Popular Liberation Front), and have rice soaking before I turn up the heat, but I have once question. How should I slice the fish? Speedy help would be apreciated.

I'm unsure whether I would use I&S fish for sushi, but it might be fine.

Go check out the demo videos at eatsushi.com. Specifically the "tuna maguro" one, for slicing tips. The videos are kind of low quality, but you'll get the gist.

gleam wrote:I'm unsure whether I would use I&S fish for sushi, but it might be fine.

I wouldn't hesitate. I've prepared their ahi sashimi-style several times and, in my opinion, it was better (at $13.50/lb IIRC) than pricier places like Dirk's (which sells at around $20/lb).

However, when you're not in the mood for a completely naked piece of tuna, do give this recipe a shot:

http://www.foodnetwork.com/food/recipes ... 90,00.html

At first, the thought of marinating such a nice piece of fish in soy, wasabi, and honey was completely sacriligious. Then I decided to just give it a shot. It was perhaps the nicest seared tuna steak I've ever eaten. Mmm...sacrilicious.

Binko wrote:However, when you're not in the mood for a completely naked piece of tuna, do give this recipe a shot:

Alton Brown's Chimney Tuna Loin

Binko,

I've made that Alton Brown recipe, on a Weber charcoal chimney no less , and agree it really is quite good.

No pics of the tuna on the Weber chimney, but here is one of a rib eye being cooked in the same fashion.



Enjoy,
Gary

Hi,

I am making pulled pork this week. I will slice a portion of my beef heart for a fast sear on the chimney. I was planning to do the fast sear before smoking, but using the chimney is way more convenient.

Thanks for the great idea!

Regards,

"I want to cook over my jet engine."

One of my favorite Alton Brown lines, of all time.

Well, I haven't gotten sick yet. =) Actually, the sushi (maki rolls and nigri, both salmon) and a tiny bit of sashimi from the leftovers turned out quite nicely. (I put all the messups in the maki where nobody could see it.) All together quite a satisfying apetizer-turned meal.

Wow, how do you light the afterburner??

Man, that is THE way to cook those little lamb popsicles from Costco. Marinate them over night in soy and sesame oil etc, the pop them over the full-roaring chimney for about 20 seconds on a side. Yee-hah!

Tnx for this!

Geo