How can I choose the best tuna for sushi?

For fans, sushi does not overcome EDO with tuna oronmaguro "Black Diamond". EDO, the simplest type of sushi, is made with a curve of sticky rice on top, which is a piece of raw fish packed a little seaweed. Since the fish is consumed raw, it must be absolutely sushi and absolutely fresh. The best tuna for sushi was to be recently caught from cold fishing waters and wearing a unique cobalt blackish blue skin. This gives its meat more taste due to reduced fat content and strong muscles. It also makes the meat firmer and gives a highly valued abdominal section a delicate taste. The abdominal meat, called Toro, is particularly weighing. While the rest of the bluefin has a and full body, butter Toro feels silk on the tongue.

When bluefin is not available fresh from the docks, another best place to get a tuna for sushi is from a renowned fish Monger who sells Sushi fish. Tuna steaksFlash frozen can also be purchased if nothing else is available. However, this type of tuna is not available in cans. Woe to any naive home chef who does not understand Bluefin's mystical attraction and fries, grills or grills, because sushi lovers will be tempted to report the crime to the food police.

Anyone who loves sushi knows his own risk of food poisoning in the consumption of raw meat of any kind. The sushi-step Orhonmaguro, which is sufficiently fresh, shows deep, rich red meat. Bluefin for sushi tuna should seem firm for the eye and be firm to the touch. If the meat retains its finger, it should return to the kitchen and fired.

sushi is often consumed in a specific order. The first offer is usually sushi that contains white, fine fish. Another comes sushi made of black diamond tuna. Then the palate is ready for a deeper flavor of sea hedgehog and Spanish mackerel. The whole point sushi is simplicity and freshness. PoisonThe accompaniment is a small wasabi that was mixed with some Tamari and perhaps some pickled ginger.

Ahi tuna, also called yellow, swims in milder currents that are closer to the equator. While many people enjoy the fillets or steak yellow -brown, his meat lacks a firm presence of tuna oronmaguro. Although it is not valued for Edo Sushi, many chefs use it for Nigiri sushi. In Nonsushi recipes, the yellow tuna is often wrapped, fried and served with salsa or chutney generously flavored with hot sauce.