SEAFOOD // Sashimi
Sashimi
– the art of food Great sashimi is all about simple, fresh seafood treated with care from selection to serving. WORDS John Susman PHOTOGRAPHY Ali Novis/Clean Seas YOU MIGHT THINK seeking the simplest
experienced chef knows when to sear,
venue where a chef truly understands the
the flavour and texture from a single to a
of charters is not that hard, but finding a flavour and texture of seafood is harder than you might imagine.
The art of truly great sashimi requires
artists of a rare and understated skill, it requires artisans who are intimate with
every element of the catching, handling
and preparing of seafood which performs best when served raw.
Frankly, some seafood is best served raw, but not necessarily ALL seafood. This is
reflected in the art of sashimi, where the 14 | Hospitality
But in a sector where still over 50 per cent
sous or cure just enough to transform
of the supply is wild harvest, I suggest it is
three-dimensional experience.
culinary intellect and palate memory.
The key lies in the selection, preparation
seafood which demands the highest level of
and seasoning, according to the need of
It is not only the selection and
where understanding the texture and
interesting protein to work with, but the
the flesh. Sashimi seafood truly is a cuisine base flavour of the protein stands above everything else.
My butcher mates in terrestrial proteins
may say the same thing — that a grass-
handling that makes seafood such an
accompaniments and preparations needed to best showcase flavour that makes
seafood so unique when served raw.
Perhaps the science behind the flavour of
or grain-fed animal demands different
seafood is worthy of some consideration.
require vastly separate preparation.
its environment. Seawater ranges from
handling or that a chook and a squab
The flavour of saltwater fish is a result of
