Today I’ve prepared First Class Maguro(Tuna) Sashimi, Scallops, Salmon Sashimi and Seagrapes.
Tuna is a type of fish that is among one of the best for sashimi. It has a tender meat and is also very savory. Tuna is also eaten as sushi and tataki. The color of the fish is so important that the color becomes a key determinant when evaluating the freshness of a fish. The color of the flesh becomes even more important for tuna because different cuts of tuna are decided by the color. I think the chewy texture and the savory flavor is what is so attractive about tuna sashimi. It’s never too greasy, rather very clean and chewy.
The cut part that I prepared is a first class toro (belly part of tuna). The marbling was really similar to that of beef. The rich marbling really increased my appetite.
I have the whole tuna with me, which allowed me to enjoy different cuts of tuna. ‘Sunazuri’ (belly button part) has a chewy, savory taste. ‘Otoro’ (upper belly) has a rich marbling and tender texture. ‘Chutoro’ (middle belly) has a tender and clean taste of the flesh.
These are 3 different cuts I have tasted. People seem to easily get tired of tuna sashimi, but I think tuna sashimi tastes even better piece after piece.
Those of you that like beef sashimi or salmon sashimi should definitely try the belly cuts of tuna. I strongly recommend it. Scallops don’t really need much of a cooking process. They are low in calories, which means they’re good when you are on a diet. Also, scallops are easy to cook which means you can enjoy them easily at home. Salmon is rich in Omega-3. Salmon is good for your health and low in calories. It is a well-known fact that salmon with scarlet color and white strings of tendon on the fat is of a good quality.
Seagrapes go really well with salmon sashimi. It’s very fun to eat because it pops in your mouth continuously. Those of you who like sashimi must definitely try tuna and salmon sashimi, scallops and seagrapes together. I strongly recommend it.