2006-11-28 05:41:39 · 2 answers · asked by mom 4 in Food & Drink ➔ Ethnic Cuisine
Thinly sliced and pickled in the manner of ceviche, you could have a new and delicious treat on your hands! Hmm.. I might just try that muself!
If you are making a sushi-type scallion roll, the answer is: how much do you trust your fishmonger?
Raw is traditional, but bear in mind the handling, duration of exposure to air and all that are just the tip of the dangers in raw fish prep and consumption.
If you have a nice lump of yellowtail, I think I would sear it. Just rub with a little oil and plop it into a VERY hot pan on every side. This will eliminate the "fingers" issue quite handily, and you can still slice it thinly and make it into your rolls. Remember, you're going for extremely rare here, just enough to eliminate surface bacteria.
Best wishes!
2006-11-28 07:05:42 · answer #1 · answered by HeldmyW 5 · 1⤊ 0⤋
If you didn't purchase it from a certified sushi-grade fish dealer, then you should at least treat it with citrus first before making sushi out of it.
It won't taste exactly the same but at least you know you won't get sick from eating raw fish from unknown origins.
2006-11-28 16:03:02 · answer #2 · answered by Chanteuse_ar 7 · 1⤊ 0⤋