Sabtu, 20 Desember 2008

Uncooked Fish: Sashimi



Sashimi is one of famously fresh fish preservation. It is Japanese delicacy that consisting of very fresh raw seafood like salmon, squid, shrimp, tuna, mackerel, octopus, yellowtail and puffer fish. It sliced into thin pieces about 2.5 cm, wide by 4.0 cm and long by 0.5 cm thick. This dimensions vary depending on the type of item and chef. Sashimi usually served with only a dipping sauce (soy sauce with washabi paste and thinly-sliced ginger root and ponzu), and a simple garnish such as shiso and shredded daikon radish.

Preservation of sashimi starting from 'sashimi grade' fish is caught by individual handline. As soon as fish is landed, its brain is pierced with a sharp spike to killing it instantly and then placed in slurried ice. This spiking is called the ike jime process. The benefit from ike jime process is the flesh thus contains minimal lactic acid from the fish dying slowly, it will keep fresh on ice or refrigerate for about ten days without turning white or otherwise degrading.

As with any raw food, when sashimi is eaten there is a risk of foodborne illness (: is illness resulting from the consumption of food) caused by bacteria and parasites such as Anisakis simplex (Pseudoterranova decipiens). In addition, incorrectly prepared fugu fish may contain tetrodotoxin, a potent neurotoxin with no known antidote.

Jumat, 19 Desember 2008

Fish Product

Assalamu'alaikum Guys!

How are you today?

Well, I want to talk about fish product here.
Like we know, the most common fish and marine life products are foodstuffs. Fish are also used in any kind of non-food products.

Fresh snapper fish

Fish are abundant in sea and freshwater, and the flesh of many fish are primarily valued as a source of food. There are many edible species of fish and many fish produce edible roe. Fish, especially saltwater fish, is high in omega-3 fatty acid (important nutritionally essential omega−3 fatty acids are: a-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA)), which are known as heart-friendly. Nutritionists are highly recommended to regular diet of fish.

Fresh tuna in Tsukiji fish market, Japan

Fresh fish is a highly perishable food product, so it must be eaten or prepared promptly. Without any kind of material to defend the deterioration, it can be kept for only a short time.

Fresh kingfish, dried anchovy and value added product

Fish can be prepared in variety of ways. It can be uncooked (raw). It can be cured by marinating, pickling and smoking. Or it can be cooked by baking, frying, grilling, poaching and steaming. It also can be drying, salting, freezing, canning and value added product. Many of preservation techniques used in different cultures and performed for their resulting taste and texture when consumed.