October 8, 2007
Pine Bark Sushi
Pine bark (matsukawa) is a term used in Japanese cuisine to describe red snapper prepared with the skin on, and it can be served as a sashimi (as seen in photo) as well. The skin of the red snapper is too tough to consume when raw, so it is quickly cooked with boiling water. A fillet of red snapper is first covered with cloth with the skin facing up, and hot water is evenly poured. The fillet is then immediately shocked in ice water to prevent the flesh from cooking. The skin of the red snapper becomes dark, and the patterns resemble a Japanese pine bark, thus getting it’s name. The taste of the red snapper becomes slightly concentrated from the quick heating and icing, and acquires an extra texture from the cooked skin. The skin of the red snapper is considered more delicate and sweeter than salmon skin which is thicker and needs to be grilled in order to be consumed.