Sushi - Sushi Menu - Red Snapper Sushi
Red Snapper Sushi
Tai Sushi
Red snapper is classified as one of the
white fishes (shiromi). There are three popular
ways to prepare red
snapper sushi. These techniques are often performed on the white
fishes, sush
as halibut, and sea bass. The first way is preparing it plain (fresh or
aged),
the second is the matsugawa tsukuri
(pine bark preparation) for the people who like red snapper skin, which
is
considered lighter and more delicate than salmon skin. The third is the
kobujime (Infusing with kombu extracts). Fresh red snapper has a turgid flesh, is very
watery, and has a delicate sweet aroma. For some, more stronger flavors
are
preferred,
so in order to do this, the red snapper is refrigerated for a couple of
hours.
This lowers its moisture content and concentrates the flavor. On top of
that
the amino acids start to decompose, and a deeper flavor is achieved.
The only
downside is that it becomes very soft, and loses the “extra
fresh” texture. It
is a matter of preference. If you like freshness, then try it fresh and
enjoy
the texture and faint aromas. If you want more taste, then you should
try the
aged red snapper.
The
matsugawa tsukuri is prepared so that only the skin is cooked
and the flesh
underneath remains raw. This method is performed exclusively for the
red
snapper. Boiling water is carefully poured on the skin side of the
fillet and
then the whole fillet is immediately “shocked” in
ice water to prevent the
cooking to deepen into the fillet. Some chefs may use gas torches to
prevent
the hot water from washing away the snapper flavors, but no matter how
quick
the chef is, this may over-cook the fillet under the skin due to the
high heat
of gas flame compared to boiling water. The object is to cook only the
skin and
keep the flesh absolutely raw. The pink-silver skin of the snapper
shrinks and
curls up a bit and turns a little grey. The result looks like a bark of
a pine.
The
third popular way of preparing red
snapper sushi is the kobujime. This
is prepared by laying the fillet on wet kelp to infuse the flavors onto
the
fish. While this is done, excess moisture from the red snapper is
transferred
to the kelp while the red snapper receives the flavors from it. The
result is a
concentrated flavor of red snapper enhanced with kelp. Kelp, while very
bland,
acts as a powerful ingredient to enhance flavors in fish, and it is one
of the
basic ingredients in any Japanese cuisine.
Complete Tutorial on: How to Make Sushi
Also see: Red
Snapper in Sushi Fish
Popular style
for red snapper
sushi: Nigiri
Popular condiments for red
snapper sushi: Wasabi
Specialty: Aged, Matsugawa Tsukuri, kobujime
Category: White Fish
(Shiromi)
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