Coastal Seafoods
Our Seafood Recipes
Shiromi Sashimi (White Fish Sushi)
All too often, when it comes to making sushi at home, we default to things like tuna and salmon because they're easy and generally accessible, however, there are many great white fish options that work really well and we highly suggest you give those a try as well!
Pacifico Striped Bass is one great option! It's a very sustainably raised farmed stripe bass from Mexico and what makes it truly unique, is that its a true, pure-bred striped bass which makes it a great choice for sushi or sashimi.
Open Blue Cobia, which is sustainably farm raised in Panama is also an excellent choice. Really, there are a lot of great options, just ask the fishmongers at the counter what they recommend and they'll definitely point you in the right direction!
Also, when it comes to sushi, Shiromi generally refers to any white flesh fished used for making sushi, so don't be afraid to branch out and try some new things!
Shiromi Sashimi (White Fish Sashimi)
Serves 2-4
INGREDIENTS:
- 1lb Sashimi Grade White Fish (Pacifico Striped Bass, Open Blue Cobia, Hamachi, etc), skinned and deboned
- Wasabi
- Pickled Ginger
- Soy Sauce
- Additional optional garnishs include avocado, green onion, sliced chilis, etc.
DIRECTIONS:
- For sashimi, cut down the middle of the fillet and seperate the top loin from the belly portion (the belly portion of a lot of white fish is generally thinner and harder to work with for sashimi, so reserve it for sushi rolls or poke)
- Starting at the thicker top end of the fillet, cut approimately 1/8" slices at a slight angle. Slice into uniform pieces until the fillet gets to small. Reserve the rest for rolls or poke
- Arrange the slices on a serving dish or platter of your choice and garnish with wasabi, pickled ginger, and any additional garnishs you like. Serve with soy sauce or shoyu