19 Aug Sashimi at Home: Yellowfin Tuna Guide

If you can’t get enough of sashimi, but don’t want to pay up at a restaurant every time you fancy this deliciously elegant dish, not to worry. At Blake’s Fine Foods, we’ve put together a quick guide outlining our Yellowfin Tuna and why it’s great for sashimi, everything you need to know about how to prepare this Japanese delicacy at home, and the best way to serve it.

Simply follow our guidelines, and before you know it, you’ll soon be an expert at making your own sashimi at home.

Our Fresh Yellowfin Tuna

At Blake’s Fine Foods, our Yellowfin Tuna is all obtained from within a 200-mile zone in the South Atlantic and Indian Oceans. We hand-select and grade each whole tuna from the vessel or supplier to ensure that we are able to offer our customers fresh fillets with beautiful, rich colouring.

In order to make food preparation less of a hassle, we sell our Yellowfin Tuna already scaled and trimmed into neat chunks, ready for use. Sourcing your skinned and filleted Yellowfin Tuna meat from Blake’s not only makes the preparation process a lot easier but also ensures that you will be working with fresh meat of the highest quality, which makes for the best-tasting sashimi.

How to Prepare Your Yellowfin Tuna for Sashimi?

While making sashimi is pretty straightforward, there are some preparations to be made beforehand. It is important to remember to disinfect all surfaces and equipment you plan on using before you get started, such as cutting surfaces and knives. Additionally, to ensure a nice, clean cut, try to keep your knives as sharp as possible.

Hira-zukuri

This is the most common slicing technique used when making sashimi from fish such as salmon, kingfish, and tuna. If you are right-handed, start on the right side of the fillet and draw your knife from the base of the blade to the tip in one vertical stroke for a cleanly sliced piece of fish that’s around 0,5 to 1 cm in width. Try to keep these slices as even as possible for a consistent texture and tasting experience throughout.

Basic Sashimi Etiquette

• Sashimi is usually enjoyed on its own, accompanied by Japanese shoyu soy sauce for dipping, shredded daikon radish, pickled ginger, and some wasabi.
• Rather than filling your sauce dish to the top, only add in the amount of soy sauce you need. This is usually around half a teaspoon; however, you can always add more as needed.
• Before dipping it into the soy sauce, add a little wasabi to your fish. Be sure not to let the wasabi and soy sauce mix together.

Blake’s Fine Foods provides fresh, rich coloured tuna meat that is sure to elevate your sashimi dish. CONTACT US to order our Yellowfin Tuna fillets today.