Mixed sashimi of sea bass, tuna and salmon

Name: Sashimi misto di branzino, tonno e salmone
Prep time: 30 min
Total time: 30 min
Yield: 5 porzioni
Ingredients: 150 g di branzino (spigola) abbattuto; 150 g di tonno abbattuto, pulito e rifilato; 150 g di salmone abbattuto, pulito e rifilato; Salsa di soia q.b.; Wasabi q.b.; Wasabi kizami q.b.

Sashimi misto di branzino, tonno e salmone

Slices of fish blast chilled with soy sauce and wasabi

Mixed sashimi of sea bass, tuna and salmon, served cold with soy sauce and wasabi.

30 min

5 servings

Medium

Average

Mixed sashimi is a one-dish meal cold, suitable for elegant service when the quality of the fish and the precision of the cut are central. Sea bassTuna and salmon offer a balance of textures and flavors: the former is delicate, the latter more structured and savory, the latter soft and unctuous. Soy sauce complements the raw ingredients without overpowering them, while wasabi adds a pungent, intense note. No cooking is required: safety depends on using fish that has been frozen, cleaned, trimmed, and kept constantly chilled. Slicing against the grain with a sharp blade produces shiny surfaces and even slices; the alternating arrangement enhances the different colors. Immediate serving preserves firmness, freshness, and temperature, essential elements for appreciating the contrast between the three fish varieties.

Instructions

Voice reading

5 steps · natural Italian voice

Check and prepare the fish

8 min

Make sure the fillets are frozen, boneless, and well-chilled. Remove any bones with tweezers, rinse quickly only if necessary, and pat dry with water. paper towelsRemove the skin with a slanted cut between the skin and the flesh, starting from the tail, then work on a cold, clean surface.

Trim the fillets

6 min

Remove any darker or oxidized outer layers and even out the fillets' thickness. Cut into regular rectangles with clean, controlled cuts, without crushing the flesh. Keep them separate. sea bass, tuna and salmon and store them in the refrigerator until ready to slice.

Slice against the grain

8 min

Set the blade to about 20-30 degrees (86°F) and cut against the grain in one firm motion, pulling the knife toward you. Cut even slices of about 12-15g (0.53 oz) each: the surface should be smooth and shiny, with no tears or frayed edges. Do not use a sawing motion.

Prepare the service

5 min

Arrange the slices on chilled plates, possibly over grated daikon or a small amount of crushed ice. Alternate the colors and textures, distributing two slices of each type per serving. Serve soy sauce, wasabi, and wasabi kizami on the side; the sauce is for dipping, not pouring over the fish.

Serve immediately

3 min

Arrange the slices slightly overlapping and staggered, keeping the plate neat. Serve immediately, when the flesh is cold, firm, and glossy. If serving must be delayed, cover the dish and keep it at 0-(35.6°F) 2°C for a short time, informing your guests how the fish is being treated.

Chef's Tips

Keep the fillets between 0 and 2 °C (35.6°F) until cutting and use a very sharp blade: the cold, firm flesh allows for clean slicing without tearing.