In Australia, tuna, salmon and kingfish are commonly used for sashimi in Japanese restaurants however in tropical North Queensland, coral trout, Spanish mackerel, tropical crayfish and scallops can be used. While you’ll need to ask your fishmonger for sashimi grade, ultra clean and fresh fish, preparing sashimi is not overly complex – just a freshly sharpened knife and a careful hand should assist in some well presented cuts. A few secret ingredients like Fresh As (brand) freeze dried yuzu juice and Australian grown Shima (brand) wasabi from Tasmania make wonderful accompaniments. Here are 3 of the best ways to flavour pair your raw fish.
Coral Trout (or Kingfish) with yuzu kosho and freshly grated wasabi (ball)Tropical (or Southern) Crayfishwith pickled daikon, tobiko, finger limeSichuan Pepper Spanish Mackerel with ponzu jellyFresh As (brand) freeze dried yuzu juice and Australian grown Shima (brand) wasabi from Tasmania make wonderful accompaniments.
See: fresh-as.com and thetasmanianfoodco.com.au/our-brands/shima-wasabi
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