- 10 m
Simple Cobia Sashimi, easy to make
- 1lb (454g) Open Blue Cobia Loin
- Soy sauce
- Shredded daikon
- Wasabi paste
Instructions / directions
Sashimi is the purest way to eat fish and is usually served at the start of a meal with 3-5 slices either on its own or a part of a larger selection of different fish and shellfish. Cutting Cobia Sashimi style is a chance to show off your knife skills as the cut and technique used gives a different flavor and texture.
- – The Kanoko-Giri technique involved making fine cuts in a crisscross pattern.
- – Sogi-Giri pattern is achieved when cutting the fish at a 45-degree angle.
- For Kanoko-Giri Hold the knife perpendicular to the surface and cut a few millimeters into the meat. For Sogi-Giri Hold the knife at a 45-degree angle to the surface of the fish and cut a few millimeters into the meat. We recommend cutting with the skin side of the cobia facing up as this is where the muscle fibers are strongest for the this cut.
- Cut in the opposite direction to create a crisscross pattern on the cobia. Each slice should be 3-5 millimeters wide. Arrange on shredded daikon leaves.
- To serve, first pour the soy sauce into a small dipping bowl. Using chopsticks, place a small dab of wasabi on the fish. Pick up the fish with your chopsticks and lightly dip it in the soy sauce.