Sashimi for Breakfast

If given a last meal before dying, I would choose sushi. It is my absolute favorite food to indulge in. While cooked fish is also delicious, it tastes so much better raw. The soft texture and sumptuous flavor is one to savor every bite.

Living in California, we are blessed with an abundance of fresh fish and most restaurants offer poke or sashimi on their menus. I joke with my husband that if I could, I would eat sushi for breakfast, lunch and dinner. Until today, I’ve only had it for the latter two.

This weekend we have family visiting from Sacramento. They brought with them a delectable chunk of fresh Blue Fin Tuna that their friend had caught a few days ago in San Diego. Since they arrived so late last night, we put it in the fridge.

As I was doing my makeup this morning, my husband walks into the bathroom and asks, “Want some sashimi?”

“It’s 8:30 in the morning,” I said. “I can fix us some breakfast if everyone is hungry.”

“No, Chris has already sliced up that tuna they brought and the kids are going to town on it. So if you want any, you better get down there now,” he warned me. He knew how disappointed I would be if I missed out on that.

I hurried down the stairs and sure enough, three adults and three kids were crowded around a plate full of tuna sashimi.

MoreSashimi
Mmmmm…blue fin tuna sashimi!

“Kai, let your Aunt Jenn have some,” Chris said. “You’ve already had more slices than anyone else.”

I placed a piece of that beautiful red flesh into my mouth and OH MY GOD it was AMAZINGLY YUMMY. Kai understood. Get in on that before it’s gone.

“How does this taste so good?” I asked. “I don’t think I’ve ever had tuna this good.”

“It’s because it’s so fresh,” said Chris. “You think this tastes good, he gave us some that was less than 30 hours since caught and we ate it immediately. It was even better than this.”

He went on to teach me that in order to make fish “sushi grade,” as soon as it is caught, you need to stab it in the head, then cut its head off and gut it so that the lactic acid can’t build up in the meat. I had no idea that’s the difference between fish you can eat raw and fish you have to cook.

“You still have to freeze it,” he said. “This piece was vacuum sealed and flash frozen on the boat. The fish he intended to eat within 48 hours, they only vacuum sealed. That stuff was good.”

My husband added, “Japan traditionally never froze their fish for sashimi. They’d been eating it that way for thousands of years. Because Americans do and claimed it tasted better frozen then thawed, they now do that in Japan as well.” In my husband’s previous job, he would spend months at a time in Japan.

“I bet it’s because freezing breaks down the tissue and makes it more tender,” Chris suggested.

“All I know is that this is the tastiest tuna sashimi I have ever eaten,” I said. “And probably the yummiest breakfast I’ve had. I really could eat it for all three meals a day.”

Any day that starts with sashimi this scrumptious is going to be an amazing day!

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