Hi, I’m from Korea.
I’ve been living in the Netherlands for over a year now, and the thing I miss the most is sashimi.
When I go to local stores, the tuna is usually sold frozen and from lean cuts with very little fat, so the taste isn’t great. In Asia, we usually prefer fattier cuts like otoro. The salmon has been decent, though. However, the sushi-grade salmon sold at Albert Heijn is smoked.
I also tried ordering from a Japanese website called Hokai, but since it’s frozen, it doesn’t have the same chewy texture as fresh raw fish. I personally enjoy cuts like belly and fin (for example, the fin of flounder is really delicious), so it’s been a bit disappointing.
Because of this, I’m thinking about catching fish myself.
In Korea and Japan, we commonly eat fish like flounder, mullet, red sea bream, and yellowtail as sashimi.
I’m wondering if similar types of fish are commonly caught in Europe, and whether it’s safe (and tasty) to eat them raw right after catching them.
Posted by Due_Virus7421
1 Comment
Highly depends where you catch it and at what depth. There is a high amount of parasites / nematodes in the fish caught around the coast where there are seal populations.
Just make sure to freeze any fish caught for at least a couple of days to kill off parasites. Never eat raw fish untreated.