SEA ROBIN SASHIMI

SEA ROBIN SASHIMI

Sea Robin makes excellent sashimi (raw). You probably never expected to see this at the sushi bar. Believe it or not, you may have, but it would be served as sea bass or even fluke. For our money, we’ll take Sea Robin over both of those fish as it has a fresher over all flavor to it.┬áIt is very important to freeze your cleaned sea robin meat for 48 hours, then thaw prior to preparing. This is done with most fish that are served raw to treat any possible bacteria commonly found in warm water fish.

We know raw fish isn’t for everyone, but it is for a lot of people. It doesn’t get any healthier than this dish and it makes a great starter dish or even main coarse if you have enough meat. Our rule of thumb is any sea robin 12 inches and over will provide a decent amount of meat. A 12 inch fish should yield approximately a 1/2 pound of meat.

 

 

After thawing your frozen Sea Robin, cut into 1 inch pieces, slicing vertically and not length wise with the fillet. You should end up with 1 inch wide by 2 inch long pieces which you will arrange in an artsy pattern as pictured above.

Garnish with avocados or fresh fruit and serve with wasabi, soy sauce, a can of Schaefer Light and side 2 of Led Zeppelin 4.