We Likes Them Raw and Wriggling!

This is what happens when a pregnant woman craves fish.....she eats them raw and wriggling! 

The above fish, alfonsino, is creamy tasting and firm textured.  Excellent for sashimi.  Similar to hamachi or yellowtail.  See http://www.sushiencyclopedia.com/sushi_menu/yellowtail_sushi.html

This fish is called cavalo, in Portuguese.  It is a mackerel, an excellent source of omega-3 fatty acids and vitamin E.  It can be eaten raw only right after being caught, being a rare delicacy enjoyed by fishermen, their freinds and family.  The flesh breaks very easily, so it requires a bit of finesse to fillet the fish.  And a very sharp fillet knife. It is known to spoil quickly, so salt it overnight, before curing it.  Konswan´s curing process involves a brine of weak chamomile or green tea, minced garlic, dried juniper berries, fennel seeds, and a bit of lemon juice.  For spiciness, add a bit of dried chili peppers.  The Japanese use rice vinegar to cure the mackerel.    

The fun of sushi and sashimi is the garnishes and sauces.  The rice is cooked with a bit of white wine vinegar, 1\2 teaspooon of brown sugar, and mixed with dried green seaweed or nori.  The brown sauce is made of soy sauce, lemon juice, grated home-grown daikon radish and garlic.  It is similar to a tataki sauce.  The bright green sauce is wasabi.  The lighter green sauce is Konswan´s wasabi yogurt sauce with minced shallots and black pepper.  Edible garnish of cilantro or shiso leaves complete the presentation.