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
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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.
