Quote (khemist @ Oct 11 2013 09:31pm)
I am assuming you need sushi grade.
Fresh sushi grade Ahi tuna in bay area costs about 23-30 dollars a pound.
Fresh, wild, sushi grade salmon will be about the same price, possibly around 20 a pound.
http://fishcooking.about.com/od/rawfish/Raw_Fish.htmFish tartare is basically sashimi.
(when I try to type the and then bay, it thinks im typing the auction site used by many and stars it out like this th*** LOL)
Fish tartare is NOT sashimi. Sashimi is sliced in a certain way, and normally is left unseasonned or very lightly seasoned, with ponzu sauce for exemple. Tartare is chopped in brunoise (or grounded sometimes..) , and is usually more heavily seasoned then sashimi.
You don't automaticaly need sushi grade fish for tartare. For salmon for example, if u buy it fresh from ur local fish store , and if it smells nice and fresh it's pretty much ready to go.
A classic salmon tartare would include chopped capers, bit of mayonnaise (u can skip that one), fresh lemon juice, chopped shallots, parsley or chives, salt/pepper, tabasco, worcestershire, olive oil. You can play a little bit around those ingredients, as there is not a 100% flawless classic recipe, but it's gonna be around the ingredients i just said.
As for quantities honestly it's all in small quantity so you will have to adjust to your taste, and after seasoning a lot, you will know what quantity to put inside. Don't put too much seasoning in the begining and add after to your taste..
As for tuna tartar i do not recommend this salmon recipe... Heres a simple recipe, but you can really use ur imagination here, just keep a balance of salt, acid and spicy .. So grated ginger, sesame oil and canola oil, sriracha, green onion, fresh chopped coriander, little bit of soya (good quality) and mirin, fried tempura bits (skippable, but had a nice crunch.)
Have fun!
This post was edited by hofx2 on Oct 11 2013 10:19pm