Love poké bowls? So do we! The Hawaiian dish has spread its wings and is now made in practically every country. One of the key features of poké is the cubes of raw fish. As it is uncooked, it is crucial to get fish that is as fresh as possible. Here is how to check if your swimmer is sashimi-grade.
Brightness
When fish is fresh, it’s vibrant. Tuna is a deep red, while salmon holds true to “salmon pink”. Look for pieces that have a bright color and no discoloration. Avoid those with brown or gray marks.
Texture
Sashimi-grade fish is the highest quality you can get. It should be smooth and slightly firm when touched, but without a fibrous or mushy consistency. It should feel slightly firm to the touch. You want a melt-in-your-mouth sensation when you bite into it.
Smell
You know that strong, fishy smell that we associate with seafood? Yeah, that’s a bad thing. Truly fresh fish doesn’t smell fishy; it smells like the ocean.
Freezing
Some species of fish need to be frozen at low temperatures to kill off any potential parasites that may be lurking about. Overall, though, you want to use fish that has not been properly frozen when making something like poké or sushi that requires eating it raw.
