I am very fond of good tuna (maguro) sashimi. Even middling tuna sashimi is fine, and that is mostly what you get at mid-priced Japanese restaurants around here. A lot of it has been pre-portioned, pre-cut, frozen and defrosted out of little vacuum packs. Occasionally, I get a real hankering and head to Seaside market in Baclaran to obtain a nice hunk of tuna.
At roughly PHP400-450 a kilo, and if you are lucky timing wise, you can score a respectable piece of fresh tuna (though probably previously frozen for part of its journey from the sea to airport to market) without much effort. The freezing is apparently NECESSARY for sashimi grade tuna, possibly to kill off any cooties in raw fish. Try and find a deep red piece, with as few veins? as possible.
The vendors are usually happy to pre-slice this into portions that require minimal fuss before you serve it at home. But I just had this kilo piece cleaned and left whole.
Back at home, I just rinsed this quickly with water (probably a no-no for experts) and dried the surface with paper towels before slicing thinly and serving with some sashimi sauce and wasabi. Yum. But if you want to do something else with it, why not try these recipes I posted before:
While my tuna was being prepared, I watched as several salmon were broken down and prepped. So I ended up buying a kilo of salmon as well. I thought the tuna was better, but the salmon wasn’t bad. Maybe it’s better to cook the salmon considering how far away from home it probably is…
More on the seaside market in Baclaran soon…