Originally Posted by
cockpitvisit
So I want to make sashimi out of frozen fish at home. I understand frozen fish (salmon and tuna) is safe, because at some point, it was frozen at -30C, which is supposed to kill any worms.
I don't think that's a good idea. Much also depends on the cold storage chain between the fish being flash frozen and your dining table. You wouldn't want to get food poisoning during what is a very tough time for hospitals.
Originally Posted by
cockpitvisit
But where do you get wasabi? Supermarkets only have "wasabi paste", which looks (and tastes) quite differently from wasabi served at Japanese restaurants.
A Japanese supermarket would be your best bet. The root is called nama-wasabi. Outside of Japan, it is expensive and rare. Mainly because it is very particular about moisture and hence doesn't ship and store very well. Here in Singapore they go for about S$40 (25 euros) per root. You need to grate a la minute because the oils that give wasabi its distinctive kick and aroma dissipate (or oxidise? not sure of the science here) very quickly. A serviceable alternative to my tastebuds is a paste that contains hon-wasabi. This means Japanese wasabi, as opposed to western horseradish, which is what the cheap stuff is made of.
Originally Posted by
cockpitvisit
Also, some Japanese restaurants have salmon roe with a very low salt content they use to prepare certain dishes, like "ikura oroshi". I like it much more than salmon roe sold at supermarkets, which has lots of salt in it. Any idea where one can buy such salmon roe and how is it called?
Again, Japanese supermarket. It would be called ikura shiozuke or ikura shoyuzuke, depending on whether it has been cured in salt (shio) or soy sauce (shoyu). During the autumn, when sujiko (raw salmon roe in its sacs) is in season, I usually buy 2kg of the stuff and do the curing myself, freezing portions of the ikura for the rest of the year. It is quite an involved process though, but it brings your cost down to about half. In Germany, you might be able to find a fishmonger who'd save the sacs for you after gutting a whole salmon.
In a pinch, I wonder if soaking your supermarket salmon caviar in some freshwater before consumption would reduce the saltiness?