The sensation of sinking one's teeth into a succulent slice of sashimi is perhaps outdone only by the burst of exquisite flavours that follows. Its quality is defined by the freshness of the catch, so make sure you go for the best.
"When selecting sashimi, choose flesh with a glossy or shiny coat and a good strong colour," says Dave Tan, sashimi chef at Fish Mart Sakuraya. "It should also be translucent, not opaque. And avoid pieces with traces of darkened blood."
When eating sashimi, go easy on the shoyu - ideally, you should savour the natural flavour of the fish before dipping into the sauce tray. The bed of shredded daikon (radish) on which the sashimi rests cleanses the palate and improves digestion, so don't skip the garnish. The minty shiso (perilla) leaf can also be wrapped around the sashimi. And as sashimi's freshness declines progressively once it is cut, it's always best eaten immediately after slicing.
Looks: Milky-white Feels: Soft and rubbery Tastes: Neutral Nutrition score: Per 100g 82 calories, 14.9g protein, 1g fat (0.2g saturated), 2.2g carbs, 0g fibre, 53mg calcium, 5.3mg iron, 230mg sodium, 48mg cholesterol
SASHIMI: SWEET SHRIMP/AMAEBI
Looks: Light pink or orange Feels: Firm and sticky Tastes: Sweet Nutrition score: Per 100g 71 calories, 13.6g protein, 1g fat (0.3g saturated), 0.9g carbs, 0g fibre, 54mg calcium, 0.2mg iron, 566mg sodium, 126mg cholesterol
Looks: Pinkish white Feels: Soft Tastes: Buttery Nutrition score: Per 100g 146 calories, 23.1g protein, 5.2g fat (1.3g saturated), 0g carbs, 0g fibre, 23mg calcium, 0.5mg iron, 39mg sodium, 55mg cholesterol
Looks: Bright orange or pink Feels: Spongy and springy Tastes: Buttery Nutrition score: Per 100g 208 calories, 20.4g protein, 13.4g fat (3g saturated), 0g carbs, 0g fibre, 9mg calcium, 0.3mg iron, 59mg sodium, 55mg cholesterol
Looks: Ivory Feels: Soft Tastes: Sweet and creamy Nutrition score: Per 100g 69 calories, 12.1g protein, 0.5g fat (0.1g saturated), 3.2g carbs, 0g fibre, 6mg calcium, 0.4mg iron, 392mg sodium, 24mg cholesterol
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