1 Buy fresh fish and shellfish for making sashimi. The shellfish should be cooked according to their characteristics and reserved. Only fresh octopus can be eaten raw.
2 Cut the fish and shellfish as follows: Thick, straight cuts (1½ inch ) for thick fish, such as salmon and all the fillets. Thin diagonal cuts, (4/5 in thick and 3 in long) for loin fillets of white fish, such as sea bass, for all stomach fillets and all shellfish. Thick diagonal cut for fillets and stomachs of delicate fish, such as reineta.
3 Arrange the fish and shellfish on a plate in a triangle, in odd numbers of each type, alternating colors. Serve with soy sauce, wasabi, and gari as accompaniments.
Advice of Wine to combine
Suggest from Sommelier
Intensity with the delicacy of pure flavors of the fish dipped in soy sauce, wasabi, and ginger allow more than one good pairing. A fresh, young, and very fruity red with little or no oak. thinking of a 1- or 2-year-old Pinot Noir served cool at 54-55° F. Or a white wine with enough personality to stand up to the intensity of the condiments, and here I'd opt for a Viognier from Cachapoal, 1 or 2 years old.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.