Now a real fashion , sushi has invaded Italy (it was now ... ), composed mainly of rice , acidulated with rice vinegar, and a series of ingredients that varies depending on the type of request , now is a dish that There is a little ' everywhere.
Probably imported from China in the seventh century BC, is a variant of an ancient method of preserving fish in the Eastern Churches , where the latter still raw , was kept alternating layers of salt and rice and pressed for a few weeks . At the end of this period was left to ferment for a few months .
Today the recipe that is proposed to us in reality has very latest , we are talking about 1800 AD when Yohei Hanaya began to prepare morsels of rice flavored with vinegar over raw fish , hence the spread of the pot and the birth of all its variants . But my attention today is paid to the processing of the plate and in particular the storage and handling of the fish, which conceals many pitfalls that should not make us complacent .
The law in Italy (853/ 04 and 854/ 04) requires that fish processing by restaurateurs, must be preceded by a precise heat treatment, ie : they must be frozen at a temperature not higher than -20 ° C in parts of the product for at least 24 hours ( ... ) fishery products to be consumed raw or almost raw . This method tends to prevent parasites from fish , or of infectious diseases caused by parasites , or transmitted , in the specific case we speak mainly of:
Pseudoterranova decipiens ( Anisakis)
Diphyllobothrium latum
Clonorchis sinensis
Also do not forget the problem of heavy metals (especially mercury) much more common in large fish predators , but here's a list in descending order of types of fish where there is a greater amount of mercury :
- grouper
- orange roughy
- swordfish
- shark
- Mackerel ( real)
- Sea Bass
- croaker
- halibut
- Tuna ( canned albacore )
- Tuna ( fresh bluefin )
- Salmon trout
- bluefish
- lobster
This should not worry us, but directing us to a more informed choice by referring to these simple instructions :
- Always ask for the origin of the fish
- Not to serve raw fish marinated or without prior heat treatment
- In the case of breast-feeding, pregnant women and small children , to avoid excessive consumption of fish at risk mercury
A parenthesis should be opened on the accumulation of mercury from the body , and this depends mainly on what we expose ourselves to the contaminant and the speed with which it eliminate once introduced .
Unfortunately, this "speed" is contained in our DNA , in a particular polymorphism that allows us to eliminate this metal more quickly through increased production of glutathione , an antioxidant enzyme capable of binding mercury and make it eliminated. This enzyme can be stimulated through the intake of certain dietary supplements , such as NAC , or the N- acetyl-cysteine , a derivative of the amino acid cysteine by the strong antioxidant capacity , synergistic with that of glutathione and able to promote the synthesis of same . This should not lead us to consider the NAC a remedy , but just remember that a possible aid must always be evaluated with appropriate staff as your doctor or pharmacist . But back to the sushi, in case you want to prepare it at home, make sure that your freezer reaches -20 ° C or use of smoked fish or prepared vegetarian sushi (a variant not to be underestimated ) .
Here's the recipe for the preparation of rice :
Ingredients
- 1200 ml of water
- 1020 g of rice ( sushi rice grains to small and round )
- 200 ml rice vinegar
- 100 g sugar
- 20 g of salt
- 10 g of seaweed
Preparation
Remove the starch present, rinse the rice in a large bowl until the water becomes clear . At this point the rice well in a dry filter. Put the rice in a pot with water and seaweed , and cook over medium heat for about 10 minutes, then lower the heat and continue for 12 minutes. After cooking , leave everything in the pot for at least 10 minutes , leaving the lid. Meanwhile, put the rice vinegar in a saucepan with the sugar and salt and let it melt slowly over low heat (avoid boiling ) . After 10 minutes, remove the algae from rice and pour the rice in a wooden container, on which pour the sauce made with vinegar. Mix everything together and cover with a cloth until cool . At this point you just need to prepare your favorite sushi .
Enjoy your meal!
Andrea Busalacchi
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