Sashimi (Raw Fish Fillet)

Name: Sashimi (Raw Fish Fillet)
Ingredients: 1 pound fresh tuna, cut in sashimi fillets; 1/2 pound fresh halibut, cut in sashimi fillets; 1 cup Japanese soy sauce; 1/2 teaspoon of wasabi

From Dining in--Minneapolis/St. Paul cookbook, 1900

Fresh fish is essential; wasabi can be found in Oriental markets.

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

761Calories

149 gProtein

15 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories761 kcal

Protein149 g

Carbohydrates15 g

Fiber2.3 g

Sugars1.5 g

Total Fat9.1 g

Saturated Fat1.9 g

Monounsaturated Fat2 g

Polyunsaturated Fat2.6 g

Omega-30 g

Cholesterol274 mg

Sodium15415 mg

Potassium2913 mg

Calcium184 mg

Iron12 mg

Magnesium347 mg

Phosphorus1586 mg

Zinc6.1 mg

Copper0.4 mg

Manganese2.7 mg

Vitamin D16 mcg

Vitamin C0 mg

Vitamin A45 mcg

Vitamin E1.5 mg

Vitamin K0.1 mcg

Vitamin B63.1 mg

Vitamin B1214 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)65 mg

Folate64 mcg

Choline187 mg

Caffeine0 mg

Water725 g

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 25. The excerpt below is the record exactly as published.

SASHIMI Raw Fish Fillet 1 pound fresh tuna, cut Wasabi in sashimi fillets 1 cup Japanese soy sauce Ys pound fresh halibut, cut in sashimi fillets

Cook this with the app: pantry check, scaling, and the assistant.