Fresh Porgy

Kodai No Sashimi

Preparation info
  • Serves


    • Difficulty


Appears in
At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

Tender, translucent slices of impeccably fresh porgy look particularly inviting as they lie mounded on top of dark, aromatic shiso leaves, with a background of crisp, curly radish strips. Fiery horseradish and soy sauce served on the side provide just the right flavor accent to this elegant appetizer.


  • 1 fresh whole porgy (weighing about pounds)
  • Scant ¼ teaspoon salt


Fillet the fish and lightly salt it. Let the fillets stand for 5–10 minutes (the salt will cause the fish to “sweat” a bit) then gently pat away any accumulated moisture. Slice the fish very thin and slightly on the diagonal. Chill until serving time.