dumb question about sushi/sashimi

Discussion in 'Fishing and Hunting Cooking Recipes' started by bitesomthing, Jan 2, 2005.

  1. bitesomthing

    bitesomthing Well-Known "Member"

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    im sure this has been asked many times before but i have not utilized the food forum to full extent, i am really getting in to the sushi/ sashimi and want to start prepearing for myself, not to sure how to do it properly though, thought maybe you guys could give me a few pointers, Do i freeze first? do i not freeze? will these methods work for all fish types such as halibut, yt, ablacore and so on? any advice will be great thank.
    Chris
    Bitesomthing 20 ft proline
     
  2. Ali

    Ali Master of Nothing Admin

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    Search the food forum. There was a huge post about this a few weeks back.

    Halibut = wormy

    Yellowtail = awesome

    Albacore = Make sure you sear the outside.

    Good luck.
     
  3. Neill

    Neill Member

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    I eat what I can when I catch it, caught, bled, iced, sashimi and eat..
    Then I will clean and prepare fillets, vacuum pack and freeze.
    A fillet that has all the bloodline removed, is in prime shape ie. not canning material, paper towel dried(never wash your tuna fillets with fresh water) and carefully vacuum packed will be high grade sashimi many months in the future.
    It's all about the preparation...
    Neill
     
  4. Bajangler

    Bajangler Rock Star

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    I don't think you want to do halibut or any bottom fish.
     
  5. Sherrita

    Sherrita Steve

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    I like to cut thin, add soy sauce and chill for 10 minutes.
     
  6. Surfdoc

    Surfdoc The finger in the Dyke!

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    Thats how they did 4 trays for us at the Coral... awsome!!!!!
     
  7. Mean-Machine

    Mean-Machine Newbie

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    Yeah I am in the learning mode as well. I saw a Sushi School at the Fred Hall Show. Their new location is in Hermosa Beach. http://www.sushi-academy.com or
    [email protected] "California Sushi Academy" They have several courses available including one day classes up to a full Academy. Good luck...
     
  8. blowboater

    blowboater Fishing with Papa

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    halibut is awesome sashimi - hirame in japanese.
     
  9. shinerunner

    shinerunner BARKING MOONBAT

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    Cris,
    First batch of trash fish we haul in.....I'll show you what to do, its easy
     
  10. MikeyLikesIt

    MikeyLikesIt did you say F I S H I N G ???

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    halibut CHEEK sashimi..........mmmmmmmmmmmm.
     
  11. BabyGiant

    BabyGiant 6nm from Dana Point

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    Neill is 100% on the ball-I do the same thing on the water everytime catch-clean-chill- eat- crack a fresh brew- don't forget the Wasabi(I have found in every supermarket just ask- some sell a pre-made tube and it's super strong- I like it!!) I read a cool thread about the Meat Man I gonna look for a link so I can post it with this thread. Basically I was thinking I needed a flash freezer to have prime sashimi grade filets in the freezer- what I found out was that they cost more than my boat. so what you need to do it make plenty of space in your freezer and turn down to the coldest setting 12-24 hours before you plan on freezing...our standard standup freezer can go sub-zero and floor freezers (Mine a cheapo I got at Homedepot) gets down to -30 F. Proper prep is the only thing that will give you a great product months down the line. Make sure it to Pat meat dry with Paper towels- vaccum pack and place on racks in freezer- do not stack and do not allow any other filets to touch each other- the key is to have plenty of ventilation around the filets to freeze them as quickly as possible. NOW ONCE FROZEN- you want to stack and fill in all cracks and crannies in the freezer- a well pack freezer works better at maintaining temps---news paper works great as a filler. The problem with a stand up freezer is everytime you open the door cold goes out and heat comes in. so what happens to the meat is it slightly warms and cools- this process causes freezer burn to take place fast and alters the flavor especially fish

    I have heard Halibut got worms. I have NEVER TRIED THIS so its up to you but what I have heard is you take your butt filet and put it on ice and put that in your fridge for a day- supposedly the worm leave the cold meat. I don't know- and I am not very interested in finding this out the hard way...

    Sashimi -Yellow Tail and Tuna- Chill on ice for a few hours to allow meat to firm up- Required*** is a super sharp knife- best if you have a sharpener with you so you can sharpen right before- when making your cuts do not cut in a sawing motion as this will tear most fish meats- Best Cutting motion is good amount of downward pressure and drag the blade in one motion, you should be able to go thru the meat with one slice. Some people say you need to cut agaist the direction of meat which means start from where the head of the fish was and cut towards the tail...Personally I don't care- a sharp knife has always worked fine for me. You will notice on some fish towards the top or near the tail they will have white ligaments- I don't use them for sashimi too chewy for me.

    Article about freezers you should know: http://www.consumersearch.com/www/kitchen/freezers/fullstory.html

    Ask the Meat Man Link: How to prevent freezer burn
    http://www.askthemeatman.com/how_to_freeze_meat_updated_9300.htm

    The site is full of good info on packaging food- Check the "Our Articles" section for quick links

    In case you're wonderin why I give such a damn- I hated it when I would grab a tasty looking filet out of freezer from last season totally amped and it just stunk- so I thought I would need a flash freezer and in my quest for know-how realized I already had what I needed.
     
  12. Mark66

    Mark66 Member

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    Thanks, I think I may have learned something.
     
  13. Sherrita

    Sherrita Steve

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    If it ain't pure white meat ( blood - ligament, ect ) I cut it off.

    I never freeze for sashimi, personally, as in wasabi, dosen't let me taste the fish.
     
  14. Gil Marlin

    Gil Marlin World Peace? Visualize Using Your Turn Indicator

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    a Japanese girl like I did. She won't let me do anything but catch the fish. Bring it home gutted and chilled she does the rest...
     
  15. c-goat

    c-goat HELL BENT FOR FEATHER

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    A few days ago I broke out a vac pac of YF from last oct(5 mons old).There is no way that I could eat this shashimi style.Even after it is grilled,its just not as enjoyable as fresh.It is still good,mind you,just not as enjoyable IMO.
     

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