Eating Fish on LR Trips?

Discussion in 'San Diego Long Range fishing Reports' started by AKSalmon, Mar 29, 2019.

  1. fishkilr

    fishkilr on the water

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    Ono is served in many restaurants and is excellent and by law must be served after being frozen to a certain temperature...
    My concerns ?? That's pretty funny.
    Being educated about the FACTS about eating never frozen fish allows people to make a choice and not be ignorant of the risks...
    Your lack of concern for others by just blowing off facts and creating your own reality that you haven't seen it happen means it won't is pretty interesting .
    Another reality is that many parasites take days,weeks,months even years before any symptoms occur so maybe it happened with your wahoo or maybe not....
     
    Last edited: Mar 31, 2019
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  2. fishkilr

    fishkilr on the water

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  3. Mike Nall

    Mike Nall Well-Known "Member"

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    I’m sure I would have heard about it by now if someone came down with something in the previous 6 years, but I haven’t, so I’ll go with the latter of your two options.
     
  4. Steve K

    Steve K Hey, I'm gettin' bit...

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    Yellowfin gilled and gutted and hung by the tail in the RSW fish hold for 24 hours makes excellent Sashimi and Poke.

    Stories about parasites in Wahoo bellies... Boomer?
     
  5. ZZZZZ

    ZZZZZ natural born jig slingers

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    As long as people are aware the fish has never been frozen to USA standards. All good

    Good points boyz

    Buuut maybe freeze the hoo. They are loaded with parasites. Not sure if they can transfer to a human host. But peace of mind :)
     
    Last edited: Mar 31, 2019
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  6. fyermn

    fyermn Member

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    Donna; I am the other way around. My wife and I love Yellowtail, Dorado, Wahoo, and the other light flesh fish, but Tuna is not real big with us. I would happily trade out tuna for yellowtail, except for that big one I caught years ago.
     
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  7. hucklongfin

    hucklongfin Deep release specialist

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    Me too. I keep a couple of 30# YFT but give the rest away. I haven’t kept any of my YFT over 50#. I prefer the YT, Wahoo and Dorado and would be happy to trade YFT for Wahoo on a 10:1 ratio... ok, 20:1!
     
  8. Mike Nall

    Mike Nall Well-Known "Member"

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    I’ve
    heard stories but never seen it myself, the chef before I came around worked in a Sushi establishment in Hawaii and taught me what I know now.

    One thing I won’t do is serve mushy wahoo and until the whole boat shits themselves, I’m going to continue to do things the way they’ve been done for years.
     
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  9. ZZZZZ

    ZZZZZ natural born jig slingers

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    Got lucky. Only 2 species weight goals not crossed off the list.

    43lber. These are tasty also. Heard those spots can not transfer but still kinda gross. Come back albacore 1225647_c4854fbf9f1add3f36d8ebe752c17cee (1).jpg
     
  10. jer dog

    jer dog Fishing is life

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    Boy I would love to can some of them.
     
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  11. hucklongfin

    hucklongfin Deep release specialist

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    Yes, come back... all will be forgiven!
     
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  12. fishkilr

    fishkilr on the water

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    I know nothing about freezing it properly for sushi.. I'm sure just like anything at a high level different chefs have their own method for freezing and thawing to get what they desire so me saying just" stick it in a freezer it's simple" I'm sure is not right...
    I only got the info on this because when we do rod and reel commercial we go to extremes to keep the quality as high as possible... rubber mats .. no gaffs ..floating in slush ice etc..to get the best price..
    Then I found out that it had to be frozen before being sold and I always thought that frozen fish was of inferior quality and came to find out there are many methods to freezing for sushi ...
    Of course I also wanted the info on why it has to be frozen and found out the parasite thing can be bad news...
    I don't eat sushi often .... I gotta say though that ono is my favorite sushi by far and if I was on the boat when its served after spewing all this bullshit I would probably still have some...
     
  13. ZZZZZ

    ZZZZZ natural born jig slingers

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    Come back home albacore. We love you unconditionally. It's ok. We forgive you

    Brother has been getting them with battlefish. Not him in pic. But way way north

    IMG-20171011-WA0011~2.jpg IMG-20171011-WA0013.jpg IMG-20171011-WA0012.jpg
     
  14. SCHeadhunter

    SCHeadhunter Well-Known "Member"

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    Not a fan of Wahoo sashimi Same goes for , Mahi mahi
    It is some wormy shit. Not my favorite. Freeze it hard if you are going to sashimi it up.
    Tuna and yellows, let it rest for 24 hours in the very cold fridge and game on.
     
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  15. wahoodad

    wahoodad Yaddah X3

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    Me neither, had some fresh wahoo sashimi recently, it was properly chilled, but felt the flavor was extremely bland, and consistency very rubbery.
    Also seen some wahoo that was so wormy I threw it away.
    No thanks
     
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  16. One_Leg

    One_Leg Ret. Comm. Diver/Medic

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    What are the meanings of:
    1. Fresh
    2. Fresh never frozen
    3. Refrigerated
    4. Previously frozen
    5. Frozen at sea
    6. Frozen

    Has Congress changed the law regarding fish labeling since 1990?
     
  17. ZZZZZ

    ZZZZZ natural born jig slingers

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    I know alittle bit about this as its my job to know. (smart ass)

    Parasites will not give anyone the sheets immediately after consuming. They eat sheet and might provide extra protein as most parasites can't adapt to a human host. But there is a tiny chance. But you wouldn't get sick right away or ass sick at all. That would take some time. Just take a parasite pill once a year. To be safe LOL

    Techinically. The fish needs to be frozen at -4 degrees farenhieght for 7 days to kill all parasites. Parasites are not contamination they are a yucky natural occurrence

    Parasites are gross and fish kinda are too

    When raw cut fish is left out at room temperature for too long. That's when (scombroid poison) kicks in fast. Your going to be spending time on the toilet. Possibly hurling between your legs at the same time. Similar to montezuma revenge

    If a fish is landed and cut into sashimi right away. The shelf life on the platter decreases as the fish came out of 80 degree water, was cut into sashimi, and eaten. Cant leave that style out very long btw.

    Some people are more sensitive to spoiled food. So if the fish has just turned bad at the end of it being left out for consumption not everyone is going to get sick. Some folks have a cast iron stomach
     
    Last edited: Apr 1, 2019
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  18. swami 805

    swami 805 I've posted enough I should edit this section

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    All that high grade blufin tuna that goes to Japan is frozen. If done right frozen fish is more than fine.
    Every time you eat anything you roll the dice a little, eating never frozen fresh fish you just ups the odds a little.
     
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  19. reellady

    reellady I'd rather be catching TUNA

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    You mean you wouldn't trade me your 346# tuna for a 30# yellowtail?
     
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  20. wils

    wils lazy-ass well known "member"

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    Has anybody else besides "Mike Nall" experienced this?

    Has anybody experienced this after SDLR to SD Processor to chest freezer at home?
     
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