What is this? I've not caught one before.
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What is this? I've not caught one before.
Whatever it is, sure is beautiful.
I think a juvenile Blue striped grunt.
Sand perch
+1 Sand perch. Caught my fist king ever trolling one of those being my kayak
Yeah, my second answer would have been "bait". I used to see them all the time when diving near shore down there. They are friendly fellows when you are at eye level with them.Quote:
Originally Posted by Doubleyaker
Sand Perch is correct. Here is some reading material on it. Pretty interesting what predators feed on them.
FLMNH Ichthyology Department: Sand Perch
Can I change my previous answer to Sand perch?
Sand Perch.
Make great livebait offshore. And they are edible, just kinda small.
Caught several today, didn't know what they were so I tossed them back.
I've caught them in the lagoon before. They are a good looking fish
I have always just called them bait. Sushi also equals bait in my opinion.
Depends on what kinda sushi it is!
IMHO, Anytime raw fish is rolled up in bite size pieces "Sushi" it's bait and belongs on a hook. :-)Quote:
Originally Posted by CarlF
Yeah, about like shrimp ;-) lolQuote:
Originally Posted by Big Dawg
http://www.sushi-o.com/wp-content/up...hi-920x613.jpg
I knew that I did not like sushi, and when I was shamed into eating some, I quickly found that I was wrong. So it goes.
I've read what I believe to be your recipe for a cured Spanish sashimi around here somewhere. If that's what we are talking about, count me in. That's the only reason I have any interest in catching Spanish.Quote:
Originally Posted by CarlF
Backwoods, glad you like it!
A lot of sushi is not raw: crab rolls, shrimp rolls, eel (unagi & anogo), squid (its blanched), Japanese-style scrambled eggs, etc.. are cooked.
You can also make sushi with grilled tuna, Japanese-style ground beef (simmered in soy sauce, ginger, sugar and sake), grilled or fried fish with unagi sauce, etc...
PM me and I can send recipes. Or I can post them up to the recipe page.
One of my favorites is Unagi (as in eel, BBQ'd being my preference). Do you know of anyone that has tried Unagi with the local varieties of saltwater or freshwater eels? I've considered trying it with the freshwater variety.Quote:
Originally Posted by CarlF
Yes, I have. Came out good. And you can also use other fish, such as whiting, croakers, etc.., to make "unagi-ish" sushi. Just broil it, skin side up first to brown the skin, then skin side up until done, then brush with unagi sauce and then broil for just a minute to so.
You can get unagi sauce in Asian markets or make your own.
Carl you are making me hungry!
Well then, let me make you hungrier (it is lunch hour after all):
Unagi Sauce
Ingredients
¼ cup shoyu (soy sauce)
¼ cup mirin (Japanese sweet cooking wine)
2½ Tbsp. sugar
1½ Tbsp. cooking sake (dry white wine will work)
Instructions
Start making Unagi Sauce. Combine mirin and sake in a small saucepan and bring it to a boil to evaporate alcohol.
Add sugar and stir until sugar is completely dissolved. Then add soy sauce and bring it to a boil. Then reduce heat and continue cooking on simmer for 10 minutes, or until thicken. Turn off the heat to cool it down.
Unagi Sauce 2
Ingredients
1 cup dashi (Japanese fish stock, you can get instant dashi at Asian Markets)
1⁄2 cup mirin
1⁄2 cup shoyu (soy sauce)
1⁄4 cup sugar
Directions
Put all ingredients into a saucepan, and heat to boiling over medium heat.
Simmer the sauce for about 3-4 hours to thicken. Reduce the volume to the point that it threads or webs when picked up with hashi.
Ground Beef filling for Sushi Rolls:
Beaf soboro
- 450g / 1lb ground beef, pork, veal, turkey or a combination of any
- 1 to 2 Tbs. sesame oil
- 1/2 cup finely chopped green onion, green and white parts both (about 2 stalks)
- 1 clove garlic, finely chopped
- 1 piece fresh ginger, finely chopped to yield about 2 Tbs. of chopped ginger
- 2 Tbs. sugar
- 2 Tbs. sake
- 3 Tbs. dark soy sauce
- 3 to 4 Tbs. oyster sauce
Equipment: a large non-stick frying pan or a wok
Chop up all the vegetables as fine as you can.
Heat up 1 Tbs. of sesame oil in the pan. Add the vegetables and stir fry until softened. Add the meat and brown well.
Add the sugar, and stir around until it’s caramelized a bit.
Add the sake; stir around to evaporate.
Add the soy sauce and oyster sauce. Let simmer until the liquid is almost gone, but the meat is still moist. Taste for seasoning at this point and add a little soy sauce or salt if you think it needs it. (Keep in mind that it’s made to eat with something bland, like rice, so it should be quite strongly flavored.)