Thread: Fish ID

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!

Originally Posted by CarlF

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. :-)

Originally Posted by Big Dawg

IMHO, Anytime raw fish is rolled up in bite size pieces "Sushi" it's bait and belongs on a hook. :-)

Yeah, about like shrimp ;-) lol

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.

Originally Posted by CarlF

Depends on what kinda sushi it is!

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.

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.

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.

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.