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My wife and I are big sushi fans but trapped up here in the north where it's a big no no to make freshwater fish into sushi/sashimi. Are there saltwater fish (off the pier/surf) that are good / safe to eat raw?
I know one of you has a sushi kit I just remember who...
Thanks folks!
Mike
Sheepshead, flounder, ground mullet and whiting all make great sushi. I have not tried croaker but I bet its good too. I bet barely legal reds would be fine as well.
Most oily fish don't make good sushi, exception is Spanish macs, but it must be marinated in vinegar first. Look for my recipe in this section or google Saba sushi.
Lots of fish make great shashimi. A big surprise to me was jack crevalle and bonita both of which are really good. I enjoy both king and Spanish mackerel without soaking in vinegar. Flounder is wonderful and my favorites are yellowfin (everyone's favorite..) fresh caught salmon (sadly none to be caught from the pier) and triggerfish if you can get it. And if you ever have the chance, fresh conch is right up there at the top.
The shashimi below that Kyle is about to dig into is jack crevalle. Add soy sauce, sesame seeds and lots of wasabi. So good....
http://i704.photobucket.com/albums/w...psj6grzzer.png
Cucumber slice + cold piece of fresh king + drizzle of soy + wasabe = happy mouth
I will have to try king a/o jack if I ever get back down to the pier and catch one!
Note on salmon, it must be deep frozen (sub-zero) for a certain amount of time to kill any potential parasites it might have. If not, you can end up nasty sick.
Salmon only became a fish used in sashimi/sushi in Japan after deep freezing became available to kill the parasites. This is very different from most marine fishes which don't have any parasites which can survive in mammals.
Thanks for all the input and yes it was Kyle's pics that were in mind about pier fresh sushi haha. Now I'm hungry and its 4 hours to lunch thanks a lot guys!
You can catch some pretty nasty parasites off Tuna as well. By law/reg they have to be frozen before served raw commercially.
Snapper is great, too.
Info on freezing fish to kill parasites.
http://seafoodhealthfacts.org/seafoo.../parasites.php
Never had parasites, but from all I've read and one guy I knew who got them, you do not want them.
Looking for parasites is probably the reason sashimi is sliced so thin. Most, but by no means all, common parasites are visible if you know what you are looking for.
Well last year we struck out on eating fish, but if we do better this year I'll just have to hunt one of you down on the pier. In August I've read you can catch Mangrove Snapper off the pier is this correct?
Mangrove (grey) snapper are around most of the time. But getting the picky SoB's to bite before something else (like pinfish) eats your shrimp or baby LY is another matter altogether.
Years back, I caught them round the Perdido pass bridge piles on really small LYs with some regularity, but mostly shorts. Caught them offshore by chumming them up & using light tackle with no weight, small hooks. That was a blast.
The mangroves are tasty but the majority of the ones you catch close to shore are shorts. I've probably caught 10-20, 11.5in mangroves for every 12in mangrove
Iv caught some nice mangroves off the pier. another good bait for them is small pinfish.
I've never caught a legal mangrove from the pier, but then again it isn't something one would target out there often. Several shorts on gsp, Navarre is where it's at for legals. Even there they ain't that big.
Mind if I ask what kind of chum?Quote:
Originally Posted by CarlF
Not at all: When anchored over a reef, we would cut up small chunks of pogies, squid and LYs. Then toss a handful up current every few minutes. After a while, if the grey snapper and red snapper were in the mood, they would come right up to the surface to feed on the chunks. The red snapper weren't picky, but the greys would inspect each chunk, I swear they can see the hooks. We would use our king mac size spinning rigs with a small (#2) stout hook, no weight, bury the hook in the chunk and toss it in the chum line. Had to let it drift naturally with the rest of the chunks, when it got down current, reel in & toss back up current, repeat. Sooner or later one of the 4-6# greys would screw up and eat a piece with a hook in it & the fight was on.
Few years back we went offshore and the guide chummed up all the red snapper you could dream off and one NICE mangrove showed up in the school. We caught all our limits early and I spent most of the trip trying to get that fish to eat. He didn't get that big being dumb.
Not to derail the thread, had yellowtail sushi last night. Definitely worth trying.
I've caught the big mangroves fishing the middle grounds in Feb. at night. We'd anchor over a good rock pile and fish all night-catching them on cut ly's and cigar minnows. Not hard to catch at all until it started to get light. None after sun up at all. I would as soon have a big mangrove to eat as a red. Fishing around the piers in the fall I've used fresh cut octopus tentacles with a small hook. As said, it can be hard to get it past the pinfish.
I've been wondering if any fish I catch off the piers would be safe for sushi. Dumb question here - Hey, I live in Illinois - by sheepshead, do you mean those striped convicts?Quote:
Originally Posted by CarlF
Yes. Some people call them convicts!
I will be the googan here, what is the difference between sushi and shamshenie, except my spelling
Sashimi is cut pieces of raw fish. Sushi is some form of fish served over rice(nigiri style) or in a seaweed or soy wrapper(maki)Quote:
Originally Posted by witler
Sushi always comes with vinegar seasoned rice, and may or may not include raw fish. Can also have other topping, such as cooked fish, shrimp, clam and eel, imitation crab, various vegetables, Japanese style sweet omelet, even soy seasoned cooked ground beef (beef saboro).
For rolls, you can also use lettuce as a wrapper as a change up from nori.
When i visited my in-laws in Japan, we never had sushi at home but sashimi, or some other sort of seafood, was a regular part of dinner. Not the main course, more like a side. Even there, sushi is more of a special occasion or eat-out meal. At our house, we might do sushi 3-4 times a year. We eat a lot of Japanese home-cooking, but not sushi.
Carl please tell us what Japanese dishes and the recipes for them , I lived in Hawaii for a few years and the Japanese influence was every were and I loved it .
I have a whole folder of recipes!
Shoot me a pm with your email address and I can email you a word document or two!
Makes me crave Kastudon thanks a lot! Dated a Japanese girl for 3 years and ate so much of their amazing food!
My "recipe book" is 95 pages, about 2 MB in PDF format, so anyone who wants it will have to PM me you email address unless someone has a way to upload it here.
You are the Man Carl! Thanks!
Carl again Thanks for sharing with us , some tasty looking stuff , I see a trip to the Asian Market in my future
If anyone wants to try at home sushi but is worried about using right from the water fish, Joe Patty's has a whole section of sushi ready fish at really good prices. We usually make poke while down there and pick up toro and other fish to use from them.
And if you don't like the idea of raw fish, try making sushi with steamed shrimp, crab sticks, unagi (its in the freezer section of the Asian market), etc... Japanese omelet is also great. And my saba kubayaki recipe makes great unagi-substitute.
Carl, I would appreciate having your recipes. I'm trying to lelarn more about those fabulous dishes. Thanks. Jon Morgan. roughie38@gmail.com.
Carl... evan.cleland05@gmail.comQuote:
Originally Posted by CarlF
if you get a chance.