Commonly Caught Fish That Make Good Sushimi

[glennmreid]

check this out koreans eat live octopuss live octopuss Put it in there mouth and the things still alive i would do it if it were dead and the guts n suff were cleaned eatting em alive just slack

A.dawg~~~

seeing that video really put me off

[adzzy]

there are none not even kingfish thats why man created fire so we could eat nice hot cooked foods raw is just wrong each to their own i guess but it makes me sick even thinking of it raw

[Kit]

Whats Ponzu sauce?

Ponzu sauce is a Japanese citrus type dressing.

Its like a vinegar soy type dressing..

they normally have Ponzu sauce with some grated radish in it.

One variation that I like is garlic ponzu. Grate some garlic into ponzu and dip your sashimi in it.

There are different brands that taste different. I like the Mizkan brand.

Its a small bottle with a yellow label and it will read:

AJIPON

Citrus seasoned soy sauce

There are some other brands that will specifically say Ponzu Sauce.

[Kit]

hmm, sashimi...i dont think there is any middle ground on this, you eaither do or don't do it.

i have sort of converted a few blokes by cutting fish sashimi style, then basically 'wiping' the pieces in a hot pan for a second or so only... the piece is essentially raw, but the inital texture (and sight) is a lot easier for people who woldn't be caught otherwise eating sashimi.

Yep, the Japanese eat that too. Lightly seared sashimi on sushi rice makes Aburi Sushi. It really nice and give its a slight smoky flavour as its seared on a flame grill.

when i was in japan last, i even went the sashimi chicken in a specialist restaurant...pretty hard to overcome the lifelong mantra regarding cooking chicken. i was told these are specially bred and handled for the prupose. it was actually pretty good, but for me, i couldnt overcome the apprehension and enjoy it.

cheers all.

I can't get over how chewy the chicken is though when its not cooked.. The Japanese are crazy.. I don't think I'll have that again, it doesn't taste right!

[dreaflym]

I tried drummer sashimi once..... not so bad i should say. the flesh is bit tough, tasty though. Octopus is good too... In my opinion the top 3 best sashimi should be ranked as such:

1. Lobster

2. Squid

3. Kingfish

Yum!

[pelican]

Is there any fish that is unsafe to eat raw? I know acidic dressings partially "cook" but is there fish you just shouldn't eat raw?

Thanks

[Josh88]

I love sashimi, one of my favourite foods.

Kingfish

Tuna

Mackeral

Octopus

I reckon those are the best, need to be chilled though and a bit of lemon/lime never goes astray then in soy/wasabi is just about unbeatable

Cheers

Josh

[RPL]

So how do you prepare octopus, do you still belt it as you would if you were frying it?

[Josh88]

So how do you prepare octopus, do you still belt it as you would if you were frying it?

Don't know really, just get it from the fish markets, only sashimi we make is from kingies and sometimes mackeral if we get them.

[royboy]

Don't know really, just get it from the fish markets, only sashimi we make is from kingies and sometimes mackeral if we get them.

This is how the Koreans prepare octopus for sashimi. It has to be moving and its eaten with some chilli sauce.

Cheers

[Captain Spanner]

I dont know if this post belongs in The Kitchen but ive posted it here so its with similar information already discussed in this thread.

I'm no expert on this but lately have done bonito, striped tuna, kingies and silver trevally on seperate occasions.

If you cut the fish into finer, smaller slithers it is less daunting, especially the texture, for people new to sashimi. i've been experimenting with different techniques and this is what has been more popular amongst my friends.

1. I bleed and brain spike the fish (just with a knife vertically thru the top of the head. You'll feel the fish go limp in your hands if it works) immediately and place into the esky in and under the ice. I try not letting the fish soak in the water at the bottom especially if the fish has been cleaned and the stomach cavity/flesh can be exposed and tainted. (I'm too lazy to have salt water ice and tend not to do the saltwater slurry trick too often as the fish might be caught saturday morning and may remain in the esky (with the ice and ice bricks being refreshed as required) saturday day, saturday night, sunday day for a sunday night barbie or party.)

2. I fillet and skin the fish also removing the dark red blood lines in the middle of the fillets (especially on bloodier fish like kings and tuna and bonito). leaving mostly just the white flesh. This often leaves a top and bottom section of each fillet.

3. I cut these sections finely into what are like tiny steaks (little cross sections of the long half-fillet). You can mix up the thickness from transpently thin to a few mm thick depending on how you like it. i then cut these mini steaks into the little portions that will be served. (remember if you have people that are a bit sceptical or new to sashimi the finer and smaller the better)

4. Now EITHER arrange the slithers on a plate, glad wrap it and leave it in the fridge for at least an hour to set and chill.

OR

4a. Take a sheet of the dried seaweed i think its called "Noori" used for sushi and run it under water quickly (both sides) to make it damp. Lay the seaweed out on a plate and lay each portion on the seaweed. Now either roll the seaweed up so all the pieces have contact with the seaweed on both sides or lay another sheet of wet seaweed over the top like a blanket. Cover the plate with glad wrap and put it in the fridge to set and chill for at least an hour. if you leave it for 4 hours or more then the flavour will develop much better. This seaweed trick gives the fish a sort of smoky flavour and sort of cures the texture a little bit.

(They cover this method in the cooking segment of the xxxxxxxxxxx Kingfish DVD)

5. Unwrap and serve on a plate (a cold plate is better) with wasabi & soy.

I find that the tuna and bonito go better with step 4a and the others depend on your taste preferences so why not try both methods with all fish to give people options.

When i do squid i find that if it is chewed too long (possibly pieces too big or too thick) it can end up with a claggy texture. I've noticed in restraunts if it is served on rice as sushi it does not have such an issue because you swallow it before it gets to this state. Does anyone know any tricks or should i just chew it less and swallow it faster and stop asking questions.

I would also appreciate any ideas on preparing lobster for sashimi if anyone knows any.

Thanks (Sorry this post ended up an essay)

[Frantic]

what about also garfish ,parrotfish, frsh scollops really any fish of white flaky fillets will do.

[rizzo]

I love sashimi, one of my favourite foods.

Kingfish

Tuna

Mackeral

Octopus

I reckon those are the best, need to be chilled though and a bit of lemon/lime never goes astray then in soy/wasabi is just about unbeatable

Cheers

Josh

How would you prep the octopus Josh just wandering?

Cheers Rizzo