quochuy Posted September 2, 2015 Share Posted September 2, 2015 I tried all the classic sashimi and from my own catches: yakkas, Australian salmon (not bad), tailor Sent from my XT1032 using Tapatalk Link to comment Share on other sites More sharing options...
BlackHawk Posted September 2, 2015 Share Posted September 2, 2015 My favourite dish has got to be the Vietnamese raw whiting salad! Link to comment Share on other sites More sharing options...
Krispy ! Posted September 3, 2015 Author Share Posted September 3, 2015 I tried all the classic sashimi and from my own catches: yakkas, Australian salmon (not bad), tailor Sent from my XT1032 using Tapatalk interesting, how do you rate salmon and tailor taste wise? Link to comment Share on other sites More sharing options...
quochuy Posted September 3, 2015 Share Posted September 3, 2015 interesting, how do you rate salmon and tailor taste wise?I prefer the salmon as sashimi rather than cooked unless you know what you are doing. As for the Tailor we usually like it already but both are not as good as say kingfish but quite decent. But be sure to remove dark meat after filetting.When catching tailors I would keep what ever I can but for Salmon I would keep max two fish, one for sashimi and one for cooking (sweet/sour tomato sauce) Sent from my XT1032 using Tapatalk Link to comment Share on other sites More sharing options...
GH1952 Posted September 3, 2015 Share Posted September 3, 2015 I've tried kingfish, slimie mackerel, yellowfin and bluefin and all of them are good. Next striped tuna on board will go under the knife to try out but not sure about them Link to comment Share on other sites More sharing options...
letsgocrabbing Posted September 3, 2015 Share Posted September 3, 2015 Agree with the incredible hull, but also add yellowtail or the relative cowan young when they come into the harbour, as they are bigger so better fillets Link to comment Share on other sites More sharing options...
batfishing Posted September 3, 2015 Share Posted September 3, 2015 I've tried kingfish, slimie mackerel, yellowfin and bluefin and all of them are good. Next striped tuna on board will go under the knife to try out but not sure about them Stripey's are good GerrySent from my iPad using Tapatalk Link to comment Share on other sites More sharing options...
Rock&Beach Posted September 3, 2015 Share Posted September 3, 2015 For me the following are ones I have caught and like as sashimi. 1. Trevally 2. Kingy 3. Bonito 4. Snapper Favourite though is YFT or any tuna Not sure I could do Aussie Salmon raw....maybe pickled tailor rollmops style might work. Might try that next time nice and oily. Link to comment Share on other sites More sharing options...
stevemid Posted September 16, 2015 Share Posted September 16, 2015 Surprisingly, even the humble yakka (yellowtail) isn't bad. I've had it in several Japanese restaurants and is actually quite good. The flesh of course is white and so doesnt have the depth of flavour of the blood-rich tunas but when combined with soy, ginger and wasabi it is good - and we can all catch yellowtail. Since sashimi is usually sliced quite thin anyway, you can get quite a bit off a yakka and you can keep them alive until you get home - that is fresh!Yep I saw somewhere that chef from Tetsuie (?) say the same thing about Yakka'sSteve I stand behind everything I say, except usually I'm prone. Link to comment Share on other sites More sharing options...
amkr Posted September 16, 2015 Share Posted September 16, 2015 Yep I saw somewhere that chef from Tetsuie (?) say the same thing about Yakka's Steve Tetsuya Wakuda - I read an article which states he flies down to Tasmania once a week and hand selects the fish he uses in his resteraunt Link to comment Share on other sites More sharing options...
Mike89 Posted September 17, 2015 Share Posted September 17, 2015 I've only tried trevally and yellowtail, the trevally is fantastic but not so keen on the yakkas. They're ok I guess. Can anyone elaborate on how Australian salmon fares as sashimi? I've got a nice one in the fridge and am wondering if it might be worth a go. Link to comment Share on other sites More sharing options...
quochuy Posted September 22, 2015 Share Posted September 22, 2015 I've only tried trevally and yellowtail, the trevally is fantastic but not so keen on the yakkas. They're ok I guess. Can anyone elaborate on how Australian salmon fares as sashimi? I've got a nice one in the fridge and am wondering if it might be worth a go. Yakkas are fantastic. Japanese restaurant present them cut and left on their bones you just use chopsticks to pick the cut flesh.As for Aussie salmon I would only eat them as sashimi if fresh not frozen. Unless you have ikijime the fish straight away and kept it on ice right from the catch then you'll have more chance it still tastes good. So when fresh I would eat it sashimi any time Sent from my XT1032 using Tapatalk Link to comment Share on other sites More sharing options...
Mike89 Posted September 22, 2015 Share Posted September 22, 2015 Yeah? Maybe it's something to do with how I treat the fish after capture. Usually I keep my yakkas live to use as bait, then choose a couple of the big ones later for sashimi. Better to ikijime them straight up? I just googled the term. Usually I whack them with a closed fist to the head and then bleed them. Probably doesn't make for the best quality eating flesh, now that I think of it. Link to comment Share on other sites More sharing options...
Frantic Posted September 24, 2015 Share Posted September 24, 2015 Bluefin handled properly that's melts like butter , calamari, scampi whiting ,snapper, I'll put kingeis and salmon last as there the usuals u can find anywhere and cheaper outlets fill platters up with Link to comment Share on other sites More sharing options...
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