Volitan Posted June 4, 2019 Author Share Posted June 4, 2019 3 hours ago, Ledge said: Nice catch! Did you measure the length? 1360mm cheers V. 2 Link to comment Share on other sites More sharing options...
Mike89 Posted June 4, 2019 Share Posted June 4, 2019 Unreal. Must have been some blistering runs. Did you assume kingy? Great report. Link to comment Share on other sites More sharing options...
ginko Posted June 6, 2019 Share Posted June 6, 2019 (edited) According to a renowned sashimi guru (Michelin starred), apparently 3 days is prime for [KINGFISH] sashimi but if and only if the fish is iced as soon as it's caught. It takes that long for the flesh to overcome the rigor mortis and become soft again. Not cutting/gutting but getting on ice immediately is apparently important for reducing the spread and growth of bacteria into the flesh you're going to eat. Also, a quick capture and iki jime is recommended to dispatch without stressing the fish - which leads me to think a long fight (which killed the fish) may not lead to great sashimi. Kingfish are not listed as being a susceptible species for scombroid - but still - I think the view that cold giving a longer shelf life than 2 days is valid. Anyway - that is a great capture anywhere, and especially so off a breakwall. Super skilled! Edited June 6, 2019 by ginko add info 1 Link to comment Share on other sites More sharing options...
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