Shark Sashimi??

We (my uncle & I) had is fresh on the boat.  It was perch fishing (Red Tai) on the China Sea side.  Had not soy sauce or waisbi.  It was actually still pusling alittle.

Ken kickfish

We (my uncle & I) had is fresh on the boat.  It was perch fishing (Red Tai) on the China Sea side.  Had not soy sauce or waisbi.  It was actually still pusling alittle.

Ken kickfish

Yeah that's kinda the hardest part when you first eat it. Whe it gets on your table and is still twitching..  well you can't say it isn't fresh!

Z

Does anyone have a picture of these parasites in the fish while filleting?  I've got another question.  When you cook the fish, do you just eat the parasite?  Are they hard to notice?  If you cant tell, I have been on the freshwater side of things for the better part of my life.  Imma make the jump soon though!

Not sure if this was the article but the pics are impressive

http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=358121

Sushi will never taste the same after reading that article!   I was surprise to know that the worms can survive up to 51 days in vinegar. I  now wonder about those cerviche recipes.

Yep those are the worms, they're especially common in perch, but for the most part I don't find them all that often in rockfish or lingcod.  They're pretty obvious and easy to pick out, but I make a point of cooking or freezing my fish before I eat it.  I have to admit though, rockfish sashimi is quite good.

If you freeze a rockfish fillet, (in a chest freezer not a fridge freezer), then put it in the fridge to partially thaw it becomes very easy to cut into nice thin strips because it's still more or less solid.  If it's totally thawed it is difficult to make perfect cuts.  I'd freeze them just to be able to cut it into nice sushi.

Since the worms go to work immediately upon ingestion, you really only have to worry about it for a day or two after eating the fish.  After that you're homefree.

damn you guys i just placed an order less then 5 minutes ago for some sushi, gonna have a hard time eating it now  ill still eat it though 

gonna have a hard time eating it now  ill still eat it though 

Be afraid of what's in your fast food.. If it's not someone's finger or E coli you bet there's millions of kids in the back fixing food to "get back at the world."

Or then again be afraid of the food itself!

Z

gonna have a hard time eating it now  ill still eat it though 

Be afraid of what's in your fast food.. If it's not someone's finger or E coli you bet there's millions of kids in the back fixing food to "get back at the world."

Or then again be afraid of the food itself!

Z

Be afraid of how your sushi is caught...2 words: overfishing and bycatch.

gonna have a hard time eating it now  ill still eat it though 

Or then again be afraid of the food itself!

Z

Be afraid of how your sushi is caught...2 words: overfishing and bycatch.

2 more words that effect you even more directly than those: Coronary & Hypercholesterolemia

Z

Shark will taste like shark.  Not on my 10 best list....sorry.

Ken kickfish

I'll get the shark... who has the sushi knowledge and a knife?

In our local waters, one would have to try with a non leopard, 7gill, smooth hound, spiny dogfish. A soupfin or thresher would do the trick.

Creaped out again after looking at those pictures!

I'll get the shark... who has the sushi knowledge and a knife?

In our local waters, one would have to try with a non leopard, 7gill, smooth hound, spiny dogfish. A soupfin or thresher would do the trick.

I'm sure Thresher would be outta sight! Trick is catching one in NorCal waters. Have to ask Danglin or JTF about that one... 

Z