https://www.fishing.net.nz/forum/ Sun, 31 May 2026 14:58:09 +0000 Sun, 24 May 2020 08:32:27 +0000 http://blogs.law.harvard.edu/tech/rss Web Wiz Forums 12.01 360 https://www.fishing.net.nz/forum/RSS_post_feed.asp?TID=133529 https://www.fishing.net.nz/forum/forum_images/web_wiz_forums.png https://www.fishing.net.nz/forum/ https://www.fishing.net.nz/forum/forum_posts.asp?TID=133529&PID=1785985&title=seared-bonito-and-sushi#1785985 Author: MATTOO
Subject: 133529
Posted: 24 May 2020 at 8:32am

Yeah I know what you mean.
Would be good to know because that meat when filleted did look like it had no obvious strong bloodline.]]> Sun, 24 May 2020 08:32:27 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=133529&PID=1785985&title=seared-bonito-and-sushi#1785985 https://www.fishing.net.nz/forum/forum_posts.asp?TID=133529&PID=1785942&title=seared-bonito-and-sushi#1785942 Author: Fish Addict
Subject: 133529
Posted: 23 May 2020 at 8:02pm

Mattoo the fish on the conveyor show no signs of being bleed by making a cut slightly back from the pectoral fins. Perhaps they are bleed by some other means but there appear to be no visible incisions into the fish that I can see. Also when the head was removed I thought there was more blood around than what I anticipated.]]> Sat, 23 May 2020 20:02:22 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=133529&PID=1785942&title=seared-bonito-and-sushi#1785942 https://www.fishing.net.nz/forum/forum_posts.asp?TID=133529&PID=1785902&title=seared-bonito-and-sushi#1785902 Author: MATTOO
Subject: 133529
Posted: 23 May 2020 at 4:10pm

Fish Addict,
True you couldn't see it.
It would never be for the canned market on a Japanese boat.
Or Japanese intended market.
It would of been bleed prior to the first shot of them going on the conveyor.

The question for me is if they used as well iki ame, think I got that right.
It's the wire down the spine.

Now that technique I'd like to learn.
Matt Watson has been done a vid on a snapper.
It's a huge improver of meat.

Now a teaching hands on seminar would be a goer.
I'd like to learn that skill for a variety of fish.

Who knows Matt Watson to ask him if he'd do a hands own teaching seminar.]]> Sat, 23 May 2020 16:10:11 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=133529&PID=1785902&title=seared-bonito-and-sushi#1785902 https://www.fishing.net.nz/forum/forum_posts.asp?TID=133529&PID=1785897&title=seared-bonito-and-sushi#1785897 Author: Fish Addict
Subject: 133529
Posted: 23 May 2020 at 3:22pm

Keith the point I was trying to make (perhaps poorly) was that the skipjack may have been destined for the canning market rather that the street market and that may have been why it didn't appear to have been bleed.
I agree with your comment though, fish destined for the sashimi market are treated with great respect and care.]]> Sat, 23 May 2020 15:22:45 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=133529&PID=1785897&title=seared-bonito-and-sushi#1785897 https://www.fishing.net.nz/forum/forum_posts.asp?TID=133529&PID=1785858&title=seared-bonito-and-sushi#1785858 Author: Keith C
Subject: 133529
Posted: 23 May 2020 at 8:32am

Fish Addict wrote: The final result looks good for a product that perhaps was not caught with the intention of being served as sashimi or sushi.

From experience, any fish making it to the Japanese domestic market for consumption would have been very well treated from the point of catch. So the intention is to present it in the state that would be fit for sashimi.]]> Sat, 23 May 2020 08:32:05 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=133529&PID=1785858&title=seared-bonito-and-sushi#1785858 https://www.fishing.net.nz/forum/forum_posts.asp?TID=133529&PID=1785843&title=seared-bonito-and-sushi#1785843 Author: Fish Addict
Subject: 133529
Posted: 22 May 2020 at 11:19pm

I have no first hand experiences of preparing and / or eating skipjack tuna however the vid showed no footage of the fish being bleed as one would normally do to a tuna you planned to eat.    
The final result looks good for a product that perhaps was not caught with the intention of being served as sashimi or sushi. Bleeding the fish immediately after capture I imagine improves it's edible qualities. ]]> Fri, 22 May 2020 23:19:54 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=133529&PID=1785843&title=seared-bonito-and-sushi#1785843 https://www.fishing.net.nz/forum/forum_posts.asp?TID=133529&PID=1785835&title=seared-bonito-and-sushi#1785835 Author: MB
Subject: 133529
Posted: 22 May 2020 at 8:51pm

Well said Mattoo. Next one I catch will end up as sashimi. Also love trevally sashimi/kokonda/ceviche.]]> Fri, 22 May 2020 20:51:58 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=133529&PID=1785835&title=seared-bonito-and-sushi#1785835 https://www.fishing.net.nz/forum/forum_posts.asp?TID=133529&PID=1785822&title=seared-bonito-and-sushi#1785822 Author: MATTOO
Subject: 133529
Posted: 22 May 2020 at 5:35pm

Excellent vid there Al.
Makes me feel ashamed for using them as bait.
However I used trevalky as bait, now it's sashimi of the best kind, we are always able to grow and learn.

Got to have respect for the skills, techniques, tools and care of there food.

Got to get me those knives and learn those skills.
]]> Fri, 22 May 2020 17:35:15 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=133529&PID=1785822&title=seared-bonito-and-sushi#1785822 https://www.fishing.net.nz/forum/forum_posts.asp?TID=133529&PID=1784914&title=seared-bonito-and-sushi#1784914 Author: Catchelot
Subject: 133529
Posted: 13 May 2020 at 4:50pm

https://www.youtube.com/watch?v=g3gKD1veQV8]]> Wed, 13 May 2020 16:50:25 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=133529&PID=1784914&title=seared-bonito-and-sushi#1784914