Seared Bonito and Sushi
Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: The Kitchen - Seafood Recipes
Forum Description: Share your favourite seafood recipes here
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=133529
Printed Date: 16 Apr 2024 at 7:34pm
Topic: Seared Bonito and Sushi
Posted By: Catchelot
Subject: Seared Bonito and Sushi
Date Posted: 13 May 2020 at 4:50pm
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https://www.youtube.com/watch?v=g3gKD1veQV8" rel="nofollow - https://www.youtube.com/watch?v=g3gKD1veQV8 ------------- "The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau |
Replies:
Posted By: MATTOO
Date Posted: 22 May 2020 at 5:35pm
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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. ------------- Just cruising in my now sweetas pimped out Southern 755 HT0! |
Posted By: MB
Date 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. |
Posted By: Fish Addict
Date Posted: 22 May 2020 at 11:19pm
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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. |
Posted By: Keith C
Date Posted: 23 May 2020 at 8:32am
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. |
Fish Addict wrote:Posted By: Fish Addict
Date Posted: 23 May 2020 at 3:22pm
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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. |
Posted By: MATTOO
Date Posted: 23 May 2020 at 4:10pm
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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. ------------- Just cruising in my now sweetas pimped out Southern 755 HT0! |
Posted By: Fish Addict
Date 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. |
Posted By: MATTOO
Date Posted: 24 May 2020 at 8:32am
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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. ------------- Just cruising in my now sweetas pimped out Southern 755 HT0! |