Raw (sashimi) snapper, travelly, yellowtails, pipers are the best. Tried to sashimi kahawai once it was a total failure - the flesh was too stiff to eat better cooked.

skippy and kingy are two of my favs.

x2, Have eaten both NZ and Samoan fish Species all my life and Im still here annoying my family! 

My kids love Raw fish and sashimi aswell

 

How to ??????????? would be a rather short thread as is basically any really fresh oily fleshed fish that has been treated well ie iki spiked, chilled, filleted asap once flesh has set then trimmed of any "dark" meat as well as bones then sliced thinly on the diagonal.

 

Serve on a chilled plate with a small shallow dish of Japanese soy ( kikoman is good ) a dob of wasabi paste to smear on along with some pickled ginger.

 

Best eaten with hashi ( Japanese chopsticks ) lightly smear with wasabi, dip in soy add a bit of ginger then enjoy ..... nothing could be simpler.

 

IMO the best species for sashimi roughly in order of preference :-

Tuna

Trevalli

Kingfish

Slimey Mackeral 

KY

Yellowtail ( korehu ) but need to be a reasonable size.

Finally non oily species such as snapper, gurnard, blue cod etc.

 

Quite a bit of confusion seems to exist as to what constitutes sashimi as many mistakenly think of marinated fish that has not been cooked with heat as being a form of sashimi or raw fish, whereas it has actually been "cooked" in the acidy marinade of lemon/lime juice or vinegar etc.

 

Raw fish is just that ie raw.

 

I agree with ToneE, well chilled 24 hour fish is better than straight from the sea

hmmm i dont mind still warm skipjack about a minute out of the water sliced wafer thin dipped in a mixture of soy and wasabi , more wasabi than soy.

  in the past have lived in houses in the bush line that draw water supply straight from the creek and just recently fished to dead birds out of my water tank so in probably hardened to all sorts of parasites and the like .

wot dont kill ye makes ye stronger and more hungry.

 

Are you referring to the Swedish national dish gravlax or sashimi.

 

Technically they are different kettles of fish ( no pun intended ) inasmuch as sashimi is simply freshly caught chilled then thinly sliced to be eaten raw.

 

Gravlax is also sliced thinly but the similarity ends there with it being heavily marinated primarilary with dill & salt then kept in the fridge for several days between heavy weights to further compress it

thinner & larger in size. It is often eaten on a platform of bread or cracker type biscuit with a thin spread of a light mustardy tartare type of sauce.

 kina on crackers is another goody.

 

I found any of the trational salted fish vitually inedible due to the overpowering level of salt which of course historically was the method they used for preserving fish so over the centuries the Scandanavians have built up substantial tolerance to salt but not so this Kiwi ..... besides a lot of the Swedish beer served with it does little to help the situation being largely less than 1% alc. therefore little wonder they are allowed to drink it at work even to the extent of bring trolleys of it around for the workers.

Not sure to what degree NZ fish have parisites or how much they affect us, in japan they generally eat most sashimi as fresh as possible. This kind of thing not the norm for a feed of sushi/sahimi but not unusual..

 

As for parasites. Ive never even thought bout it. Didnt even know common fresh fish had them.

 

Tis true. We produce hydrochloric acid in our stomach. Not sure a ocean parasite will enjoy that much.

The way that Dad used to prepare it was by first immediately bleeding the fish, then keeping the fish fresh and cold with salt ice was the next priority. When we got home we'd gut and filet it but there were certain parts that he really enjoyed. This was the stomach flap area where i think there was a decent fat content. 

After all the fishes were cut into decent rectangular steaks he'd wrap them up in a nice cloth to soak up the little moisture that was left on the outside. Then he would proceed to wrap them up in a paper towel and then gladwrap the hell out of it and put it in the refrigerator overnight. That was the process for fish that he and ma didn't have straight away anyway. 

I'm sure there are plenty of methods though but i think that the important thing is that they are bled immediately and put under ice. 

cooked i take it? if so your over cooking it. cook tuna till it is just barely cooked on the inside..

 

Firstly would like to say I really enjoy Swedish food in general & having worked for a Swedish company for almost 20 yrs had ample opportunity to partake of it.

 

I stand by the comments re the salty fish such as I was served on a couple of occassions which were herring like things that had been preserved in salt according to historic tradition & I had been forewarned accordingly .... not suggesting for a moment that all fish served there is the same probably a very small percentage in fact.

 

Obviously I don't know as much about Sweden overall as you guys but I know what I know therefore stand by my comments even tho I do not have a Swedish wife however have had a couple of Swedish girlfriends that taught me about a few things other than food & beer. It also follows that I possibly might know a little bit about fishing despite being a slow learner after doing it for over 40 yrs including in Sweden.

 

Regards the beer .... as you both will be well aware alcoholic drink is taxed according to the alc content

which is the reason most spirits are an exhorbitant price particularly if imported such as Scottish whisky. The very low alc beers were freely available to the workers in there canteen ( where the salted fish was an option ) also brought around in trolleys for the workers to partake of during working hours.

Maybe it was little more than root beer but tasted like beer apart from the very low alc content.

 

Was also amused by the way hundreds scooters were used by personel to move about plant then left there when they arrived where ever they were going for the next person to use & appeared to be an efficient method of getting about.

 

Also altho they seem to have an extremely low industrial accident rate you will be aware that there does not appear to be a lot of emphasis on personal safety gear such as exists here & many other countries. It appeared to me that altho safety gear was freely available wearing it was not always enforced even tho a lot of the workers were females.

 

I obviously do not know as much about Sweden as you guys but I do know what I know & stand by it & to clarify repeat .... not all fish is still salted a very small % in fact & not all the beer is very low alc. 

I have done a bit of reading in the last few days. And what I think I have worked out is that parasites include things like worms.. so the human stomach wont kill them, that's how worms do their cycle and why things like threadworm need medication. Cattle drenches another example..

The other thing I have worked out ( I think) is that nearly all parasites live in or around the gut cavity, gall bladder etc.. and well, why would anyone eat that raw. 

Of course barracuda have worms in their flesh, and they make good bait and thats all..

seems pretty safe to eat the flesh of raw NZ fish....   good news.

 

All good ........ fine with me.

 

Totally agree with you Bonkers, Mullet is a very underated fish. some think its only good for bait. but if you get them fresh enough, the flesh is firm and oily and the fat in the belly flap area is just devine! Went to restaurant at the Langham Hotel in Auckland and tried john dory and Hapuka sashimi for the fist time. I swear I will never Cook another john dory or puka ever again! Tasted bloody good

 

how do i go about getting one of these fish worms?

Worth a read

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