RAW FISH
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=8797
Printed Date: 31 May 2026 at 6:03pm
Topic: RAW FISH
Posted By: scullapint
Subject: RAW FISH
Date Posted: 31 Mar 2005 at 6:46pm
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I am after a variety of raw fish recipies. My own is a very basic one and needs the "oomph" factor added to it. Its a failsafe with all the typical ingrediants..fish (snapper)..lemon...coconut (tin)..peppers, toms,salt pepper and onion..spring onion The more recipes the better the experiments! Lets see what turns ups... Looking forard to a real RF with "grated coconut " and milk extracted from the shavings! ------------- Three-fourths of the Earth's surface is water, and one-fourth is land. It is quite clear that the good Lord intended us to spend triple the amount of time fishing as taking care of the lawn. |
Replies:
Posted By: smudge
Date Posted: 31 Mar 2005 at 7:10pm
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ZG, Ski makes the tastiest marinated fish around..... It is posted somewhere but no doubt he will see this... ------------- Best gurnard fisherman in my street |
Posted By: TheSnapperWhisperer
Date Posted: 31 Mar 2005 at 7:33pm
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Keep it simple. Too many ingredients will spoil it. soak cubed fish in lemon or lime for 6 hours or so Cube same amount of tomatoes and cucumbers (nothing else) some salt and plenty of pepper, plenty of kaitaia fire or tabasco sauce Add a tin of coconut cream Leave in fridge for a couple of hours and will thicken up a bit. Everytime someone adds something else it ruins it for me. ------------- http://www.facebook.com/TheSnapperWhisperer |
Posted By: lizard
Date Posted: 31 Mar 2005 at 8:45pm
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i know i will cop some flak from this but why does everyone use lemon as the base marinade...i know it "cooks" it but i honestly prefer it void of lemon full stop...all the other things are great but lemon ....poo... i find that if you slice it thinnly enough it tastes devine either with a bit of cocnut or wasabi or sweet chilli sauce...all dips...mmm salvating as i write.... try it without the lemon guys i bet you will be surprised...or try "lemon pepper" on it... give it a whirl ------------- im not as think as you drunk i am |
Posted By: Eric de Vries
Date Posted: 31 Mar 2005 at 10:41pm
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You mean Sashimi cause thats very easy too. Thinly slice filleted fish like Terakihi (my favourite) or your favourite fish. Match stick thickness, or thinner. Mix Kikkoman Soy sauce and Wasabi (tube) until the right 'heat' is achieved. Dip thinly sliced fish into mixture and eat. Voila! Even the kids love it........ sounds like a cheesy ad  Keep those recipies coming! cheers Eric ------------- http://www.southernbluefins.co.nz/ |
Posted By: sooshee
Date Posted: 31 Mar 2005 at 10:44pm
Quote: Originally posted by lizard on 31 March 2005<SCRIPT language=javascript>postamble(); |
Posted By: Uncle
Date Posted: 31 Mar 2005 at 11:11pm
| Call me old fashioned but I like my raw fish cooked---in butter or oil! |
Posted By: sooshee
Date Posted: 31 Mar 2005 at 11:29pm
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What's everyone's favourite part of the fish for sashimi? Mine would have to be the belly. It has the right amount of "al dente" to it. |
Posted By: smudge
Date Posted: 01 Apr 2005 at 12:40am
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Al Dente? Wasnt he a mexican dentist? Jack mackeral thinly sliced dipped in kikkoman sauce is supposed to be tasty too, best you use a little spear for the jacks though Eric.. ------------- Best gurnard fisherman in my street |
Posted By: Barrie
Date Posted: 01 Apr 2005 at 7:07am
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uncle I (years ago) agreed with you but if you were to eat it without knowing what is was you would love it My son in law was starveing out at White one day as we hadnt had a cook up yet and all there was to eat was sashimi... he couldnt eat it... said no way but hunger got the better of him and now hes the first to suggest sashimi |
Posted By: The Dog
Date Posted: 01 Apr 2005 at 8:14am
| Have tasted raw fish soaked in white vinigar instead of the lemon and its nice as ,also i preffer kahawai over snapper for raw fish much tastier and the brand of coconut cream used is a big factor ,alas in a yellow can is the snizzers....... |
Posted By: SaltyC
Date Posted: 01 Apr 2005 at 8:52am
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My favorite is a blend between the island style and the spicier South American (Peru mainly) cerviche style. They use mainly lime juice and a lot of chillie. Absolutely love snapper this way. slice snapper into small cubes and dice half a red onion. Squeeze enough lemon and lime juice (about half and half) to completely cover the fish and onions. Leave for 3 to 4 hours. No longer or the fish becomes too firm. Then pour off about half the lime/lemon and reserve it. Add fresh chopped corriander and some diced tomato and capsicum, not a lot just adds colour and texture. Add a couple of big dollops (a very technical cooking term) of sweet chillie sauce. Add three quraters of a can of coconut cream (none of that thin light nonsense) and then add back as much of the reserved lime/lemon juice to get the exact "piquentness" (is that a word?) that you want. Sometimes takes a bit of mixing of the remaining coconut cream and lime/lemon juice to get it just right and sometimes even another dollop of sweet chillie sauce to get the taste just right. Have been known to consume about half just getting the flavour right  I'm salivating just thinking about it. And I am not getting out to catch any this weekend!! Bugger |
Posted By: Kerren
Date Posted: 01 Apr 2005 at 8:57am
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dribble.... |
Posted By: Eric de Vries
Date Posted: 01 Apr 2005 at 9:16am
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Smudge. I have had the odd succesful shot at mackeral. Very fast moving fish. Never tried the raw fish style tho. Will try it some time. They smoke up nicely too since they are an oily type of fish. My father used to get them (cold smoking tho) from the market back in Holland when I was a yougster. ------------- http://www.southernbluefins.co.nz/ |
Posted By: Bushpig
Date Posted: 01 Apr 2005 at 9:19am
Quote: Originally posted by Kerren on 01 April 2005 Put your teeth back in then. Should help with that problem Regards Bushpig Always here to help |
Posted By: scullapint
Date Posted: 10 May 2005 at 6:13pm
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AN UPDATE.. Tabscoe....threw it in the brew...NEVER AGAIN!!!!!! Blew my foo foo valve... I think I ova dit it...I should have been wary at six bucks a pop for an eyedrop sized bottle!!! Back to lemon, fish, coconut.. ------------- Three-fourths of the Earth's surface is water, and one-fourth is land. It is quite clear that the good Lord intended us to spend triple the amount of time fishing as taking care of the lawn. |
Posted By: TheSnapperWhisperer
Date Posted: 10 May 2005 at 7:30pm
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Harden up ZG. It's great when you get used to spicy food. ------------- http://www.facebook.com/TheSnapperWhisperer |
Posted By: Jo.
Date Posted: 10 May 2005 at 7:34pm
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LMAO did you use it like tomato sauce? ------------- Capitalisation is the difference between "I had to help my uncle Jack off a horse.." and "I had to help my uncle jack off a horse.."http://www.peoplefirst.org.nz/">People First New Zealand |
Posted By: Blue Asparagus
Date Posted: 10 May 2005 at 8:09pm
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Spicey food you wanna eat at the burning bung hole och. tried some raw fish with some green stuff said you ate it with the fish well fark me dead was i crook with in seconds it was so bloody hot and the more i drank the worse it got yuck. ------------- Ultimate GAME Fishing Adventures. Northland |
Posted By: empty
Date Posted: 10 May 2005 at 8:13pm
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way to tell if a chilli is hot enough is ,it burns just as much on the way out as much as the way in. B.A. that must have wasabi sauce ,better that chilli as it only burns for about 30 seconds where chilli burns for ages ------------- what happened to the pissing man? |