My mrs took me to dinner to martin bosly's posh as restaurant on oriental parade, and i had a butterfish snapper and tuna trio sushimi sp? So all those three are safe! since then I've tried slithers of terakihi, snapper, butterfish and kingi when I've been filleting. I'd stay clear of barracuda in terms of worms.. other than that should be sweet for most table species?

koheru, kingy, trevally...

They say you should freeze your fish before eating it as sashimi to kill any parasites.

Boarfish and snapper can be good too - especially after a day in the fridge. Outside of yellowfin which I can't seem to spear, koheru in my favourite

Trevs the fave of the species I can get (had some tonight). I also really like jack macks, koheru, kingi, snapper and kahawai. Contrary to some peoples thoughts I find the belly section a bit chewy. I prefer the meat close to the spine, preferably in the shoulder section (but not too close to the head). Anything nearer the tail or skin tends to be chewy. I have tried blue cod, butters, tarakihi, gurnard and blue moki and the taste is good but the texture is not so great.

Salmon and tuna have to be some of the best but not for gathering...

In the US it is compulsory to freeze sushi grade fish before serving to kill any bacteria. In Japan they think fresh is best (for the most part). I go with fresh.

I use the two chopping board method, fillet and skin on one, transfer clean fillet to the second board for slicing. Wipe the knife with a clean cloth frequently. Bled, gutted and gilled fish work best for me as less risk of mess on the fillet. I think it is important to have a nice clean fillet with no water (from washing etc) on the flesh.

Add sashimi shoyu (sashimi soy) and coppers folly (NZ fresh) wasabi and you have a party in your mouth.

A couple of pics from the archive

blue cod (chompy)


Jack mack (awesome)


enjoy!
dk
 

Kingfish my favourite, followed by koheru.  Also snapper, John Dory, tarakihi. 

Albacore, duh!  Most excellent.  I prefer oily fish for sashimi, which are usually open water fish.  White fleshed fish like butters and tarakihi (besides being generally suck anyway) are left for the fryer.

Turkey, Trevs, koheru and blue cod in our house are the favorites.

I spent 5 weeks on a Japanese tuna pole and line boat. They virtually never ate the fish the same day it was caught. They rated tarakihi and snapper. They also ate a lot of sunfish sashimi.

This is some great info, im going to  target a few species this weekend for raw consumption.
I grew up fishing around the Gulf, is yellow tail another name for Koheru? If so I had no idea they were on the menu, always a by catch on the boat or for a balloon and tail hook.

DD, what's the record for a Koheru?  We got some corkers on Sunday!