Kayak Fishing Adventures on Big Water’s Edge - View Single Post

stevo · 07-27-2006, 12:41 PM

I had a friend recently tell me he took his 30lb YT he caught 40 miles SW off SD, to a sushi shef friend of his and he alerted him of the Bacteria in Yellowtail. He said as soon as you catch the fish, you need to cut off the head and tail and gut em. He said the bacteria gets released as soon as it begins to die ?. Then he said you freeze the meat, take it out and soak it in sake and salt, then wrap it up and freeze until you eat it. Now this may be for sushi grade sashimi but for BBQ?. The shef is going to test the fish before he takes it. Has anyone ever heard of such a claim?.

07-27-2006, 12:41 PM	#1
stevo Junior Member Join Date: Aug 2005 Location: Oceanside Posts: 26	Yellowtail Bacteria I had a friend recently tell me he took his 30lb YT he caught 40 miles SW off SD, to a sushi shef friend of his and he alerted him of the Bacteria in Yellowtail. He said as soon as you catch the fish, you need to cut off the head and tail and gut em. He said the bacteria gets released as soon as it begins to die ?. Then he said you freeze the meat, take it out and soak it in sake and salt, then wrap it up and freeze until you eat it. Now this may be for sushi grade sashimi but for BBQ?. The shef is going to test the fish before he takes it. Has anyone ever heard of such a claim?.