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

StinkyMatt · 09-16-2011, 07:05 PM

Thanks for all the kind words guys. Been wanting to make my own sushi spread for a while, but promised myself that I wouldn't till I got my YT.

I'll just say that making sushi takes 5 minutes to learn and many years to master. Try it and you will gain a very high level of appreciation for the master sushi chef who does 30 kinds of fish in 300 ways...all day long.

As far as the Hali meat, George got it, the area by the belly is the only area I have ever seen parasites. This does not mean that there can't be "unseen" critters somewhere. Two ways to deal with potential parasites

Cook it

Freeze it for like 3 days.

One thing I did learn is that Hamachi only refers to pen raised YT, which in my opinion tastes much better then the wild stuff. Much more fat in it (buttery) and since the farm fish do not use their muscles as much the meat is more tender.

I believe that a 4 year old wild caught YT, is called Buri.

There you go: A Polish guy giving you sushi info.....you have seen it all!

09-16-2011, 07:05 PM	#33
StinkyMatt Senior Member Join Date: Jun 2010 Location: Under a bridge Posts: 2,168	Thanks for all the kind words guys. Been wanting to make my own sushi spread for a while, but promised myself that I wouldn't till I got my YT. I'll just say that making sushi takes 5 minutes to learn and many years to master. Try it and you will gain a very high level of appreciation for the master sushi chef who does 30 kinds of fish in 300 ways...all day long. As far as the Hali meat, George got it, the area by the belly is the only area I have ever seen parasites. This does not mean that there can't be "unseen" critters somewhere. Two ways to deal with potential parasites Cook it Freeze it for like 3 days. One thing I did learn is that Hamachi only refers to pen raised YT, which in my opinion tastes much better then the wild stuff. Much more fat in it (buttery) and since the farm fish do not use their muscles as much the meat is more tender. I believe that a 4 year old wild caught YT, is called Buri. There you go: A Polish guy giving you sushi info.....you have seen it all!