Quote:
Originally Posted by Oolie
Matt, if you want to eat sashimi and parasites are a concern, you can always flash freeze with dry ice and alcohol.
Of the fish you listed mackerel are excellent pickled raw ala shimesaba, the rest are better cooked due to high levels of connective tissue.
Evaluate each fish like it is a piece of beef, and you will quickly find good roles for each. Speaking of which, beef can be pretty excellent raw, like Filet Americain.
The best seafood in our waters for sashimi that are readily catchable by most are yellowtail, and spanish mackerel. If you can catch urchins, they are also excellent.
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Ok also now I’m super curious about that flash freezing technique. (Added to the research bin)
Good point on uni... I’m actually working on a catch and cook with uni and scallops. If you dive and are far north enough it’s like going to the grocery store
