Yellowtail Butchery... - Kayak Fishing Adventures on Big Water’s Edge

Willy · 12-29-2009, 08:57 AM

Great Post!
Tom's right, this post is a revisit for sure.

As far as the sashimi parasite thing I'll drop my $.02.
We're not talking about bacteira here, but little wormy guys.
Any bacteria would come from poorly handled meat, or a poorly cleaned fish.
The parasites that would be in there, if they were, are visible.

I'm not saying they're like dancing around like little taliban on the fish meat, but if you look good and hard you'll see them, if they are there at all, and it's really unlikely any are there.

Freezing the fish, or icing it for 24 hours will kill 'em if they are there, if you're really worried about it.

The fatty oily meat (belly, collar) is the best, and quite 'pure' looking and easy to once over if you're worried about it.

My wife (an unbelievable cook from Japan), swears the fresher the better. The proof for me is in her puddin.

Good luck all,
Bon appitite.

Willy

12-29-2009, 08:57 AM	#30
Willy Senior Member Join Date: May 2008 Location: La Jolla Posts: 189	Great Post! Tom's right, this post is a revisit for sure. As far as the sashimi parasite thing I'll drop my $.02. We're not talking about bacteira here, but little wormy guys. Any bacteria would come from poorly handled meat, or a poorly cleaned fish. The parasites that would be in there, if they were, are visible. I'm not saying they're like dancing around like little taliban on the fish meat, but if you look good and hard you'll see them, if they are there at all, and it's really unlikely any are there. Freezing the fish, or icing it for 24 hours will kill 'em if they are there, if you're really worried about it. The fatty oily meat (belly, collar) is the best, and quite 'pure' looking and easy to once over if you're worried about it. My wife (an unbelievable cook from Japan), swears the fresher the better. The proof for me is in her puddin. Good luck all, Bon appitite. Willy