Fish ID question, and PSA about Saba (Pacific Mac) Sushi - Kayak Fishing Adventures on Big Water’s Edge

ProfessorLongArms · 08-28-2020, 11:43 AM

Hey All,

I was out fishing in the stretch of coast that shall not be named, and had a pretty wild experience....

In the 150+ column, I was getting bit on the flat fall almost every drop by these little guys. First time in 3 years. *looks* like a white seabass, though I've never caught one and heard they have stripes when juvenile.

Also, I caught a couple of salami sized greenbacks on the flatfall as well, and decided after seeing a recent Outdoor Chef Life to try prepping them for sushi.
Bled and spiked, right before putting on ice. Then a 1 hour salt cure + 30 min vinegar cure.
I couldn't get the pinbones out like he did, so I just opted to cut out the bloodline altogether. Waaay milder without it.

A lot healthier than most of the fish we pull up, and easily at the top for sustainability.
I must say it was *surprisingly* good. 10/10. My favorite was with a little yuzu ponzu and minced scallion.
Also served over shredded jicama for a "necessity is the mother of invention" play on spiralized daikon for a garnish.

https://www.instagram.com/p/CEcLSN4B9ot/

08-28-2020, 11:43 AM	#1
ProfessorLongArms Senior Member Join Date: Sep 2017 Location: Los Angeles, CA Posts: 400	Fish ID question, and PSA about Saba (Pacific Mac) Sushi Hey All, I was out fishing in the stretch of coast that shall not be named, and had a pretty wild experience.... In the 150+ column, I was getting bit on the flat fall almost every drop by these little guys. First time in 3 years. looks like a white seabass, though I've never caught one and heard they have stripes when juvenile. Also, I caught a couple of salami sized greenbacks on the flatfall as well, and decided after seeing a recent Outdoor Chef Life to try prepping them for sushi. Bled and spiked, right before putting on ice. Then a 1 hour salt cure + 30 min vinegar cure. I couldn't get the pinbones out like he did, so I just opted to cut out the bloodline altogether. Waaay milder without it. A lot healthier than most of the fish we pull up, and easily at the top for sustainability. I must say it was surprisingly good. 10/10. My favorite was with a little yuzu ponzu and minced scallion. Also served over shredded jicama for a "necessity is the mother of invention" play on spiralized daikon for a garnish. https://www.instagram.com/p/CEcLSN4B9ot/