What do you do? 2 YT on both rods

[chris138]

Originally Posted by kirkdavis

When I finally get a YT from my yak, I plan on heading home to make sushi, collars, and other yummi treats right away unless........If I hook up two at the same time I will do my best to get both on board, all the while with a grin you couldn't wipe off with a baseball bat.....Just sayin.
As for Mr. Nice Guy's comment on taking what you are going to eat, I am not against freezing fish, but of course they are better fresh, and fresh fish is healthy for you, so that is more reason to go fishing more often. So many benefits: Fresh caught wild fish, lots of exercise, getting to enjoy nature, the mental healing all of that provides, and memories stored up for when we get too old and feeble to go any more.

You'll get the first one soon, keep at it! My $0.02... The sashimi is always best on the third day. It needs to cure. Bleed on the water and afterward remove gut and gill ASAP. Pack bled fish on brine ice for 24 hours before breaking down. Never rinse loins with fresh water, only pat dry with paper towel or clean cloth. Let loins sit in vacuum bags on ice for at least 24 more hours. Once the bloodline just starts to oxidize, this is the optimal sashimi cure.

I swear its 5x better on the third day than the day you caught it. Anyone else feel this way?

[Mr. NiceGuy]

Originally Posted by chris138

I swear its 5x better on the third day than the day you caught it. Anyone else feel this way?

I always thought 3-day old fish is when it goes on sale for 50% off!

[LJ H2Oman]

To my taste, sashimi is definitely better if its chilled for one day compared to the day the fish is caught. Don't know about letting it chill for 2-3 days. I'll typically vacuum pack and freeze any fish that is not going to be consumed in the first couple of days. In the past I've been wary of leaving fish in the fridge for 3 days. After reading these posts, maybe I need to experiment with at least one more day in the fridge, but I'm sceptical about 3 days. I suspect the longevity in the fridge is probably species dependent. Sure wouldn't try in with a fragile fish like cuda, but I think you guys are probably talking about tuna and yellowtail anyway.

[FullFlavorPike]

Originally Posted by chris138

I swear its 5x better on the third day than the day you caught it. Anyone else feel this way?

He's right. Aging is key. First, you have to let all the symptoms of rigor mortis fade away, then it's a prolonged process of enzymatic breakdown resulting in maximum flavory tenderness after about four or five days. I'll happily eat it raw a week after catching if the fish has been kept packed in ice.