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 Post subject: SASHIMI
PostPosted: 12 Feb 2014, 18:03 
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Does anyone here try to make their own sashimi?

I ate some raw blue throat and enjoyed it.

I know your meant to "flash freeze" it to kill the parasites etc but we were starving..

Would love to hear any input?

Cheers guys

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 Post subject: Re: SASHIMI
PostPosted: 12 Feb 2014, 19:09 
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hey bud, best sashimi I have had was Southern blue fin tuna from Portland. amazing ! I understand why the Asian Connection go crazy for it! :twisted: king fish is also great.(edit mackerel, Grey and Spanish amazing!)
There is an old thread to raw scallops me and Cdog did 2-3 years ago again amazing! I have herd wrass is ok as sashimi.
I wouldn't worry too much about parasites from the southern ocean. It doesn't get above 25 degrees as long as you look after your catch and don't cut it up on the bait board you should be fine!
good on your mate for chowing down a whole fish, respect!
oZ


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 Post subject: Re: SASHIMI
PostPosted: 12 Feb 2014, 19:55 
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How about boar fish? when I got mine a couple weeks ago and read up on it, said it was okay to eat raw, I'd be pretty scared though!


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 Post subject: Re: SASHIMI
PostPosted: 12 Feb 2014, 21:01 
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Kerrin wrote:
How about boar fish? when I got mine a couple weeks ago and read up on it, said it was okay to eat raw, I'd be pretty scared though!

Why, boarfish make great sashimi.

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 Post subject: Re: SASHIMI
PostPosted: 13 Feb 2014, 09:45 
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Cheers Oz!

looking forward to it :)

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 Post subject: Re: SASHIMI
PostPosted: 13 Feb 2014, 22:10 
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Snapper is pretty nice as sashimi.
I don't like eating salmon that much but freshly caught bleed straight away than finely sliced into sashimi not bad. Though I do like to really thinly slice mine and freeze for 10m ins. Than corona and bit off home made dipping sauce. Hmm getting hungry. Lol


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 Post subject: Re: SASHIMI
PostPosted: 17 Feb 2014, 13:23 
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so you only freeze yours for 10 mins?

I just wana be safe and not get sick

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 Post subject: Re: SASHIMI
PostPosted: 17 Feb 2014, 13:45 
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naya32 wrote:
so you only freeze yours for 10 mins?

I just wana be safe and not get sick


Yep 10 mins. Normally I catch the fish. Get home wash boat. Clean fish. Cut into thin slices. Than place glad wrap around the plate over the fish. Freeze 10-15 mins. U feel the flesh get bit cold. Don't leave it til it's frozen. Make some sauce. Have a shower. Than grab corona and fresh sashimi. Telly on. Wow. Beautiful!


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 Post subject: Re: SASHIMI
PostPosted: 17 Feb 2014, 14:34 
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Wouldn't freezing it until it isn't frozen be the same as putting it in the fridge?
What are you hoping to achieve by freezing it?

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 Post subject: Re: SASHIMI
PostPosted: 17 Feb 2014, 15:37 
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nice!

Greg apparently freezing it kills parasites, and cooling the flesh down also taste better

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 Post subject: Re: SASHIMI
PostPosted: 17 Feb 2014, 16:16 
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Which parasites are they Naya, The ones found in North America or the ones in wild Atlantic salmon populations?
I used to make sashimi at Diamaru and was taught by a Japanese sashimi chef. We didn't freeze anything.

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 Post subject: Re: SASHIMI
PostPosted: 17 Feb 2014, 19:49 
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hahah!

Absolutely no idea bud.

Please let me know if it is safe to eat fish raw without freezing it.

I'm only going off a google search mate

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 Post subject: Re: SASHIMI
PostPosted: 17 Feb 2014, 19:51 
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http://www.youtube.com/watch?v=wco1E94_9lE

Ever dived phillip island?

that one looks pretty nasty ^^^^ lol

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 Post subject: Re: SASHIMI
PostPosted: 17 Feb 2014, 20:38 
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Hi Naya, as far as I know, the only reason you flash freeze (15-25min depending on freezer) a fillet for sashimi is so that it is firm when you slice it and you can get it nice and thin. If you take your catch home, keep fish whole in s slurry until you are ready to make the sashimi.

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 Post subject: Re: SASHIMI
PostPosted: 17 Feb 2014, 21:06 
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On ice is better, you don't want the fish soaking in fresh water. Fresh water can change the texture. Gutting and gilling doesn't hurt.
Just about any fish that is good cooked makes good sashimi, and as long as it's fresh and from salt water it's safe to eat raw. fresh doesn't mean swimming around with it on your stringer for five hours then climbing up the Cape Schanck stairs. This time of year get it on ice quick. Fish that is looked after properly is good for a couple of days.
One thing that can turn people of fresh sashimi is rigor mortis. It's best to eat it before it sets in or after it has passed.

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