Fishing with Rod Discussion Forum
Fishing in British Columbia => The Fish Kitchen => Topic started by: CohoKiller5 on October 19, 2008, 05:42:28 PM
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I never liked the taste of fish untill i tried it raw. My family grew up eating cooked rainbows/salmon/cod etc for years. The only cooked fish i genuinely liked was cod or halibut. Red fish, (trout, salmon) just never did it for me.
Then i tried sushi. I figured it would be the grossest thing ever, but was i surprized. I have eaten raw fish for around 5 years now and love it!!
My favorites is of course sockeye... and also red snapper and tuna is awesome. Atlantic salmon wasn't as good. I have never tried chinook or coho. One day i want to filiet a coho right after i catch it and eat it right away. Probably from the ocean tho as I have a place in port renfrew so i get out there quite a bit in the summer time Also tried some of the other varities... Octapus, eel... both very good. The only one that i didn;t like so far is raw squid. The texture of it was just too much for me. I do love deep fried calimarie tho..
One of my favorites is ahi tuna lightly seared on the ouside, lightly seasoned with the middle still raw. OMG sooooooo good.
If others out there dont like the taste of cooked fish (trout, salmon) give raw fish a try!
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One day i want to filiet a coho right after i catch it and eat it right away. Probably from the ocean tho as I have a place in port renfrew so i get out there quite a bit in the summer time If others out there dont like the taste of cooked fish (trout, salmon) give raw fish a try!
Apparently it is recommended to freeze the fish for several days before eating it raw to kill any bacteria that may be present. http://seafooduniversity.com/?p=16 (http://seafooduniversity.com/?p=16)
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I definitely love my sushi too, but have never tried making it with my catch. Thanks for posting the note about freezing!
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CK5 You can do the same with salmon the way Ahi is done. It's very good.
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I'm a big fan sushi fan but I definitely won't eat it unless it is properly prepared.
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Apparently it is recommended to freeze the fish for several days before eating it raw to kill any bacteria that may be present. http://seafooduniversity.com/?p=16 (http://seafooduniversity.com/?p=16)
It's not the bacteria - it's the parasites.
Do not eat any fresh fish raw unless you want a brainful of worms.
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It's not the bacteria - it's the parasites.
Do not eat any fresh fish raw unless you want a brainful of worms.
Why do people who know nothing post this kind of nonsense?
I've eaten raw Salmon and Tuna for decades with never any problems.
As to being prepared-there is no preparation involved at all apart from removing a few bones and slicing the fish-have any of you guys even sat @ a Sushi Bar and watched the Itmae work?
Why not?
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Sam I think the freezing of flesh for Sushi IS for a good reason, as stated it kills any parasites.
Just because you have eaten said fish for years with no problem doesn't mean it's a really good idea.
Having said that when i started out on my own quest for my own sushi a few years back, I did just what you do - ate the flesh straight from the Salmon when I caught it. But I found it very tough and chewy which surprised me. I then made enquires on here and learned it's normal to freeze the fish (to a certain temp') before it's used for Sushi. Having frozen the fish I first took some flesh from, I defrosted a peice and was amazed how the flesh was just perfect texture for eating - more like sushi in restuarants - but firmer which I prefer.
Sam don't you find raw unfrozen Salmon (Chinook in my case) rather chewy?
But anyway 2 good reasons to freeze before eating - kill parasites and improve texture (IMO).
cheers,
Paul.
ps Sam if you know something I don't about parasites then please share, I'm no expert but did plenty of research before I made my own Sushi and everything I read said it should be frozen first.
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Sam I think the freezing of flesh for Sushi IS for a good reason, as stated it kills any parasites.
Just because you have eaten said fish for years with no problem doesn't mean it's a really good idea.
Having said that when i started out on my own quest for my own sushi a few years back, I did just what you do - ate the flesh straight from the Salmon when I caught it. But I found it very tough and chewy which surprised me. I then made enquires on here and learned it's normal to freeze the fish (to a certain temp') before it's used for Sushi. Having frozen the fish I first took some flesh from, I defrosted a peice and was amazed how the flesh was just perfect texture for eating - more like sushi in restuarants - but firmer which I prefer.
Sam don't you find raw unfrozen Salmon (Chinook in my case) rather chewy?
But anyway 2 good reasons to freeze before eating - kill parasites and improve texture (IMO).
cheers,
Paul.
ps Sam if you know something I don't about parasites then please share, I'm no expert but did plenty of research before I made my own Sushi and everything I read said it should be frozen first.
I've researched eating Sashimi for 30+ years so my research trumps yours-my last meal was Tuesday night.
I eat right @ the Sushi Bar-right in front of the Itamae watching everything he does and how he does it (not at some table in the back where someone slaps down an order and walks away) and I've spent more hours than I can count talking with those guys about eating raw fish.
It's all about proper handling/fish care/quality and and of course correct slicing.
Yes fish changes texture when it's frozen to my taste Sockeye is OK frozen but Spring turns mushier, Albacore is OK frozen but Yellowfin suffers, Hamachi it depends, Prawns turn to mush, Suzuki is OK frozen and so on and so on.
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Try bigeye tuna. Scallop (hotate) is also very tasty, esp. with some wasabi.
I've eaten fish straight off the hook too. No problems here.....cod,salmon, even herring.
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Sam I gladly yeild to your greater knowledge! :)
I was surprised by your comment about Springs - it was a Spring that I found VERY chewy eating it on capture - but found it softer (no way mushy) after freezing - but maybe that's just a difference in personal taste, or difference in fish for some reason.
However what about the parasite issue - I know you are fine but we get reports on here about people catching fish with tape worms and other parasites, they DO exist, I know nothing about their transfer to humans - do you know anymore specifics on this - I'd be interested to hear if you have.
From memory I think a lot of sushi places buy the fish frozen, because I'm sure I've seen frozen blocks many times in "cabinet" used to store the upcoming Sushi (often on display to the public). I eat Sushi at least once a week, so next time I'm down I'll be asking some more questions myself, I find it all very interesting - cause I love the stuff some dam much!!!
Question - can you make trout Sushi? (safely)
cheers,
Paul.
cheers,
Paul.
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I've tried it with coho before. Granted I only ate 2-3 pieces.
I filleted the fish and put it in the fridge to cool/firm up first though. It was decent, but was too scared to eat more.
-HR
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Parasites in fish is not so much of a problem in offshore fish species. However, when salmon starts their migration back, they are travalling near shore where contaminated water with parasites is concentrated. These potential parasite infested water can be a result of raw sewage from human, seals, sealions. These parasite eggs can be easiely consumed and infect human.
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i dig sushi!
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From the Health Canada Website:
"The larvae of two anisakid roundworms, Anisakis simplex (herring worm), and Pseudoterranova decipiens (seal worm), have been implicated in the majority of cases of human anisakiasis. The infective larval stage may be found on the viscera or in the flesh of a number of commercially important fish species, including salmon, cod, herring, and mackerel, as well as squid (10.1). P. decipiens is also found in smelt and various flatfish...If eaten raw or undercooked, fresh fillets containing any anisakid roundworm larvae may be considered a health hazard. "
Luckily, anisakid infections are usually self-limiting (they get better on their own without medication).
A freeze/thaw cycle kills the larvae that are living in the flesh (and intestinal systems) of the fish.
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I love tuna or salmon tataki...seared for a minute or two in hot pan, raw and cold on the inside...an a little ponju sauce for dipping. Ceviche is great too, though I think the lime technically cooks the fish.
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Thanks for the posts and all of the info. I love sushi but haven't been inspired to make it on my own - just unsure about the whole safety issue. Now I want to give this a try and make a few rolls!
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I love coho sashimi! There's nothing that beats an iced cold slab of coho with wasabi. My favourite is the belly meat!!!
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On more than 1 occasion have I found worms in the flesh of Sockeye. I spoke to the Canadian Food Inspection agency, and was told that basically all fish have worms. I like to make Lox from my fish and that is when I have found the worms.
The Solution:
Just freeze it for a few days and it will kill the parasites. I like to freeze my Lox for a week before I eat it. Then it is safe to eat raw. Eat it fresh and you are taking chances. Not worth it IMO.
Have a great day
Rob.