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Author Topic: Sashimi from white chinook  (Read 6003 times)

milo

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Sashimi from white chinook
« on: September 05, 2012, 12:54:57 AM »

Yesterday I was lucky to get a fresh Fraser chinook. It was an 18-pound whitey, shiny like a freshly minted quarter and ocean fresh (with some sea lice still attached to it.



I have caught and eaten ocean fresh white chinook before and I've loved it, but it was always smoked or grilled. But given the freshness and quality of this particular fish, I turned some of it into sashimi, and boy oh boy, was it ever good. :)

Move over, tuna and atlantic salmon. This is what sashimi was meant to be:


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Stratocaster

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Re: Sashimi from white chinook
« Reply #1 on: September 05, 2012, 09:00:05 AM »

Looks good Milo but aren't you worried about the worms and parasites if it hasn't been frozen first?

I'd love to eat it fresh but I guess I'm just too paranoid about those things.


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Bently

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Re: Sashimi from white chinook
« Reply #2 on: September 05, 2012, 09:20:10 AM »

Nice fish, looks delicious.

BTW, beautiful plates Milo, may I ask where you got them ? My wife would love a set of those. :P
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milo

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Re: Sashimi from white chinook
« Reply #3 on: September 05, 2012, 01:12:39 PM »

Looks good Milo but aren't you worried about the worms and parasites if it hasn't been frozen first?

As a general rule, I freeze it first, too.  But in this particular case,  based on the excellent general aspect of the fish and the firmness and texture of the flesh, I decided to give it a go.
I'm still standing, so I guess it was a good call.  ;)

Quote from: Bently
BTW, beautiful plates Milo, may I ask where you got them ? My wife would love a set of those.
It was a gift from a good friend, and I think they were bought in one of those fancy native art stores on Water Street in Gastown.
I'll try to dig out the exact information if I can.

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Tadpole

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Re: Sashimi from white chinook
« Reply #4 on: September 07, 2012, 10:40:41 AM »

As a general rule, I freeze it first, too.  But in this particular case,  based on the excellent general aspect of the fish and the firmness and texture of the flesh, I decided to give it a go.
I'm still standing, so I guess it was a good call.  ;)
It was a gift from a good friend, and I think they were bought in one of those fancy native art stores on Water Street in Gastown.
I'll try to dig out the exact information if I can.


Good friend was my wife. She got it in a local native art gallery in Kelowna
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DRP79

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Re: Sashimi from white chinook
« Reply #5 on: September 11, 2012, 12:55:04 PM »

That is a beauty Milo, tasty looking sashimi too.
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adriaticum

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Re: Sashimi from white chinook
« Reply #6 on: September 11, 2012, 03:40:12 PM »

Milo, Milo, you should always freeze the fish.
The parasites you see are protein. The ones you don't, will kill you.
« Last Edit: September 14, 2012, 11:34:16 AM by adriaticum »
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Zanna

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Re: Sashimi from white chinook
« Reply #7 on: September 17, 2012, 10:29:13 PM »

That looks amazing. Can't wait to catch the first white of the year. It'll get smoked up nicely
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FishingKing

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Re: Sashimi from white chinook
« Reply #8 on: September 24, 2012, 07:17:30 PM »

That looks amazing. Can't wait to catch the first white of the year. It'll get smoked up nicely

Hit up the vedder, it's full of whites right now. last week I landed 3 jacks and 2 adults in 2 days.
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Zanna

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Re: Sashimi from white chinook
« Reply #9 on: September 24, 2012, 09:25:30 PM »

Hit up the vedder, it's full of whites right now. last week I landed 3 jacks and 2 adults in 2 days.

Hit the vedder the last 3-4 weeks (except the last one) but no luck :(

I'd like to try again next weekend but they are closing up the road for the bridge work it's going to be a caos on the road for the weekend of the 30th coming from Van. I guess I'll have to wait a couple of weeks more... Or just take a day off ;)
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koifish

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Re: Sashimi from white chinook
« Reply #10 on: October 01, 2013, 06:56:42 PM »

i love red spring or sockeye on the bbq or panfried or roasted but white spring is more oiler which is great for curries haha
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Zackattack

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Re: Sashimi from white chinook
« Reply #11 on: October 17, 2013, 01:12:09 AM »

looks delicious! gonna try that someday. the Japanese would love it!
also glad to see someone on this forum thats not squeamish of fish, sometimes I think no1 here likes to eat fish haha
though I would have froze it still most likely
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gmachine19

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Re: Sashimi from white chinook
« Reply #12 on: October 17, 2013, 10:01:28 AM »

These white chinooks amazes me. Caught one in the vedder 3 weeks ago and I baked its fillets without the skin with calamansi marinade, sugar and soy sauce and it was really delicious!
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clarki

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Re: Sashimi from white chinook
« Reply #13 on: January 21, 2016, 10:14:01 AM »

http://www.vancouversun.com/health/amateur+sushi+chefs+could+find+themselves+emergency+room/11665422/story.html

Article in the Vancouver Sun about the health risks of eating fresh salmon that has not been properly frozen.
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Blackrt03

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Re: Sashimi from white chinook
« Reply #14 on: January 21, 2016, 12:36:18 PM »

http://www.vancouversun.com/health/amateur+sushi+chefs+could+find+themselves+emergency+room/11665422/story.html

Article in the Vancouver Sun about the health risks of eating fresh salmon that has not been properly frozen.

Thanks for the article
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