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[milo]

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:

[Stratocaster]

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.

[Bently]

Nice fish, looks delicious.

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

[milo]

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. 

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.

[Tadpole]

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

[DRP79]

That is a beauty Milo, tasty looking sashimi too.

[adriaticum]

Milo, Milo, you should always freeze the fish.
The parasites you see are protein. The ones you don't, will kill you.

[Zanna]

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

[FishingKing]

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.

[Zanna]

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

[koifish]

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

[Zackattack]

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

[gmachine19]

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!

[clarki]

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.

[Blackrt03]

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