Fishing with Rod Discussion Forum
Fishing in British Columbia => General Discussion => Topic started by: milo on October 24, 2017, 10:51:50 AM
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A couple of weeks ago we had a discussion on the quality of the flesh of white springs vs. red springs, and I promised I would make some white spring sashimi and report back.
After being about 10 days in my chest freezer at -20, I deemed the sashimi grade cut ready for consumption. And indeed, it was.
The texture was perfect - not too soft, not too hard; the flavour was rich, yet delicate. There was no overwhelming fishy smell at all.
I'm rating it considerably higher than your neighbourhood sushi eatery's atlantic salmon or tuna.
(http://img.photobucket.com/albums/v131/milivoj/White%20spring%20sashimi_zpst6dxntx8.jpg)
When the fish is just in from the ocean (this was a chrome bullet), there are absolutely no issues with the taste or texture. Don't hesitate to harvest a fresh whitey from the Fraser, Vedder or Harrison.
It is when the fish goes dark (sometimes almost black) that serious degradation of the flesh takes place. That's when it is a much better idea to gently release the fish and to enable it to finish its spawning business.
Now if the rivers would only stop blowing out on weekends so that some of us weekend warriors can get into some coho action.
Next installment: fresh chum sashimi - wait for it. ;)
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Nice! Do you have a before picture?
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Do you pressure bleed the fish?
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Nice. Milo, do you find any difference in taste and texture of the white spring from ocean from those in the river? Does it have to be quite chrome in the river to be good? How about chum? When it is showing purple bands without a dark tummy, is it still good for sashimi? Never tried these white meat salmon for sashimi before.
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Nice! Do you have a before picture?
Before as in fillet form or before as in the fish as it was caught?
I don't have a photo of the very fish that was turned into this particular sashimi (I don't usually take pics of the fish I bonk), but it looked exactly like this one - same size, same colour, same build (except for the fact that the one in the pic got lucky and was released). ;)
(http://img.photobucket.com/albums/v131/milivoj/Fishing%20pics/Spring%20caught%20nymphing_zpscqsrkigb.jpg)
Do you pressure bleed the fish?
Not exactly sure what you mean by pressure bleed.
I cut the gills as soon as I beach the fish and hold the fish upside down with the head in the water until blood stops running. So I guess I do bleed it thoroughly.
Nice. Milo, do you find any difference in taste and texture of the white spring from ocean from those in the river? Does it have to be quite chrome in the river to be good? How about chum? When it is showing purple bands without a dark tummy, is it still good for sashimi? Never tried these white meat salmon for sashimi before.
No difference at all when the fish is fresh in from the ocean. But yes, they really have to be very chrome, IMO.
As for chum, I have made lox and gravlax with chum, not to mention some great hot smoked recipes. They all turned exquisite.
I haven't tried to make chum sashimi yet, but that is my next quest. The donor fish has to look at least as good as this one, though:
(http://img.photobucket.com/albums/v131/milivoj/Mobile%20Uploads/IMG_20161111_180314722_zpsjfqusjdx.jpg)
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Before as in fillet form or before as in the fish as it was caught?
I don't have a photo of the very fish that was turned into this particular sashimi (I don't usually take pics of the fish I bonk), but it looked exactly like this one - same size, same colour, same build (except for the fact that the one in the pic got lucky and was released). ;)
As it was caught :)
That is a bright fish. I haven't seen a whitey like that in fresh water.
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That's in the lower portion of the Vedder canal. They happen on the incoming tide every now and then. And they are aggressive!
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That's in the lower portion of the Vedder canal. They happen on the incoming tide every now and then. And they are aggressive!
If they turn and burn down stream yeehhaaa hold on
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(http://img.photobucket.com/albums/v131/milivoj/Fishing%20pics/Spring%20caught%20nymphing_zpscqsrkigb.jpg)
I recall that picture very well. You were fishing for pinks, as I recall, and caught that rocket as bycatch
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I recall that picture very well. You were fishing for pinks, as I recall, and caught that rocket as bycatch
You are correct, Sir. :)
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As it was caught :)
That is a bright fish. I haven't seen a whitey like that in fresh water.
Caught this one this year in the Vedder mid river... unbelievably chrome bullet!
https://instagram.com/p/BZaZNtDByVV/ (https://instagram.com/p/BZaZNtDByVV/)
Nice job milo! Never have tried White Spring sashimi....but love Sushi.
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That's a great pic, bobby b. Where's your parish?
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....Parish?
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That's a great pic, bobby b. Where's your parish?
lol he has access to holy water.
that looks tasty milo.
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Pic looks like you're rocking a collar :D
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lol...it does too!! Just a tab on my jacket ...collar.
Nawt evry Oirishman belawns te a Parish yah know...
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Why isn't this in the fish kitchen section of FWR?
http://www.fishingwithrod.com/yabbse/index.php?board=7.0
hello..mods :)
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Why isn't this in the fish kitchen section of FWR?
http://www.fishingwithrod.com/yabbse/index.php?board=7.0
hello..mods :)
Because it is not a recipe, and the discussion is about the quality of the flesh of some under-appreciated salmon species, and not their preparation. Also, it gets much more exposure in this section, as well as it provides you with an opportunity to bi*ch about something since you obviously have nothing better to do tonight. :)
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It looks Mmmmilo delicious. ;D
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It looks Mmmmilo delicious. ;D
I agree! Color looks like that of tuna sashimi :)
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Choosing the best eating Chums is never about it being Chrome. A hard fleshed male Chum will still sport bars but have little tooth development. I always eat the males and I actually prefer Chums over Coho.
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Choosing the best eating Chums is never about it being Chrome. A hard fleshed male Chum will still sport bars but have little tooth development. I always eat the males and I actually prefer Chums over Coho.
x2 on preferring to eat male fish.
That is one of the reasons I stopped fishing with roe. To get roe, I had to settle for lesser quality tablefare.
I do sometimes trade fish with my buddies if I happen to catch a nice doe and they have a nice buck, but want the roe. Win-win.
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I'd love to hear more about how to decide whether a chum will be good meat or not. I kept 2 that I thought were ok but I never really know what people use to make that decision.
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Because it is not a recipe, and the discussion is about the quality of the flesh of some under-appreciated salmon species, and not their preparation. Also, it gets much more exposure in this section, as well as it provides you with an opportunity to bi*ch about something since you obviously have nothing better to do tonight. :)
Hey I didn't bother reading the nuances of your comments since they sort of go on and on on lol. Most normal people post in the recipe section when consuming sashimi is the topic. But no probs milo, we are happy to accommodate your needs.
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I think its a great concept, a clean chum doe or white spring doe taken for both meat and bait. Im all good with my coho bounty this fall myself to worry about it much though, even traded some for moose meat and picked a fridge full of chanterells and cauliflower mushrooms to go with it.
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Hey I didn't bother reading the nuances of your comments since they sort of go on and on on lol. Most normal people post in the recipe section when consuming sashimi is the topic. But no probs milo, we are happy to accommodate your needs.
Did you just call me abnormal? Thanks for the compliment. :)
I have always prided myself of not being like most "normal" people. I don't wear blinders, I question authority, and I don't think mainstream. I leave that to sheeple. Being unconventional has caused me a few inconveniences over the years, but most of them were minor. Like pissing off a fellow forum member by not posting a topic containing the word 'sashimi' in the title in the "kitchen zone".
All that said, may my poor choice of thread parking be your biggest problem these days, Dennis. :)
Sadly, I have some much less trivial things to fret over, so I appreciate the distraction.
Peace. :-*
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I think its a great concept, a clean chum doe or white spring doe taken for both meat and bait. Im all good with my coho bounty this fall myself to worry about it much though, even traded some for moose meat and picked a fridge full of chanterells and cauliflower mushrooms to go with it.
On tuesday i watched people leave with their limit. Watched parents and kids leave with limits. Not sure many have room left in their freezers lol