Surf sushi?

[Porktown]

I've been doing some research, and looks that just about any (saltwater) fish is sushi worthy if it is fresh and doesn't have a poison self defense characteristic.

Anyone know from experience, what local OBX catch is not worth trying as sushi, and what is? I'm mainly talking about fish that can be caught from the surf or sound. Just about everything from the Gulf Stream seems to be sushi material.

I've had spanish mackerel and fluke in resteraunts. I'd imagine speckled trout would be fine too. I hear cobia is great, but my chances of catching one aren't all that great.

[crashq]

I wouldn't try bluefish (too oily/fishy) or bottom dwellers like flounder (because of the higher propensity for worms).

Also, slice it thin and check for worms before eating. Don't eat any belly flap meat because that is where most worms are.

Lastly, some species like true albacore create histamine when they break down. Histamine is what causes the discomfort (itching, sneezing, mucus, etc.) during most allergic reactions. In high enough concentrations, it can cause serious illness. When it gets high enough concentations you can taste a metallic flavor. Not sure if this applies to other tuna species. Regardless, kill, bleed, and ice any sushi-bound fish immediately.

[bhorsley]

i bet sea mullet (kingfish) would be excellent . I was told that almost all fish in sushi restaurants has been flash frozen first to kill potential parasites

[Steve Coleman]

I think that the sushi-grade meat has to pass rigorous criteria before humans are allowed to eat it.

I hate to think of the parasites you guys are going to host after eating raw fish out of our surf. I'm thinking of a show on discovery channel called "eaten alive".... lol!

[DarkSkies]

Oh. come on guys, man up! I agree that fish that are prone to host worms and parasites should not be eaten raw (drum) --- but bluefish?? Did anyone who's knocking them ever try bluefish sushi?

There's nothing like a fresh caught piece of bluefish sushi. When I am getting ready to leave the beach and cleaning my fish, I always cut a victory strip from any of the blues I catch, and eat. Man - that's as close to fresh as you're going to get! Rinsed in salt water, that thin strip down my gullet tastes like heaven. (I know I'm not catchin' tuna on the beach, so that's as close as I'll get for awhile).

Can't understand when people grumble ... "aw another bluefish - Rats!!!" - at least it's action on the end of the rod, and (somewhat) palatable if cooked right ( nice fillets, no dark meat) - it's all how you prepare them. - Dark

[Steve Coleman]

excerpt of an article:

Food and Drug Administration regulations stipulate that with exception of tuna, which has very clean flesh, all fish to be eaten raw must be frozen first, to kill parasites; FDA leaves enforcement of frozen-fish rule to local health officials; tuna is often frozen, too, because global consumption of sushi continues to rise; even in Japan, many sushi bars routinely use frozen fish when fresh is unavailable or more expensive

[06jeeprubicon]

Flounder is great raw. I've never got sick eating it.

[HASH]

Bunker on a salteen

[the_tin_squid]

Originally Posted by DarkSkies

Oh. come on guys, man up! I agree that fish that are prone to host worms and parasites should not be eaten raw (drum) --- but bluefish?? Did anyone who's knocking them ever try bluefish sushi?

There's nothing like a fresh caught piece of bluefish sushi. When I am getting ready to leave the beach and cleaning my fish, I always cut a victory strip from any of the blues I catch, and eat. Man - that's as close to fresh as you're going to get! Rinsed in salt water, that thin strip down my gullet tastes like heaven. (I know I'm not catchin' tuna on the beach, so that's as close as I'll get for awhile).

Can't understand when people grumble ... "aw another bluefish - Rats!!!" - at least it's action on the end of the rod, and (somewhat) palatable if cooked right ( nice fillets, no dark meat) - it's all how you prepare them. - Dark

While working a charter boat, I had a guy tell me to cut the cheeks out of the bluefish we'd caught for sushi... I said.. suuuuuuure. He asked me if I wanted to try one... I said mmmmm... lemme see you do it first, and then he did. I realized he wasn't joking and tried a few... holy crap, it was decent. Who whudda thunk?

[Porktown]

I've been doing some reading around as well. This article, definitely will make me think twice about eating raw salmon. That is one of my favorites too. I'll probably leave the sushi/sashimi/chirashi to the experts. Not sure what the average freezer can freeze to, but would likely take a week before it is safe, then a day to thaw. It only takes 5-7 minutes to grill or fry, and most fish taste pretty good that way too. Not sure why I even care. Most times that I go fishing to catch something to eat, I end up empty handed.

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[crashq]

Originally Posted by Steve Coleman

excerpt of an article:

Food and Drug Administration regulations stipulate that with exception of tuna, which has very clean flesh, all fish to be eaten raw must be frozen first, to kill parasites;...even in Japan, many sushi bars routinely use frozen fish when fresh is unavailable or more expensive

Even the Japanese use flash freezing for stuff like tuna. Most of that comes from the US and other countries. it wouldn't be fresh.

Dark Skies, I am not knocking bluefish in general, especially not for parasites. I love the taste of bluefish, I just don't see it as making good-tasting sushi - just a tad fishy - cooking eliminates most of that. Maybe I am wrong, I guess the small ones could possibly taste good raw. There is just so much other good tasting sushi, there isn't an incentive for me to try it.

06jeeprubicon, I am not saying that flounder didn't taste good. I have had California Halibut (not a true halibut, but a huge flounder) sushi out here and it is excellent. I was just saying that the incidence of worms and parasites in bottom dwelling fish tends to be higher than in other species. You won't necessarily get a parasite from eating one, but if you eat enough you are likely to get an infested one eventually.

[Ralph78]

I know in some states it is required that fish used for sushi must be frozen below -10f for 1 week prior to being used. In most cases worms or other parasites are clearly visible. So I would just avoid the parodistic fish for use as sushi.