What’s keeping me from slicing up the next fish I catch, wrapping it in rice and eating it raw? I’m talking about inshore varieties, if I ever catch a tuna I really will slice it up and eat it right there.
I don’t know much about sushi but I always seem to see them using the same types of fish.
I’ve had flounder sashimi and it was great!!! Very clean finish and mild.
In the future, where every stranger poses a potential threat, knowing the predator mindset is the only safe haven.
Xpress H20B Bay Series
Yamaha 115 SHO
Not having any soy sauce or wasabi. The key to sashimi is fresh, which nearly any thing you catch and eat the day of is gonna be fresher than the sushi restraunt, most places that serve sushi that I have asked get fish every 3, 4, or 7 days and that’s not saying how long the distributor had it. Some fresh fish taste better than others and some has a better visual appeal as well as texture. I personally like nearly any seafood raw, most seem milder and cleaner to me than when cooked, but crabs are better cooked to me because the meat is really gooey when uncooked and a lot harder to get out the shell.
Well, all sushi is flash frozen to kill bacteria, so if you don’t do that you are taking a risk of consuming bacteria. I know people do it often but i would not.
2000 SeaPro 180CC w/ Yammy 115 2 stroke
1966 13’ Boston Whaler w/ Merc 25 4 stroke “Flatty”
www.ralphphillipsinshore.com
Redfish, Trout, Flounder… all good raw
quote:
Originally posted by OptikerWell, all sushi is flash frozen to kill bacteria, so if you don’t do that you are taking a risk of consuming bacteria. I know people do it often but i would not.
2000 SeaPro 180CC w/ Yammy 115 2 stroke
1966 13’ Boston Whaler w/ Merc 25 4 stroke “Flatty”
www.ralphphillipsinshore.com
Optiker, not all sushi is flash frozen and flash freezing does not kill all bacteria. I thought it did, but it does not.
Surf or Fish, as in all foods, preparation is key. I’ve had spot tail Sushi fresh caught and still quivering doused in soy sauce or lime juice. Outside fish slime or busted gut exposes fresh meat to possible contaminants and a nasty cleaning station is just as bad.
Couldn’t tell you how many raw shrimp I’ve eaten over the years and never once got a tummy ache.
Never ever do raw crab! Oysters … ok.
“If Bruce Jenner can keep his wiener and be called a woman, I can keep my firearms and be considered disarmed.”
quote:
Originally posted by Fred67quote:
Originally posted by OptikerWell, all sushi is flash frozen to kill bacteria, so if you don’t do that you are taking a risk of consuming bacteria. I know people do it often but i would not.
Optiker, not all sushi is flash frozen and flash freezing does not kill all bacteria. I thought it did, but it does not.
I think Optiker is correct in that all sushi served in U.S. restaurants is flash-frozen to reduce the risk of bacteria and parasitic infection. I’ll still take chances occasionally with fish I’ve caught but if I’m going to a restaurant I hope that it has been flash-frozen.
If you’re lucky enough to be fishing, you’re lucky enough.
I don’t mind at all being schooled on that, as I am not well informed. I read that, and my wife is a microbiologist so I listens to what she tells me 
2000 SeaPro 180CC w/ Yammy 115 2 stroke
1966 13’ Boston Whaler w/ Merc 25 4 stroke “Flatty”
www.ralphphillipsinshore.com
Thanks for the responses guys! It’s crazy, my wife will devour sushi/sashimi but won’t touch cooked fish… wtf??? I’m looking forward to trying this out.
I’ve worked in several restaurants that have served sashimi or tar tar. The fish we used was always fresh and had never been frozen. Whether the law dictates to use a frozen product, that I’m not sure about. We used to use everything from tuna, snapper, black sea bass, flounder, salmon,many different kinds of fish. The common denominator was that it just came out of the water. Whatever was super fresh made the cut. The fish was always handled with care and trimmed beautifully, never serving any of the bloodline was very important. I’ve eaten many different types of raw food , including beef ,on a consistent basis for decades and have gotten sick three times over the years. All times it was raw oysters. Nothing like being on a plane flying back from Europe with food poisoning. I’m done with raw oysters, they just don’t agree with me.
quote:
Originally posted by OptikerWell, all sushi is flash frozen to kill bacteria, so if you don’t do that you are taking a risk of consuming bacteria. I know people do it often but i would not.
</font id=“quote”></blockquote id=“quote”>don’t forget parasites… at least for low salinity fishes!
I want to do sheepshead, flounder, BSB, then probably others.
“Freezing is often used to kill parasites. According to European Union regulations, freezing fish at -20 °C (-4 °F) for 24 hours kills parasites. The U.S. Food and Drug Administration (FDA) recommends freezing at -35 °C (-31 °F) for 15 hours, or at -20 °C (-4 °F) for 7 days.” (https://en.wikipedia.org/wiki/Sashimi#Safety)
ever pith/spike a fish? the flesh is more pale and doesn’t go into rigor for hours… https://en.wikipedia.org/wiki/Ikejime
I thought the temps were lower when I last researched this, but I could totally pull off the -4F for 7 days.
I’ve never tried an inshore fish, but have eaten many black sea bass, grouper, snapper, trigger and even grunts straight out the water without any problems. Sea bass is excellent! We don’t go offshore without some wasabi, soy and lime juice:smiley:
I worry more about bacteria and such inshore than offshore. I also gave up on raw oysters and clams a long while back 
Capt. Larry Teuton
Swamp Worshiper
I was told by a DHEC field agent that to reduce the number of bacteria in an infectious oyster (millions, I’m sure) to below an infectious dose, one would have to dehydrate it almost entirely… and that anything short of making oyster jerky was unlikely to kill enough of those bacteria to matter.
not sure if that’s actually true, it’s probably only in regard to low-temp steaming, i doubt those critters make it through 375 degree oil unscathed… but it makes me feel better eating them raw and worse about eating them at all.
quote:
Originally posted by OptikerI don’t mind at all being schooled on that, as I am not well informed. I read that, and my wife is a microbiologist so I listens to what she tells me
2000 SeaPro 180CC w/ Yammy 115 2 stroke
1966 13’ Boston Whaler w/ Merc 25 4 stroke “Flatty”
www.ralphphillipsinshore.com
Probably not schooled in the least. I do a lot of deer jerky and was told to freeze it for a min of 30 days to kill jerms/parasites and latter told it does no good. I really have no solid proof one way or the other, and your wife being what she is, I’d listen as well!
I kind of look at it in the manner that if the deer is healthy and I do not touch the digestive tract the meat has to be OK. same with fish. Nice fresh fillet with no contact from outer skin and digestive system never touched… ok.
Flash freezing a parasite or bacteria only subdues it and after thawing it is subject to survive, or at least some strains. That is my understanding?
edit: heres a link and many more out there. seems best practice is clean preparation.
.http://www.npr.org/sections/thesalt/2013/04/04/176242166/freezing-food-doesnt-kill-e-coli-and-other-germs
“If Bruce Jenner can keep his wiener and be called a woman, I can keep my firearms and be considered disarmed.”