Eating fish sushi style

[MoCarp]

Most people think sushi is all raw fish….NOT…we have some excellent fish in our area for tasty dinner 

Taney’s rainbows have better quality meat after they live a few months in those cold waters. Fall is the best time for sushi grade trout

drum out of Stockton again late summer early fall

of course walleyes

crawfish out of our creeks or Tablerock 

small carp out of Taney

the knife work with quality cutlery (expensive) is a Joy to watch, and we’ll prepped food on Japanese dinnerware is art.

things to try in your rolls…cilantro leaves… Sriracha flavored Hellmann’s mayonnaise ( mix 10 parts Mayo/one part Sriracha instead of wasabi…cut your soy sauce with rum…again 10-1 soy to rum

You can get a rice cooker under 20 bucks, perfect rice every time! A few YouTube tutorials and in no time you will be making meal adventures.

so many things to use, quality beef, peel and eat shrimp. Of course cucumbers, avocados, pickled shrimp ginger , only your imagination limits you.

[MoCarp]

 

[MoCarp]

 

[MoCarp]

 

[FishnDave]

I'm sure many of you realize sushi is really good.  Growing up in the midwest, I wasn't introduced to it until middle-age of my life, by my wife while I joined her on a work trip to Oahu.  Takes a few times to get past the fact you are willingly ingesting raw fish.  After that...bring it!

But not all is good.  I still haven't had raw Red Snapper I've liked.  Mackerel is often horrible.  For beginners, start with Tuna.  Its really mild.  Next, salmon and yellowtail... still mild, but more flavorful.  Then white tuna.  Want something cooked?  Try eel or maybe seared tuna.

Sashimi is the way to go...IMO...but rolls will get you going.

Some rolls are ho-hum, others are an experience of flavors and textures.  

Dip any and all of it in soy sauce that you've mixed the wasabi in... man, it just doesn't get much better.

Carp? Drum? Trout?  Not sure about any of that.  I've had fresh-caught Skipjack Tuna cut up for sashimi....SO GOOD!

[MoCarp]

 

[MoCarp]

55 minutes ago, FishnDave said:

I'm sure many of you realize sushi is really good.  Growing up in the midwest, I wasn't introduced to it until middle-age of my life, by my wife while I joined her on a work trip to Oahu.  Takes a few times to get past the fact you are willingly ingesting raw fish.  After that...bring it!

But not all is good.  I still haven't had raw Red Snapper I've liked.  Mackerel is often horrible.  For beginners, start with Tuna.  Its really mild.  Next, salmon and yellowtail... still mild, but more flavorful.  Then white tuna.  Want something cooked?  Try eel or maybe seared tuna.

Sashimi is the way to go...IMO...but rolls will get you going.

Some rolls are ho-hum, others are an experience of flavors and textures.  

Dip any and all of it in soy sauce that you've mixed the wasabi in... man, it just doesn't get much better.

Carp? Drum? Trout?  Not sure about any of that.  I've had fresh-caught Skipjack Tuna cut up for sashimi....SO GOOD!

Fresh Spanish mackerel is awesome less fishy than most other Mack’s…

[Seth]

I love sushi, but figured that was just a saltwater fish sort of thing. I've never thought about attempting to make my own from fresh water fish.

[Johnsfolly]

1 hour ago, Seth said:

I love sushi, but figured that was just a saltwater fish sort of thing. I've never thought about attempting to make my own from fresh water fish.

Be careful. The biggest reason you don't  see fully freshwater species in sushi is parasites. I've  read that all freshwater fish should be cooked before using in sushi. Eels need to be cooked since most of their lives are in freshwater. Salmon do not since they spend most of their lives in saltwater.

[Quillback]

Sushi/Sashimi is good stuff.  Never got sick from it myself.  However the cooked eel was always my favorite.  Unagi I think it is called, they put some kind of brown sauce on it that is great.  Something else that was tasty in the Sushi joints was panko coated fried soft shell crab.  

There were some places on the west coast where they'd have these little boats that could hold a couple of plates with a couple of pieces of Sushi on them that would float by in this sort of circular water course that flowed around the Sushi bar.  You'd pull off what you wanted and when you're done they'd count the plates and total your bill.  That could get expensive.