On Sun, 03 Jul 2005 12:42:12 GMT, "Musashi" >
wrote:

>
>"Questions" > wrote in message
.. .
>> I've never cleaned a fish for use as sushi. When I clean fish for
>> cooking, I'm not as worried about being perfectly clean. The fish will
>> be cooked at a temperature that will allow for minor infractions.
>>
>> Can someone who has cleaned a live fish for use as sushi tell me the
>> method for making the process as safe and clean as possible please?
>>
>> TIA
>
>I have been catching, cleaning and preparing fish for raw consumption for
>some 30 years.
>Cleaning a fish for raw consumption doesn't differ so much from cleaning a
>fish for cooking.
>The differences really come before and after you clean the fish.
(snip)

Do you "gut" your fish prior to filleting them?

>Also wood has anti-bacterial properties which is one of the reasons why it's
>used so much.
I didn't know this. Is a particular type of wood favored for this
property?

>
>You mentioned cleaning a "live" fish and unless you have a livewell I
>imagine that you are thinking of preparing your fish on-site.
>If so be careful of working in the shade
Do I understand you correctly as meaning I should do this in the
shade?

> and that the temperature is
>higher than an air-conditioned kitchen.
I don't understand what you mean here.

>
>If you test your Florida "Whiting" please let us know how it was.
>In particular, what fish common to the sushi counter that it resembled if
>any.
>
>Musashi
I sure will.