"Questions" > wrote in message
...
> 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?
>
Yes, I remove the gills and the entrails (gut), then remove the head.
Rinse in cold water to get rid of any blood or gut pieces.
Then start to filet.
> >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?
>
I simply mean not in the sun.
(see below)
> > and that the temperature is
> >higher than an air-conditioned kitchen.
> I don't understand what you mean here.
>
I was simply talking about taking care not to be cleaning and preparing your
fish
outdoors in the hot sun.
> >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.
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