But are they still edible even though they're not prime?

tom wrote:
But are they still edible even though they're not prime?

Probably.. I think the gonads are smaller, less sweet, and
tasty. Don't know if its aweful tasting or not.

--
Dan

Merlin wrote:

On Wed, 02 Apr 2008 19:32:42 GMT, "tom" wrote:


Merlin, what an awesome way to enjoy sushi --- when I come back you might
see pictures of me doing the same thing on a remote beach up-coast. You are
giving me inspiration ...


Ha! I really enjoy it man. It's a great view,fresh air, bikinis, and
the freshest sushi you can get.

Did I mention that sometimes there are lots of bikinis? hehe

You did not..

I noticed the vinegared sushi rice is kind of sticky and easily forms itself
into balls. How long do you think rice-balls will stay fresh for, at
outdoor temperatures ranging from +8C at night to perhaps +22C in the shade
during the day? Do you think its a good idea to make a whole bunch of rice,
enough for many days and bring it along? Or should it be made fresh every
time?


Leftover rice is pretty gross man. I make mine just before leaving for
the beach and I sit it on a heating pad on the front seat to keep it
warm.

Making the rice fresh will make it much more enjoyable for you.

Instead of forming rice ball to take on the go, put a mound of sushi rice
in a tupperware container with a moist (clean) dish towel over it and
seal it. Make the rice balls when you are there. The rice won't be
dried out or at least not at much.

--
Dan

OK --- I guess there's nothing for it other than to give it the old 'taste
test' --- I'll report back my findings when I get back in late
August/September, if you're interested

The last time I had uni I was working on a dive boat that normally did
geoducks but the quota had been exceeded so we got some uni instead. We
didn't like harvesting uni because there was far less money in them than
geoduck. A more experienced diver showed me the orange roe part and I tried
it right out of the shell. I loved it right away. Not an acquired taste at
all (like say, blue cheese). It was buttery and smooth and sweet and
taste/smelled just like being on a pristine beach.
Sea cucumbers were another story --- they looked like huge nasty slugs and
were all tight and hard at first but then turned into skanky bags o'
slime --- I don't know, maybe they do taste good but I wasn't brave enough
to try them, LOL. I understand there is a strip of muscle inside thats the
edible part, the rest is discarded. Maybe one day I'll try them.

Geoducks were good if you knew how to do them --- very easy to turn it into
tire rubber, but especially the breast meat was tender and sweet ---
delicious in a manhatten chowder although I understand there is a sashimi
method for them also.

That was a long time ago --- before the industry was regulated and guys were
using paint compressors and garden hoses, LOL.

I have "In Search of the Blue Eyed Scallop" on hold at our library. I hope
it is written for the west coast because there is a big difference between
east and west coasts like no lobsters here, or swimming scallops, and I'm
pretty sure the east coast lacks geoducks, but we will see.

Yeah --- I was thinking maybe the vinegar would keep it from spoiling.
Fresh is best, for sure.

I just learned another lesson about preparing rice -- if it's too dry,
forget it --- the rolls crumble. Thats fine. Live and learn.

Since I will be kayaking solo --- I will try to catch small fish so as not
to waste the meat also. I will have no way to refrigerate/freeze and I
suspect sashime does not stay fresh for long.

On Wed, 02 Apr 2008 19:32:42 GMT, "tom" wrote:

Merlin, what an awesome way to enjoy sushi --- when I come back you might
see pictures of me doing the same thing on a remote beach up-coast. You are
giving me inspiration ...

Ha! I really enjoy it man. It's a great view,fresh air, bikinis, and
the freshest sushi you can get.

Did I mention that sometimes there are lots of bikinis? hehe

I noticed the vinegared sushi rice is kind of sticky and easily forms itself
into balls. How long do you think rice-balls will stay fresh for, at
outdoor temperatures ranging from +8C at night to perhaps +22C in the shade
during the day? Do you think its a good idea to make a whole bunch of rice,
enough for many days and bring it along? Or should it be made fresh every
time?

Leftover rice is pretty gross man. I make mine just before leaving for
the beach and I sit it on a heating pad on the front seat to keep it
warm.

Making the rice fresh will make it much more enjoyable for you.

Mr. Musashi may know of a way to keep it better for a few days. There
may be an old method he's aware of.

Way back, the vinegared rice was used to keep the fish from spoiling,
but I'm not sure if the rice was eaten then.

On Wed, 02 Apr 2008 17:36:25 -0400, Dan Logcher
wrote:

Merlin wrote:

On Wed, 02 Apr 2008 19:32:42 GMT, "tom" wrote:


Merlin, what an awesome way to enjoy sushi --- when I come back you might
see pictures of me doing the same thing on a remote beach up-coast. You are
giving me inspiration ...


Ha! I really enjoy it man. It's a great view,fresh air, bikinis, and
the freshest sushi you can get.

Did I mention that sometimes there are lots of bikinis? hehe

You did not..

Coulda sworn I mentioned the bikinis. Some even like sushi.

Ok, at 55, I'm starting to feel like a perv.

If only they looked like that when I was their age...

I noticed the vinegared sushi rice is kind of sticky and easily forms itself
into balls. How long do you think rice-balls will stay fresh for, at
outdoor temperatures ranging from +8C at night to perhaps +22C in the shade
during the day? Do you think its a good idea to make a whole bunch of rice,
enough for many days and bring it along? Or should it be made fresh every
time?


Leftover rice is pretty gross man. I make mine just before leaving for
the beach and I sit it on a heating pad on the front seat to keep it
warm.

Making the rice fresh will make it much more enjoyable for you.

Instead of forming rice ball to take on the go, put a mound of sushi rice
in a tupperware container with a moist (clean) dish towel over it and
seal it. Make the rice balls when you are there. The rice won't be
dried out or at least not at much.

You know what Dan? I use a different method to accomplish the same end
result.

I cook my rice and instead of fanning it to room temp, I mix in the
proper amounts of seasoning for the time of year and leave the rice
*wet*.

No towel. I just use a deep bowl and a electric heating pad on medium.

By the time I use the rice, it's perfect.

It takes me about a half hour to get to my favorite fishing spot.

The method you use with the towel would work for me too, but I'm used
to my *wet* method now.

I learned that if the rice is *banged* by stomping on the break to
avoid dumb drivers, it makes it not so nice. Too wet and too dry on
some parts.

No bangs and it's always very good. I crack the lid for a moment and
see how it is. Sometimes I wait a little longer.

Yum.

Surf sushi

On Wed, 02 Apr 2008 22:11:39 GMT, "tom" wrote:

Yeah --- I was thinking maybe the vinegar would keep it from spoiling.
Fresh is best, for sure.

I just learned another lesson about preparing rice -- if it's too dry,
forget it --- the rolls crumble. Thats fine. Live and learn.

Since I will be kayaking solo --- I will try to catch small fish so as not
to waste the meat also. I will have no way to refrigerate/freeze and I
suspect sashime does not stay fresh for long.

Tom, I have to ask you man. If I were to have a Kayak, and I carried
it to the beach, I'd have to get into the water to launch it. You
can't launch from the beach here for any reason.

First, can I do that in the water or will I just sink? I don't know
*anything* about kayaks.

I would love to paddle out a 100 yards and fish. Can that be done from
a kayak?

Keep in mind that I'm totally ignorant of anything about kayaks.

Small tackle box, a little bait and somewhere to keep the fish I
catch.

Do these things have accessible storage?

Man, I could catch serious fish out there.

Merlin, there is an entire form of kayaking that is oriented to just
fishing. Myself, I do the type of kayaking that is specialized for
travelling long distances, through possibly very rough seas, and fishing is
a secondary consideration. If you are interested, I strongly suggest you
look at these websites, they will tell you much more than I ever could about
kayaks specialized for fishing:

en.wikipedia.org/wiki/Kayak_fishing

http://www.eastcoastkayakfishing.com/

www.allkayakfishing.com/

As for launching from a beach --- it is either very difficult/impossible, or
very easy depending on the height of the surf. If the surf is very big,
forget it. If there are no waves or very little waves, it is easy. With a
kayak, you don't need a boat ramp like power boaters do, because you can
carry your kayak yourself.. Some kayaks outfitted for fishing are highly
advanced with fishfinders, electric trolling motors, live bait wells, etc,
etc. But beware --- whenever you go on the water you are taking your life
in your hands. I strongly recommend you take courses, have a waterproof
marine band VHF, and dress for the water temp, not air temp --- this usually
means buying an expensive drysuit that is as expensive as the kayak itself,
but worth it.

Merlin wrote:
On Wed, 02 Apr 2008 22:11:39 GMT, "tom" wrote:


Yeah --- I was thinking maybe the vinegar would keep it from spoiling.
Fresh is best, for sure.

I just learned another lesson about preparing rice -- if it's too dry,
forget it --- the rolls crumble. Thats fine. Live and learn.

Since I will be kayaking solo --- I will try to catch small fish so as not
to waste the meat also. I will have no way to refrigerate/freeze and I
suspect sashime does not stay fresh for long.


Tom, I have to ask you man. If I were to have a Kayak, and I carried
it to the beach, I'd have to get into the water to launch it. You
can't launch from the beach here for any reason.

First, can I do that in the water or will I just sink? I don't know
*anything* about kayaks.

I would love to paddle out a 100 yards and fish. Can that be done from
a kayak?

Keep in mind that I'm totally ignorant of anything about kayaks.

Small tackle box, a little bait and somewhere to keep the fish I
catch.

Do these things have accessible storage?

Man, I could catch serious fish out there.

My coworker fishes from his kayak all the time. He goes out about 3 - 4 miles
around island of the Massachusetts coast and catches monster fish. I would as
well, but I have lower back issues.. so I'm not sure I want to invest in something
that will cause me more back problems.

--
Dan

It was my understanding that it was the vinegar that makes the rice
turn hard over time. That is why the rice is kind of crunchy when you
eat a left over roll the next day.

On Wed, 02 Apr 2008 22:11:39 GMT, "tom" wrote:

Yeah --- I was thinking maybe the vinegar would keep it from spoiling.
Fresh is best, for sure.

I just learned another lesson about preparing rice -- if it's too dry,
forget it --- the rolls crumble. Thats fine. Live and learn.

Since I will be kayaking solo --- I will try to catch small fish so as not
to waste the meat also. I will have no way to refrigerate/freeze and I
suspect sashime does not stay fresh for long.

Really? So, the rolls don't even keep overnight? Hmm. I'm new to this and
never tried anything other than ones that had been made right away.
Interesting.

Do you think fish like these would be susceptable to anisakadis worms?
Instead of salmon, I will probably catch these guys because they are
smaller, and can be entirely eaten by one guy --- I don't want to waste
anything, I respect the food animals I eat, I would be hungry without them!
When I worked on a long-liner, for some reason these small, colorfull rock
cod were the most highly prized by our chinamen customers, I don't know why,
but their eyes always seemed to light up when they saw we had them

http://ripplewake.ca/tr/broken/fish_0125.jpg

If you're interested, these are the kinds of places on the canadian west
coast where I will be paddling this summer:

http://ripplewake.ca/tr/broken/index.htm

And here, actually a little to the north of he

http://ripplewake.ca/tr/ba/index.htm

These are photo albums by a guy named Steve (aka 'Monster') who uses a canoe
(!) to paddle the ocean. Obviously, he is highly skilled and very
experienced, but it is still an achievement. He is working on a new album
of his latest trip further north to Calvert Island --- it should be ready
soon, if you're interested keep watching www.ripplewake.ca and you will see
the new link --- I am looking forward to it.

That IK (inflatable kayak) was my first paddle-craft --- a Sevylor (forget
the model number). It was ok, I got it for $200 used, and I went all around
Pitt lake and Wigeon Slough and Chilliwack Lake with it. I got it because I
wasn't sure I was going to like paddling, and didn't want to spend too
much --- I used it for a season and confirmed that paddling was indeed for
me, then I sold it for $150 and got a proper sea kayak, a Necky Alsek (also
used) for $600.

The problem with inflatables is you get blown around too easily, although
they are much easier to transport than a rigid-hull design.

Packrafts are another cool idea --- a tiny, lightweight & compact inflatable
so small you can pack it around and use it to drift down rivers and stuff.
I'm thinking of getting a small packraft to use as an emergency inflatable
life raft in case something happens to my necky.

Yeah I read Lindemann's account --- scary stuff, wow. There was a guy who
went from Hudsons Bay to Tuktoyaktuk, at least 3000 miles along the arctic
sea --- he barely survived, lost some toes and a couple fingers along the
way to frostbite. I'm nowhere near THAT crazy, LOL.



Check out Buddy's photo albums:

http://ripplewake.ca/tr/nootka/index.htm

http://ripplewake.ca/tr/ds2/index.htm

tom wrote:

Really? So, the rolls don't even keep overnight? Hmm. I'm new to this and
never tried anything other than ones that had been made right away.
Interesting.

I think its moisture loss that makes the rice get crunchy. Rolls probably are
worse overnight since the nori will absorb the moisture in the fridge and become
rubbery.

Letover sushi get pretty bad pretty quick. A few hours is fine, but overnight
and the quality drops off sharply.

--
Dan