With no sauce on it...
In my experience...Bluefish.
And Tilapia being the most tasteless and boring.

"Musashi" wrote in message
news
With no sauce on it...
In my experience...Bluefish.

Fresh blues (on the sand, thirty seconds out of the water) are pretty good
sashimi. More than ten hours after catching they start to get "strong".
And that's even with quick cleaning. But when the blues are running on the
Carolina's coast...Ah what a great time to go fishing.

I'm not real fond of whale w/o the lemon sauce that gets served on it.
Kind of like chewing a super ball.

Not raw but sticks out in my mind as being pretty terrible. Grilled fish
testicles. Had them at Mai Robata in Charlotte. Two Japanese ordered them
for me, you know...Mikie will eat it! I ate them but declined seconds.

Michael wrote:

"Musashi" wrote in message
news
With no sauce on it...
In my experience...Bluefish.


Fresh blues (on the sand, thirty seconds out of the water) are pretty good
sashimi. More than ten hours after catching they start to get "strong".
And that's even with quick cleaning. But when the blues are running on the
Carolina's coast...Ah what a great time to go fishing.


Man!!! Why do you torment me?!?!?! I love fishing blues, but I've
never had them as sushi or sashimi.


Not raw but sticks out in my mind as being pretty terrible. Grilled fish
testicles. Had them at Mai Robata in Charlotte. Two Japanese ordered them
for me, you know...Mikie will eat it! I ate them but declined seconds.

The shirako I had wasn't bad at all, but that was served in a
ponzu sauce. Haven't had that without sauce yet..

--
Dan

The worst raw taste? When uni is off it's one of the most abominable
things I think I've tasted.

I don't think I was keen on bonito when I had it, but I'll try it
again at some point.

Scoop

Namako - sea cucumber . . . neat little creature . . . when placed in warm
water, self-eviscerates.

Not really a fish but served in the same setting.

"Michael" wrote in message
...

"Musashi" wrote in message
news
With no sauce on it...
In my experience...Bluefish.

Fresh blues (on the sand, thirty seconds out of the water) are pretty good
sashimi. More than ten hours after catching they start to get "strong".
And that's even with quick cleaning. But when the blues are running on
the
Carolina's coast...Ah what a great time to go fishing.

Yes, very fresh bluefish is good but you really have to literally catch them
yourself to enjoy them
fresh. If I caught them myself and iced them I think they can stay good for
at least an hour.
If you chop the light meat (not the chiai) it becomes quite similar to Aji
no tataki in appearance
and taste.
I think your 30 seconds out of the water might be an exaggeration because
when blues start hitting
nobody has the time to prepare a fish 30 seconds after landing it. At least
that's what bluefishing is
like in the NY/NJ area.


I'm not real fond of whale w/o the lemon sauce that gets served on it.
Kind of like chewing a super ball.

I have never had whale sashimi other than with the standard shoyu and
wasabi.

Not raw but sticks out in my mind as being pretty terrible. Grilled fish
testicles. Had them at Mai Robata in Charlotte. Two Japanese ordered
them
for me, you know...Mikie will eat it! I ate them but declined seconds.

Shirako? Not a fan of them myself.

"Dan Logcher" wrote in message
...
Michael wrote:

"Musashi" wrote in message
news
With no sauce on it...
In my experience...Bluefish.


Fresh blues (on the sand, thirty seconds out of the water) are pretty
good
sashimi. More than ten hours after catching they start to get "strong".
And that's even with quick cleaning. But when the blues are running on
the
Carolina's coast...Ah what a great time to go fishing.


Man!!! Why do you torment me?!?!?! I love fishing blues, but I've
never had them as sushi or sashimi.


Unless you are going to catch them and prepare it yourself,
definitely I would not even bother to try it. It is almost unreal how fast
the quality drops in time and if not immediately iced.

Musashi wrote:

"Dan Logcher" wrote in message
...

Michael wrote:


"Musashi" wrote in message
news

With no sauce on it...
In my experience...Bluefish.


Fresh blues (on the sand, thirty seconds out of the water) are pretty

good

sashimi. More than ten hours after catching they start to get "strong".
And that's even with quick cleaning. But when the blues are running on

the

Carolina's coast...Ah what a great time to go fishing.


Man!!! Why do you torment me?!?!?! I love fishing blues, but I've
never had them as sushi or sashimi.



Unless you are going to catch them and prepare it yourself,
definitely I would not even bother to try it. It is almost unreal how fast
the quality drops in time and if not immediately iced.

I used to catch and filet blues myself, but haven't in a few years.
We never had the chance to filet immediately since we were fishing
from the boss's boat who is way too anal about keeping it clean.

So the catch was always a few hours old.. way too long for sashimi.

--
Dan

"Musashi" wrote in message
om...

"Michael" wrote in message
...
I think your 30 seconds out of the water might be an exaggeration because
when blues start hitting
nobody has the time to prepare a fish 30 seconds after landing it. At
least
that's what bluefishing is
like in the NY/NJ area.

Some to fish to fish and some fish to eat. I am the latter.

Michael wrote:

"Musashi" wrote in message
om...

"Michael" wrote in message
...
I think your 30 seconds out of the water might be an exaggeration because
when blues start hitting
nobody has the time to prepare a fish 30 seconds after landing it. At

least

that's what bluefishing is
like in the NY/NJ area.


Some to fish to fish and some fish to eat. I am the latter.

Same for me. Except I was unable to fish much this season.
No fihs for me!

--
Dan

"Michael" wrote in message
...

"Musashi" wrote in message
om...

"Michael" wrote in message
...
I think your 30 seconds out of the water might be an exaggeration
because
when blues start hitting
nobody has the time to prepare a fish 30 seconds after landing it. At
least
that's what bluefishing is
like in the NY/NJ area.

Some to fish to fish and some fish to eat. I am the latter.

Me too. Which is why I haven't gone out for bluefish in years now.

Musashi wrote:

"Michael" wrote in message
...

"Musashi" wrote in message
.com...

"Michael" wrote in message
...
I think your 30 seconds out of the water might be an exaggeration

because

when blues start hitting
nobody has the time to prepare a fish 30 seconds after landing it. At

least

that's what bluefishing is
like in the NY/NJ area.

Some to fish to fish and some fish to eat. I am the latter.


Me too. Which is why I haven't gone out for bluefish in years now.

Why not? If I had a boat I'd be out all the time (during the blue
runs).

--
Dan

"Dan Logcher" wrote in message
...
Musashi wrote:

"Michael" wrote in message
...

"Musashi" wrote in message
.com...

"Michael" wrote in message
...
I think your 30 seconds out of the water might be an exaggeration

because

when blues start hitting
nobody has the time to prepare a fish 30 seconds after landing it. At

least

that's what bluefishing is
like in the NY/NJ area.

Some to fish to fish and some fish to eat. I am the latter.


Me too. Which is why I haven't gone out for bluefish in years now.

Why not? If I had a boat I'd be out all the time (during the blue
runs).

--
Dan

I use to go out for bluefish and yes I've caught alot of them in my life.
And I know how much fun fishing for them can be....fast & furious.
But I went through a hunting phase about 10 years ago, you know, don't shoot
anything
unless you are going to eat it. Well 9 deer and 6 wild turkeys later, I've
cooled down
on my hunting activities. But I guess it affected my fishing too. Last two
trips I made were for mackerel in the winter and porgies in the summer. If I
had not been in Japan this august I would have done at least a fluke trip.
In other words, now I go fishing only for the fish I like to eat.
Around the NY area the only fish I don't enjoy eating are Bluefish and
Blackfish (tautog).
On the other hand sometimes I'll keep fish that others do not, such as an
occasional sea robin
or a few herring that always seem to get mixed into with the mackerel.

"D. Lutjen" wrote in message ...
Namako - sea cucumber . . . neat little creature . . . when placed in warm
water, self-eviscerates.

Not really a fish but served in the same setting.

i don't even care for it cooked. which sounds kinda silly given all
the other gooey, slimy things i relish eating.

and since we're tangenting at this point, i didn't care for natto
until my chef (who also doesn't care for it plain) suggested mixing it
with raw egg & hot mustard over rice.

bc