View Single Post
  #15 (permalink)   Report Post  
parrotheada1a
 
Posts: n/a
Default

I've actually been on a party boat and made sashimi, on the spot. Cod &
haddock aren't really good for it, but red ocean perch or fluke are
another matter. Stun, scale, fillet, force cool in icewater...slice &
serve. I don't know if I can get any fresher than 15 minutes from
flipping to plate.