|
mackerel
Folks,
Can anyone provide a good mackerel sushi reciepe? I'm looking for one that uses marinated or pickeled mackeral Cheers dan -- "We spend all our time searching for security, and then we hate it when we get it." --John Steinbeck |
mackerel
"Danny" > wrote:
> Folks, > Can anyone provide a good mackerel sushi reciepe? I'm looking > for one that uses marinated or pickeled mackeral > There's an excellent salt-pickled Mackeral Sushi recipe in "The Book of Japanese Cooking." by Emi Kazuko, p. 20. -- Nick. Support severely wounded and disabled War on Terror Veterans and their families: http://saluteheroes.org/ & http://www.woundedwarriorproject.org/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
mackerel
Danny wrote:
> Folks, > Can anyone provide a good mackerel sushi reciepe? I'm looking for > one that uses marinated or pickeled mackeral Aberaca-blech!!! Don't use pickled mackerel and then re-pickle it for sushi. Best bet is to buy a piece of saba from an Asian market, if you have one near you. The sell vac-sealed filets of mackerel that are already seasoned.. slice and serve. -- Dan |
mackerel
"Danny" > wrote in message ... > Folks, > Can anyone provide a good mackerel sushi reciepe? I'm looking for > one that uses marinated or pickeled mackeral > > Cheers > > dan > > -- > "We spend all our time searching for security, and then we hate it when we > get it." > --John Steinbeck > Do you have access to fresh mackerel? By fresh I mean you caught it yourself, or someone you know caught it and it has been kept it on ice. Mackerel starts losing it's freshness quickly and no stores sell Mackerel that is fresh enough to use to make Shimesaba (marinated mackerel). Non-fresh mackerel canb cause allergic reactions, which is why even Japanese stores that sell plenty of other sashimi/sushi fish don't sell mackerel for raw consumption. But they do usually sell marinated Shimesaba in packages. If you do actually have access to fresh mackerel, I'll be happy to give you a recipe. Musashi |
mackerel
Musashi wrote:
> "Danny" > wrote in message > ... > >>Folks, >> Can anyone provide a good mackerel sushi reciepe? I'm looking > > for > >>one that uses marinated or pickeled mackeral >> >>Cheers >> >>dan >> >>-- >>"We spend all our time searching for security, and then we hate it when we >>get it." >>--John Steinbeck >> > > > Do you have access to fresh mackerel? By fresh I mean you caught it > yourself, or someone you > know caught it and it has been kept it on ice. Mackerel starts losing it's > freshness quickly > and no stores sell Mackerel that is fresh enough to use to make Shimesaba > (marinated mackerel). > Non-fresh mackerel canb cause allergic reactions, which is why even Japanese > stores that sell plenty > of other sashimi/sushi fish don't sell mackerel for raw consumption. > But they do usually sell marinated Shimesaba in packages. If you do actually > have access to fresh > mackerel, I'll be happy to give you a recipe. > > Musashi > > I still have the recipe you gave me last September for Shimesaba which I highly recommend - easy and as good as you'll get. If it's easier for you, M., I could repost it here (didn't want to step on your prerogative by re-posting without asking.) -- - George "... are you going to finish that?" |
mackerel
"George" > wrote in message ... > Musashi wrote: > > "Danny" > wrote in message > > ... > > > >>Folks, > >> Can anyone provide a good mackerel sushi reciepe? I'm looking > > > > for > > > >>one that uses marinated or pickeled mackeral > >> > >>Cheers > >> > >>dan > >> > >>-- > >>"We spend all our time searching for security, and then we hate it when we > >>get it." > >>--John Steinbeck > >> > > > > > > Do you have access to fresh mackerel? By fresh I mean you caught it > > yourself, or someone you > > know caught it and it has been kept it on ice. Mackerel starts losing it's > > freshness quickly > > and no stores sell Mackerel that is fresh enough to use to make Shimesaba > > (marinated mackerel). > > Non-fresh mackerel canb cause allergic reactions, which is why even Japanese > > stores that sell plenty > > of other sashimi/sushi fish don't sell mackerel for raw consumption. > > But they do usually sell marinated Shimesaba in packages. If you do actually > > have access to fresh > > mackerel, I'll be happy to give you a recipe. > > > > Musashi > > > > > I still have the recipe you gave me last September for Shimesaba which I > highly recommend - easy and as good as you'll get. If it's easier for > you, M., I could repost it here (didn't want to step on your prerogative > by re-posting without asking.) > Thanks George, it would save me time if you could post it. I just had to give the preliminary warning first about working with mackerel. M |
mackerel
Yes, Mackerel are currently running locally, would like to make use of what
I catch in a couple of weeks "Musashi" > wrote in message m... > > "Danny" > wrote in message > ... >> Folks, >> Can anyone provide a good mackerel sushi reciepe? I'm looking > for >> one that uses marinated or pickeled mackeral >> >> Cheers >> >> dan >> >> -- >> "We spend all our time searching for security, and then we hate it when >> we >> get it." >> --John Steinbeck >> > > Do you have access to fresh mackerel? By fresh I mean you caught it > yourself, or someone you > know caught it and it has been kept it on ice. Mackerel starts losing it's > freshness quickly > and no stores sell Mackerel that is fresh enough to use to make Shimesaba > (marinated mackerel). > Non-fresh mackerel canb cause allergic reactions, which is why even > Japanese > stores that sell plenty > of other sashimi/sushi fish don't sell mackerel for raw consumption. > But they do usually sell marinated Shimesaba in packages. If you do > actually > have access to fresh > mackerel, I'll be happy to give you a recipe. > > Musashi > > |
mackerel
"Danny" > wrote in message ... > Yes, Mackerel are currently running locally, would like to make use of what > I catch in a couple of weeks > OK. George will post the recipe I gave him some time back. I usually make my own Shimesaba every winter. What is your region? In the New York area the party boats are already going out for mackerel from Sheepshead Bay. M |
mackerel
M,
You hit it on the head, except I usually run down to Belmar or Pt Pleasant NJ Jersey to get them, but Sheepshead would be a shorter run..thanks !!!! Cheers dan "Musashi" > wrote in message t... > > "Danny" > wrote in message > ... >> Yes, Mackerel are currently running locally, would like to make use of > what >> I catch in a couple of weeks >> > > OK. George will post the recipe I gave him some time back. > I usually make my own Shimesaba every winter. > What is your region? In the New York area the party boats are already > going out for mackerel from Sheepshead Bay. > > M > > |
mackerel
Musashi wrote:
> "George" > wrote in message > ... > >>Musashi wrote: >> >>>"Danny" > wrote in message ... >>> >>> >>>>Folks, >>>> Can anyone provide a good mackerel sushi reciepe? I'm looking >>> >>>for >>> >>> >>>>one that uses marinated or pickeled mackeral >>>> >>>>Cheers >>>> >>>>dan >>>> >>>>-- >>>>"We spend all our time searching for security, and then we hate it when > > we > >>>>get it." >>>>--John Steinbeck >>>> >>> >>> >>>Do you have access to fresh mackerel? By fresh I mean you caught it >>>yourself, or someone you >>>know caught it and it has been kept it on ice. Mackerel starts losing > > it's > >>>freshness quickly >>>and no stores sell Mackerel that is fresh enough to use to make > > Shimesaba > >>>(marinated mackerel). >>>Non-fresh mackerel canb cause allergic reactions, which is why even > > Japanese > >>>stores that sell plenty >>>of other sashimi/sushi fish don't sell mackerel for raw consumption. >>>But they do usually sell marinated Shimesaba in packages. If you do > > actually > >>>have access to fresh >>>mackerel, I'll be happy to give you a recipe. >>> >>>Musashi >>> >>> >> >>I still have the recipe you gave me last September for Shimesaba which I >>highly recommend - easy and as good as you'll get. If it's easier for >>you, M., I could repost it here (didn't want to step on your prerogative >>by re-posting without asking.) >> > > > Thanks George, it would save me time if you could post it. > I just had to give the preliminary warning first about working with > mackerel. > M > Okay then, here it is. > > > 1. Make two filets (rib bones remain in but rub out the black lining in > stomach area. > 2. Rub small amount of vinegar on the skin only, wait 20 seconds, then peel > off the outer skin layer. > 2. Sprinkle salt over the filets generously, both sides and rest 30 minutes. > 3. Rise the salt off using vinegar. > 4. Soak the filets in fresh vinegar for 1 hour. > 5. Remove and take out the rib bones with tweezers. > 6. Slice away. > > Musashi > oops..forgot to mention when soaking in vinegar (4), put in a piece of > konbu. > > M Enjoy ;-) -- - George "... are you going to finish that?" |
mackerel
Danny wrote:
> M, > You hit it on the head, except I usually run down to Belmar or Pt > Pleasant NJ Jersey to get them, but Sheepshead would be a shorter > run..thanks !!!! > > Cheers > > dan > "Musashi" > wrote in message > t... > >>"Danny" > wrote in message ... >> >>>Yes, Mackerel are currently running locally, would like to make use of >> >>what >> >>>I catch in a couple of weeks >>> >> >>OK. George will post the recipe I gave him some time back. >>I usually make my own Shimesaba every winter. >>What is your region? In the New York area the party boats are already >>going out for mackerel from Sheepshead Bay. >> >>M >> >> > > > Hi Dan, we catch our mackerel here in Maine throughout the summer as early as July with our colder waters. I used to live in Bloomfield and visit with relatives in Belmar. I remember the wash tubs of Blues my Uncle used to catch along with the huge eels he caught in the Shark R. -- - George "... are you going to finish that?" |
mackerel
George wrote:
> Danny wrote: > >> M, >> You hit it on the head, except I usually run down to Belmar or >> Pt Pleasant NJ Jersey to get them, but Sheepshead would be a shorter >> run..thanks !!!! >> >> Cheers >> >> dan >> "Musashi" > wrote in message >> t... >> >>> "Danny" > wrote in message >>> ... >>> >>>> Yes, Mackerel are currently running locally, would like to make use of >>> >>> >>> what >>> >>>> I catch in a couple of weeks >>>> >>> >>> OK. George will post the recipe I gave him some time back. >>> I usually make my own Shimesaba every winter. >>> What is your region? In the New York area the party boats are already >>> going out for mackerel from Sheepshead Bay. >>> >>> M >>> >>> >> >> >> > Hi Dan, we catch our mackerel here in Maine throughout the summer as > early as July with our colder waters. Hmmm, when do you think the macks hit the N. Shore MA? I would love to catch some for sushi and bait (for stripers). -- Dan |
mackerel
Dan Logcher wrote:
> George wrote: > >> Danny wrote: >> >>> M, >>> You hit it on the head, except I usually run down to Belmar or >>> Pt Pleasant NJ Jersey to get them, but Sheepshead would be a shorter >>> run..thanks !!!! >>> >>> Cheers >>> >>> dan >>> "Musashi" > wrote in message >>> t... >>> >>>> "Danny" > wrote in message >>>> ... >>>> >>>>> Yes, Mackerel are currently running locally, would like to make use of >>>> >>>> >>>> >>>> what >>>> >>>>> I catch in a couple of weeks >>>>> >>>> >>>> OK. George will post the recipe I gave him some time back. >>>> I usually make my own Shimesaba every winter. >>>> What is your region? In the New York area the party boats are already >>>> going out for mackerel from Sheepshead Bay. >>>> >>>> M >>>> >>>> >>> >>> >>> >> Hi Dan, we catch our mackerel here in Maine throughout the summer as >> early as July with our colder waters. > > > Hmmm, when do you think the macks hit the N. Shore MA? I would love to > catch some for sushi and bait (for stripers). > Hard to tell Dan. But if they're in around New York now and they migrate, I would think you could hit them in the early spring and then again in the fall sometime in MA. Best I can do. Check out this url, but call the charter boats in your area especially if your going after stripers - they would know. http://www.fishbase.org/Summary/Spec...ary.php?id=118 -- - George "... are you going to finish that?" |
mackerel
On Mon, 30 Jan 2006 03:44:17 GMT, "Musashi" >
wrote: >But they do usually sell marinated Shimesaba in packages. If you do actually >have access to fresh >mackerel, I'll be happy to give you a recipe. > >Musashi > I live near the coast of northeast Florida. Near Jacksonville. Can other fish be prepared like the Mackerel? Why is Mackerel used this way instead of like other sashimi and just eaten raw? I can get lots of fresh fish from the fishing boats that come in. What's the best I could look for? I simply love sushi of almost all kinds. I love all of the fish. The tenicled creatures are too chewy for me and I dont' really like their flavor. The molusks don't taste good to my either. I do love eel on the rice balls with the gravy stuff on them. But the fish is my absolute favorite. I like the rolls inbetween the bites of sashimi on the rice balls, (I don't remember what they're called). |
mackerel
"LivinGoodAndLovinIt" > wrote in message ... > On Mon, 30 Jan 2006 03:44:17 GMT, "Musashi" > > wrote: > > >But they do usually sell marinated Shimesaba in packages. If you do actually > >have access to fresh > >mackerel, I'll be happy to give you a recipe. > > > >Musashi > > > I live near the coast of northeast Florida. Near Jacksonville. Can > other fish be prepared like the Mackerel? Yes, but won't be exactly the same. >Why is Mackerel used this way instead of like other sashimi and just eaten raw? Because fish very high in fat spoil quickly, and in the case of Mackerel the spoilage creates histimine that can cause mild to severe allergic reaction. This is called scromboid poisoning. In the days before refrigeration, mackerel was salted and marinated and used in oshi-zushi (pressed sushi) well before it became used for edomae nigirizushi, which what we call "sushi" today. The ability to eat fresh raw mackerel was, and still is limited to the local areas where the fish are harvested. >I can get lots of fresh fish from the fishing boats that come in. What's the best I > could look for? If you're based in Jacksonville, I'd try to get my hands on AJ "Amberjack". (Kanpachi) For Shiromi, Red Snapper, any of the groupers, and snook.These I have all tried as sashimi. Do you have Black Sea Bass that far south? If so, they are also good. Fluke (summer flounder) of course is very good. Others I have not tried raw but suspect they would be good are Yellowtail Snapper and Hogfish (hog snapper). M |
mackerel
On Tue, 31 Jan 2006 19:48:26 GMT, "Musashi" >
wrote: >If you're based in Jacksonville, I'd try to get my hands on AJ "Amberjack". >(Kanpachi) >For Shiromi, Red Snapper, any of the groupers, and snook.These I have all >tried as sashimi. >Do you have Black Sea Bass that far south? If so, they are also good. Fluke >(summer flounder) >of course is very good. >Others I have not tried raw but suspect they would be good are Yellowtail >Snapper >and Hogfish (hog snapper). > >M > Thanks! I've never heard of hog snapper, or yellowtail snapper. Lot's of flounder, amberjack and grouper, the flounder is mostly in the Intracoastal and the whiting is in the surf. I've seen a fish with a yellow severly forked tail called a yellow jack, is that the same as a yellow snapper? It's kind of wide, thick and meaty. Fights like hell on a hook. How about blue fish? They catch the heck out of them twice a year. Once they're skinny and the other they are really big and healthy. I'm talking about 20-25 pounders. They are very strong flavored. I like them if they are soaked in milk overnight. It seems to draw some of the tinny flavor from them. |
mackerel
On Tue, 31 Jan 2006 20:06:47 -0500, LivinGoodAndLovinIt
> wrote: >How about blue fish? They catch the heck out of them twice >a year. Once they're skinny and the other they are really big and >healthy. I'm talking about 20-25 pounders. They are very strong >flavored. I like them if they are soaked in milk overnight. It seems >to draw some of the tinny flavor from them. That's cooked blue fish. I've never eaten them raw. I don't know if you can. That's what I was asking. |
mackerel
LivinGoodAndLovinIt wrote:
> On Tue, 31 Jan 2006 20:06:47 -0500, LivinGoodAndLovinIt > > wrote: > > >>How about blue fish? They catch the heck out of them twice >>a year. Once they're skinny and the other they are really big and >>healthy. I'm talking about 20-25 pounders. They are very strong >>flavored. I like them if they are soaked in milk overnight. It seems >>to draw some of the tinny flavor from them. > > > That's cooked blue fish. I've never eaten them raw. I don't know if > you can. That's what I was asking. You can, but it must be freshly caught and bled and immediately prepared. -- Dan |
mackerel
"LivinGoodAndLovinIt" > wrote in message ... > On Tue, 31 Jan 2006 19:48:26 GMT, "Musashi" > > wrote: > > >If you're based in Jacksonville, I'd try to get my hands on AJ "Amberjack". > >(Kanpachi) > >For Shiromi, Red Snapper, any of the groupers, and snook.These I have all > >tried as sashimi. > >Do you have Black Sea Bass that far south? If so, they are also good. Fluke > >(summer flounder) > >of course is very good. > >Others I have not tried raw but suspect they would be good are Yellowtail > >Snapper > >and Hogfish (hog snapper). > > > >M > > > Thanks! I've never heard of hog snapper, or yellowtail snapper. Lot's > of flounder, amberjack and grouper, the flounder is mostly in the > Intracoastal and the whiting is in the surf. I've seen a fish with a > yellow severly forked tail called a yellow jack, is that the same as a > yellow snapper? It's kind of wide, thick and meaty. Fights like hell > on a hook. This is the hog snapper, or hogfish. I ate this in the Florida Keys. Despite it's goofy appearance it tastes very good. http://www.spearfishingmagazine.com/...lb_hogfish.jpg This is the yellowtail snapper: http://marinefisheries.org/FishID/snapyt.html I've had it in Florida and it's delicious. I suspect you might be talking about the Jack Crevalle, which I have also caught in Florida and as you say they fight very hard. But I never tried it raw. http://indian-river.fl.us/fishing/fish/jackcre.html >How about blue fish? They catch the heck out of them twice > a year. Once they're skinny and the other they are really big and > healthy. I'm talking about 20-25 pounders. They are very strong > flavored. I like them if they are soaked in milk overnight. It seems > to draw some of the tinny flavor from them. From personal experiemce, I wouldn't suggest trying Bluefish. The quality drops so quickly with this fish that short of preparing it on deck right after landing it, I can't recommend it as Sashimi. Cooked, or even better, smoked they are OK. M |
mackerel
LivinGoodAndLovinIt wrote:
> > Thanks! I've never heard of hog snapper, or yellowtail snapper. Lot's > of flounder, amberjack and grouper, the flounder is mostly in the > Intracoastal and the whiting is in the surf. I've seen a fish with a > yellow severly forked tail called a yellow jack, is that the same as a > yellow snapper? It's kind of wide, thick and meaty. Fights like hell > on a hook. How about blue fish? They catch the heck out of them twice > a year. Once they're skinny and the other they are really big and > healthy. I'm talking about 20-25 pounders. They are very strong > flavored. I like them if they are soaked in milk overnight. It seems > to draw some of the tinny flavor from them. You don't have to soak in milk.. Just trim off all the dark reddish part of the filet and bluefish will taste very mild. -- Dan |
mackerel
On Tue, 31 Jan 2006 20:14:13 -0500, Dan Logcher
> wrote: >LivinGoodAndLovinIt wrote: >> On Tue, 31 Jan 2006 20:06:47 -0500, LivinGoodAndLovinIt >> > wrote: >> >> >>>How about blue fish? They catch the heck out of them twice >>>a year. Once they're skinny and the other they are really big and >>>healthy. I'm talking about 20-25 pounders. They are very strong >>>flavored. I like them if they are soaked in milk overnight. It seems >>>to draw some of the tinny flavor from them. >> >> >> That's cooked blue fish. I've never eaten them raw. I don't know if >> you can. That's what I was asking. > >You can, but it must be freshly caught and bled and immediately prepared. Sometimes I freak out the tourists and take my sushi setup to the beach. It's only 15 minutes from my house so my rice is still plenty good. I wait until I see the first guy catch a whiting and I offer him $5 for it. They always take the $5. Ten good pieces of sushi. Then if I'm still hungry, I get another one. $10 bucks, no problem. Some other guy posted here awhile ago and said whiting were good. No kiddin. Real good. A little wasabi. A little soy. I'm very good. $10 bucks for 20 pieces of sushi. No problemo. That's fresh. Thanks for the info on bluefish. I think I might try it on the beach. I'll let you know in March or so. |
mackerel
On Wed, 01 Feb 2006 01:22:03 GMT, "Musashi" >
wrote: > >"LivinGoodAndLovinIt" > wrote in message .. . >> On Tue, 31 Jan 2006 19:48:26 GMT, "Musashi" > >> wrote: >> >> >If you're based in Jacksonville, I'd try to get my hands on AJ >"Amberjack". >> >(Kanpachi) >> >For Shiromi, Red Snapper, any of the groupers, and snook.These I have all >> >tried as sashimi. >> >Do you have Black Sea Bass that far south? If so, they are also good. >Fluke >> >(summer flounder) >> >of course is very good. >> >Others I have not tried raw but suspect they would be good are Yellowtail >> >Snapper >> >and Hogfish (hog snapper). >> > >> >M >> > >> Thanks! I've never heard of hog snapper, or yellowtail snapper. Lot's >> of flounder, amberjack and grouper, the flounder is mostly in the >> Intracoastal and the whiting is in the surf. I've seen a fish with a >> yellow severly forked tail called a yellow jack, is that the same as a >> yellow snapper? It's kind of wide, thick and meaty. Fights like hell >> on a hook. > >This is the hog snapper, or hogfish. I ate this in the Florida Keys. >Despite it's goofy appearance it tastes very good. >http://www.spearfishingmagazine.com/...lb_hogfish.jpg I've never seen one of those. Damn, that thing is ugly. I'll ask the guys at the dock if they ever get one here. > >This is the yellowtail snapper: >http://marinefisheries.org/FishID/snapyt.html >I've had it in Florida and it's delicious. Yeah, that's the one they catch in the surf here. Only once in awhile. Not too many. Good for sushi huh? Can I eat it right out of the water? > >I suspect you might be talking about the Jack Crevalle, which I have also >caught in Florida and as you say they fight very hard. But I never tried it >raw. >http://indian-river.fl.us/fishing/fish/jackcre.html Oh yeah, they catch them all the time in the surf. Has anyone ever eaten this one raw? > >>How about blue fish? They catch the heck out of them twice >> a year. Once they're skinny and the other they are really big and >> healthy. I'm talking about 20-25 pounders. They are very strong >> flavored. I like them if they are soaked in milk overnight. It seems >> to draw some of the tinny flavor from them. > >From personal experiemce, I wouldn't suggest trying Bluefish. The quality >drops so quickly with this fish that short of preparing it on deck right >after >landing it, I can't recommend it as Sashimi. Cooked, or even better, smoked >they are OK. >M I tried smoking one once but I couldn't keep him lit. Ha! Just kidding. I really did try smoking blues once and they turned out kind of mushy and watery. Grilled is good with some lemon on it just before you take it off the grill. Oh yeah. The next snapper is mine. Right there on the beach. Hey, no kiddin. When I chow down on sushi right on the beach, it seems even better than in the restaurant. Great view too. |
mackerel
On Wed, 01 Feb 2006 10:20:46 -0500, Dan Logcher
> wrote: >LivinGoodAndLovinIt wrote: >> >> Thanks! I've never heard of hog snapper, or yellowtail snapper. Lot's >> of flounder, amberjack and grouper, the flounder is mostly in the >> Intracoastal and the whiting is in the surf. I've seen a fish with a >> yellow severly forked tail called a yellow jack, is that the same as a >> yellow snapper? It's kind of wide, thick and meaty. Fights like hell >> on a hook. How about blue fish? They catch the heck out of them twice >> a year. Once they're skinny and the other they are really big and >> healthy. I'm talking about 20-25 pounders. They are very strong >> flavored. I like them if they are soaked in milk overnight. It seems >> to draw some of the tinny flavor from them. > >You don't have to soak in milk.. Just trim off all the dark reddish part >of the filet and bluefish will taste very mild. I've tried that and it's ok, but I still like to soak it in milk. Makes it taste even better. |
mackerel
On Wed, 01 Feb 2006 01:22:03 GMT, "Musashi" >
wrote: How much do you figure I should offer for a snapper if I see one caught? I figure $5 is fair for sushi on the beach with 10 pieces. I mean, I've got to do the cleaning and everything. How about for a snapper? They look pretty big. I want to be fair AND eat. I wish you could all be there. It's just after dawn usually. Maybe as late as 7. You can't beat it. The tourists are just coming out and I gross them out usually. Sometimes they ask for a piece. No problemo. They want more, I tell em it's $5 and they gotta clean it and bring some sushi next time. I always have extra. I don't mind. Hey, you guys all seem real nice. Good to meetcha. |
mackerel
LivinGoodAndLovinIt > wrote:
> "Musashi" > wrote: > [ . . . ] > Hey, you guys all seem real nice. > > Good to meetcha. It's easy to be nice to the nice and to ignore the few others. ;-)) Welcome aboard! -- Nick. Support severely wounded and disabled War on Terror Veterans and their families: http://saluteheroes.org/ & http://www.woundedwarriorproject.org/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
mackerel
LivinGoodAndLovinIt wrote:
> On Tue, 31 Jan 2006 20:14:13 -0500, Dan Logcher > > wrote: > > >>LivinGoodAndLovinIt wrote: >> >>>On Tue, 31 Jan 2006 20:06:47 -0500, LivinGoodAndLovinIt > wrote: >>> >>> >>> >>>>How about blue fish? They catch the heck out of them twice >>>>a year. Once they're skinny and the other they are really big and >>>>healthy. I'm talking about 20-25 pounders. They are very strong >>>>flavored. I like them if they are soaked in milk overnight. It seems >>>>to draw some of the tinny flavor from them. >>> >>> >>>That's cooked blue fish. I've never eaten them raw. I don't know if >>>you can. That's what I was asking. >> >>You can, but it must be freshly caught and bled and immediately prepared. > > > Sometimes I freak out the tourists and take my sushi setup to the > beach. It's only 15 minutes from my house so my rice is still plenty > good. That's a good idea. I've only fished from beach once.. unsuccessfully. I should find a good beach around Gloucester and bring my cutting board, knife, soy and wasbi. That would rock. The rice should be hot, just warm to cool and moist enough to stick together. -- Dan |
mackerel
LivinGoodAndLovinIt wrote:
> On Tue, 31 Jan 2006 20:14:13 -0500, Dan Logcher > > wrote: > > >>LivinGoodAndLovinIt wrote: >> >>>On Tue, 31 Jan 2006 20:06:47 -0500, LivinGoodAndLovinIt > wrote: >>> >>> >>> >>>>How about blue fish? They catch the heck out of them twice >>>>a year. Once they're skinny and the other they are really big and >>>>healthy. I'm talking about 20-25 pounders. They are very strong >>>>flavored. I like them if they are soaked in milk overnight. It seems >>>>to draw some of the tinny flavor from them. >>> >>> >>>That's cooked blue fish. I've never eaten them raw. I don't know if >>>you can. That's what I was asking. >> >>You can, but it must be freshly caught and bled and immediately prepared. > > > Sometimes I freak out the tourists and take my sushi setup to the > beach. It's only 15 minutes from my house so my rice is still plenty > good. That's a good idea. I've only fished from beach once.. unsuccessfully. I should find a good beach around Gloucester and bring my cutting board, knife, soy and wasbi. That would rock. The rice shouldn't be hot, just warm to cool and moist enough to stick together. -- Dan |
mackerel
On Thu, 02 Feb 2006 09:08:30 -0500, Dan Logcher
> wrote: >LivinGoodAndLovinIt wrote: >> On Tue, 31 Jan 2006 20:14:13 -0500, Dan Logcher >> > wrote: >> >> >>>LivinGoodAndLovinIt wrote: >>> >>>>On Tue, 31 Jan 2006 20:06:47 -0500, LivinGoodAndLovinIt > wrote: >>>> >>>> >>>> >>>>>How about blue fish? They catch the heck out of them twice >>>>>a year. Once they're skinny and the other they are really big and >>>>>healthy. I'm talking about 20-25 pounders. They are very strong >>>>>flavored. I like them if they are soaked in milk overnight. It seems >>>>>to draw some of the tinny flavor from them. >>>> >>>> >>>>That's cooked blue fish. I've never eaten them raw. I don't know if >>>>you can. That's what I was asking. >>> >>>You can, but it must be freshly caught and bled and immediately prepared. >> >> >> Sometimes I freak out the tourists and take my sushi setup to the >> beach. It's only 15 minutes from my house so my rice is still plenty >> good. > >That's a good idea. I've only fished from beach once.. unsuccessfully. >I should find a good beach around Gloucester and bring my cutting board, >knife, soy and wasbi. That would rock. > >The rice should be hot, just warm to cool and moist enough to stick >together. I get my rice just above room temp and put it into an insulated "cooler" I unplug my nice and hot electric heating pad and add it to the box over a towel. The rice is always perfect. I'm talkin fresh sushi. I bet Mr M has been there, done that! I'm probably doing nothing but the modern equivalent of what the Japanese have done for centuries. It sure works good. They always take the $5 bucks. I always get full. Very good trade! |
mackerel
|
mackerel
LivinGoodAndLovinIt wrote:
> On Thu, 02 Feb 2006 09:08:30 -0500, Dan Logcher > > wrote: > > >>LivinGoodAndLovinIt wrote: >> >>>On Tue, 31 Jan 2006 20:14:13 -0500, Dan Logcher > wrote: >>> >>> >>> >>>>LivinGoodAndLovinIt wrote: >>>> >>>> >>>>>On Tue, 31 Jan 2006 20:06:47 -0500, LivinGoodAndLovinIt > wrote: >>>>> >>>>> >>>>> >>>>> >>>>>>How about blue fish? They catch the heck out of them twice >>>>>>a year. Once they're skinny and the other they are really big and >>>>>>healthy. I'm talking about 20-25 pounders. They are very strong >>>>>>flavored. I like them if they are soaked in milk overnight. It seems >>>>>>to draw some of the tinny flavor from them. >>>>> >>>>> >>>>>That's cooked blue fish. I've never eaten them raw. I don't know if >>>>>you can. That's what I was asking. >>>> >>>>You can, but it must be freshly caught and bled and immediately prepared. >>> >>> >>>Sometimes I freak out the tourists and take my sushi setup to the >>>beach. It's only 15 minutes from my house so my rice is still plenty >>>good. >> >>That's a good idea. I've only fished from beach once.. unsuccessfully. >>I should find a good beach around Gloucester and bring my cutting board, >>knife, soy and wasbi. That would rock. >> >>The rice should be hot, just warm to cool and moist enough to stick >>together. > > I get my rice just above room temp and put it into an insulated > "cooler" I unplug my nice and hot electric heating pad and add it to > the box over a towel. The rice is always perfect. I'm talkin fresh > sushi. > > I bet Mr M has been there, done that! I'm probably doing nothing but > the modern equivalent of what the Japanese have done for centuries. > > It sure works good. They always take the $5 bucks. I always get full. > Very good trade! Great idea. Must be so good. How do you clean the fish? Do you rinse it off in sal****er? -- Dan |
mackerel
"LivinGoodAndLovinIt" > wrote in message ... > On Thu, 02 Feb 2006 09:08:30 -0500, Dan Logcher > > wrote: > > >LivinGoodAndLovinIt wrote: > >> On Tue, 31 Jan 2006 20:14:13 -0500, Dan Logcher > >> > wrote: > >> > >> > >>>LivinGoodAndLovinIt wrote: > >>> > >>>>On Tue, 31 Jan 2006 20:06:47 -0500, LivinGoodAndLovinIt > > wrote: > >>>> > >>>> > >>>> > >>>>>How about blue fish? They catch the heck out of them twice > >>>>>a year. Once they're skinny and the other they are really big and > >>>>>healthy. I'm talking about 20-25 pounders. They are very strong > >>>>>flavored. I like them if they are soaked in milk overnight. It seems > >>>>>to draw some of the tinny flavor from them. > >>>> > >>>> > >>>>That's cooked blue fish. I've never eaten them raw. I don't know if > >>>>you can. That's what I was asking. > >>> > >>>You can, but it must be freshly caught and bled and immediately prepared. > >> > >> > >> Sometimes I freak out the tourists and take my sushi setup to the > >> beach. It's only 15 minutes from my house so my rice is still plenty > >> good. > > > >That's a good idea. I've only fished from beach once.. unsuccessfully. > >I should find a good beach around Gloucester and bring my cutting board, > >knife, soy and wasbi. That would rock. > > > >The rice should be hot, just warm to cool and moist enough to stick > >together. > I get my rice just above room temp and put it into an insulated > "cooler" I unplug my nice and hot electric heating pad and add it to > the box over a towel. The rice is always perfect. I'm talkin fresh > sushi. > > I bet Mr M has been there, done that! I'm probably doing nothing but > the modern equivalent of what the Japanese have done for centuries. > Actually, I have never made sushi/sashimi on the beach so I find what you are doing pretty interesting. I used to have a 32ft boat on the NJ shore which my friends and I used to use for fishing and scuba diving. And we did make sushi onboard with fresh caught fish but we had a rice cooker onboard. M |
mackerel
"LivinGoodAndLovinIt" > wrote in message ... > On Wed, 01 Feb 2006 01:22:03 GMT, "Musashi" > > wrote: > > > > >"LivinGoodAndLovinIt" > wrote in message > .. . > >> On Tue, 31 Jan 2006 19:48:26 GMT, "Musashi" > > >> wrote: > >> > >> >If you're based in Jacksonville, I'd try to get my hands on AJ > >"Amberjack". > >> >(Kanpachi) > >> >For Shiromi, Red Snapper, any of the groupers, and snook.These I have all > >> >tried as sashimi. > >> >Do you have Black Sea Bass that far south? If so, they are also good. > >Fluke > >> >(summer flounder) > >> >of course is very good. > >> >Others I have not tried raw but suspect they would be good are Yellowtail > >> >Snapper > >> >and Hogfish (hog snapper). > >> > > >> >M > >> > > >> Thanks! I've never heard of hog snapper, or yellowtail snapper. Lot's > >> of flounder, amberjack and grouper, the flounder is mostly in the > >> Intracoastal and the whiting is in the surf. I've seen a fish with a > >> yellow severly forked tail called a yellow jack, is that the same as a > >> yellow snapper? It's kind of wide, thick and meaty. Fights like hell > >> on a hook. > > > >This is the hog snapper, or hogfish. I ate this in the Florida Keys. > >Despite it's goofy appearance it tastes very good. > >http://www.spearfishingmagazine.com/...ahon_21_lb_hog fish.jpg > > I've never seen one of those. Damn, that thing is ugly. I'll ask the > guys at the dock if they ever get one here. > > > >This is the yellowtail snapper: > >http://marinefisheries.org/FishID/snapyt.html > >I've had it in Florida and it's delicious. > > Yeah, that's the one they catch in the surf here. Only once in awhile. > Not too many. Good for sushi huh? Can I eat it right out of the water? > > I never tried it raw, only cooked. But my guess is that it would be a good shiromi and worth trying. > >I suspect you might be talking about the Jack Crevalle, which I have also > >caught in Florida and as you say they fight very hard. But I never tried it > >raw. > >http://indian-river.fl.us/fishing/fish/jackcre.html > > Oh yeah, they catch them all the time in the surf. Has anyone ever > eaten this one raw? > > Again, this is another one I've had cooked but not raw. But being a Jack, at best it's going to be similar to Kanpachi (amberjack) or Shima-aji (striped jack), and at worst it's going to be too oily, possibly requiring avoiding the chiai (the red meat). M |
mackerel
"LivinGoodAndLovinIt" > wrote in message ... > On Wed, 01 Feb 2006 01:22:03 GMT, "Musashi" > > wrote: > > How much do you figure I should offer for a snapper if I see one > caught? > > I figure $5 is fair for sushi on the beach with 10 pieces. I mean, > I've got to do the cleaning and everything. > > How about for a snapper? They look pretty big. > > I want to be fair AND eat. > > I wish you could all be there. > > It's just after dawn usually. Maybe as late as 7. > > You can't beat it. > > The tourists are just coming out and I gross them out usually. > > Sometimes they ask for a piece. No problemo. > > They want more, I tell em it's $5 and they gotta clean it and bring > some sushi next time. I always have extra. I don't mind. > > Hey, you guys all seem real nice. > > Good to meetcha. > It's pretty hard to put a value on fresh caught fish. Sometimes the guy simply doesn't want to give it up. Other times they'll literally give it away. Either they have caught plenty, or they just don't want to deal with the hassle of cleaning them. When I have bought fish from fishermen "at the dock" I pay anywhere from $5.00 to $7.00 per fish depending on what it is and size. M |
mackerel
Hello Musashi,
> Actually, I have never made sushi/sashimi on the beach so I find what > you > are doing > pretty interesting. I used to have a 32ft boat on the NJ shore which I once went to an oceanside fish market in Korea where the fish are swimming around in shallow tubs. You pick the specimens you want, and they serve it to you as a sashimi platter ten minutes later. You sit at the beach and enjoy. That was one of the best meals I've ever had. |
mackerel
"Hal Burton" > wrote in message obal.net... > Hello Musashi, > > > Actually, I have never made sushi/sashimi on the beach so I find what > > you > > are doing > > pretty interesting. I used to have a 32ft boat on the NJ shore which > > I once went to an oceanside fish market in Korea where the fish are swimming > around in shallow tubs. You pick the specimens you want, and they serve it > to you as a sashimi platter ten minutes later. You sit at the beach and enjoy. > That was one of the best meals I've ever had. > Yes, I think it's hard to beat enjoying fresh seafood surrounded by the the sight, smell and sounds of the sea. M |
mackerel
Musashi wrote:
> "Hal Burton" > wrote in message > obal.net... > >>Hello Musashi, >> >> >>>Actually, I have never made sushi/sashimi on the beach so I find what >>>you >>>are doing >>>pretty interesting. I used to have a 32ft boat on the NJ shore which >> >>I once went to an oceanside fish market in Korea where the fish are > > swimming > >>around in shallow tubs. You pick the specimens you want, and they serve it >>to you as a sashimi platter ten minutes later. You sit at the beach and > > enjoy. > >>That was one of the best meals I've ever had. >> > > > Yes, I think it's hard to beat enjoying fresh seafood surrounded by the the > sight, smell and sounds of the sea. I'd cast out a line too.. nothing beats catching and eating your own fish. -- Dan |
mackerel
On Thu, 02 Feb 2006 23:02:08 -0500, Dan Logcher
> wrote: >LivinGoodAndLovinIt wrote: > >> On Thu, 02 Feb 2006 09:08:30 -0500, Dan Logcher >> > wrote: >> >> >>>LivinGoodAndLovinIt wrote: >>> >>>>On Tue, 31 Jan 2006 20:14:13 -0500, Dan Logcher > wrote: >>>> >>>> >>>> >>>>>LivinGoodAndLovinIt wrote: >>>>> >>>>> >>>>>>On Tue, 31 Jan 2006 20:06:47 -0500, LivinGoodAndLovinIt > wrote: >>>>>> >>>>>> >>>>>> >>>>>> >>>>>>>How about blue fish? They catch the heck out of them twice >>>>>>>a year. Once they're skinny and the other they are really big and >>>>>>>healthy. I'm talking about 20-25 pounders. They are very strong >>>>>>>flavored. I like them if they are soaked in milk overnight. It seems >>>>>>>to draw some of the tinny flavor from them. >>>>>> >>>>>> >>>>>>That's cooked blue fish. I've never eaten them raw. I don't know if >>>>>>you can. That's what I was asking. >>>>> >>>>>You can, but it must be freshly caught and bled and immediately prepared. >>>> >>>> >>>>Sometimes I freak out the tourists and take my sushi setup to the >>>>beach. It's only 15 minutes from my house so my rice is still plenty >>>>good. >>> >>>That's a good idea. I've only fished from beach once.. unsuccessfully. >>>I should find a good beach around Gloucester and bring my cutting board, >>>knife, soy and wasbi. That would rock. >>> >>>The rice should be hot, just warm to cool and moist enough to stick >>>together. >> >> I get my rice just above room temp and put it into an insulated >> "cooler" I unplug my nice and hot electric heating pad and add it to >> the box over a towel. The rice is always perfect. I'm talkin fresh >> sushi. >> >> I bet Mr M has been there, done that! I'm probably doing nothing but >> the modern equivalent of what the Japanese have done for centuries. >> >> It sure works good. They always take the $5 bucks. I always get full. >> Very good trade! > >Great idea. Must be so good. How do you clean the fish? Do you rinse >it off in sal****er? No, I have a 2 gallon container of fresh water with me. I pour the water over the fillets after removing them from the fish. I think the ocean water might put something on the fish I wouldn't want. I don't know. The container I use has a small spigot on it. I set it up so that I can make the water flow slowly into my hands. This is good for washing up afterward too. |
mackerel
On Fri, 03 Feb 2006 15:59:41 GMT, "Musashi" >
wrote: >Actually, I have never made sushi/sashimi on the beach so I find what you >are doing >pretty interesting. I used to have a 32ft boat on the NJ shore which my >friends and I >used to use for fishing and scuba diving. And we did make sushi onboard with >fresh >caught fish but we had a rice cooker onboard. >M I can't be the first to think of this! It works too well. Makes a very good breakfast. The view is great! It's actually very simple. I use the "Table Mate" that I bought from the TV, a small stainless steel bowl, a couple of clean cloths, some liquid soap for my hands and the knife and a fillet knife. I take the fish and put it on the "table mate" and quickly fillet it. The body and skin of the fish go back into the ocean for the crabs. Then I put the fillets into the stainless steel bowl in some clean water while I wash my hands and then the "table mate". Then I put the fillets on the table again and slice them into the pieces of sashimi. Then I take them all in my hand and as I rinse them, I put them into my cooler of rice. Then I wipe off my hands and eat! When I am finished eating, I wash off the table and my bowl and knife and put every thing into my carrier and roll it back to my car and go home. That "table mate" is one of the best things I've bought. It was only 30 dollars and I use it for all kinds of stuff. Very sturdy and it packs well. I wrap my sushi knife in a nice clean towel for travel. There you have it! Sushi on the beach! Good food, good people, wonderful view, very peaceful. It always makes me feel very good. Ready for the day. Do you have any suggestions that would improve my setup and meal? You always have such great ideas and methods. I read your posts first every time. You are a walking, talking encyclopedia of sushi and fish! |
mackerel
On Fri, 03 Feb 2006 16:03:17 -0500, Dan Logcher
> wrote: >Musashi wrote: >> "Hal Burton" > wrote in message >> obal.net... >> >>>Hello Musashi, >>> >>> >>>>Actually, I have never made sushi/sashimi on the beach so I find what >>>>you >>>>are doing >>>>pretty interesting. I used to have a 32ft boat on the NJ shore which >>> >>>I once went to an oceanside fish market in Korea where the fish are >> >> swimming >> >>>around in shallow tubs. You pick the specimens you want, and they serve it >>>to you as a sashimi platter ten minutes later. You sit at the beach and >> >> enjoy. >> >>>That was one of the best meals I've ever had. >>> >> >> >> Yes, I think it's hard to beat enjoying fresh seafood surrounded by the the >> sight, smell and sounds of the sea. > >I'd cast out a line too.. nothing beats catching and eating your own fish. I used to do that, but found it was much easier to just buy a freshly caught fish from one of the fishermen on the beach. Much faster too. Sometimes you would die of hunger before you would have one! |
mackerel
On Fri, 03 Feb 2006 19:13:04 GMT, "Musashi" >
wrote: > >"Hal Burton" > wrote in message lobal.net... >> Hello Musashi, >> >> > Actually, I have never made sushi/sashimi on the beach so I find what >> > you >> > are doing >> > pretty interesting. I used to have a 32ft boat on the NJ shore which >> >> I once went to an oceanside fish market in Korea where the fish are >swimming >> around in shallow tubs. You pick the specimens you want, and they serve it >> to you as a sashimi platter ten minutes later. You sit at the beach and >enjoy. >> That was one of the best meals I've ever had. >> > >Yes, I think it's hard to beat enjoying fresh seafood surrounded by the the >sight, smell and sounds of the sea. > >M That's right! It makes you hungrier too. When I do this, it makes me feel very very good and relaxed. On my drive home, I'm always in a very good mood. |
| All times are GMT +1. The time now is 12:07 PM. |
Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
FoodBanter