BajaNomad - Sashimi.... but FRESHwater fish ?? (Pomp ?)

Sashimi.... but FRESHwater fish ?? (Pomp ?)

djh - 4-7-2011 at 01:18 PM

I know this is a leap as "Baja related" but there ARE many expert fishermen (and women) on Nomad . . . SOoooo I ask for some experienced help: Maybe there are some "tacklebox voices" that know . . . . ?

1. Have you ever made Sashimi with a freshwater fish ?

We have gusets visiting from China ~ and they own a wonderful restraunt in Tsing Tao (like the beer) that specializes in seafood and dumplings / pot-stickers.

The family patriarch is a great guy and LOVES to fish. He's been doing quite well on a local lake that is open year around.... Rainbow trout, perch, bass, even bluegill and a species of carp that I'm not familiar with (kind of looks like a bass, but I know it isn't).

He asked about sashimi with freshwater fish... I said I'd never tried it and wasn't really inclined . . . (I rarely eat ANY sashimi - including from the sea...).

Anyway, thought I'd ask my Nomad fishing amigos if you have any personal experience with this....

2. And also.... can ceviche be made the same way (lime juice) with freshwater fish ?

Might have to make a smoker for him ! My last one (made with a hot plate and a steel barrel and some custom racks) disappeared some years back....

Thanks, Nomad Amigos.
djh

BAJA.DESERT.RAT - 4-7-2011 at 01:45 PM

Hola djh,

PARASITES....copy & paste to your browser for more than a person needs to know about parasites....OR NOT !

http://www.youtube.com/watch?v=YKM7LacSfBQ

http://www.youtube.com/watch?v=CgwzI4w19y8

http://www.youtube.com/watch?v=RHdC1WiZ3fc

BIEN SALUD, DA RAT

Cypress - 4-7-2011 at 01:53 PM

Made ceviche with crappie once, it tasted like ceviche made from any other fish. Nothing to get worked up about. Not a big fan of ceviche, prefer my fish cooked. :yes:

BAJA.DESERT.RAT - 4-7-2011 at 02:01 PM

Hola djh,

after posting the above youtube items, i searched for a freshwater parasite article but couldn't find it.

in answer to your freshwater parasite inquiry, the article stated freshwater parasites were worse than saltwater parasites.

salmon may have both as they live in both fresh and salt water.

i don't recall the article stating freezing the freshwater parasites kill them or not. however, thorough cooking will.

BIEN SALUD, DA RAT

vandenberg - 4-7-2011 at 02:07 PM

Really no reason why you couldn't use fresh water fish for sashimi. 24 hrs in a deepfreeze (not your fridge freezer), should take care of a parasite threat. Fish should be of the solid variety.

mcfez - 4-7-2011 at 02:12 PM

Salmon is used this way all the time....

capt. mike - 4-7-2011 at 03:08 PM

raw salmon is good.
but i heard other fresh water fish have worms too so it all needs to be cooked.

i'd never eat raw lake fish.
sushi quality sea food is avail everywhere usually if you want to make your own.

mcfez - 4-7-2011 at 04:22 PM

Quote:

Originally posted by capt. mike
raw salmon is good.
but i heard other fresh water fish have worms too so it all needs to be cooked.

i'd never eat raw lake fish.
sushi quality sea food is avail everywhere usually if you want to make your own.

I do feel a bit wormy.....

I just educated myself on this subject. Geeze! Read and get puking

http://fishcooking.about.com/od/rawfish/a/sushi_fish.htm

fishabductor - 4-7-2011 at 04:24 PM

Quote:

Originally posted by Cypress
Made ceviche with crappie once, it tasted like ceviche made from any other fish. Nothing to get worked up about. Not a big fan of ceviche, prefer my fish cooked. :yes:

ceviche is cooked...is gets cooked by the acid in the limes. when my mexican wife makes it she pours boiling water over it first and then soaks it in lime juice.

fishabductor - 4-7-2011 at 04:29 PM

Quote:

raw salmon is awesome...however there are also a lot of worms. It was amazing how many worms and other parasites I found when I worked as a guide on the Kenai. I'd fillet probably 20 fish a day, about 25% of them had some sort of parasite...however you can usually see them, then again there may be lots of microparisites you can't see!

Most of the parasites we saw were white worms in the meat, I don't count sea lice.

goldhuntress - 4-7-2011 at 05:08 PM

I can albacore every year and buy it from fishermen friend that has a really cool freezer on his boat that freezes his fish almost instantly to 35 below zero. He told me that is what makes it sushi quality, the freezing, kills all parasites. (FDA) recommends freezing at 35°C (31°F) for 15 hours, or at 20°C (4°F) for 7 days.

[Edited on 4-8-2011 by goldhuntress]

Cypress - 4-7-2011 at 05:15 PM

Quote:

Originally posted by fishabductor

Quote:

Originally posted by Cypress
ceviche is cooked...is gets cooked by the acid in the limes. when my mexican wife makes it she pours boiling water over it first and then soaks it in lime juice.

By cooked, I mean as in hot oil, over a flame etc.

But boiling will do! :light:

fishabductor - 4-7-2011 at 05:43 PM

My family have caught and sold salmon comercially in both AK ans WA for about 60 yrs. The japanese buyers only employ japanese women under a certain age to handle the sushimi grade meat as well as the roe. If anyone else touches either they are no longer considered sushi grade or quality roe.

Not sure if that is the way it still is, but that is how it was when my late grandfather fished. He fished AK up until age 77, so he must of stopped around the mid 90's. My uncle/cousin still fish commercially and i'll have to ask them if this is still the case...with the Equal Opportunity Employer laws.

[Edited on 4-8-2011 by fishabductor]

elgatoloco - 4-7-2011 at 05:49 PM

re: worms in saltwater bottom fish

My wife speared a halibut off coast of San Diego it was good size and some of the filets were vacumm packed and frozen. Months later she took out a piece and put it in sink to defrost. Prior to cooking a small white worm was observed wiggling out of the meat, as it too had defrosted. Tasted good after it was cooked. Halibut, not worm. :biggrin:

mike odell - 4-9-2011 at 11:36 PM

After reading the above, I think I shall only eat raw goat fillets ,in a nice fresh
salsa marinade, with fresh seaweed and basil.

mcfez - 4-10-2011 at 05:58 AM

I remember Mom inspecting Pork before cooking it....back in the 50's. Worms......more than a few times :barf:

elgatoloco...cant believe you went ahead and ate that wormy fish, I just found a tougher guy than me :yes:

Pompano - 4-10-2011 at 08:24 AM

Quote:

Originally posted by djh
I know this is a leap as "Baja related" but there ARE many expert fishermen (and women) on Nomad . . . SOoooo I ask for some experienced help: Maybe there are some "tacklebox voices" that know . . . . ?

Hi djh....

I've been making ceviche from fresh water fish for over 30 years. I use mostly cold-water walleyes, northern pike,lake trout, perch, & crappies for my c-cktails.

I first tested the recipe out on my nephews and neices on some fishing trips at my Far North home....I am glad to report that they are all still alive 30 years later! :rolleyes:

Here's a walleye and a pike that I typically make sushi and ceviche from......go ahead and try it with your own resident freshwater fish.

Chist..the endless lists of what NOT to eat will drive you nutzo. Worms? Good protein. :rolleyes:

Walleye ceviche

Northern Pike ceviche

Perch ceviche courtesy of kiddos.

Mixed bag ceviche (remember, it best to have COLD fish.) :rolleyes:

[Edited on 4-10-2011 by Pompano]

vandenberg - 4-10-2011 at 08:29 AM

Quote:

Originally posted by elgatoloco
re: worms in saltwater bottom fish

My wife speared a halibut off coast of San Diego it was good size and some of the filets were vacumm packed and frozen. Months later she took out a piece and put it in sink to defrost. Prior to cooking a small white worm was observed wiggling out of the meat, as it too had defrosted. Tasted good after it was cooked. Halibut, not worm. :biggrin:

That must have been one tough worm.