Sashimi?

[GazzaB]

hi everyone i love sashimi and know that tuna makes great sashimi but I was wondering what other fish that we get in south Queensland area that would be great straight fresh off the boat?
thanks gazza

[ffejsmada]

Giant Trevally's not too bad.

[Leighton]

snapper is awesome, same with king fish

[disorderly]

spanish mac is a lovely sushi fish if used in the first 24 hours after capture .It tends to go a bit mushy after that.

[jtpython]

Small cobia are great too being of firm white flesh able to cut it thinly
I like it thin thin
JT

[cameron walker]

I caught a yellowfin tuna at murphys last week it was very tastey even without soy and wasabi.Another great fish is pearl perch good to snack on while filleting and having a beer.Have tried tailor before not good!

[sleepygreg]

Hi Gazza,

Snapper, whiting, trevally, any of the tunas (except stripeys), bream, squid, kingfish, small cobes, pearlies, trout,..........in fact any of the firm white fleshed fish and the fast pelagics.......secret is to put em in an ice slurry for an hour or so first to firm up the flesh...then cut thin. I always carry soy and wasabi in the boat in case the situation arises......enjoy!

Cheers

Greg

[tully]

I have been told that the plain old blurter (silver trevalley) is the most prized by the Japanese as sashimi.
Have always wondered if they do anything to tuna served in restruants as sashimi. It seems semi transparant (yellowfin tuna) and melts in your mouth.
When I catch tuna and try to prepare it it's very bloody flesh and have never liked it cooked or otherwise.

[tidemaster]

Moses sea perch are real nice too. Got to ice em down a bit first but they slice up nice and thin and the taste is to die for

[Leighton]

A mate of mine says, fresh Mack Tuna is the best with soy and wasabai. Crab bait to me

[sleepygreg]

the secret is icing it down......have to get rigormortice setting......if its too fresh it is mushy. Your right about the trevally.....im originally from sydney.....winter time offshore was trevally season............and the silvers are Prime Sashimi. The best parts of flesh to take are the shoulder fillet and the belly flap.........stay well clear of the bloodline.......use the tail and under fillets for other cooking methods. And kill your fish quick....if they flap around on the deck it bruises the flesh and makes it mushy and strong fishy taste. Use a brain spike.....Ike Jimi....or if al else fails use a priest (hardwood donger) to administer last rites. Mahi Mahi also make great sashimi.......but ya gotta knock em on the head real quick. Quality sashimi is all about the handling and preparation.........not that hard....but you have to be quick about it.

Cheers

Greg

[sleepygreg]

Macks are ok.....but after ya knock em on the head...cut the gills and bleed em.

[sleepygreg]

Tully....if its semi transparent....its not yellowfin tuna........even though y/fin has a low blood content in the flesh if killed quickly...it is still really pink......its more likely albacore.....which IMHO is better than yellowfin....though the japanese market disagree. The japs will pay $1000 a kg for prime Y/fin or Big Eye tuna if it is treated in the way i have described.

Cheers

Greg

[kingkev]

I reckon that being in S E queensland, trevally is the go and if the little SCAD or Yellowtail are biting they make an excellent sashimi. We used to catch scads/yellwtail off the sandpumping jetty SOUTHPORT, Gold Coast and take a fillet off straight away and dip in a bottle of soy. GREAT

[cameron walker]

My yellow fin tuna was semi transparent.My fishing ptner is an ex fisheries he showed me how to prep. After capture spike brain cut small hole from anus up not all the way ,cut above gills and remove all internalls including guills by makeing use of both cuts.blood will be everywere as the heart will keep pumping as you remove guts,put into ice slurry when blood is out. To stop bruiseing we tied the tail to a rope and hung it in water while spiking.Fair bit of trouble but when we were filleting i was eating the meat behind the head,delish.