Fishing Victoria Forum

Definitely trevally is great with a splash of soy and wasabi. Probably better than cooked in my opinion. Flatty goes well too, my ex is Japanese and she sashimied some sand flatty caught fresh in the ocean and raved about it. Also tried tried kingfish from the rip and a barrel tuna fresh off the boat ramp at Sorrento one time and obvious they were great.

I’m not a fan of raw squid (but Japanese dried squid in salt and vinegar is awesome with a beer). Whiting I’ve never tried. Fugu I’ll leave to the pros (I ate it in japan and thought it was disgusting anyhow), Aussie salmon I suspect would be good as they eat well when fresh and smoke well too but haven’t tried it.

apparently Yakkas (cowanyoung) is very good. Havent tried it myself though

I've tried snapper/pinkie and flathead, mate tried squid.
They can be eaten as sashimi, but I'd say gotta be fresh. As in eaten the same day. Fridge for few hours probably okay, but definitely not freezer.
Time and temperature change 'food'.

If you like something abit stronger flavoured, the big slimey macks in WP are good when fresh.

AE092 wrote: ↑

Mon Nov 25, 2019 7:57 am

If you like something abit stronger flavoured, the big slimey macks in WP are good when fresh.

Sounds pretty good...

If you're a cat.

One of my mates is Korean and he eats pretty much everything we catch raw (he also cooks it). Everything from calamari, flathead, snapper etc.

Hey Croe. This article isn't a bad starting point, though it's from the US so lots of fahrenheit instead of C, and the regulations they cite are US ones not Australian. But in general it's not so bad, just stick to certain types of fish.

https://www.seriouseats.com/2017/05/how ... afety.html

Freezing in a household freezer probably isn't enough to totally free fish of parasites anyway. But also certain types of fish are more susceptible so you can just avoid those. There's an inherent risk in anything which you need to weigh up yourself. Gutting and filleting immediately is a good place to start, and key is keeping fish cold but, really importantly, dry. Any wet fish, whole or filleted, will be much more likely to have problems with bacteria. That includes sitting on ice.

I find that freezing or refrigerating many types of fish actually improves the texture for raw by the way, it firms up nicely. Some will turn to mush you are right.

Snapper Sashimi is really nice by the way. I also like it in a Pacific dish called Kokoda (pronounced Kokonda) which you can get in Fiji and other places. Basically a ceviche but on top of the citrus juice (which cooks it in the acid), coconut milk and some other ingredients.

Give this a watch so you get an idea of what/how things are prepared. Gives you an indication of the types of fish that are being used, and then you can go ahead and draw some comparisons between the fish he's got there and what we have available here.

https://www.youtube.com/watch?v=AoktpjjCLdM

In PPB, I'd say the definite candidates for sashimi would be

- Kingfish
- Snapper
- Squid/Octopus
- Mackerel (usually eaten with ginger)
- Tommy Rough (probably prepared in the same way as the mackerel)
- Scallops if you're diving
- Flounder
- Tailor

Based on that video, I'd also say that garfish would be an interesting test, but would have to be deboned/filleted properly.

The one's I'd rule out are

- Wrasse/Flathead (flesh seems too soft)
- Barracouta (full of worms)
- Leatherjacket (just seems a bit odd)
- Red Mullet/Gurnard