Fishing Victoria Forum

Gday all

i'm real game on sashimi, but buying it is expensive. I was wondering if any of the local fish in the bay were safe to consume raw, and were good tasting at that?
Potential candidates would be Snapper, KGW and flatties. I've also heard sambos and trevs are good sashimi fish as well. Wondering if anyone has tried any of these? Would be catching it in clean waters, definitely wouldn't be serving up raw snapper from somewhere like docklands
Obviously kingfish is excellent sashimi but unfortunately i'm not equipped to catch any. Would love to in the future though.
North American Salmon is great sashimi too but obviously can't be caught locally and i'd rather catch my own fish to eat.

cheers

Have a go at making your own fugu sashimi from a toadie

Trevalley and surprisingly Australian salmon.

There is a small risk of sickness eating raw flathead so I'd avoid that.

As for whiting, it's $90 a kilo for it's beautiful eating quality when cooked. Not sure I'd bother eating it raw.

Ate a slimey mack on the ledge the other day. Bit fishy but not too bad

johnnycjay wrote: ↑

Sun Nov 24, 2019 2:00 pm

Trevalley and surprisingly Australian salmon.

There is a small risk of sickness eating raw flathead so I'd avoid that.

As for whiting, it's $90 a kilo for it's beautiful eating quality when cooked. Not sure I'd bother eating it raw.

I know of people on her who have eaten flathead sashimi... idk about that texture though... Would have a really bubbly popping sensation when eating it? No thanks

I'll stick to kingies and kingies only.

4liters wrote: ↑

Sun Nov 24, 2019 1:32 pm

Have a go at making your own fugu sashimi from a toadie

I could never do that to such a beautiful creature

Whiting is ok as sashimi but I prefer it cooked.

Squid n octopus can be eaten raw, also tried baytrout once from a fisho that's actually a chef and it's surprisingly nice with his special mix of soy sauce n wasabi. Someone once told me you can eat bream as sashimi too but I think I'll give that a miss.

Trevally is excellent, Australian Salmon is ok, best local one I've had is garfish, absolutely unreal. Kingie is awesome as well.

Probably a matter of just trying it for myself now and avoiding the ones that are unsafe/taste bad. Cheers for the advice guys. \

also read something about preparing sashimi, even though fresh is best it's advised to freeze it for a period of time to make sure it's safe to consume, is it a necessity?
Wouldn't mind sacrificing a bit of texture and flavour so that I don't end up with a 4ft tapeworm kicking around in my intestines.