Sashimi Possibilities
- croe04
- Rank: King George Whiting
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Sashimi Possibilities
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
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
- 4liters
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Re: Sashimi Possibilities
Have a go at making your own fugu sashimi from a toadie
2015/16 Fisting Victoria Species comp total: 289cm
Brown Trout: 37cm
Flathead: 51cm; Squid: 36cm; Australian Salmon: 51cm; Snapper 46cm; Silver Trevally 23cm; KGW: 45cm
Major Sponsor: Rim Master Tackle
Brown Trout: 37cm
Flathead: 51cm; Squid: 36cm; Australian Salmon: 51cm; Snapper 46cm; Silver Trevally 23cm; KGW: 45cm
Major Sponsor: Rim Master Tackle
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Re: Sashimi Possibilities
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.
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.
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Re: Sashimi Possibilities
Ate a slimey mack on the ledge the other day. Bit fishy but not too bad
Chasing LBG and sharing a love for the Martial Arts, everywhere, all the time.
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- Kimtown
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Re: Sashimi Possibilities
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 thanksjohnnycjay wrote: ↑Sun Nov 24, 2019 2:00 pmTrevalley 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'll stick to kingies and kingies only.
- croe04
- Rank: King George Whiting
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Re: Sashimi Possibilities
Whiting is ok as sashimi but I prefer it cooked.
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- Kenle
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Re: Sashimi Possibilities
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.
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Re: Sashimi Possibilities
Trevally is excellent, Australian Salmon is ok, best local one I've had is garfish, absolutely unreal. Kingie is awesome as well.
- croe04
- Rank: King George Whiting
- Joined: Fri Apr 19, 2019 11:07 pm
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Re: Sashimi Possibilities
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.
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.