"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 05-27-2007, 03:56 PM   #11
Sous Chef
 
BBQ Mikey's Avatar
 
Join Date: May 2007
Location: USA
Posts: 750
i got some good yellow fin, its decent. i like salmon immensely.

i wanna try other types of fish but i need to find a reliable fishery.
__________________

__________________
"wok-a wok-a"
BBQ Mikey is offline   Reply With Quote
Old 05-27-2007, 04:04 PM   #12
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
If by any rare chance you find BLUEFIN TUNA, that is the best of the best.

Very rare. I've never even seen it.
__________________

__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 05-27-2007, 04:15 PM   #13
Sous Chef
 
BBQ Mikey's Avatar
 
Join Date: May 2007
Location: USA
Posts: 750
Quote:
Originally Posted by Mylegsbig
If by any rare chance you find BLUEFIN TUNA, that is the best of the best.

Very rare. I've never even seen it.
Its on the list! Thanks!
__________________
"wok-a wok-a"
BBQ Mikey is offline   Reply With Quote
Old 05-27-2007, 04:49 PM   #14
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
It is considered the Kobe Beef of fish. Extremely treasured.

A single Bluefin Tuna can fetch prices of over $10,000 at the tokyo fish market.
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 05-27-2007, 08:32 PM   #15
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Many, many fish species - especially if large adults - have the capacity to make anyone sick, raw or cooked, as they tend to retain certain toxins in their systems. Here's a LINK:

http://www.wrongdiagnosis.com/artic/marine_toxins_dbmd_printer.htm

If you want to experiment with raw fish for sushi, your only safe bet is to purchase from a seller specifically selling sushi/sashimi-grade fish. Period. If you purchase from your local fish market, make sure to freeze your fish at 0 degrees for 48 hours before thawing & using for sushi. While that isn't 100% protection, it helps. I still prefer advising you purchase from a company that is used to providing products specifically for sushi/sashimi. Here's one website; if you do a websearch for "sushi", you'll find others.

Catalina Offshore Products
__________________
BreezyCooking is offline   Reply With Quote
Old 05-28-2007, 03:00 PM   #16
Sous Chef
 
Nicholas Mosher's Avatar
 
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
I've used Catalina for years - great source.
They also have great Uni and Tobikko.

Usually great rice is the most difficult part for people.
Remember, "Sushi" is really just vinegared rice... fish isn't actually necessary.

Also try different preparation styles. My favorite is simple Nigiri.
You also might want to do a search, there are some great sushi threads on here with great recipes and tips.

Good luck!
__________________
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote
Old 05-28-2007, 05:06 PM   #17
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
If you're going to freeze fish before using for sashimi/sushi, be advised that the USDA recommends that the fish are frozen at -31 degrees F for 15 hours, or at -10 degrees F for 5-7 days. Home freezers rarely dip below 0 degrees F which makes this treatment not feasible and not recommended to do yourself. Also, this method also only work on fish parasites. If a fish already contains a marine toxin or is spoiled, old, etc. it won't make a difference if you freeze it or not. Most marine toxins are unaffected by ANY cooking, freezing, or food preparation method.

Regarding fish parasites. Although there are more than 50, only two types are considered serious: tapeworms and flukes. These two types are ONLY found in fresh water fish. There are some fish that are used in sushi that can sometimes contain parasites, but documented cases have found that these fish have had extended contact with either fresh or brackish water. There are certain types of salt water fish that MAY contain a parasite called anisakid, but not every single fish in each category is going to have it. Parasites, unlike marine toxins are usually visable and if the fish is handled properly after they are caught, the parasites are already removed and the fish is usually safe to eat by the time it is ready for purchase.

Here is more info on the topics below, but generally, if your fish is fresh and if you're using salt water fish, you're safe from fish parasites. Marine toxins (i.e. ciguatera) is a whole different story. The most important rule to follow is to buy smart. Talk to your fishmongers and to people in the restaurant industry to find out where the best places are to buy the best quality and freshest fish in your area.

Eating raw finfish:

CDC - Yellow Book: [6] Food Poisoning from Marine Toxins - CDC Travelers' Health
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 05-29-2007, 11:47 AM   #18
Cook
 
Join Date: May 2007
Posts: 80
There is also the "country style" sushi--chirashi (sp?). It isn't rolled but served in a bowl with rice and sauce. REALLY delicious.
__________________
Charleysaunt is offline   Reply With Quote
Old 05-29-2007, 08:00 PM   #19
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
MLB, I got your bluefin right here. This is the chutoro cut, the second highest in premium and in fat content, next to the otoro. Color isn't the greatest because I took this with my cell phone but you can see the marbling in the fish:




__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 05-30-2007, 02:55 AM   #20
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
Rub it in. Go ahead.. Ba*stard..

I'd kill or some bluefin.

You are a lucky man/ woman.

Cheers - and Good eating.
__________________

__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:07 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.