Home made Sashimi and sushi from fresh whole flounder ....superb freshness..

[Qianglong]

Its my gf's birthday so I've decided to use my new yanagi to fillet a fresh flounder for sashimi and sushi...here are the pics:

The fish is absolutely the freshest I've seen in toronto and cost about $30. The lady there at the korean supermarket is very nice and offered to clean and gut it. I just asked her to remove the scales and i'll do the dirty work myself since preparing sashimi from whole fish needs very careful gutting.

http://img156.imageshack.us/my...?image=dsc06389fh5.jpg

http://img99.imageshack.us/my.php?image=dsc06395ep8.jpg
(nothing goes to waste, the liver is made into soup, the fins and tail are also made into soup)

http://img296.imageshack.us/my...?image=dsc06396jq0.jpg

http://img296.imageshack.us/my...?image=dsc06399sq2.jpg

http://img156.imageshack.us/my...?image=dsc06398ed5.jpg
Only half of the fish is made into sashimi and sushi, the rest is steamed!

I dont have any fancy japanese tableware so I improvised with chinese tablewares haha.. The fish has silky soft texture and is no oily like salmon.

 

[Pepsei]

looks delicious.

 

[Hyperlite]

daaaaaaaaaaaaaamn son, that is some fine sushi skills... A+++++ :thumbsup:

 

[cthulhu]

Looks fantastic!

 

[yhelothar]

Noice!
My gf would love me forever if i had those mad sushi skills.

 

[WraithETC]

I hate seaweed. Theres a fishing dock in a national park near where I live. Around this fishing dock is a rocky beach where seaweed finds itself. Theres an awesome sign, in almost every asian language (all asian languages and english) saying that seaweed collection is prohibited.

 

[HomeBrewerDude]

now I'm hungry!

 

[Mikey]

Wow. That's really impressive. You have an amazing gift!

 

[Qianglong]

haha thanks guys for the compliment, my skills are far from perfect. I am still trying to master the way of making nigiri sushi (fish with a stab of rice at bottom).

As my fileting skills, i need to improve by leaving almost no flesh left from the bones after the strips of filets are removed. I am just glad toronto sells sashimi grade whole fish consider we are 10 hours away from the sea.

 

[dighn]

looks uncooked.

j/k. that looks like some fine work and should be delicious to anyone into japanese food.

 

[sjwaste]

From those pics, you have solid knife skills and the presentation looks great too. How did it taste? Looks delicious.

 

[Ika]

Wasabi or soy sauce?

 

[zoiks]

umm.. You need to flash freeze that fish before you use it for sashimi. Especially a fish that is a bottom fish as these types have more worms than any other fish.

 

[Qianglong]

Originally posted by: zoiks
umm.. You need to flash freeze that fish before you use it for sashimi. Especially a fish that is a bottom fish as these types have more worms than any other fish.

Marine fish are generally free from worms except certain species like Sword fish. I've inspected the fish and it seems fine. Well if i don't feel well i'll let everyone know here haha..

 

[zoiks]

Originally posted by: Qianglong

Originally posted by: zoiks
umm.. You need to flash freeze that fish before you use it for sashimi. Especially a fish that is a bottom fish as these types have more worms than any other fish.

Marine fish are generally free from worms except certain species like Sword fish. I've inspected the fish and it seems fine. Well if i don't feel well i'll let everyone know here haha..

Bullshit. I'm a regular saltwater fisherman and I catch halibut, rockfish, salmon (when in season). I can tell you that I've found worms in every single of of these species and the most in halibut. You'll find roundworms, isopods, nematodes etc in these fish and often the eggs are the hardest to see.
http://seafood.ucdavis.edu/Pubs/parasite.htm

 

[silverpig]

Aren't you supposed to freeze it first?

 

[tasmanian]

Looks good except for the salmon eggs. *if thats what they are*

 

[MrChad]

Originally posted by: zoiks

Originally posted by: Qianglong

Originally posted by: zoiks
umm.. You need to flash freeze that fish before you use it for sashimi. Especially a fish that is a bottom fish as these types have more worms than any other fish.

Marine fish are generally free from worms except certain species like Sword fish. I've inspected the fish and it seems fine. Well if i don't feel well i'll let everyone know here haha..

Bullshit. I'm a regular saltwater fisherman and I catch halibut, rockfish, salmon (when in season). I can tell you that I've found worms in every single of of these species and the most in halibut. You'll find roundworms, isopods, nematodes etc in these fish and often the eggs are the hardest to see.
http://seafood.ucdavis.edu/Pubs/parasite.htm

:laugh:

This thread just got 100 percent more interesting.

 

[silverpig]

Originally posted by: zoiks

Originally posted by: Qianglong

Originally posted by: zoiks
umm.. You need to flash freeze that fish before you use it for sashimi. Especially a fish that is a bottom fish as these types have more worms than any other fish.

Marine fish are generally free from worms except certain species like Sword fish. I've inspected the fish and it seems fine. Well if i don't feel well i'll let everyone know here haha..

Bullshit. I'm a regular saltwater fisherman and I catch halibut, rockfish, salmon (when in season). I can tell you that I've found worms in every single of of these species and the most in halibut. You'll find roundworms, isopods, nematodes etc in these fish and often the eggs are the hardest to see.
http://seafood.ucdavis.edu/Pubs/parasite.htm

Happy birthday honey, here's some worms!

I think the freezing also ruptures the cells of the fish, making it more tender.

 

[Qianglong]

Originally posted by: MrChad

Originally posted by: zoiks

Originally posted by: Qianglong

Originally posted by: zoiks
umm.. You need to flash freeze that fish before you use it for sashimi. Especially a fish that is a bottom fish as these types have more worms than any other fish.

Marine fish are generally free from worms except certain species like Sword fish. I've inspected the fish and it seems fine. Well if i don't feel well i'll let everyone know here haha..

Bullshit. I'm a regular saltwater fisherman and I catch halibut, rockfish, salmon (when in season). I can tell you that I've found worms in every single of of these species and the most in halibut. You'll find roundworms, isopods, nematodes etc in these fish and often the eggs are the hardest to see.
http://seafood.ucdavis.edu/Pubs/parasite.htm

:laugh:

This thread just got 100 percent more interesting.

Alright lets know get OT..the fish is stated as sushi/sashimi grade, so it has been properly processed. Also, all marine fish that comes to Toronto are flash frozen because its an 10 hour drive.

 

[AbAbber2k]

Not as large of a display... but here's a sample of my Sushi skizzillz.

So easy to make (though time consuming), and so delicious and filling.

 

[Inferno0032]

Wow, LOVE the presentation, looks great... wish some was on MY palette right now.

 

[Inferno0032]

Abber, yours looks great too! Nice

 

[zoiks]

Originally posted by: Qianglong

Originally posted by: MrChad

Originally posted by: zoiks

Originally posted by: Qianglong

Originally posted by: zoiks
umm.. You need to flash freeze that fish before you use it for sashimi. Especially a fish that is a bottom fish as these types have more worms than any other fish.

Marine fish are generally free from worms except certain species like Sword fish. I've inspected the fish and it seems fine. Well if i don't feel well i'll let everyone know here haha..

Bullshit. I'm a regular saltwater fisherman and I catch halibut, rockfish, salmon (when in season). I can tell you that I've found worms in every single of of these species and the most in halibut. You'll find roundworms, isopods, nematodes etc in these fish and often the eggs are the hardest to see.
http://seafood.ucdavis.edu/Pubs/parasite.htm

:laugh:

This thread just got 100 percent more interesting.

Alright lets know get OT..the fish is stated as sushi/sashimi grade, so it has been properly processed. Also, all marine fish that comes to Toronto are flash frozen because its an 10 hour drive.

10 hour drive from where? How do you know its not flown in? Also a fish that is frozen and then thawed looks a bit more wilted. I agree with you that the fish looks very 'fresh'.

 

[Captante]

Originally posted by: AbAbber2k
Not as large of a display... but here's a sample of my Sushi skizzillz.

So easy to make (though time consuming), and so delicious and filling.

Nice!

Only problem is now I'm hungry for sushi!