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Re: On sushi:

by earthboundmisfit (Chaplain)
on Jun 24, 2002 at 18:04 UTC ( #176872=note: print w/ replies, xml ) Need Help??


in reply to On sushi:

On the topic of making your own sushi/sashimi, Atlantic Bonito is absolutely incredible. The meat is sweet and smooth as silk. I've never seen it available in any store or restaurant, but those who live in the North Eastern part of the US, south of Cape Cod can catch these from any rock pile or jetty along the coast from mid August through September. White plugs and jigs work, but the ultimate is catching them on a fly rod. When venturing out in my boat, I always bring along a sharp fillet knife and some ginger soy. I've made lunch on the spot with quite a few species: striped bass, goosefish, herring, cod, flounder, bluefish (yuck), bluefin tuna, black sea bass, scup, sculpin, sand lances, sea robins, tautog, false albacore (double yuck!), and an occasional sand worm (not as bad as you'd think). jwest reminded me that Spanish Mackrel is also very good, though difficult to catch with all those teeth.

warning: those from the south often call bluefish bonito. Bluefish taste like crap no matter how you prepare it. Accept no substitutes.


Comment on Re: On sushi:
Re: Re: On sushi:
by lestrrat (Deacon) on Jun 24, 2002 at 18:38 UTC

    While I do agree that Bonito is mighty tasty, I have to urge people to be really careful about preparing it yourself.

    The reason bonitos are prepared lightly charred is because they have parasites on their skin, which must be killed before hand. The parasites easily die under heat, so if you take care of it there's no problem.

    Anyway, people prepare their own bonito sushi all the time, but you just have to be careful

      Yes, that is called scombroid poisoning and it's not limited to bonito. Any scombroid species (tuna, swordfish, albacore, mackrel, jacks, mahi mahi, etc.) can give you this. The liklihood and severity increases the longer the fish is out of the water. This is why I prepare sashimi right on the boat. BTW, it's caused by bacteria that produce histamines; searing the meat will not have any effect, but I've always wondered if a dose of sudofed would.

        Ah, learned something new :)

        So, if it's universal to all those fishes, why is it that seemingly only bonitos are charred? Just curious...

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