WSB Sashimi ? ? ?

[spicolly]

Anyone ever make sashimi from WSB? Safe? Recommendations? Yanni?

[spicolly]

bump

[monstahfish]

I've flash seared it with no problems. In fact got rave reviews and I think most fish is better raw if it's safe.

[FullFlavorPike]

It's good. Better fish for making nigirizushi with though in my opinion.

Try nikiri and yuzokosho, or the most expensive ponzu you can buy (made with actual yuzo and no fake stuff) instead of just dunking in straight up soy sauce for pro Japanese cuisine status.

You have the exact same health cautions as any other fish, i.e. if you don't want to worry about bugs crawling in your gut make sure you freeze it first.

[spicolly]

Thanks guys!

[kayakfisherman]

Just saw this. I haven't ran across people having problems with
raw WSB, parasites or toxins. But I'm no expert.

I've enjoyed WSB raw, and plan to make a poke dish with some
(as soon as one jumps into my lap...). Plus, I've really enjoyed
WSB ceviche, it's something else.

[spicolly]

Just saw this. I haven't ran across people having problems with
raw WSB, parasites or toxins. But I'm no expert.

I've enjoyed WSB raw, and plan to make a poke dish with some
(as soon as one jumps into my lap...). Plus, I've really enjoyed
WSB ceviche, it's something else.

Thanks Yanni! I froze it, then sashimi'd it. Good stuff!

Have you ever tried a poke/ceviche mashup? I don't know what to call this dish. I often try to make dishes my Filipino/Hawaiian grandfather made when I was a kid. I've used YFT, YT & recently a WSB to make this dish:

1 pound fish, cut into 1/2-inch cubes
3/4 cup unsweetened coconut milk
1/4 cup raw coconut vinegar
1/2 small red onion, thinly sliced
3 Thai chiles or similar, thinly sliced
4 teaspoons grated ginger
1 tablespoon minced cilantro
1 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon pepper, plus more for seasoning
3 tablespoons EVOO
Fresh limes


1. In a bowl, add all of the ingredients except the EVOO.
2. Stir in 2 tablespoons of the EVOO.
3. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
4. Stir in the remaining 1 tablespoon of EVOO.
5. Squeeze fresh lime to taste.
6. Season with more salt and pepper to taste.

Give it a try, maybe improve/enhance it with your skills!

[kayakfisherman]

Wow!!!!

Food for thought!!

I lived and worked in Hawaii and was exposed to
lots of filipino/hawaiian/asian foods. Great stuff!

[FullFlavorPike]

That looks scrumptious. I have never seen cocounut vinegar.