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Matt, if you want to eat sashimi and parasites are a concern, you can always flash freeze with dry ice and alcohol.
Of the fish you listed mackerel are excellent pickled raw ala shimesaba, the rest are better cooked due to high levels of connective tissue.
Evaluate each fish like it is a piece of beef, and you will quickly find good roles for each. Speaking of which, beef can be pretty excellent raw, like Filet Americain.
The best seafood in our waters for sashimi that are readily catchable by most are yellowtail, and spanish mackerel. If you can catch urchins, they are also excellent.
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Originally Posted by Matt
To those that share thank you, to those that don't fine by me, to those that whine about people not posting but have no fish reports of their own to share..............GO FISH!!!!!!
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