Kayak Fishing Adventures on Big Water’s Edge - View Single Post - Poke bowl and sushi??? What fish and what recipe?

ProfessorLongArms · 05-21-2020, 08:42 PM

If you didn't see it, I posted a vid recently on making ceviche...
http://www.bigwatersedge.com/bwevb/s...ad.php?t=35071 A lot of the focus was on making raw fish in that style and definitely transcends to poke/sashimi.... Definitely focused on White flaky fish like Rockfish/SheepHead/Calico

I'd recommend giving this guy a follow for starts... https://www.instagram.com/salabat408/
I've learned a ton from him and he's just a rad guy in general.
He really opened my eyes to how amazing even surf perch or opaleye can be.
I'm also a huge fan of Outdoor Chef Life https://www.youtube.com/channel/UCNq...VY9Sx_ZK_WuOAA

If you're not in the habit of dispatching your kill, that's your best start. Ikejime is your friend. There's a ton of resources available on youtube and in general. The sooner the fish stops twitching, the less lactic acid buildup. I haven't gotten to the point of actually coring the spinal cord to stop all movement, but I do brain spike and slit the gills. I keep the fish in the water, but they'd be better on ice. You could also gut the fish on the water.

From there, you can kind of "Age" the fish. That guy above recommends keeping in a ziploc bag 1-3 days on ice, never rinsing with freshwater unless you're *just* about to eat.

Personally, I freeze my fish for a few days before eating raw *just* to be safe, but you can also visually inspect for parasites, etc.

05-21-2020, 08:42 PM	#2
ProfessorLongArms Senior Member Join Date: Sep 2017 Location: Los Angeles, CA Posts: 400	If you didn't see it, I posted a vid recently on making ceviche... http://www.bigwatersedge.com/bwevb/s...ad.php?t=35071 A lot of the focus was on making raw fish in that style and definitely transcends to poke/sashimi.... Definitely focused on White flaky fish like Rockfish/SheepHead/Calico I'd recommend giving this guy a follow for starts... https://www.instagram.com/salabat408/ I've learned a ton from him and he's just a rad guy in general. He really opened my eyes to how amazing even surf perch or opaleye can be. I'm also a huge fan of Outdoor Chef Life https://www.youtube.com/channel/UCNq...VY9Sx_ZK_WuOAA If you're not in the habit of dispatching your kill, that's your best start. Ikejime is your friend. There's a ton of resources available on youtube and in general. The sooner the fish stops twitching, the less lactic acid buildup. I haven't gotten to the point of actually coring the spinal cord to stop all movement, but I do brain spike and slit the gills. I keep the fish in the water, but they'd be better on ice. You could also gut the fish on the water. From there, you can kind of "Age" the fish. That guy above recommends keeping in a ziploc bag 1-3 days on ice, never rinsing with freshwater unless you're just about to eat. Personally, I freeze my fish for a few days before eating raw just to be safe, but you can also visually inspect for parasites, etc.