...sashimi?



For the record, silvers make much better sashimi than these elliot bay kings did.

...and don't get the oil based hot mustard, it doesn't break up very well in the soy.

Serve cold.

You just getting around to cleaning those fish?
slacker...

wouldn't be eating them raw if i were....

I had sockeye sashimi on the bank of the Kenai one night a couple of yrs ago....

I prefer sockeye over any other.

I'm curious, do you have to do anything to the meat before you eat it or do you just fillet and eat? I have eaten tons of sushi but never knew if you had to do anything to it.

Do you freeze the salmon before eating it sashimi style?

Yes, you should freeze it first. All salmon has parasites in it. Tha salmon that you get in sushi places has been lightly marinated in sake and marin.

Just a guide...fish that spend their entire lifecyle in saltwater(ie. tuna) are okay to eat immediately...fish that spend part of their lifecycle in freshwater(ie. salmon) must be frozen for 24 hours before thawing and eating. The parasites taste better once frozen .

That's why the sockeye from last month (thanks for the ride, Gary J) was bled immediately, iced in the boat, cleaned, re-iced, filleted (thanks FishnPhysician), sorted into sushi grade or BBQ grade, vac packed and frozen.

Delbert

NO THANKS,I'll stick with the alder plank and BBQ.Good luck,
STRIKE ZONE

Just the tape worms alone in Salmon prevents me from even considering eating fish raw.

Freeze it first!

Also heard this summer in AK that some guideline published from the State states that all salmon to be smoked, should also be frozen first. Something about the smokers not getting hot enought to kill the bugs.

I have ate a boat load of fresh caught smoked fish and I am still typing!

OUT4Dux - I can relate. A couple years ago, during the fall, I was smoking up some silvers. Started about 6pm on a typically cool evening.

After a few hours in the smoker, I checked on the fish with a the help of a flashlight. What I saw was not what I wanted to see. There were some whitish wormy looking little guys emerging from my precious salmon. Wiggling, squirming bundles of joy.

Bye Bye Batch of Beautiful Bounty.

Not enough HEAT!

Found out from reliable sources about freezing the fish first and haven't had any trouble since.

Also, I made a smoker "box" to surround my little chief smoker which helps regulate the smoking temp. much better throughout the different seasons.

h2o - Sure looks tasty, but... :p

Maybe that's where all this weight has gone....