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What S. Florida fish can you make Sushi with?

Old 12-10-2019, 11:34 AM
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Smile What S. Florida fish can you make Sushi with?

Hello Everyone, my wife is on a diet and she loves sushi. I love deep fried everything,LOL. So I'm curious what fish species can you eat raw, and which are the best. I would love to hear your thoughts on this subject.

Also, what is the best way after catch, to prepare fish for sushi, i.e. bleed, cut guts out, keep on ice what is the proper process et al.

Thank you.




Old 12-10-2019, 11:47 AM
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I do mango snapper, lion fish and hog fish all the time. Yellow tail is great, but I don't get it up my way spearing. Have done grouper in the past with decent results. I find most of your smaller, thinner fish are better. Margate and trigger are supposed to be tasty as well. I know some people that do cero or spanish mackerel and love it, but it's not for me.

I prefer to bleed, gut and keep on ice until they go in my belly.....
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Old 12-10-2019, 11:51 AM
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Thank you Diverboy, so just to get it right, gut the fresh caught fish, stick on ice until you prepare for sushi. Is there a period of time to let it chill, or not necessary.
Old 12-10-2019, 11:53 AM
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Add....wahoo, rainbow runner, blackfin tuna, cero mackerel
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Old 12-10-2019, 12:00 PM
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Had hogfish and scamp sashimi This past weekend, was delicious. Depends on how mild or oily your taste preference is, I prefer the mild fish myself.

Are you catching it or buying it? Would probably freeze it for a couple weeks if buying and not knowing how it was kept.

Bleed and ice bath or covered in ice at least, want meat as cold as possible to help with filleting/freshness. Lots of videos on you tube about sushi and sashimi and how to prep and serve.

You're going to get both sides of the argument on this topic, some say no way, some say freeze for a period of time, others eat it all the time same day.

Don't forget the ponzu!!!!

Last edited by Fresh2Salty; 12-10-2019 at 12:08 PM.
Old 12-10-2019, 12:06 PM
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For "raw" fish,don't forget to consider ceviche. I soak the raw fish chunks in lemon or lime juice while I prepare the peppers,red onion,tomatoe,cilantro (sometimes),avocados (sometimes),etc...once it looks "cooked",I drain a bit (but not completely) and add to the salsa-ish veggy mix. I eat with Tostitos scoop chips.
I usually use mango or yt snapper....and I like to use different color bell (or mini sweet) peppers for looks,and jalepeno peppers for a little heat.
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Old 12-10-2019, 12:14 PM
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There was a thread here some time back where a guy linked to Youtube videos of a guy in south Florida who made sushi from saltwater fish. I can't find it, but maybe someone else can remember.

I found this thread which lists quite a few species that are good. South Florida fish safe for sushi and sashimi?
Old 12-10-2019, 12:48 PM
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hogfish is responsible for more cases of Ciguatera than any other fish. In the islands I wont touch it.

YT and YF is good.


Search for the no-jime method to kill fish for sushi. Its the only way i killl them
Old 12-10-2019, 12:48 PM
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Blackfin, yellowtail, mahi, amberjack, cero mackerel, king mackerel, Spanish mackerel, wahoo, African pompano, pompano, skipjack tuna, yellowfin tuna.
Old 12-10-2019, 02:33 PM
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Originally Posted by wiscoarborist View Post
For "raw" fish,don't forget to consider ceviche. I soak the raw fish chunks in lemon or lime juice while I prepare the peppers,red onion,tomatoe,cilantro (sometimes),avocados (sometimes),etc...once it looks "cooked",I drain a bit (but not completely) and add to the salsa-ish veggy mix. I eat with Tostitos scoop chips.
I usually use mango or yt snapper....and I like to use different color bell (or mini sweet) peppers for looks,and jalepeno peppers for a little heat.
We make ceviche with grunts, porgies and the scraps of grouper we catch....excellent. Great for those that don't want to go totally raw.

Old 12-10-2019, 02:42 PM
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Originally Posted by WPBTH View Post
hogfish is responsible for more cases of Ciguatera than any other fish. In the islands I wont touch it.
I would never consider eating S FL barracuda but I've been eating S FL hogfish for the last 50 years with no ill effects. Ignorance is bliss
Old 12-10-2019, 03:37 PM
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Originally Posted by FishnDive View Post
I would never consider eating S FL barracuda but I've been eating S FL hogfish for the last 50 years with no ill effects. Ignorance is bliss
I’ve eaten the same cudas a few times on a cheeeese sandwich
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Old 12-10-2019, 03:44 PM
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Originally Posted by signmansez View Post
We make ceviche with grunts, porgies and the scraps of grouper we catch....excellent. Great for those that don't want to go totally raw.
Any chance you'd post up your method?
Old 12-10-2019, 04:19 PM
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Cobia
Old 12-10-2019, 04:33 PM
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We really like pigfish. Granted they are never very large, they make excellent sashimi!
Old 12-10-2019, 04:46 PM
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Ok so whats the best method to kill the fish for the best taste.
Old 12-10-2019, 05:05 PM
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Originally Posted by Kevin33 View Post
Ok so whats the best method to kill the fish for the best taste.
http://www.ikijime.com | HUMANE KILLING OF FISH - FRESHWATER - ESTUARY - OFFSHORE Maximum quality, minimum fuss.
The Japanese tuna market insists on it.
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Old 12-10-2019, 05:32 PM
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Originally Posted by OldPete View Post
Any chance you'd post up your method?
I`ll explain the ground rules. I am a firm believer of learning the fundamentals and once you have the knowledge,
you are free to twist your execution to your taste and imagination.

Acid is what is used to cook the fish. You can watch the fish turn opaque before your eyes.
Rice wine vinegar, lemon juice, lime juice, and even wine will cook the fish. Any acid will cook the fish.

Traditionally, lime juice is used as the primary acid.
Cut, dice or slice the fish or shellfish and cover with lime juice, salt, and diced raw onion. I like to sweat the onion first.
Some add olive oil here. Taste and adjust for salt at the beginning.

After two to four hours the fish will be cooked. Remove and add chilies of your choice, tomatoes of choice, olives, avocado,
fruit and or fruit juice, and cilantro just before serving. Always adjust salt and pepper.

I like tarragon, mango, and papaya.
Dill works well with, champagne, cucumber, orange juice, and Poblano peppers.

Play with your food.

Old 12-10-2019, 06:07 PM
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First step, bleed the fish as soon as you catch it. Keep it in a saltwater ice brine. When cleaning the fish absolutely keep the slime off the meat. Keep hand towels at the fish cleaning table and use them frequently. DO NOT put fresh water on fish that you're going to use for sushi!
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Old 12-10-2019, 06:14 PM
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Ceviche is so good.

Small cubes of fish, squeeze a lime over them and stir.
Slice some red and sweet onions really thin and sprinkle some lime on them too.
Cube some avacado and mix with the onions
Add cubed tomato, sliced jalapeno, and a sprinkle of taco seasoning.
After 20 to 30 minutes of fish being in the lime, mix it all up.

Eat with tostadas or scoop chips.
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