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Fluke sashimi

Old 06-28-2020, 05:22 AM
  #241  
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Originally Posted by vito80 View Post
may i ask why the notch behind the fluke's head?
I cut the spinal bone to insert a stainless steal wire to destroy the spine. By doing so, it'll extend the freshness.
This will give you 3-4 more days to enjoy sashimi (also add more sweetness by aging the fish longer). I'll probably start enjoying the sashimi today (day 1-2 = enjoy texture over the flavor, day 3-5 = more flavor, day 7-10= meat gets soft and more and more flavor).

This will also minimize fish flopping which could crease bruises and dark spots.
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Old 06-29-2020, 06:54 PM
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Went out for Seabass and limited out. Made Spiced Seabass and Fluke Ceviche.


Head and collar were dipped in hot water for 10 seconds to remove slime and scales

Sliced potato, green beans, enoki mushroom on top of the Seabass. Pour olive oil and sprinkle Old Bay Spice and some salt. Then broil if for 30 mins


Fluke Ceviche.
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Old 06-29-2020, 09:09 PM
  #243  
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I should not check in this thread before bed time......I am super hungry now and wondering why can I go fishing tomorrow?
Old 06-30-2020, 04:37 AM
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rinoue

Looking for a little advice here. I caught 2 small bluefin yesterday and have a lot of meat left after giving about half away. I bled them both behind the front fins and put them in an ice saltwater slurry. When I got back to the dock I cut along the spine on both sides and again down the blood line on both sides and removed most of the dark meat. When i got home I trimmed them and put them in gallon size ziplocks I avoided using fresh water, I think you mentioned that in this thread somewhere. Looking for advice on what parts are best for sashimi vs searing etc. I "think" the best part for sashimi is along the top near the spine and it is lighter in color indicating more fat? How long can I keep it in the fridge? can it be frozen using a regular residential freezer?

Thanks

Last edited by scott06903; 06-30-2020 at 06:20 AM.
Old 07-01-2020, 06:14 AM
  #245  
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Originally Posted by scott06903 View Post
rinoue

Looking for a little advice here. I caught 2 small bluefin yesterday and have a lot of meat left after giving about half away. I bled them both behind the front fins and put them in an ice saltwater slurry. When I got back to the dock I cut along the spine on both sides and again down the blood line on both sides and removed most of the dark meat. When i got home I trimmed them and put them in gallon size ziplocks I avoided using fresh water, I think you mentioned that in this thread somewhere. Looking for advice on what parts are best for sashimi vs searing etc. I "think" the best part for sashimi is along the top near the spine and it is lighter in color indicating more fat? How long can I keep it in the fridge? can it be frozen using a regular residential freezer?

Thanks
If you like less fatty, use top portion (1 and 2 in the pic below). The belly is fattier and called "Toro" (3 and 4). They are tastier but very bottom of the belly can be chewy because of white membrane like thing. So, I either use a spoon to scoop up just the meat, or sear it.

I sear/grill the tail section because tail meat (5) has more white membrane thing (Of course, you can sear/grill top/bottom section for better taste).

By the way 6 is called "Kama-Toro" - Collar Toro, and this piece is really good too.


I usually keep my tuna for up to 7-10 days to eat them raw. The key is to keep in a big chunk with skin on and replace the paper towel and plastic wrap daily to minimize the fishy smell. I'd keep the chunks in the back of the refrigerator to avoid temp changes.
If you sear, grill, just slice it and cook; however, if you make sashimi, you need to trim the surface (approx 1/4-1/2 inch) because the surface is oxidized and dehydrated (you can stiil grill the surface portion).

When I freeze, I vacuum seal the chunks but I won't freeze more than a month. When you defrost, you need to wrap the chunk with kitchen paper to absorb all the fluid coming out from the meat. Then, trim it and grill/sashimi.







Old 07-01-2020, 06:16 AM
  #246  
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Fluke and Seabass Carpaccio and Beer battered Fluke and Seabass. Fishing 4 days strainght....I'm a bit tired.


Old 07-01-2020, 10:09 AM
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Rinoue thanks for the reply the tuna model is great.

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