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Blue Runner Sushi

Old 12-16-2019, 07:03 PM
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Default Blue Runner Sushi

I was told long ago the blue runner was a trash fish, then about 3 years ago we kept some larger ones and ate them. At that time we cooked them and they were ok, like canned tuna. But then we started eating them raw. Everyone is loving it. A small one gives you 2 good sushi strips. I get a bunch and make an asian nacho with raw. It's become the favorite of everyone I bring fishing in the keys. Anyone else eating these things?
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Old 12-16-2019, 07:27 PM
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Blue runner is one of the finest sushi fish that exists. This is one I prepared recently. Anyone hating on this fish that never ikejimed a 2-3 lb blue runner and prepared it as sushi/sashimi should not bother commenting here because they won’t know what they are talking about.

Last edited by ptag; 12-16-2019 at 07:34 PM.
Old 12-16-2019, 07:31 PM
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I will have to try this. I threw a bunch of this back today. Thanks for the post
Old 12-16-2019, 08:27 PM
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I tried it about 3 months ago and I have been throwing them back like a catfish but not anymore!
i like it better than black fin tuna and today I was targeting sheepshead and some other anglers were whacking them on pieces of shrimp so I switched up and brought back 10!!!
I will never throw another back over 12 inches myself
Old 12-16-2019, 08:35 PM
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TIL-only eaten them cooked in the South Pacific and they were nothing special.
Old 12-16-2019, 10:37 PM
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they are great sushi as is atlantic bonito and white marlin
Old 12-17-2019, 01:32 AM
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One time when I was in Venice, LA, the captain we chartered used to charter to a group of Korean people that all they targeted were blue runners....
Old 12-17-2019, 03:26 AM
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Taste like cobia?
Old 12-17-2019, 03:41 AM
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Originally Posted by ptag View Post
Blue runner is one of the finest sushi fish that exists. This is one I prepared recently. Anyone hating on this fish that never ikejimed a 2-3 lb blue runner and prepared it as sushi/sashimi should not bother commenting here because they won’t know what they are talking about.

THIS! I do exactly the same thing - ikejime immediately, bucket of saltwater for 5 minutes to draw more blood out, then into a ice slurry. Prepare at home with my sushi rice. The other fish I love for sushi/sashimi is Spanish and cero mackerel - again, ikejime and bleed and on ice for best flavor.

Old 12-17-2019, 04:13 AM
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They are also known as hardnose down here in the VI and local folks love them. I give them to some people around here whenever I get a bunch on charter and have had them cook some for me as well. They can be very good if done the right way but unfortunately, when I tried cooking it myself, I did NOT do it the right way! One of my buddies swears that they are good sashimi, rolled into sushi and ceviched but I have not tried that yet. Next time I get some good ones, I certainly will.
Old 12-17-2019, 04:22 AM
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Originally Posted by Rapchizzle View Post

They are also known as hardnose down here in the VI and local folks love them. I give them to some people around here whenever I get a bunch on charter and have had them cook some for me as well. They can be very good if done the right way but unfortunately, when I tried cooking it myself, I did NOT do it the right way! One of my buddies swears that they are good sashimi, rolled into sushi and ceviched but I have not tried that yet. Next time I get some good ones, I certainly will.

Again, THE most important aspect with this fish (and any, quite honestly, but a lot more important with fish like blue runners and macks) is immediately killing and bleeding them, then getting them into a slurry. You don't need to gut them. But absolutely essential that you kill quickly and bleed.
Old 12-17-2019, 04:41 AM
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I've tried it but after you remove all the bloodline the top loin is not thick enough if you want to sear it for Tataki which is our preferred method. We had it sashimi and it was ok but "better than fresh blackfin".... not by a long shot.
Old 12-17-2019, 04:51 AM
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Wow.. never in a million year would I have ever thought of eating those raw. First concern being possible parasites. I googled it, lo and behold there's a web site with Blue Runner sushi!
Blue Runner Sushi - Sushi Everyday

Gonna try it.... I still can't make a decent sushi rice though!
Old 12-17-2019, 04:58 AM
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I remember catching those fish as a kid off of NC during the spring while fishing for Spanish Maks. I remembered the name "blue runner", but couldn't remember anything else about it other than we threw them all back. Does it also go by another name?
Old 12-17-2019, 04:59 AM
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Originally Posted by Classic25 View Post
Wow.. never in a million year would I have ever thought of eating those raw. First concern being possible parasites. I googled it, lo and behold there's a web site with Blue Runner sushi!
Blue Runner Sushi - Sushi Everyday

Gonna try it.... I still can't make a decent sushi rice though!
That is an EXCELLENT website - I learned a lot from it. The owner/chef there used to live in the Tampa area so a lot of the fish he uses are the same ones we get here.
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Old 12-17-2019, 05:07 AM
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Originally Posted by Classic25 View Post
Wow.. never in a million year would I have ever thought of eating those raw. First concern being possible parasites.
This is why you should freeze anything you eat raw first (FDA calls for 7 days at -5 F or 15 hours at -31 F).

Blue runner raw...sounds like April 1. But when hungry and the bite is slow people to crazy things.
Old 12-17-2019, 07:08 AM
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Originally Posted by GrayBeard Pirate View Post
I remember catching those fish as a kid off of NC during the spring while fishing for Spanish Maks. I remembered the name "blue runner", but couldn't remember anything else about it other than we threw them all back. Does it also go by another name?
We always called them "hardtails".

Old 12-17-2019, 07:30 AM
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Originally Posted by Rapchizzle View Post

They are also known as hardnose down here in the VI and local folks love them. I give them to some people around here whenever I get a bunch on charter and have had them cook some for me as well. They can be very good if done the right way but unfortunately, when I tried cooking it myself, I did NOT do it the right way! One of my buddies swears that they are good sashimi, rolled into sushi and ceviched but I have not tried that yet. Next time I get some good ones, I certainly will.
I have had them friend whole in the VI's and it was very good but then again it was fried! We run into some large ones here offshore in the northeast and will have to try next time!
Old 12-17-2019, 07:40 AM
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All I ever seem to catch is Blue Runners, maybe I will give it a shot (although my wife hates sushi)
Old 12-17-2019, 08:35 AM
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We actually had a Thai chef friend (and Sushi) cook Bluerunner a couple ways for us including preparing sushi. I was pretty surprised how good it was.

The biggest lesson we got from him was not just the Ikejime and immediate gutting but the treatment of the filets. We use the technique with every fish. It completely changed how we view fish. The difference is remarkable.

Wrap in paper towels in refrigerator and keep in fridge one day per side. Change paper towels a necessary. Amazing what crap comes out of the fish plus the short aging of the flesh is a benefit.

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