Just a couple of endgame pics

[Kamo Gari]

For the sashimi and sushi fans, just thought I'd share a few pics of some of the endgame I took. Man, I just can't get enough. As fas as anyone questioning the quality and fat content of these 'baby' fish, well, I submit that the proof is in the pudding. If you know anything about high-end quality tuna flesh, well...Kampai!

Many people dream about fresh tuna of this grade, honestly; it's just not available in most places. Hell, in NYC and Tokyo I've seen *one piece* of this kind of cut go for $11.00 at the sushi bars. We're a lucky lot, I tell you.

Cheers, and pass the wasabi!

KG

[backman]

That's a gorgeous presentation and a decent cut of toro; but trust me once you see the meat of an October/November fish you'll get why people say these are lean fish.

And yes - we are a lucky lot; the older I get the more I appreciate the incredible diversity of options from groundfish to pelagics within a 50 mile circle of the Cape.

[Kamo Gari]

I certainly do trust you, and I have heard that late season fish that have been heavy at the feedbag are insanely rich and fatty. I usually throw in the towel on fishing once hunting season rolls around (October), but I think maybe I'll need to sacrifice a few days of hunting this fall to get out and see about trying to collect a few samples to see for myself. If it's a lot better than the quality of these small guys, I'm going to be in hog heaven!

Cheers.

[striperfvr]

Yum...that looks like some really good Toro. You might want to consider getting a vacuum sealer; you'll find that the fish keep fresh a lot longer if you freeze it. Do you have any good sushi/sashimi compliments or recipes?

[Kamo Gari]

Yum...that looks like some really good Toro. You might want to consider getting a vacuum sealer; you'll find that the fish keep fresh a lot longer if you freeze it. Do you have any good sushi/sashimi compliments or recipes?

I have a Foodsaver and know my way around fish, but thanks for the input. That first pic was taken as the freshly butchered tuna was being bagged and sorted (I was about half way through in that shot). Some of what you see was subsequently frozen. Unfortunately, non-blast freezer frozen tuna will change color on you before too long, and IMO the quality diminishes. Which is why I eat so much and give more away fresh.

As far as some sushi suggestions, I have lots. First thing is to understand that with the quality of fish we have now, the cuts are most important, both in terms of what part of the fish, and *how* the flesh is cut. I've seen a lot ruined by noobns doing things like cutting with the grain. Big no-no. Also, if making maki or nigiri, the quality of the nori (seaweed) and rice is almost as important as the fish. Most nori sold here is far past its best (stale) I've learned, and while it will work, using so-called 'sushi rice' is a good start, but the proper cooling of the rice and addition of sushizu (quality sushi rice wine vinegar--or sushi no ko) is just as important. It's comparable to serving a great burger on a hard, stale bun with withered lettuce. More later on that if you like, but thanks for the comments.

KG

[backman]

funny you should say that.

I'm reasonable at reducing a steak to an oblong block and cutting the tuna cross grain to get restaurant quality slices and I figured out that buying sushi rice fresh is better.

I just noted to myself last week its time to up the game on the nori, which as you said was chewy and stale.

Where do you get good seaweed?

[doglover]

wow ! that looks awsome

[striperfvr]

I have a Foodsaver and know my way around fish, but thanks for the input. That first pic was taken as the freshly butchered tuna was being bagged and sorted (I was about half way through in that shot). Some of what you see was subsequently frozen. Unfortunately, non-blast freezer frozen tuna will change color on you before too long, and IMO the quality diminishes. Which is why I eat so much and give more away fresh.

As far as some sushi suggestions, I have lots. First thing is to understand that with the quality of fish we have now, the cuts are most important, both in terms of what part of the fish, and *how* the flesh is cut. I've seen a lot ruined by noobns doing things like cutting with the grain. Big no-no. Also, if making maki or nigiri, the quality of the nori (seaweed) and rice is almost as important as the fish. Most nori sold here is far past its best (stale) I've learned, and while it will work, using so-called 'sushi rice' is a good start, but the proper cooling of the rice and addition of sushizu (quality sushi rice wine vinegar--or sushi no ko) is just as important. It's comparable to serving a great burger on a hard, stale bun with withered lettuce. More later on that if you like, but thanks for the comments.

KG

I'm definitely with you on eating and giving away and not freezing. I mistook your fridge for a freezer and thought that the packages were about to be frozen.

I never thought about the Nori being or going stale. Is there a "use by" date on Nori packages, where do you find the best Nori (online?), and is there a "best" way to keep it fresh?

[SoBoSlow]

Sushi pics for breakfast YUMM!!

[gman]

a tutorial for googens like me. I land and kill a lot of bluefin but I never cut it up my friends do it. A step by step process would be great so I dont ruin the meat I have lol