Sashimi and Yellow ***** Stuff

[Lucky Duck]

Advice and a question regarding sashimi:

We have found that the Kikkoman Sushi and Sashimi Soy Sauce is much better for raw fish than the usual. Anyone else have a favorite brand?

Here's the question: The 20 pound SBFT we caught yesterday had two eight of an inch sized pockets under the skin (not through the skin and not into the meat) that looked kind of like yellow pus the color of French's mustard. Does anyone know what this is and should we not have eaten the fish raw, because we did. It was delicious.

[Heli Sports]

Advice and a question regarding sashimi:

We have found that the Kikkoman Sushi and Sashimi Soy Sauce is much better for raw fish than the usual. Anyone else have a favorite brand?

I doubt there is much of a difference between Kikkoman Sushi/Sashimi soy sauce and regular Kikkoman. It's probably just a marketing gimmick. Always use Japanese soy sauce. Chinese soy sauce is great for cooking, but it tastes like **** with sushi. Kikkoman may be the best. It's certainly better than Yamasa and San-J. Some people prefer Eden, but it might be difficult to find. The brand of soy sauce that you use is not important. if you are eating sushi/sashimi correctly, you are using very little soy sauce.

Here's the question: The 20 pound SBFT we caught yesterday had two eight of an inch sized pockets under the skin (not through the skin and not into the meat) that looked kind of like yellow pus the color of French's mustard. Does anyone know what this is and should we not have eaten the fish raw, because we did. It was delicious.

The yellow mustard-like lesions youre seeing on the tuna are a form of parasite called a trematode or didamazoid. I would not worry about these. They do not penetrate into the meat like other parasites such as "hoshi" or Penella filosa. They are quite common on Bigeye tuna and we used to ship plenty of tuna with these yellow spots to Japan and they did not affect the price.