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    You are in: Home / Community Forums / Fish & Seafood / Raw fish to eat
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    Raw fish to eat

    iloveseafood
    Fri May 20, 2011 10:17 pm
    Newbie "Fry Cook" Poster
    Hi

    I'm a huge fish and seafood fan. I've recently become addicted to eating at sushi restaurants, mainly for the raw salmon sashimi with soy sauce and pickled ginger.

    I'd like to make my own, but am confused by the mixed things that I've heard.

    I've heard that you should only eat previously frozen fish raw so any parasites will be killed (and even that it's illegal to serve non-frozen raw fish for eating), and also that you shouldn't eat frozen raw fish as it loses its flavour.

    Am confused, and hoping someone can give me some advice for buying and preparing raw salmon.

    Pre-frozen or fresh? Where best to buy? How to prepare?

    Any info would be gratefully received!

    Thanks!
    duonyte
    Sun May 22, 2011 12:22 am
    Forum Host
    I have a japanese market not too far from me and I buy sushi-grade fish there. That would be your best option.
    Zurie
    Mon May 23, 2011 2:07 pm
    Forum Host
    If you are on the sea, or very near, you can make your own sashimi ... I do, often!!

    There is one warning, however. How clean/pristine is the ocean near you?

    Where I live the nearest industries (and not heavy stuff like petroleum refining) is 120 km away or more. In fact, I don't know about any ocean pollution near here.

    I buy fresh ocean fish often, fillet it myself -- and then have a small feast by cutting out, and cutting off, small raw bits, which I eat with sashimi soy sauce and Japanese pickled ginger!!! icon_lol.gif

    I am crazy about raw fish. No-one around me can understand that!! I've been eating raw bits from any kind of ocean fish for years now, and it's never done me any harm. icon_wink.gif icon_lol.gif
    Dawnab
    Tue May 24, 2011 4:33 pm
    Forum Host
    I also have eaten many of the fish I catch raw, just a little soy/wasabi blend.

    And a fun sushi trick, I find making the rice takes a long time, so I go to one of the local teriyaki places and get plain white rice. The local asian market has a sushi rice powder that I sprinkle over it and walla- no fuss sushi rice!
    Bressin
    Tue May 31, 2011 11:51 am
    Newbie "Fry Cook" Poster
    I heard lot about Raw fish food.I don't like it but i will try to eat raw fish.Does anyone tell me the benefits of raw fish? Share with me so that i can understand about raw fish.Thanks.
    Zurie
    Fri Jun 03, 2011 2:36 pm
    Forum Host
    I doubt that raw fish have any benefits over cooked/fried fish!

    It's a question of taste. I love the consistency, the "mouth feel", of a piece of raw fish. Hard to explain! icon_eek.gif To me, much more satisfying than cooked fish. icon_eek.gif

    I would order 6 plates of sashimi at a Japanese restaurant, if I could -- if it weren't so expensive !!! (Sashimi = those pretty cuts of, usually, salmon, tuna and some other white fish).
    lotusland
    Mon Jun 13, 2011 10:38 am
    Food.com Groupie
    Dawnab wrote:
    I also have eaten many of the fish I catch raw, just a little soy/wasabi blend.

    And a fun sushi trick, I find making the rice takes a long time, so I go to one of the local teriyaki places and get plain white rice. The local asian market has a sushi rice powder that I sprinkle over it and walla- no fuss sushi rice!


    Walla..is walla walla., like in Washington..or onions...I think you mean Voila...french! Lotus.
    lotusland
    Thu Aug 25, 2011 3:42 pm
    Food.com Groupie
    Dawnab wrote:
    I also have eaten many of the fish I catch raw, just a little soy/wasabi blend.

    And a fun sushi trick, I find making the rice takes a long time, so I go to one of the local teriyaki places and get plain white rice. The local asian market has a sushi rice powder that I sprinkle over it and walla- no fuss sushi rice!



    Sorry..double post.
    SarasotaCook
    Sat Jun 16, 2012 3:54 pm
    Food.com Groupie
    When I make sushi, or something similar, because I prefer NOT to make it; but I do make ceviche and occasionally make a sushi type of dish. But, when I do this ... I go to only 2 stores. One is a very nice fish market and they sushi grade fish. Otherwise, I go to a local japanese market about 45 minutes away. They have a fantastic selection and that is what I prefer.

    I never use frozen, but my Japanese market has the freshest fish and clean and there are a few restaurants (sushi) that buys from them. It is fantastic fish. When I make something with raw fish; those are the places I go. I don't do it often, but I do spend the extra to get the good fresh stuff, and only that.

    Now, after the oil spill in the gulf ... I'm not a 100% sure of the conditions. I want fish from a cold water and clean environment ... but hey, I have probably had raw grouper ceviche for years and I'm still fine
    KellyMac6
    Tue Oct 23, 2012 11:23 am
    Food.com Groupie
    I also love eating raw fish! I actually enjoy it better than cooked fish. The restaurants are too expensive and so about 6 months ago I too decided I was ready to take this on at home and had some similar concerns.

    At first, I would only purchase fish that was fresh never frozen and wild caught. Since then I have loosened my standards and haven't come across any problems. I do try to stick with more high end vendors as opposed to discount places because that makes me feel more comfortable. Whole Foods or a fish market are your ideal options. I try not to buy pre-frozen because the taste to me is generally not as good. However, I have found that pre-frozen is different from flash frozen. The latter being when they catch the fish and throw it on ice immediately while it is still alive. For whatever reason, not filleting the fish prior to freezing it preserves a lot of flavor and texture. I have had it all of the different ways though and as I said have never had any health issues as a result.

    My rules of thumb are does it have a fishy smell - if so then skip out on having it raw. The butcher (is it called a butcher for fish?) will allow you to smell if you ask. Does it have any graying to the color. The fish should have the vibrant color you are used to seeing in the restaurant. Finally, does it have a firm texture or is it mushy in parts. If so, cut those parts off and skip them. They may be ok for you but I find the idea of them kind of make my stomach turn and so aren't worth it.

    My question is, I generally stick to Tuna (Ahi or Blue Fin if I can pick) and Salmon. What other firm fishes are readily available that are good to eat as sashimi? I know I like Hamachi at the restaurants but I have never seen this in the grocery stores.

    Thanks for any input!

    Kelly
    SarasotaCook
    Tue Oct 23, 2012 11:34 am
    Food.com Groupie
    If going to a fish market, eel is good, as is mackerel
    Hirame which you mentioned is like flounder in FL
    scallops are good
    Also, tai ... very similar to snapper

    My friend also uses squid, but I don't know about any others. Those are the ones she uses most often.

    Salmon, eel, Tuna and Hirame are her favorites.
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