06-14-2003, 05:11 PM | #11 |
Dungeon Master
Join Date: August 19, 2002
Location: scotland
Age: 59
Posts: 82
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raw fish yuk!!!!!!!!!
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06-14-2003, 05:16 PM | #12 |
Ironworks Moderator
Join Date: March 1, 2001
Location: Scotland
Posts: 2,788
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Much better fried in a nice beer/tempura batter with *cough* freedom *cough* fries, vinegar and tartare sauce
Just in case you doubt my expertise, I come from North-East Scotland where we used to have a fishing industry
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06-14-2003, 10:40 PM | #13 |
Baaz Draconian
Join Date: April 26, 2002
Location: florida
Age: 42
Posts: 761
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heh
funny you should mention deep fried raw fish i bought some spanish mackeral today for that express purpose right now its marinating in a soy sauce, pickled ginger juice, and sake mixture and will be coated in floar and deep fried come tommorow trying a few other recipees i found at odd sites people showed me, for example that grilled mackeral one with the paste on yasuko's site. how do you tell if a fish is good enough to be used for sushi? tuna theyll say whether or not it is sushi grade, but what about other fishes, none as i can tell ever are listed as being sushi grade or not. Oh, and good news! at the fish market that i bought the mackeral at, they actually had sushi grade tuna! *does a little dance* glad my friend told me about the place yesterday. i got a vacuum sealed and frozen package of the sushi tuna, which says it will expire in 2004 sometime...gota marval at the wonders of food preservation. |
06-15-2003, 12:58 AM | #14 |
Drow Warrior
Join Date: February 25, 2003
Location: maryland
Age: 65
Posts: 276
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Unfortunately its not easy to know the good stuff unless you have the bad stuff to compare it to. And there are varing degrees of "bad" stuff. I learned a little bit in NY where a nice chef showed me some differences in texture and taste. Sometimes it was very minimal and sometimes it could change over your entire intestinal system!
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06-16-2003, 04:29 AM | #15 | |
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Join Date: June 3, 2001
Location: Melbourne, Australia
Age: 64
Posts: 569
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Quote:
Usually you need to go the fish seller first thing in the morning and get it filleted directly from the fish, so it hasn't been in a display cabinet all day, or worse, days. All the books I have say you can't use fish that has been frozen for sushi, so I don't know what sort of result this vacuum sealed tuna would give. You could always try marinating it first ... ( Pangur's 500th post ... [img]graemlins/happywave.gif[/img] ) [ 06-16-2003, 04:39 AM: Message edited by: Pangur Ban ]
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