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work has been keeping me in the keys last few weeks instead of on the St. John’s where I want to be but I made the best of it and went out yesterday high speed trolling and landed a 30 lb Wahoo. Quick sear for 30 sec on ea. side than straight to the fridge for an hr. When the fish is cold it slices much better. Served with Japanese bbq sauce mixed with crunchy chili pepper paste.
I’m brining the rest right now to smoke and make dip.
Looks fun and delicious!
Hybrid smooth skin pointed crappie.......:dono
Beautiful fish! Looks and sounds delicious too with crunchy chili oil.
That looks tasty!!
Nice fish and looks tasty. Curious about the brining and smoking it. Wife bought some smoked salmon for me a couple weeks ago and it was fantastic. Have some trout in the freezer and wanted to try smoking some. What do you use for brining fish and what temps do you smoke them?
So any process for parasites first or fresh eating. I understood only Flounder are a parasite free warm water fish. Looks fantastic, your sear execution looks are good as any if some of the finest Japanese restaurants.Quote:
Originally Posted by Mud
:popcornQuote:
Originally Posted by JUNGLEJIMJIGS
Eating raw fish- I’ve eaten plenty of raw fish cutting off pieces on the boats yucky bait table while the fish is alive with no problems but what ur supposed to do and what I did with this wahoo is after cutting and prepping some choice loins I stuck them in the freezer for about 90 minutes to hard but not frozen than put it on counter to warm up a bit before searing. All sushi in restaraunts has been flash frozen to kill parasites. Some fish are safer than others so do ur research. I don’t think any fresh water species can be eaten raw.