I gotta tell you E,it was the most digusting smelling thing I've ever experienced.And if you don't think those ships don't dump their bilge on a regular basis well within the prohibited zones,ask any surfer that surfs Mossy,Palms or any other local spot about the crap that floats around in our local waters.Ships from all over the world bringing all kinds of fun stuff and even funner diseases with their waste to one of the largest ports in the world.Japanese apple compote. Kept fishing and smelled something awhile later that made my eyes water and actually got a few dry heaves outta me.Turned the spot on again and it was a 300yd wide slick of bilge, backed up in the bend of the wall from the ships anchored outside during the longshoreman strike.I called the lifeguards when I got home and they closed Cabrillo Beach. As far as eating anything locally,especially raw you first.I just can't forget the time wewere fishing the wall at night and we smelled something that made my nose holes close.We truned the the spot on and saw that blue whale carcass that had washed up on the wall.Okay,that splains it.
I love bunny food,E.Iwas just gonna peel a grape for din din. This info comes with all the standard disclaimers, but it's worked for me. Not trying to be a thread-jacker, just seemed somewhat appropriate. Not gonna kill you, but probably put you off your feed for awhile! Some, however, are baddies.better safe than stupid. Most worms are more unpleasant that dangerous: roundworms in rockfish, for example, tend to try to crawl back up your esophagus. Salmon in particular have a nasty one called flukes that you can't see, but can really hurt you. Commercial flash freezer, more like 20 minutes. Typical home freezer, it's like 24 hours.
The lower the temp, the shorter the time they need to be frozen. Salmon, halibut, and rockfish all have parasite issues which can be dealt with by freezing. If it smells fishy at all, no good! Irridescence in the flesh (common in tunas, you'll see it at the supermarket all the time) is an indicator of poor temperature control, so pass on it for sushi. Further, keep your fish COLD - even in the fridge, it should be on ice if you want to keep it for longer than a day or two. Bleeding the fish is very important, because the blood will start to decompose very rapidly, fostering bacterial growth. The primary health issue with pelagics is bacteria, not parasites. There's a specific name for this, I can't remember it at the moment. Some fish, especially albies, release histamines when thrashing about or laying around warm that some people have severe alergic-type reactions to, whether the fish is cooked or not. Quite lean (although I've never tried the bellies).Īs far a safety goes, I've done alot of research, and made/eaten/served alot of sashimi (without incident, knock wood), and this is my understanding:Īny fish, to be considered "sashimi grade" must be killed immediately, bled, and put on ice. I'd say flavor/texture closer to yellowtail than to anything else I can think of - firm, meaty, mild. The muscle relaxes given some quiet time on ice. I chill it first only because dorado tends to be relatively tough when fresh out of the water. First, to answer the question, dorado is excellent sushi/sashimi.
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