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#1 |
Senior Member
Join Date: Feb 2013
Posts: 306
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Dinner was epic!
Followed the advice given by Darkhorse on keeping my yellow on ice for 24 hours. Filleted and cut for sashimii. Not a scrap was left!
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#2 |
Member
Join Date: Aug 2013
Location: Pine Valley when not fishing La Jolla
Posts: 2,641
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YUM, YUM, YUM.... but where is the BEER?
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MARK ......... 2016 MALIBU X FACTOR, 2020 SOLO SKIFF (Fishing Kayak on Steroids ![]() ![]() ![]() |
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#3 |
Senior Member
Join Date: Jun 2014
Location: yorba linda
Posts: 120
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I haven't tried eating my yellowtail raw yet, is 24 hours on ice sufficient to kill any parasites present in the fish? Josh recommended a minimum of 24 hours on ice and preferably 48 hours
I was thinking of throwing the meat in the freezer for a few hours before trying it raw Did some quick reading and it seems home freezers cool the fish too slowly to kill parasites and only degrades the quality of the fish Maybe dry ice? Last edited by crazywakeboarder; 10-13-2014 at 10:07 PM. |
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#4 | |
Senior Member
Join Date: Feb 2013
Location: Carlsbad
Posts: 140
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Looks amazing! My friends always love when I have them over for "all you can eat sushi".
Quote:
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#5 |
Senior Member
Join Date: Apr 2012
Location: Carlsbad Ca.
Posts: 1,206
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I ice my fish for a good 24 hours.
I constantly drain any water and add new ice as needed. After that I grab a beer, a towel, and my knife and go to town on it. ![]()
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#6 |
Member
Join Date: Dec 2012
Posts: 35
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-30F to kill parasites properly. Dry ice is around -100F on its surface. I will try an experiment with my next tuna/jack and see if I can create the perfect environment and report.
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#7 |
Senior Member
Join Date: Apr 2010
Posts: 6,855
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I vacuum seal and freeze my yt for a day or two before eating
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#8 |
Made in U.S.A.
Join Date: Oct 2012
Location: Dana Point
Posts: 1,625
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Destruction -
Cooking (utilize seafood products that have been/are fully cooked to 145 degrees F for 15 seconds) Freezing - (1) -20 degrees C (-4 degrees F) or below for 168 hours (seven days) in a freezer; or (2) -35 degrees C (-31 degrees F) or below for 15 hours in a blast freezer. "Alternatively, E.U. regulations require freezing at a temperature of no more than -4 oF (-20 oC) in all parts of the product for not less than 24 h in order to control parasites in fish." Long version: http://www.fda.gov/Food/FoodScienceR.../ucm094578.htm I've read elsewhere that 4 types of Tunas (Yellowfin, Bluefin, Bigeye) are exempt from these requirements and can safely be eaten raw.
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