Dinner was epic! - Kayak Fishing Adventures on Big Water’s Edge

Irishman · 10-13-2014, 09:02 PM

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!

FISH11 · 10-13-2014, 09:21 PM

YUM, YUM, YUM.... but where is the BEER?

crazywakeboarder · 10-13-2014, 10:36 PM

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?

SorryCharlie · 10-14-2014, 09:51 AM

Looks amazing! My friends always love when I have them over for "all you can eat sushi".

Quote:

Originally Posted by crazywakeboarder

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?

I fillet mine once home, vacuum seal it then freeze it for a week or so. Still tastes great and I don't notice any issues with texture when eaten raw or lightly seared (and have not been sick.... yet, as I knock on wood).

Cbad Mike · 10-15-2014, 10:03 AM

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.

ZepBonham · 10-14-2014, 08:30 AM

-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.

jorluivil · 10-14-2014, 08:56 AM

I vacuum seal and freeze my yt for a day or two before eating

alanw · 10-14-2014, 09:26 AM

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.

10-13-2014, 09:21 PM	#2
FISH11 Member Join Date: Aug 2013 Location: Pine Valley when not fishing La Jolla Posts: 2,643	YUM, YUM, YUM.... but where is the BEER? __________________ MARK ......... 2016 MALIBU X FACTOR, 2020 SOLO SKIFF (Fishing Kayak on Steroids )

10-13-2014, 10:36 PM	#3
crazywakeboarder Senior Member Join Date: Jun 2014 Location: yorba linda Posts: 120	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 11:07 PM.

10-15-2014, 10:03 AM	#5
Cbad Mike Senior Member Join Date: Apr 2012 Location: Carlsbad Ca. Posts: 1,206	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. __________________ [SIGPIC]

10-14-2014, 08:56 AM	#7
jorluivil Senior Member Join Date: Apr 2010 Posts: 6,856	I vacuum seal and freeze my yt for a day or two before eating __________________ www.facebook.com/Teamsewer

10-14-2014, 09:26 AM	#8
alanw Made in U.S.A. Join Date: Oct 2012 Location: Dana Point Posts: 1,625	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. __________________ Hobie PA 14 ¸.·´¯`·.´¯`·.¸¸.·´¯`·.¸><(((º> Jackson Kraken ¸.·´¯`·.¸.·´¯`·.´¯`·.¸¸.·´¯`·.¸><(((º> Malibu X-Factor ¸.·´¯`·.´¯`·.¸¸.·´¯`·.¸><(((º> Malibu Stealth-12 ¸.·´¯`·.´¯`·.¸¸.·´¯`·.¸><(((º> Its not a spelling B its a fishing B ~yakjoe

10-14-2014, 08:30 AM	#6
ZepBonham Member Join Date: Dec 2012 Posts: 35	-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.