Yellowtail Bacteria

[madscientist]

Originally Posted by Grego

I'm with ya Nelz... Flash freezing is great like on the long range boats, but that's way different than the way you and I freeze local catches. I'm kinda spoiled and don't really eat at sushi bars because I'm fortunate to have a brother with friends who are 3 day and long range fishing fanatics and they mutually share catches throughout the year. I've actually gotten tired of eating BFT/YFT and Albies so many times in a row...during a good season that is.

It's good you know hamachi and YT are different...I never say anything cuz I'll get blasted for being anal...:lol: Ya know farm raised salmon has that dye to give it that pink color which is known to cause some kind of medical problem....

A Japanese colleague of mine explained that "hamachi" actually refers to a size range of YT. There are 4 or 5 different words for YT depending on the size of the fish. I think hamachi topped out at 10 kilos, above that was something like "budo" (or close, I forget). I agree that the farm raised stuff in sushi places is a little better, but every now and then I get a really good one out of LJ. I can often tell as I'm filleting them, some are just more oily than others.