Whiting, (Kingfish), for Sushi?
Questions
1-1.5 lb Kingfish called a "Whiting" by the locals. It has a very
light, delicate taste and is fabulous when smoked using cherry wood on
a low heat.
Has anyone ever heard of this type of fish being used in sushi or
sashimi?
Here is what fish I'm speaking of.
http://jettyfishing.com/species/bait/whiting.html
Musashi
"Questions" <NoS...@Ever.org> wrote in message
news:9jvc2110amv1q4sdc...@4ax.com...
No one to my knowledge has ever tried it, and I do not believe that fish
exists
in Japan. I myself being in the New York area have never seen one.
My guess is, looking at the picture that it is a member of the croaker
family.
If so, croakers in Japan called Ishimochi are occasionally eaten as sashimi,
although grilled is far more common. I "suspect" that the same fish may be
eaten
in raw form in South Korea with a hot sauce.
I'd run a google check on the scientific names to be sure there is no
mention
of avoiding raw consumption or any special comments about parasites.
If it's a croaker I doubt there will be any problem.
Anyway, if it has a firm white meat, and of size that you can reduce it to a
boneless
skinless filet it's probably worth at least "testing". You didn't mention
whether you
fished for them yourself, but when I go fishing with the intention of raw
consumption,
the fish quickly goes on ice in my cooler after being caught. If you are
buying it, be
sure of it's freshness.
M
mah...@hotmail.com
Hmmm I could have sworn I saw it on a local sushi chef's white board
the other day. Next time I'm there I'll ask the itamae what he refers
to it in Japanese, perhaps order it, and report back how he prepares
nigiri with it. Might be lightly grilled/seared with some sauce and
condiments, I reckon.
Musashi
<mah...@hotmail.com> wrote in message
news:1109811024.7...@g14g2000cwa.googlegroups.com...
If you can find out what he calls it in Japanese it would be great.
The reason is that I believe the term "kingfish" can mean several different
fish
depending on the geographical area.
For example, kingfish to me means a King Mackerel, and a Whiting is a small
member of the hake family neither of which are the fish in question.
M
Questions
wrote:
>I'd run a google check on the scientific names to be sure there is no
>mention of avoiding raw consumption or any special comments about parasites.
I sure will.
>If it's a croaker I doubt there will be any problem.
>Anyway, if it has a firm white meat, and of size that you can reduce it to a
>boneless skinless filet it's probably worth at least "testing". You didn't mention
>whether you fished for them yourself, but when I go fishing with the intention of raw
>consumption, the fish quickly goes on ice in my cooler after being caught. If you are
>buying it, be sure of it's freshness.
>
>M
>
Thanks for the suggestions. I do fish for them. The flesh is firm and
white. When cooked, it flakes very nice like tuna. When I catch them,
I fillet them just off the hook, rinse the fillets and put them in a
air tight container under ice water. I can't think of a way to keep
them fresher. Heck, if they are good raw, I could just take my sushi
rice with me and eat them as I catch them. Now, that's fresh!
Questions
A very good database for fish.
I found this link while looking for this fish:
http://www.fishbase.org/search.cfm
Dan Logcher
Tuna doesn't really flake like cod or haddock.. I find the texture more
like swordfish, kind of like a steak. Could be that I don't overcook tuna
on the grill.
--
Dan
parrotheada1a
like Tataki. One time I smoked a good sized chunk with some apple
wood. Turned out okay, but it was a bit on the dry side.
Dan Logcher
I know, its a sin to cook tuna.. but I don't know if I trust the source
enough to eat it raw. I bought some cryo-vac CO treated steaks from
Market Basket.. I lightly sear them on the grill and serve with a wasabi
mayo sauce. Not bad at all.
--
Dan
