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Re: Bluefish Sashimi

Musashi wrote:
> "Dan Logcher" <dlogcher*xspam*@comcast.net> wrote in message
> news:470112b9$0$497$b45e6eb0@senator-bedfellow.mit.edu...
>> I was out fishing with a friend this weekend in Connecticut (Long Island
>> Sound)
>> and we hauled in a couple of small sized blues.  I've caught and cleaned
>> many in
>> the past, and I know you have to remove the red oily parts of the flesh if
>> you
>> want a mild tasting fish.  So, while I was fileting it we decided to try
>> and bite
>> straight up raw.  It was very good, could have used a dab of wasabi and
>> soy or
>> maybe a ponzu sauce.
>>
>> It had a bit of flavor but not very heavy at all.
>>
>> --
>> Dan
>
> Interesting topic. The problem with Bluefish appears to be twofold.
> First, the bluefish tends to lose freshness rapidly. This is why you never
> see a Bluefish on ice in
> a supermarket that doesn't look like it's 3 days old and the flesh turning
> an unappetizing "grey" hue.
> My local Itamae confirmed to me that his finding was the same, that he had
> made sashimi from
> fresh caught Bluefish out by Montauk and that it was in his words "quite
> good".
> And that he found that Bluefish very quickly become non-sashimi material
> possibly in as little as a few hours.
> One of the problems in this regard is that Bluefish, when they are being
> caught are usually caught in
> great numbers and few fishermen on partyboats put fish immediately on ice.
> The other problem with Bluefish is that starting in August and into the fall
> they feed feed very heavily
> on Menhaden (aka, Bunker, Mossbunker) whicih is a baitfish so oily that
> humans don't eat it.
> Because of this diet in the fall, Bluefish in the 10 lb + class are often so
> oily that they they aren't worth eating.
> If one is lucky enough to get a fresh caught bluefish of a smaller size, as
> you were, I'd certainly do sashimi.
> My own experience was that it reminded me a bit of Aji, so condiments like
> Soysauce (or :Ponzu)
> and Ginger would probably work very well, possibly better than wasabi.
> So like Mackerel, Bluefish seem to be another fish that unless one goes out
> and catches it themselves
> (or knows a person who does) it's nearly impossible to taste as sashimi.
> Musashi
>
>
Musashi... Would you mind sharing the Japanese word for bluefish with me?

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