View Full Version : sushi
04-25-2006, 07:02 PM
just curious if anyone has ever used bass in sushi applications?
04-25-2006, 09:23 PM
I have made ceviche with striper, where you marinate in lime juice, which denatures or cooks the outside layer opaque but leaves the inside raw. basically marinate in lime juice, salt, and a bit of diced chili pepper for about 30min to an hour and serve. I recommend bleeding the fish or making sure to wash all the blood out of the filet. Also, choose the more tender "belly" meat from just legal stripers, the meat from the spine area is tougher.
I've also seen stiper at sushi restaurants which they call suzuki. But I think these cuts come from small farm raised fish.
I have also sampled while filleting, and been favorably impressed.
04-25-2006, 10:22 PM
i stick to blackfish and fluke for local sushi, both enjoyed with soy sauce
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