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Old 08-15-2018, 06:10 PM   #1
grey2112
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Spanish Mackerel Sushi

Damn was this GOOD! The key is making sure when you spear or catch your mack you immediately bleed it! Then fillet and make your sushi/sashimi within 24 hours. Do NOT wash any of the fish with fresh water.

The sashimi was just as good as the sushi with the nigiri rice balls.

I like a light dip in ponzu sauce, though you could use soy as well.

http://sushieveryday.com/spanish-mac...sushi-sashimi/
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Old 08-17-2018, 08:55 AM   #2
Tyson Brown
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Re: Spanish Mackerel Sushi

Does anyone have a reference that explains how to properly bleed a fish? Is it the same for all fish?

If I wanted to bleed a fish, I would just cut out the gills, but I don't know if that's right. I feel like I read something a while ago in relation to tuna where you were supposed to open up a vein somewhere and let the heart pump the blood out.

I hardly ever bleed or even gut my [grouper/snapper/hogfish/sherpa/opaleye].
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< this is a "sherpa."
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Old 08-17-2018, 12:34 PM   #3
grey2112
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Re: Spanish Mackerel Sushi

I think the guy in my video link shows it - but also look up IKE JIME - I cut into the top of the gills near the spine which also severs an artery
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