Are you a fish eater?
#1 Guest_dredcon_*
Posted 02 November 2006 - 08:20 AM
#2 Guest_hmt321_*
Posted 02 November 2006 - 09:39 AM
I would say that some sort of fish or shell fish passes my lips at least every 3 weeks or so year round.
#3 Guest_sandtiger_*
Posted 02 November 2006 - 03:25 PM
#4 Guest_drewish_*
Posted 02 November 2006 - 03:41 PM
I don't keep any of my fish that I catch but I will occasionally buy fish at a restaurant (salmon or tuna).
#5 Guest_Irate Mormon_*
Posted 02 November 2006 - 07:39 PM
#6 Guest_nativeplanter_*
Posted 03 November 2006 - 08:55 AM
#7 Guest_Enneacanthus_*
Posted 03 November 2006 - 10:10 AM
#8 Guest_edbihary_*
Posted 04 November 2006 - 12:14 PM
#9 Guest_Demon_fish_*
Posted 27 November 2006 - 10:32 PM
#10 Guest_AndrewAcropora_*
Posted 28 November 2006 - 01:37 AM
But I have been known to eat the occasional piece of sushi or fried crappie.
#11 Guest_Histrix_*
Posted 28 November 2006 - 12:55 PM
#12 Guest_dredcon_*
Posted 28 November 2006 - 01:07 PM
#13 Guest_Histrix_*
Posted 28 November 2006 - 07:20 PM
You should try brook trout sashimi, or my favorite Gambusia sushi (the key freshness - make the roll while they are flopping)
I wonder why there aren't very many freshwater sashimi options? Perhaps there are issues with parasites... Or is raw Asian carp just plain nasty?
#14 Guest_dredcon_*
Posted 28 November 2006 - 09:30 PM
#15 Guest_nativeplanter_*
Posted 28 November 2006 - 10:06 PM
#16 Guest_Skipjack_*
Posted 28 November 2006 - 10:09 PM
Hmm... what happens to yellow grub if it isn't cooked? (or, more properly, what happens to people who eat it?)
Adds a little extra zing!
#17 Guest_teleost_*
Posted 29 November 2006 - 09:18 AM
Hmm... what happens to yellow grub if it isn't cooked? (or, more properly, what happens to people who eat it?)
I recall a case in japan where a woman consumed raw fish and shortly after felt a "tickle" near here throat. After some time she was hospitalized. The doctors found a "yellow grub" (Clinostomum) near her thyroid (I think). I believe this is the only recorded case in humans. With these odds I would worry too much but I shine a bright light through any raw fish I prepare as this will show the parasite easily.
#18 Guest_nativeplanter_*
Posted 29 November 2006 - 10:34 AM
Hmm... what happens to yellow grub if it isn't cooked? (or, more properly, what happens to people who eat it?)
I recall a case in japan where a woman consumed raw fish and shortly after felt a "tickle" near here throat. After some time she was hospitalized. The doctors found a "yellow grub" (Clinostomum) near her thyroid (I think). I believe this is the only recorded case in humans. With these odds I would worry too much but I shine a bright light through any raw fish I prepare as this will show the parasite easily.
You prepare raw fish? Sushi, I assume? Is there a special trick to doing it at home to be sure it is safe? I've always wanted to try, but I have this thing against illness...
#19 Guest_teleost_*
Posted 29 November 2006 - 11:25 AM
Hmm... what happens to yellow grub if it isn't cooked? (or, more properly, what happens to people who eat it?)
I recall a case in japan where a woman consumed raw fish and shortly after felt a "tickle" near here throat. After some time she was hospitalized. The doctors found a "yellow grub" (Clinostomum) near her thyroid (I think). I believe this is the only recorded case in humans. With these odds I would worry too much but I shine a bright light through any raw fish I prepare as this will show the parasite easily.
You prepare raw fish? Sushi, I assume? Is there a special trick to doing it at home to be sure it is safe? I've always wanted to try, but I have this thing against illness...
Two part answer. I've never actually fully cooked quality tuna. I feel this is waste of a good piece of fish. I inspect the fish carefully at the market and nothing more. I use my nose more than my eyes and expect to pay $20 or more per pound for the high fat and fresh tuna. Years of cleaning freshly caught fish has trained my nose to recognize truly fresh fish. If you can't discern fresh from kind of fresh, preparing raw fish for yourself might not be the best idea. If the tuna is perfect I eat it in chunks (sashimi). If you're concerned about parasites you can cut the fish thinly and "light" it for problems. If the tuna is not quite up to par I grill it briefly at very high temperatures. If the fish doesn't smell appetizing raw (no fishy smell whatsoever) stay away from it.
When it comes to native fishes and sashimi I've found walleye and perch to be my personal favorite. Morone and the various small sunfish are pretty good also. Clinostomum is a very real concern here. I fillet the fish as usual then place very, very strong light between the fillet and my eyes. I rub the fillet (bend it) and look very closely at all sections of the fillet. If I can't see through the fillet then I slice it thinly. If I find any dark spots (even as small as pin head) I will not eat that fish raw or any fish from that water.
Some guys I know prefer ceviche instead of the straight raw fish especially when the fish come from muddy water. The marinade tends to kill some of the muddy taste. You should still "light" any fish used in a typical ceviche recipe and as always perfectly fresh fish.
As far as being concerned about illness... Aside from Clinostomum, bacteria is the biggest concern. If you catch the fish, clean and eat it promptly, bacteria shouldn't worry you. I would never eat store bought native fish raw or in a ceviche recipe. The stuff I see in the Midwest isn't even close to fresh.
Also recognizing typical Clinostomum waters will help reduce wasting of fish. Shallow vegetated water with a bunch of Herons should tell you right away to stay away from these fish. Naturally I inspect all fish fillets (even for cooking) from all water even those that I wouldn't expect to find yellow grub.
#20 Guest_nativeplanter_*
Posted 29 November 2006 - 01:11 PM
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