Early Bird Fishing
Posts
🎣 How To Eat Raw Fish

🎣 How To Eat Raw Fish

Sushi-grade fish is in your future

Rise and shine. This is Early Bird Fishing. Prepare for world class fishing instruction, stories, and news, in less than 5 minutes.

Here’s what we got for you today:

A full run down on how to make your fish sushi-grade 🔪
The Supreme Court made a big ruling that could affect fishing regulations 👨‍⚖️
What happens if you eat tapeworm infested fish 🤮
Scroll To The Bottom - we have an unreal referral program and are giving away free Early Bird Fishing stickers, neck gaiters, and boonie hats 💸

How To Eat Raw Fish

Transforming your fresh-caught fish into sushi-grade delicacies is an art that requires precision, care, and a bit of know-how. Here's a guide to ensure your catch is safe and ready to be enjoyed raw, whether as sushi or sashimi.

1. Selecting the Right Fish

Not every fish is suitable for sushi. Species like tuna, salmon, and yellowtail are popular choices because they are less likely to have parasites. Freshwater fish should be avoided due to a higher prevalence of tapeworms.

2. The Catch

Catch your fish with care. Handle it gently to avoid bruising the flesh. Immediately after catching, bleed the fish by cutting the gills. This step ensures the meat remains clean and free of impurities.

3. Onboard Freezing

To make your fish sushi-grade, freezing is essential. Onboard freezing right after the catch is ideal. If you're on a boat equipped with a deep freezer, freeze the fish at -20°C (-4°F) for at least 7 days. This process kills any parasites that might be present.

4. Quick Icing

If onboard freezing isn't an option, the next best step is quick icing. Pack your fish in crushed ice immediately. Ensure the ice surrounds the fish completely, keeping it as cold as possible until you can freeze it.

5. Onshore Freezing

Once ashore, transfer the fish to a deep freezer if it wasn't frozen onboard. For the best results, freeze the fish at -20°C (-4°F) for at least 7 days. This period ensures any potential parasites are eliminated, making the fish safe to eat raw.

6. Thawing with Care

When you’re ready to prepare your sushi, thaw the fish carefully. Move it from the freezer to the refrigerator and let it thaw slowly overnight. Rapid thawing can compromise the texture and safety of the fish.

7. Preparing the Fish

Once thawed, clean the fish thoroughly. Remove scales, skin, and bones with a sharp knife. Rinse the fillets under cold water to remove any residual scales and pat dry with paper towels.

8. Slicing for Sushi and Sashimi

Use a very sharp knife to slice the fish. For sashimi, cut thin slices against the grain. For sushi, slice the fish into smaller, uniform pieces. The right slicing technique not only enhances the presentation but also ensures a smooth, enjoyable texture.

9. Serving and Enjoying

Serve your freshly prepared sushi or sashimi immediately. Accompany it with soy sauce, wasabi, and pickled ginger. These traditional condiments add flavor and have antimicrobial properties that aid in food safety.

Safety Reminder

Even with the best practices, eating raw fish carries some risk. Those who are pregnant, very young, elderly, or have compromised immune systems should avoid raw fish.

By following these steps, you can enjoy your fresh catch in a new, delicious way. Ensuring your fish is sushi-grade not only makes it safe but also elevates your culinary skills. Happy fishing and even happier eating!

🎣 IN THE FIELD

Keith Hoch, at 71, is back to fishing again after a heart transplant. This really gives us no excuses to keep on fishin’.
The Supreme Court recently made a ruling that limits biologists impact on fishing regulations. TBD on how this will impact you, but in the meantime this is an interesting read.
Check out which frozen and fresh salmon you can eat raw.
A fun comparison of $279 sushi vs. $19 sushi. Guess which one wins out?