any sushi chefs?

[WadePatton]

I'm back from a little trip and have a big pile of fresh Spanish and King Mackerel on ice (and one bull Redfish). Been nibbling at it. Making rice today. Mom and I sampled some last night when I picked up my dogs and borrowed some of her freezer space.

This was the first time I'd been to salty waters since developing a big appetite for uncooked fishes...things worked out yo!


I've got to freshen some cutlery...and mix the paste.

[WadePatton]

who's up for sloppy nigiris?

have proper rice acquisition problems, but will endeavor to persevere...sushi unlimited yo!

[R.Liverman]

dont forget the vinegar!

[maunahaole]

Shoulda told me Wade, I could have sent you some proper rice and vinegar.

[WadePatton]

I suppose I wasn't clear. We brought back 2 coolers full of filleted mackerel. _full_

I have another 40# to work with.

bought 5# of medium grain rice...store was pathetic wrt sushi stuff. next week i'll hit different town for goods.

We can still discuss the proper rice and preparation and wasabis and rolls and sech. I'll be eating sashimi into Spring.

[WadePatton]

Shoulda told me Wade, I could have sent you some proper rice and vinegar.

i have one friend in this county who regularly goes to the int'l mkt in Nashville- for asian specialties. i'm going to holla over to his holla. iirc he has special sushi knife.

591 Petty Gap Road.Woodbury.TN.37190 yo.

[R.Liverman]

Here's a source for rice, and one for vinegar.

If you have one a rice cooker will do a perfect job of getting the rice ready, it's also important to let it cool completely. According to tradition women can't be sushi chefs because their hands are too warm.

Also, mayo is great on sushi.

Mackerel is one of the hardest fish to use imho, it's what I use to test the quality of a restaurant. If it's not fresh it tastes too fishy.

Inspiration:

Kuro Sushi

It's meant to be made with trout but would work well with mackerel, Masu no Zushi is one of my favorites.

[WadePatton]

hey thanks will look into the links at first chance. just got the rest of the catch offa ice and into the freezer.

wrt fresh--i'd always threatened to eat it on the boat, but the fishing was way too fast and furious for that. 21 Spanish, 4 Kings, a bull red, a shark, 2 red snapper, dozens of ladyfish, a bonita... constantly re-tying rigs, in a four-hour trip. have short vid and more pics to get up.

[R.Liverman]

Please do! Eat it on the boat next chance you get. Many fly fishers in Japan will simply carve the fish up right after catching it and enjoy the sashimi. Dependent on breed I'm sure. With regards to fresh fish, I had a friend with a moat around his house that he used to keep small trout for eating. During parties you could catch your own fish, clean it, and then throw it over the fire. Amazingly good and something I'd like to emulate if I ever wind up with a mountain cabin next to a natural spring.

[WadePatton]

Nigirizushi anyone? Redfish, King Mackerel, or el Spanishito Mackereleo?

I made my first batch of medium-grain rice, rinsed thrice, and it came out GREAT. Then did the hand-forming and had a monster plate last evening. Now i'm running out of wasabi and ginger.

Will appreciate the restaurant servings more thoroughly next time for sure.

going to be a while though...

don't really care for trout. expect that if i eat any more of that , i'll be in Northern AZ at the time. A moat full of frogs and bluegills might be handy. (one of those is dual purpose)

[WadePatton]

So, here's what I gots:

I'm using medium grain rice (from mexican section), rinsed and re-rinsed, and then rinsed again. then some more rinsing...have to study up more on that.

bring to boil, reducing heat, covering 15 mins. Then hitting it with red wine vinegar (available yo) sugar/salt mixture 1:1`vinegar/sugar plus tsp or so of "pure" salt. Then i let that sit until stone cold. I make 1/8" slices of fishes. Make ball, dimple, dab of wasabi under fish, piece of ginger over fish with or without drizzle of soy sauce.

Rice came out clean/shiny/sticky and melt-in-mouth consistency, which is, as i unnerstand it, what we're after. Must keep hands wet and cool to make.

Anyone who knows me knows that I don't use rice-cookers, bread-ovens, or their ilk (nttawwt). heck I don't even use a toaster. My food processor is a chef's knife and a teak board. simple is my motto. Mom ran out and got some nori-she's rolling her own too.

BTW I also learned to wipe the blade between slices. That's a new one for me too, but it helps.

My new card:

HAVE WASABI, WILL TRAVEL.

[rydesteel]

Wade,

How is the chefs knife for slicing Sushi? I wound up using a boning knife when I've attempted it at home.

I got to know a chef at the local Sushi house and his knives were scary sharp. What a joy to watch though, very precise in his movements.

[xjoex]

Laura was a sushi chef for a few years... Oh I am spoiled. She uses a regular chef's knife.





-Joe

[Shoogs]

Sushi=the only thing I miss about not eating meat.

[xjoex]

Sushi=the only thing I miss about not eating meat.

That whole spread above is veg only! I guess you could call it a salad wrapped in seaweed...

-Joe

[WadePatton]

Yes, no, maybe...sharp is what counts. I found my boning knife and do prefer the slimmer blade. Of course some fishes are more delicate that others-requiring more sharpness and finesse. The only other sushi eater I know in my county-has a special knife for it. I'm going to show up over there with a pound or two of fish soon. See what he learns me...

Haven't tried wrapping yet, i like a higher fish:rice ratio.

The main thing I've learned is that the rice is just as important as the fish. I'm also finally learning the terminology. I'll look at the next batch of professionally prepared sushi with new eyes and palette.

[Shinomaster]

I use this Shun knife which was a nice gift from my brother. The blade is rounded to the edge rather than ground at and angle like on a German knife and it stays sharp and slices very well. We love to make sushi (mostly vegetarian) and the vinegar/ sugar glaze on the rice is crucial.

[billrick]

Hey, Shino. Any tips on how to make that seared tuna with sesame? We just picked up five pounds of sushi grade tuna from our Japanese grocery . . .

TIA

[Shinomaster]

I had a left-over hunk which I lightly covered in oil (maybe sesame? I don't remember) and then really quickly seared on each side on my grill pan. then I sprinkled with sesame and sliced, and dipped in soy and wasabi etc. It came out pretty well! Works well with salmon too. Be sure to serve on a nezumi shino plate.

[maunahaole]

That's a nice plate - did you do that one?