07-25-2000, 12:52 PM
Today I had sushi locally and ordered some Striped Bass. When the chef went to cut the pieces, he was cutting from a fillet that absolutely came from what might have been from a 12-14".
Is it at all possible these are farm raised?
07-27-2000, 02:07 PM
These are most likely farm-raised. There is a steady supply available in the northeast.
Interesting, I didn't know they farm raised stripers. As versatile as they are I would assume they would fare well in a farm.
So Mike - how was it? Inquiring minds want to know.
Can't wait fer bonito!
<font size="1">I was never a big sushi eater until my thirties when I worked in southern Cal. Everybody does sushi down there, and I started to get a taste for it. My favorite was always the bonito, which is filleted in quarters and just the top half is used. They skin it and slice it into triangles, then sear the edges for just a second on the hibachi and dunk into icewater to stop the cooking process. They then slice it, put it on the rice ball and dribble a tiny splash of a mixture of rice vinegar, soy, soup stock and sliced green onion as they serve it. Awesome.</font><!--1-->
07-31-2000, 04:05 PM
Hi Juro -
Actually, it wasn't the greatest - fresh of course, but I think the farm raised fish don't taste as nice! Not one of my favorites (like you I prefer Bonito and Yellowtail tuna), but very fresh at least. I made sashimi once from a 34" last year that someone caught and gave to me while I was just learning to flyfish (he got it on a yellow Rebel). Now THAT tasted great!
My first taste of sushi was in Japan and I haven't been able to stop since - although my thinning wallet will stop it soon! http://188.8.131.52/images/flytalk/Wilk.gif
I was surprised to find very little in the way of sushi on the cape - we had to go from Chatham to Hyannis for the closest decent stuff (quite decent actually).