Sashimi (Freshwater)

1 post / 0 new
Professor Fish
Professor Fish's picture
Sashimi (Freshwater)
<p>I&#39;ve alway wanted to try various us freshwater fish for sashimi and finally had a chance&nbsp;this june when we took my girlfriends dad salmon fishing on lake michigan. I don&#39;t like the taste big lake caught salmon and trout have&nbsp;so I kept&nbsp;some small pieces for sashimi. Here are the 3 kinds I tried: top&nbsp;Lake Trout&nbsp;middle King Salmon&nbsp;below&nbsp;Steelhead.</p> <p>Raw fish was frozen for two day in a normal freezer(deep freeze is recommended), unlike river caught salmon the lake ones never have flatworms, that are&nbsp;in the large intestine(along backbone) so I was mainly trying to kill tapeworm possibility</p> <p><img alt="" src="http://i377.photobucket.com/albums/oo220/Macabil/DSC_06121280x854.jpg" /></p> <p>As they say in all the Sushi books it is important how you cut the meat this really effects the taste in my opinion, also sharp knife.</p> <p><img alt="" src="http://i377.photobucket.com/albums/oo220/Macabil/DSC_06401280x854.jpg" /></p> <p>&nbsp;And finally the finished product, Lake Trout was terrible I thought texture similar to sea urchin,&nbsp;Steelhead was ok, and the King salmon was amazing and as good as any restaurant salmon sashimi&nbsp;I&#39;d eaten.&nbsp;</p> <p>I hear Walleye and Tilapia are the most commonly used freshwater ones used in US.</p>