Corpusfishing.com

[lil-red-hunter14]

If you could have your choice of any, what would it be? My personal would have to be fatty salmon or fatty white tuna. On the fatty tuna, is this a different species of tuna or just a different cut of meat? What makes it white is really what I'm looking for I guess. I have also heard that wahoo sashimi is excellent! Can anybody confirm???

[ltorna1]

I had wahoo raw for the first time last year - phenomenal. The texture is firmer than salmon but more buttery than tuna. Still melts in your mouth.

For me, I love it all because each fish is so different. My absolute favorites are fresh yellowfin tuna, salmon, wahoo and pompano. They all have such different flavors and textures - its like chicken versus steak.

Pompano meat is so dense, and when you chill it and slice it thin for sashimi its almost like slicing through cold butter. You can really get it paper thin, to the point where it just dissolves on your tongue. Thanks lil-red, now I'm HUNGRY!

[lil-red-hunter14]

[Texican]

Pompano sashimi?
Interesting.
I shall have to try that if I'm ever lucky enough to catch one again.
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[topdog15]

Spanish Mackerel makes great sashimi
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[Old salt]

[Tyler]

I love wahoo sashimi!
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[lil-red-hunter14]

[landlocked beachbum]

I much prefer any snapper or tuna raw over ANY cooking method! Having said that, I was on a dive trip years back and we took some AJ. Went back to the hotel and did a quicky ceviche with nothing but lime juice and some onion, and we were WAY to hungry to wait for it to do it's thing. Long story short, the fish was basically raw, and it was to freaking DIE for in taste, texture and appearance, even though it was not thinly sliced like sashimi should be
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Dave


"The difference between genius and stupidity is that genius has it's limits". Albert Einstein

[Central Scrutinizer]

[ltorna1]

What about cobia, like a big one. Say, a 62 lber. Anybody ever make sushi out of one? What is the texture like?

[ironmanstan]

When I used to work on a commercial snapper boat , which was years ago. We used to eat fresh raw snapper that was before the craze hit. We just called it raw snapper we did not have wasabi just soy sauce or anything that was available. We also used to eat a fish the Capt. called a Scamp. Wahoo is also awesome.
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[magadorm]

The fatty tuna as it is served in Japan is the belly meat of the bluefin tuna. The whiter tuna is most likely albacore. Most if not all tuna sushi you get here will be yellowfin tuna as the Japanese pay a huge premium for the bluefin. Having lived in Japan for 6 years I can say I am greatly disappointed by the sushi on offer here in the states. Roll?? What's up with that, that's not sushi, that is maki, something completely different. If you ever get a chance to really try a great piece of fatty bluefin belly, you should. But, will cost about 12 bucks a piece, which is expensive by Japan standards. Of course, there you can go to a sushi go round and get a plate of two pieces of standard nigiri that will blow anything away here for a buck.

[ltorna1]

Megadorm, you are dead on about why they have better sushi there, but that's why the bluefin tuna fishery is in the poo poo state that its in.

To each there own, but I try to stick to yellowfin. Sometimes you don't know what you're getting at a restaurant, but you can always ask. Poll caught yellowfin is sustainable and delicious.

I'm sure its even more delicious, but I'll pass on the bluefin - at $12 a slice or any other price.
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[steve78412]

My favorite is eel with kabayaki sauce. The last time I was in Vegas, I ate my weight in those.

Steve