SUSHI

[BillP]

Has anyone tried using MN fish for making sushi? Everyone I talk to says it has to be salt water fish but I don't see that in any sushi instructions. They all say to be sure to use very fresh fish. Well, you can't do much better than winter or early season bluegills that you have to bonk over the head so they hold still long enough to be cleaned! I have also read about cutting thin strips of fish and plunging them into boiling water for just seconds and then into ice water prior to using them.

I hope someone has some experience with this and can shair their experience. If not I'll let you know how it turns out.

[SilverLakeBoy]

From a question and answer page on SUSHI

Is fresh water fish OK to use?

Another issue that comes up occasionally is the use of fresh-water fish for making sushi. While I cannot quote any particular source, I understand that fresh-water fish can contain bacteria and parasites that are more prolific or possibly dangerous than salt-water species. Species such as salmon that spend a large portion of their lives in the ocean are generally considered safe, but it is recommended that people not eat fresh-water fish raw due to the increased potential for health risks.

[Tom Linderholm]

Bill, I would second Silver Lake Boyin that fresh fish tends to bemuch more parisitic with parasites that will make you their host. I would strongly advise against it.

Cooking the fish prior to use would take care of the parasite issues. Many items prepared in the sushi fashion are cooked such as Shrimp, Octopus, Eel plus others.

[NEANGLER]

A lot of sushi is made with cooked/smoked fish and seafood so you might want to go to a restaurant and try a few and adapt your fish to the recipe.

[MNmikew]

DO NOT USE FRESHWATER FISH FOR SUSHI! I know someone who did and it wasent pretty. You can find Sashimi grade tuna all over the place these days, yummie. I usually get a few steaks for the grill but one of them typically dosent make it there.

[Kurt Paulsen]

I agree with the other respondants. Freshwater fish, raw, WILL make you sick. If you cooked your fish first, especially in soysauce or something like it, you will be working with something similar to unagi (freshwater eel). The japanese use freshwater fish like this, but never raw. If you look in any asian market, you should be able to find unagi sauce with makes freshwater fish VERY tasty, especially in a roll of somekind. I have 3 good friends who are all sushi chefs, let me know if I can get you any specific information. Always happy to help!

[BillP]

Kurt,

Can you give me some spesifics on the cooking. Do they use the "plunge into hot water then ice water" way? I am told that will keep it from getting mushey and give it a texture sort of like lobster. Thin strips could then be wrapped or rolled???

[Kurt Paulsen]

It is often broiled, then canned. You could either broil or grill your fish. As you do either, try to baste them with a sauce made up of mirin, soy sauce, and alittle sugar. This is a good flavor for pout and catfish especially. Flakier fish such as walleye or crappie may not make the best sushi. The thing that makes sushi interesting is usually the nori and rice that you roll your fish in. If you are looking for japanese ways to eat your fish, try researching some of their cooking/pickling methods. Sushi is more of a saltwater thing...

[PikeTipper]

Kurt,

Do you have any recipes for making rolls with freshwater fish?

[Swamp Scooter]

I have been making different types of sushi for a while now and if you do use the freshwater fish fine but as stated cook first. You can make a nice spicy roll by taking the broiled or grilled fish filet(boneless)break it up in a small bowl and add a touch of the unagi sauce or sesame oil and chili oil - just a few drops of each and then taste to your desired heat. Maybe add about a dash of mayo to this but not enough to make it white just a bit creamy. put in some fresh chopped chives and maybe a slice of chopped avacado. This mixed up well with a fork will go well inside your roll. I use the regular nori toasted seaweed wraps and I suggest you cut them in half to not make such a large roll. Put your rice on the inside and then scoop in the filling and add a slice of carrot or daikon and maybe a bit of romaine or cucumber. Then roll up and press firm with your mat.

Slicing can be hard if you do not clean your very sharp knife between strokes. Wipe off all glutenous residue and you will be fine.

Lots of good stuff and they seem to go a long way with just a little bit of fish.

You could also maybe tempura batter and fry up the fish strips for a different type of filling like a spider roll without the crab but using the fish.

I love this stuff and it is a lot cheaper to make than to buy out.

[Havin' Fun]

Could I use some of my sunfish and perch fillets that have those wormy things inside of them if they are uncooked??

Good reasons to not use freshwater fish.

I highly recommend tuna, although it's running me about 15 a pound for fresh tuna that hasn't been frozen and flown in a day after it's caught. Yeah, I have done that twice!!! It's almost cheaper to go out! Lol.

How about Salmon?

I know most of those babies are saltwater but they spawn in fresh water. Do they catch them exclusively in the ocean for sushi?

[Kurt Paulsen]

I am quite sure they catch them in the ocean, or in river inlet bays. There flesh is much more saltwater-like than fresh. I have made sushi from salmon steaks many times and never suffered any ill effect. Of course you want everything to be as fresh as possible, so pay attention to packing dates and don't let it sit in your fridge. You can get salmon quite inexpensively from Sam's club.

Someone asked about recipes for freshwater rolls. The cooked fish is going to be more similar to grilled freshwater eel (unagi) than to any of the ocean fishes. I would recommend you look for unagi recipes and simply substitute.

[patrickhoepner]

Hmmm... As a sushi chef, I know that certain fishes can be 'cured' in lime juice, or if they are frozen for a lengthy enough time the parasites would be unviable. In fact, I believe the FDA REQUIRES this of almost every fish except for tuna. So if you are going to plunge into this headfirst, plunge the fish into the freezer headfirst. For 2 weeks. At least. I'd probably try it, but for me I get to eat whatever kind of sushi I want all the time, so it's just not that exciting for me. Hope you didn't eat it fresh?!

[Swamp Scooter]

So where do you work? In Mpls? I would like to stop by and see you sometime. I have been to quite a few of the places in town and like some more than others. [email protected]