adsptp

Showing posts with label Sashimi. Show all posts
Showing posts with label Sashimi. Show all posts

Saturday, June 27, 2015

Most barramundi meat is easily eatable as sashimi.

I have been eating saltwater barramundi's sashimi for many years.
I have never once had a stomachache with that as a cause.
It is comparatively easy to keep the degree of freshness of saltwater barramundi.

Sashimi is eaten often with soy sauce mixed with wasabi (paste of green Japanese horseradish).
But I don't want you to eat saltwater barramundi's sashimi with soy sauce mixed with wasabi.
It's not quite delicious.

I caught a 61cm saltwater barramundi at East Point and filleted into six piece on Sunday.




I kept those fillets hygienically in the fridge overnight.
That would be more delicious.
I used a sanitary chopping board, made sashimi and ate it on Monday.

How to prepare saltwater barramundi: Sashimi, whatever I say sashimi is the tastiest on certain conditions.
I will surely use "PIETRO Original taste (Soy sauce) dressing" or "KEWPIE Roasted sesame dressing".
You shouldn't use other dressings at the current point in time please.
Again, don't use soy sauce mixed with wasabi for barramundi please.




Soaking polished sliced onion in water and then draining off water goes well saltwater barramundi's sashimi.




By the way, I love fish and chips of the saltwater barramundi very much also.






Please click on the " Fishing of Ranking" link. 
にほんブログ村 釣りブログ アカメ釣りへ



Thank you very much.

Saturday, March 28, 2015

Flathead #52 YO-ZURI SS-MINNOW Very high-class sashime cusine

 
Special sashimi cuisine "Kobu-jime"


I caught a 42cm flathead on Yo-zuri SS-minnow on March 28.
Normally, Darwin's flathead is not very rich taste to compare with flathead in the coldwater.
So I made a very special sashimi cuisine with a tastily eatable method.




March 28, 2015 42cm flathead
Land based, Darwin, NT, Australia




Sprinkle sea-salt on fish




Dried Kobu (Konbu) is a type off seaweed called kelp.




Wipe kobu with vinegar and put some sliced gingers on kobu



Place fish on kobu






Fish are sandwiched between pieces of kobu for few hours to transfer its flavor to the fish, which is called kobujime.




Kobujime is normally eaten at the high-class Japanese restaurant.




YO-ZURI SS-MINNOW

Colour: GREEN

Size: 70mm

Where: Shallow water 30cm-50cm

Water: Murky Incoming

Line: Sufix 832 15LB Braid

Leader: TRIUMPH SUPER SHOCK LEADER 30LB (Very nice for the shallows)

Knot: The Slim Beauty Knot

Reel: SHIMANO SUSTAIN 1000FG

Rod: ST.CROIX  AVID/AVS66LF2 4-8LB 1/16-1/4oz. Fast action

Clip: FORCE TEN STAINLESS DUO LOCK SNAPS #2

Action: Steady retrieving






Please click on the " Fishing of Ranking" link. 
にほんブログ村 釣りブログ アカメ釣りへ



Thank you very much.