Striper Sushi

[Nebe]

dont forget the cheeks next time.

[Steve K]

Raw fish will actually taste better a day after you catch it if you wrap your fillets in paper towels and then with saran wrap. Leave them in the refrigerator for a day and remove the paper towels. By doing this, you firm up the flesh. I learned this from living in Tokyo and from a friend of mine who is a sushi chef.

As far as the cheeks go, only tuna and the deep dwelling fish are prized for their cheek meat and their eyeballs.

[2na]

The 'striped bass' you get in the sushi joints is a farmed striper - white bass hybrid. Not as good as the real thing, kinda bland. My sushi chefs told me that because stripers go from salt to fresh they are afraid that it has the cooties that can give you hepatitis (just like shellfish can if it is from a tiday estuary). They wouldn't touch the striper I brought in until they got to know me and believed that the fish I was getting were ocean fish.

IMO, the best piece is that little chunk at the base of the head, above where you start a fillet - can't let that go to waste! I keep soy and wasabi in my cooler, and that with a Ballantine - breakfast of champions. Betcha the cheek is fantastic too, Nebe.

PS - I'm a snob, no dark meat for me. Just the loin.

[parker23]

The cheeks are delicious. Last week's fish had cheeks the size of the palm of my hand and ¾” thick. Quick saute w/ shallots,sherry and butter, fantastic. I usually simmer the carcass in a large stockpot and remove the rest of the meat. I strain the stock and freeze it for chowder base. I have 5lbs of body meat in the freezer that will be used for fish cakes/sticks or striper salad.

I am going to eat my Striper sushi for a late breakfast.

[Steve K]

[QUOTE=ptmike;493313]The 'striped bass' you get in the sushi joints is a farmed striper - white bass hybrid.


This is not true in the places that I go.