Go from Boatsetter to Sushi Chef with these tips
Heading out onto the water this summer? If you’ll be casting a line out, hoping for a catch, you’re in for a treat. In addition to the enjoyment of the catch itself, you have the opportunity to enjoy some of the freshest seafood in the world. Even buying from a fresh seafood market has nothing on the experience of eating what you catch the same day. And, while you can certainly pan-sear a fillet or two, going the route of sushi is an ideal option. Lucky for you, Boatsetter
can set you up with a boat perfectly equipped to satisfy your sushi needs.
Here is what you need to know about slicing up your very own sushi on a boat.
Traditionally, there are several different types of fish that can be found in Japanese sushi. Any of these breeds can be prepared and eaten raw if caught fresh:
• Salmon (note that salmon spoils very quickly if not iced)
• Any type of tuna
• Yellowtail, aka jackfish
So, what process should you follow if you intend to enjoy delicious, fresh-caught fish as sushi aboard your boat? Actually, the process is pretty simple.
Tools and Supplies to Have on Hand
- Catch It Quickly: One thing you need to do is to make sure to catch and prepare the fish quickly. Don’t let it spend a lot of time in a live well. Catch it, dispatch it, prepare it.
- Bleed It: Immediately after catching your fish, you need to bleed it. You can do this by cutting near the tail up to the backbone, or by cutting through the gills to the backbone.
- Gut the Fish: Next, you need to properly gut and clean the fish. Parasites primarily start in the guts, and then move to the flesh – proper gutting can help prevent this. Gut the fish, clean it properly, and then move to the final step.
- Ice the Fish: Make sure you have enough ice to store your catch properly. You’ll need more than you think. Several pounds is needed to freeze the fish properly to help kill off any potential bacteria.
In addition to following the tips above, you’ll need to have a few critical tools and supplies. First, you’ll obviously need a sharp knife – this is important for bleeding, as well as for gutting and filleting.
You’ll need a place to store your fish while they chill – a clean, large cooler may be just what you want. You’ll also need a good quality rice and a way to prepare it, as sushi is actually about the rice more than it is the toppings (fish).
There you have it – a quick guide to help you make the most of your fresh catch.