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FinestKind
Posts: 175 Deckhand
Snapper Crudo and Ike Jime
FinestKind
Posts: 175 Deckhand
Had a great day on the "Fearless" with Capn Joe Monday 2/16 off Islamorada....we caught our 4 man limit of Vermillion Snapper...and the Sharks claimed another dozen or so!
Since we planned to keep and EAT our catch I did a modified Ike Jime procedure on each fish as it came up.
Didn't have a wire on board so the spinal cord nerve destruction step was not performed, but I DID kill each fish as soon as it came off the hook with a stab in the brain, cut the gills, made a stab into the tailbone to allow the blood to flow, and then let the fish bleed out in a bucket of seawater before placing it on ice.
The charter captain said most of his customers don't go thru that, they just throw the fish into the cooler....but when HE chartered a boat up in Alaska, that Captain insisted on doing full Ike Jime on all the fish they caught....its catching on around the world. The Japanese have been doing it for 500 years and it is now becoming popular with anglers in Australia and New Zealand.
The Ike Jime procedure DOES make a difference in the QUALITY of your FOOD, read up on it here:
http://www.anglers-secrets.com/what-closing-does-to-the-fish/
Anyhow, here is what I made as an appetizer with one of the fillets, Snapper Crudo, and it WAS AWESOME..did the instant kill and bleed-out help? YES I believe so.
First of all, when I got home I removed the fillets from the plastic bag in the cooler, patted each one dry with paper towels, then wrapped each fillet in a clean paper towel, then aluminum foil. I let these foil packs "age" in the fridge for at least 2 days before preparing as follows:
Cut the fillet into thin slice on an angle across the grain.
Arrange on serving plate.
Squeeze juice of half lemon over fish.
Drizzle extra virgin olive oil over fish.
Grind black pepper and sprinkle with sea salt.
Place back in the fridge for a half hour to chill and allow flavors to blend.
Enjoy with crackers or sliced Italian bread.....GOOD EATS!
Len
Finest Kind
Since we planned to keep and EAT our catch I did a modified Ike Jime procedure on each fish as it came up.
Didn't have a wire on board so the spinal cord nerve destruction step was not performed, but I DID kill each fish as soon as it came off the hook with a stab in the brain, cut the gills, made a stab into the tailbone to allow the blood to flow, and then let the fish bleed out in a bucket of seawater before placing it on ice.
The charter captain said most of his customers don't go thru that, they just throw the fish into the cooler....but when HE chartered a boat up in Alaska, that Captain insisted on doing full Ike Jime on all the fish they caught....its catching on around the world. The Japanese have been doing it for 500 years and it is now becoming popular with anglers in Australia and New Zealand.
The Ike Jime procedure DOES make a difference in the QUALITY of your FOOD, read up on it here:
http://www.anglers-secrets.com/what-closing-does-to-the-fish/
Anyhow, here is what I made as an appetizer with one of the fillets, Snapper Crudo, and it WAS AWESOME..did the instant kill and bleed-out help? YES I believe so.
First of all, when I got home I removed the fillets from the plastic bag in the cooler, patted each one dry with paper towels, then wrapped each fillet in a clean paper towel, then aluminum foil. I let these foil packs "age" in the fridge for at least 2 days before preparing as follows:
Cut the fillet into thin slice on an angle across the grain.
Arrange on serving plate.
Squeeze juice of half lemon over fish.
Drizzle extra virgin olive oil over fish.
Grind black pepper and sprinkle with sea salt.
Place back in the fridge for a half hour to chill and allow flavors to blend.
Enjoy with crackers or sliced Italian bread.....GOOD EATS!
Len
Finest Kind
Len
Finest Kind
Finest Kind
Replies
On the topic of freezing, one benefit of freezing them briefly (an hour or so) is that it makes it easier to make thin slices from the fish fillet. Commercial tuna fishermen in Japan flash-freeze their catch, so on some level freezing can't be all that bad for the catch, now can it?
But nothing wrong with playing it safe...freezing does not affect the quality much as long as the flesh is wrapped properly to protect from freezer burn, and most importantly, the fish is defrosted properly before serving.
Best way to defrost fish is to simply remove it from the freezer the day before you plan to serve it, and just let it defrost slowly in the fridge.
Don't be shy Guys, if you like Sushi and Sashimi, you will love the raw Snapper dish described above, it really IS very good!
Finest Kind
Did you say Flounder? Heh we get lots of them up here in NJ in the summer:
and YES, they are GREAT when prepared raw Crudo Style like this:
[IMG][/img]
or served raw Asian Stlye like this:
Finest Kind