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Snapper Crudo and Ike Jime

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
Len
Finest Kind

Replies

  • trousertroutmantrousertroutman Posts: 1,363 Officer
    Do you freeze the fillets as at any point to kill bacteria? I have never eaten raw fish that I caught, and am always very nervous of getting sick!
    Make the forum great again.....consolidate general fishing with for sale or business but keep reports separate!
  • jcanracerjcanracer Posts: 4,344 Moderator
    Do you freeze the fillets as at any point to kill bacteria? I have never eaten raw fish that I caught, and am always very nervous of getting sick!
    I don't want to answer on Len's behalf, but in my experience if you took care of dispatching, storing and preparing the fish you needn't worry about bacteria. Notable exception: If you've found yourself with a fish that has parasites (worms) like Amberjack or Trout, you will probably want to cook that properly.

    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?
    Hobie Kayak angler for life!
  • FinestKindFinestKind Posts: 175 Deckhand
    I agree. If you used clean knives, a clean fillet board, did the Iki Jimi procedure on the fish, and had them in ice cold storage before filleting there wont be any bacteria to be concerned with.

    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!
    Len
    Finest Kind
  • trousertroutmantrousertroutman Posts: 1,363 Officer
    Ok thanks, just nervous. I don't get offshore much and really don't feel safe eating anything from our rivers anymore. I am in Jacksonville and even near the inlets it can have a ton of runoff from the st johns farmland upstream. Would you recommend eating fish raw such as flounder or save it for open water fish like snapper?
    Make the forum great again.....consolidate general fishing with for sale or business but keep reports separate!
  • FinestKindFinestKind Posts: 175 Deckhand
    Ok thanks, just nervous. I don't get offshore much and really don't feel safe eating anything from our rivers anymore. I am in Jacksonville and even near the inlets it can have a ton of runoff from the st johns farmland upstream. Would you recommend eating fish raw such as flounder or save it for open water fish like snapper?

    Did you say Flounder? Heh we get lots of them up here in NJ in the summer:
    3b1d9394e67af2a00358be4a71d43e0d.jpg

    ef019671864892952b5f05db7561b666.jpg


    and YES, they are GREAT when prepared raw Crudo Style like this:

    [IMG][/img]dfef69811b5c34fc413250b4e363fe29.jpg

    or served raw Asian Stlye like this:
    a6d9fc5e5f7d139abdbe3363eac496f4.jpg
    Len
    Finest Kind
  • trousertroutmantrousertroutman Posts: 1,363 Officer
    Looks delicious
    Make the forum great again.....consolidate general fishing with for sale or business but keep reports separate!
  • FS BlairFS Blair Posts: 1,817 Admin
    Nice presentation
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