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jmichael
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Posted: Wed Mar 19th, 2008 06:20 pm |
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| What about yellowtailedtunafin shark? We use chop sticks.
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pturner
Member
| Joined: | Wed Aug 16th, 2006 |
| Location: | Dallas, Texas USA |
| Posts: | 36 |
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Posted: Wed Mar 19th, 2008 10:44 pm |
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| Now I know why all the red snapper that I buy at the commercial fish market in my neck of the woods (Kemah, Galveston Bay, Texas) tastes soooooooo good! It is flash frozen and i buy only the ones labeled "Sushi grade" but I'm not sure how one determines which snapper fish is acceptable for sushi and which isn't. Also, when I was doing a little internet research about the yellowtail sushi, I discovered that the USDA does not allow any fish used for sushi in the US to be sold "fresh"--it must be flash frozen for a minimum of 7 days (apparently to kill any potential harmful bacteria). So now I'm wondering about those of you who have been eating the yellowtails as sushi before it's frozen--anybody you know of ever get sick? Just curious.
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Damon Kent
Member
| Joined: | Fri Mar 7th, 2008 |
| Location: | San Carlos, Mexico |
| Posts: | 26 |
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Posted: Wed Mar 19th, 2008 11:27 pm |
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I eat raw fish, shrimp, clams and oysters all the time. I just make sure it is fresh. Never been sick from it.
Damon
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Dave Harcourt
Member
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Posted: Thu Mar 20th, 2008 03:10 pm |
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33 pages of how to handle sushi grade tuna on board. Cut and paste.
http://www.spc.int/Coastfish/Fishing/Sashimi_E/Sashimi.pdf
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bahiatrader
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| Joined: | Mon Apr 23rd, 2007 |
| Location: | Laughlin, Nevada USA |
| Posts: | 191 |
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Posted: Thu Mar 20th, 2008 08:05 pm |
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I drank out of mud puddles and a rice paddy once and never got sick, but that doesn't mean others might not. I also used to wade out into the polluted bay at Tampico and pay kids to harvest oysters for me that I ate right there. I've also eaten and enjoyed wiggly critters that were still alive when I ate them. Some people have resistance to microbes where others do not. You're always taking a chance when you eat or drink something that hasn't been cooked or sterilized. You are also taking a chance whenever you eat in a restaraunt anywhere. When we lived in Tampico my wife was told we were the only Norte Americanos that ever taught at our school that never got sick. We had one prerequisite when we tried a new restaraunt. It had to have living patrons. I will continue to take chances by driving in traffic and eating raw food. "You pays your money and you takes your chances." Enjoy...
PS We had a Japanese lady show us some parasites that were in fish we were once eating. It temporarily scared the bejeesus out of us.
Last edited on Thu Mar 20th, 2008 08:20 pm by bahiatrader
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Jimmy
Member
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Posted: Sun Mar 23rd, 2008 08:11 pm |
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Last Sunday we had a party at Nana's. My son had a 30# yellow tail. He butterflied it. He cooked it over mesquite coals. 1st he cooked it meat side down till nice and brown, then he turned it over and cooked it skin down till done. When it went on the skin side down, the family smothered it with special homemade salsa. We ate it by picking off chunks of meat and putting it in a fresh made, warm, corn tortilla.
Some day we will offer Local Native cooking classes.
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Chillerbuilder
Member
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Posted: Sun Mar 23rd, 2008 08:30 pm |
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| Jimmy, if we are there at the time I want a front row seat.
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Damon Kent
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| Joined: | Fri Mar 7th, 2008 |
| Location: | San Carlos, Mexico |
| Posts: | 26 |
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Posted: Mon Mar 24th, 2008 04:40 pm |
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bahiatrader, great points. One should also mention that peoples bodys can become immune to an areas common bacterial floria. The first few times that I vesited Mexico I got the dreded "montezumas revenge" but after living here I soon got used to the food and the bugs that come with it. Now when I visit the states I sometimes get the same problem!
Then again there are some people who get the runs if they even if they eat "mexican" food at a Macayos chain restaurant in the states.
Jimmy, that sounds similar to the serandeado, I've seen it done reverse, grill meat down first, turn over heap on veggies and close up, grill on each side till done. something about the fresh salsa cooking in freshly charred fish really creates wonderful flavors and imparts a juicyness to the fish that is amazing.
Damon
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bahiatrader
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| Joined: | Mon Apr 23rd, 2007 |
| Location: | Laughlin, Nevada USA |
| Posts: | 191 |
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Posted: Mon Mar 24th, 2008 05:26 pm |
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It's all about the immune system. I have antibodies for hepatitis, and I've never experienced the symptoms. Likewise our son has antibodies for bubonic plague, and I almost died from it...twice! Basureros, people who live on the garbage dumps of large Mexican cities, seem to be relatively healthy if they make it past infanthood. The infant mortality rate in some of those places may be over 50%. There are also those who have AIDS without symptoms.
If you live in a sterile or bug-free environment, you're also susceptible. My wife and I moved from a place in Oregon 100 mi. from the nearest shopping of any kind to a casino town. It seemed like we got every bug known to man the first two years we were there.
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