Comments on: Hamachi and me. http://sushifaq.com/sushiotaku/2005/11/07/hamachi-and-me/ The musings of a sushi fanatic. Sun, 12 Oct 2008 19:25:33 +0000 http://wordpress.org/?v=2.5.1 By: war3rd http://sushifaq.com/sushiotaku/2005/11/07/hamachi-and-me/#comment-10250 war3rd Tue, 08 Jan 2008 20:03:48 +0000 http://sushifaq.com/sushiotaku/?p=5#comment-10250 I'm not sure how the hamachi in particular will arrive, but if the skin is still on, yes, you will need to trim it from the skin, which is tough and no fun to chew on raw. When you remove the skin, you may notice a white 'residue,' for lack of a better word, on the flesh. This is perfectly OK to eat and has no texture, removing it is impossible except by removing meat as well. As you slice the fish, you will see a small strip of white on the edge, which actually looks kind of neat, IMHO. You may have noticed this in restaurants as well when you have eaten yellowtail. As for the escolar, yes, it's great stuff, but I eat it in moderation. For many people it can cause gastric distress due to the quantity fatty esters that are not digestible, and there are those who are particularly sensitive to this. I haven't had any problems so far, but I don't want to tempt fate ;) Good luck and report back if you care to. It's always great to hear about other folks' experiences. Cheers, Warren I’m not sure how the hamachi in particular will arrive, but if the skin is still on, yes, you will need to trim it from the skin, which is tough and no fun to chew on raw. When you remove the skin, you may notice a white ‘residue,’ for lack of a better word, on the flesh. This is perfectly OK to eat and has no texture, removing it is impossible except by removing meat as well. As you slice the fish, you will see a small strip of white on the edge, which actually looks kind of neat, IMHO. You may have noticed this in restaurants as well when you have eaten yellowtail.

As for the escolar, yes, it’s great stuff, but I eat it in moderation. For many people it can cause gastric distress due to the quantity fatty esters that are not digestible, and there are those who are particularly sensitive to this. I haven’t had any problems so far, but I don’t want to tempt fate ;)

Good luck and report back if you care to. It’s always great to hear about other folks’ experiences.

Cheers,
Warren

]]> By: TheWienerman http://sushifaq.com/sushiotaku/2005/11/07/hamachi-and-me/#comment-10247 TheWienerman Tue, 08 Jan 2008 19:55:08 +0000 http://sushifaq.com/sushiotaku/?p=5#comment-10247 Wow that was fast. Thanks. So I am planning on ordering the 1.6lb hamachi along with lots of other stuff. Is the Hamachi there 100% SASHIMI ready? I called and spoke to Jeff and he sid that it comes from Japan and is essentially 1/2 a fish but that it is all cleaned. Do I remove the skin or trim it at all before eating? BTW, the escolar (White tuna) there is incredible. Wow that was fast.
Thanks.

So I am planning on ordering the 1.6lb hamachi along with lots of other stuff. Is the Hamachi there 100% SASHIMI ready?

I called and spoke to Jeff and he sid that it comes from Japan and is essentially 1/2 a fish but that it is all cleaned.

Do I remove the skin or trim it at all before eating?

BTW, the escolar (White tuna) there is incredible.

]]> By: war3rd http://sushifaq.com/sushiotaku/2005/11/07/hamachi-and-me/#comment-10246 war3rd Tue, 08 Jan 2008 19:50:27 +0000 http://sushifaq.com/sushiotaku/?p=5#comment-10246 I cannot comment on any other online sources, as I have only ordered from Catalina and like them a lot, so I have never had to order anywhere else. Perhaps for the sake of this blog, I should, just to test others, but until now I hadn't though about it. When I make sushi at home, I don't always order online though, I also buy 'sushi grade' fish from a local Japanese grocery store near me. If I find any other places, I'll be sure to post, though. Warren I cannot comment on any other online sources, as I have only ordered from Catalina and like them a lot, so I have never had to order anywhere else. Perhaps for the sake of this blog, I should, just to test others, but until now I hadn’t though about it. When I make sushi at home, I don’t always order online though, I also buy ’sushi grade’ fish from a local Japanese grocery store near me. If I find any other places, I’ll be sure to post, though.
Warren

]]> By: TheWienerman http://sushifaq.com/sushiotaku/2005/11/07/hamachi-and-me/#comment-10245 TheWienerman Tue, 08 Jan 2008 19:45:04 +0000 http://sushifaq.com/sushiotaku/?p=5#comment-10245 Yo sushi guy. I have already ordered from CatalinaOP once and am preparing to do it again. Are there any other places like that for online ordering of fresh fish? Yo sushi guy.
I have already ordered from CatalinaOP once and am preparing to do it again.

Are there any other places like that for online ordering of fresh fish?

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