Who wants lion fish?

[lionfish-eater]

Just make ceviche. Cut fish into strips. Soak in lime juice with a pinch of salt and pepper for about 20 to 40 minutes. Until it turns opaque and firm. Add rest of ingredients, allow to blend flavors, enjoy.
Cameron gets the credit for catching the fish in the pic.

 

[lionfish-eater]

@northernone. +1 for what Cozdreamer said. You are a good man.

This is a tremendous understatement.
I had the great pleasure to meet and become good friends with Cam and his mom.
I can't say enough good things about them.
He is a great man, doing great things.
He is changing young people's lives through his educational program. It is worthy of a separate thread.

 

[lionfish-eater]

If you want to make sushi, I would suggest that you freeze it solid first. This should help to kill anything bad like parasites. You can get wasabi and soy sauce at mega.
Mega had frozen Sushi grade tuna steaks a few weeks ago. They were in one of the open top freezers. Next to the smoked salmon. Four steaks vacuum wrapped in a box.
They were delicious raw and poke style.

 

[RayfromTX]

I think the problem is that you need to flash freeze it to limit tissue damage and then hold it for a period at a temperature of -40. I got a parasite from eating raw salmon that was so fresh that it was literally still quivering. I later learned from my sushi chef that sushi grade means that it has been held at -40. I never knew that most of the sushi I ate was frozen. Oh and Cameron is a great person. I concur.

 

[MMM]

If you want to make sushi, I would suggest that you freeze it solid first. This should help to kill anything bad like parasites. You can get wasabi and soy sauce at mega.
Mega had frozen Sushi grade tuna steaks a few weeks ago. They were in one of the open top freezers. Next to the smoked salmon. Four steaks vacuum wrapped in a box.
They were delicious raw and poke style.

Yeah, I bought a bunch of stuff at Mega and Sam's Club for making sushi, including the frozen tuna you referenced. I just haven't done it yet...I am very particular about making sushi rice correctly and that takes time.

 

[ggunn]

Had the coconut lionfish at La Perlita last night. It was yummy!

 

[Ricardo V.]

Freshly cought lionfish is excellent when consumed as sashimi.

Cut your fillets. I use this technique. It takes some practice, like with everything, the more you do it, the better you will get at it.
Then, I proceed to remove the small bones that are located along the rib cage and the middle of the fillet. You can see this step in the following video... around minute 4:50.
Then I take each of the clean fillets... you will have 4 pieces if doing it like shown in the second video, and cut the sashimi from them... they are just thin layers of fillet as shown around minute 7:20.
Proceed to plate and serve with soy sauce in a separate little cup.

Dip, eat and repeat. It’s fantastic.
I also like diping it in Sriracha.

Enjoy!

Ricardo

PS: you will notice some blood. That’s trauma from the kill shot. I try my best to kill them in the head. It’s fast, preserves the value of the fillet and will be more appealing for consumption as sashimi or in sushi.

PS2: the way the chef fillets the fish is not productive. Nothing wrong if you opt to follow his technique. The one used by Alex on the FWC Florida Fish and Wildlife video is the way to do it.

PS3: if you are put off by the blood and don’t have any other fish available, you can prepare a bit of ice water with salt. Just about as salty as ocean water, then dip the fillets in before you cut them into sashimi. That will tame the blood some; however, it will also alter that first enjoyable soy sauce dip.

PS4: you can also cut sashimi or sushi from frozen; however, once you’ve have a freshly cought, fillet and served, you won’t go back. Specially if you cought it, filleted it and fixed it.

Enjoy!!!