My hubby loves sashimi, and so do I.
But so sadly we can’t get any fresh seafood around where we live. I’m so tired of frozen seafood.
So the trip to Destin, FL was such a great treat for us!And right next day we came back home with the fresh seafood from the gulf coast, this is how our lunch looks like.
Pretty impressive, huh?
I couldn’t let myself come home without any fresh seafood. So, we went a seafood market in Destin.
They pack for you if you ask them, with extra charge for the cooler. It’s good until next day morning.
We are in the gulf coast, of course we brought back some oysters and shrimp.
But the special treat for me was this one.
Yes, HUMONGOUS RED SNAPPER~!! BAHAHAHAHAHAHAHA~!! ^0^
They caught the fish in the morning when I went the seafood market, it was so beautiful and fresh!!
I was thinking how I’m going cook this fish all the way back home..
And the best way to treat this fresh fish is…. Sashimi.
I NEVER have done filleting fish before. It was little scary to try by myself, but I wanted to done it so bad for a long time. So, I started work on it! 🙂 hehe.
First I did was remove the fish scales. It was harder than I thought, because the scales flying everywhere!! But some how I got it all!! lol
I know, it looks pretty much same to the picture above but, you can see it’s not as shiny.
So, next step is the most scary part (for me!) FILLETING!
I couldn’t take any pictures while I’m filleting, because I had to finish it as quickly as possible for the freshness of the fish.
Not bad for first time, huh?! Oh, the head is separated by the way.
The technique is Three-piece filleting, the end result is two fillets and the skeleton.
I tenderized the skin also. Red snapper has pretty tough skin so I had to.
You can eat any scaly fish with the skin on but it must be scaled first. You don’t want to eat that. lol
Tenderizing fish skin is basically pour hot water over the lightly covered fillet and cool it in ice cold water bath. Make sure place the fillet on a up-side down strainer or a rack. You don’t want the hot water to cook your fish. We try to eat sashimi right? 🙂
I prepared shrimp too. 🙂
Look at these fresh and lovely shrimp!! I haven’t seen this fresh shrimp for a year!!!
I blenched these shrimp in boiling water seasoned with salt and sake. Then shocking them in ice cold water.
How much money do we pay for this much sashimi at the restaurant?!
I bought the fish $6.95 per pound!
Look how much sashimi I got!! And this is only 1/4 of the 2 fillets! I used only 1 fillet for sashimi and I put it back the other one in refrigerator for later. And I still have the skeletons, I’m going to broil or grill it later on. 🙂 hehe.