Got this great Island Jack (aka. Yellowspot, Papa Ulua) while spearfishing and made my own sushi!
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The lowdown on freezing fish at home to make it safe to eat raw… When making sushi with raw fish, except for a select few species (Ahi Tuna being one of them), it’s highly recommended by the FDA that you freeze the fish before eating it raw in order to kill any parasites in the meat. In fact, all sushi restaurants in the United States are required to have frozen their fish to a specific temperature for a period of time before serving it. The challenge for making sushi at home is that your common home freezer doesn’t get cold enough or maintain a low enough temperature in order kill parasites (freeze fish at: -31F/-35C for 15 hours, or -4F/-20C for 7 days). THE SOLUTION! I use a relatively inexpensive ‘medical/sushi grade’ freezer in my video (link below) to make my fish safe to eat raw, and it tastes awesome! With this freezer, I can virtually make unlimited fresh sushi with my catches!
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GEAR
Fillet Knife: Bubba Blade 7 Inch Fishing Knife
https://amzn.to/2FXCM9m
Sushi Freezer: Whynter 1.1 cu. ft. Freezer
https://amzn.to/2u4H77O
Freezer Thermometer: Sinardo Thermometer
https://amzn.to/2G33xJb
