On Fri, 21 May 2010 00:07:03 -0700 (PDT), DaveS wrote:

On May 20, 8:55*am, rw wrote:
On 5/20/10 8:55 AM, Wayne Harrison wrote:





*wrote

What is your and other's in the group, favorite white meat salt water
fish?

JT

wahoo is my favorite sal****er meatfish for eating...and the catching is
fun too. *not much on freshwater fish, unless someone has a special
seasoning. freshwater fish require seasoning to make them worth the
culinary effort. *dolphin, wahoo, tuna, striped bass...even shark...a bit
of ketchup (heinz only) and i'm good to go!

jeff (a friend has discovered blowfish as tasty too)

sal****er, for me: *wahoo; dolphin; puppy drum; tuna; flounder (fully
skinned). *oh, and pompano, if they are really big.

freshwater: *rainbows, if cooked stream side within an hour of their
catching. *skillet, salt'pep, butter. *otherwise, no thanks.

yfitp
wayno

One time years ago in the Boundary Waters of Minnesota we caught, in one
day, walleye, pike, smallmouth bass, and huge pumpkinseed sunfish and we
had a cook off. The order of preference was pike, walleye, sunfish, bass.

My favorite sushi is yellowtail amberjack (hamachi), followed closely by
toro, the fatty belly meat of bluefin tuna. My favorite cooked sal****er
fish is baked striped bass, but I haven't had it in a long, long time.
Barracuda is surprisingly good.

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Canned smoked Pacific Albacore Toro is wonderful stuff. There is a
couple who work out of Eagle Harbor, Bainbridge Island, who sell a
hook and line caught Toro under the brand name "Ocean Tuna." They work
a sail assisted deep blue sea tuna troller ("Ocean"). They specialize
in sashimi grade Albacore and smoked Toro.

Dave

I've never tried it, so I can't and won't knock it, but it sounds, well, "odd."
And not only because I've never even heard of Albacore "Toro" used in "sushi".
And for the picky, I'm using "sushi,""toro" and "maguro" as they are most
commonly used in the US without getting into the minutiae of "ahi" versus
"maguro," the variants of "toro," nigiri, sashimi, etc. save for one point - are
you considering "toro" as more of a cut (from the belly) or as _toro_ (again
without the individual "grades" therein)? I assume the former - AFAIK/IME,
technically, "toro" is bluefin. I don't know if it is limited to Pacific
bluefin or can be all bluefin.

Have you had fresh "toro" (not merely "tuna" in an average sushi bar, often
called "maguro" and/or "ahi")? To me, a big part of the appeal of actual toro
is the almost "creamy" texture of it raw (esp. if the place/chef in question
further separates into the "grades" of toro). Again, I can't speak from
experience, but I'd think that smoking it would result in greatly changing the
texture/mouth feel and while it might still be discernable from smoked loin, the
difference would be much reduced - ???

Have you had/compared the four permutations of this - "regular" tuna (maguro),
both raw and smoked and the "toro" both raw and smoked? How about from the same
fish (either literally the same fish or just the same type)? I've had smoked
tuna, both done by others as well as what we've caught and prepared, and I like
it, but it has been loin, what you are likely to get as "maguro" or "ahi" in
most sushi places in the US that I've been (and I've been to a fair number
across the US).

TC,
R