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Originally Posted by reonainoue
By the way, if you make sashimi or sushi on the same day you catch, it's not that tasty. You need to keep in the refregirator for a day or 2 to age.
I usually wait a day for porgy, 2 days for fluke/Seabass, and 5-6 days for blackfish. Trust me, this is the best way to enjoy full flavor of fish....I was born and raised in Japan.
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Interesting, I didn't know that. I'm surprised, because I was on a party boat with a group of what appeared to be three young Japanese anglers. As soon as they got their first keeper fluke, they stopped fishing, filleted the fish, and brought out a bunch of sashimi fixin's. They proceeded to eat the fish which wasn't more than 20 minutes out of the water.
I know when it comes to meat, it takes a few days for it to tenderize and develop flavor, I didn't think that was the case with fish.
