My grandfather and I loved to take yellow perch eggs and lightly bread them in corneal dredge with garlic/onion/salt/pepper and a bit of old bay seasoning and fry in oil(or pork lard depending on what we had) Dipped in either tarter sauce or cocktail sauce. So yummy and only available a very short time. I'd like to try them simmered like this or even dipped im tempura. Grandfather has been gone a very long time but I think he would love to watch these videos and try the recipes. Thank you for another lovely video.
WOW!!! You hit the jackpot with this fish Kaneko. It was really full of eggs. That's a really nice good quality fish. I know you will turn into a super delicious meal.
That mackerel fish did look great, but does anyone know why he can eat it as Sashimi straight from the catch. I know some fishing vessels have freezers, although I was under the impression it needed to be frozen for a longer period of time before consuming raw.
@@jed23ify freezing the fish does not kill the bacteria in it, bacteria goes into hibernation when the temperature drops, when the temperature goes up the bacteria will awaken, best way to eat raw fish is fresh from the catch, just check for parasites, there's no better way to eat raw fish than to be in the boat itself when the fish is caught, kill the fish promptly, cut it up and serve
@@pihermoso11 I should have clarified, My main concern is parasites and from the info I have gathered, fish is frozen at certain temps for a period of time before the freezing temperature kills off the parasites. In this case, I’m assuming he’s okay with taking the risk of eating it raw without going through the safety precautions of freezing for sashimi/sushi. I saw a video of fishermen cooking their catch and it had live parasites, they removed what they could and cooked it where they deemed it safe.
