How to Make Porgy Sushi & Sashimi | ( 鲷鱼寿司)

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I’ve been catching a bunch of these Knobbed Porgy from the Gulf of Mexico lately. They’re pretty common offshore and don’t get any bigger than this. Another porgy I really like is Champagne (Red Porgy).
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Personally, I think this porgies taste better than some snappers even though snappers are the more popular game fish. The meat of this porgy is a lot like a Hog Snapper, almost lobster white, that's probably because they have similar diets. Anyways, go fishing and try out a few of these. If not sushi, they are good cooked too.
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6 окт 2024

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Комментарии : 219

@SushiWithDan 6 лет назад

If you want to learn more, I have a very comprehensive sushi course on UDEMY with 40+ video lectures. Use this link for DISCOUNTED price: bit.ly/YTPromo10

@terryrhuebottom 7 лет назад

I just started looking into making sushi for myself and my daughters. (All of us a huge fans of it) Thank you for this video it was really amazing and definitely useful. I loved the presentation of the sashimi. I'm definitely subscribing.

@SushiWithDan 7 лет назад

Thanks Terry, glad it's useful. Hope you experiment more with other fish

@bjwbjw7777 6 лет назад

Finally someone that works with fish that has pretty hands. Usually the fingernails be yellow and mangled. Not to appetizing

@MakeSushi1 6 лет назад

Nice video, well done!

@adrenburt4426 7 лет назад

Possibly my new favorite channel!

@nitamaharanis 7 лет назад

I love how you explained all the little things! Wish to see more

@craigmatsumoto7864 3 года назад

You are the first person that ever linked crustacean eating fish with good taste!. In Hawaii we have MOI or Pacific Threadfin that eats crabs and sand turtles and was back in the ancient days forbidden to eat unless you were royalty. Best fish I ate growing up. They are caught in shorebreak areas. Great video btw.

@MANISHKUMAR-xu9lp 5 лет назад

Loved the scaling part

@nomorepain2267 2 года назад

Dude thank you so much!! Your channel on local delicacies we are blessed to fresh catch is amazing bought your course as well.

@MJBB33 7 лет назад

Love your vids, keep them coming!

@blaketube14 7 лет назад

Thanks. I'm no stranger to filiting and cooking fish but I actually learned alot

@Mike-oi2th 7 лет назад

Love to have it in the fish pool. The color of the fish head looks beautiful.

@vicvan1981 2 года назад

Dude love your videos plz don't stop

@robindiamondhands6416 7 лет назад

Lol that pepper pepper pepper reference

@SushiWithDan 7 лет назад

Ha I'm still waiting for a "You Suck at Sushi"

@robindiamondhands6416 7 лет назад

Sushi Everyday yeah that'd be a good video. Cheers!

@genapaisa2610 7 лет назад

Very nice , simple and professional , thank you sir ! Love from England xx

@SushiWithDan 7 лет назад

Thanks! Check back for more

@andrewcanevari8226 7 лет назад

Great video, im a first time viewer and I already love the format and will be subscribing for more

@rowanfrew3698 5 лет назад

Made this for my family a few weeks ago on vacation and it was great

@SushiWithDan 5 лет назад

awesome! there's some giant porgy in FL, try one of those

@johnchan5564 5 лет назад

Fresh Porgy & Black Seabass make some of the best sashimi!! Great video!

@SushiWithDan 5 лет назад

Yes they do! Love black Seabass, one of the best eating fishing IMO

@rickydona919 6 лет назад

First time subscriber!

@SushiWithDan 6 лет назад

More to come!

@an334 7 лет назад

Man you did it so good! I love fishing catching making sushi as hobby!

@田所こうじ-i1f 7 лет назад

いい捌き方ですね！ Very good sushi:)

@skikid00 3 года назад

Awesome video. Thanks for sharing!

@IncogNito-vz9tm 7 лет назад

Great videos. Don't see why you don't already have 1 million subscribers

@jonathanrabinovich1731 6 лет назад

I’ve leaned so much thanks

@cobrauf 7 лет назад

looks sooooo good!

@regiopazzo 6 лет назад

A Snook poke/sashimi vid would be cool.

@SushiWithDan 6 лет назад

Haha, hopefully sometime. When I have more free time in the future.

@rizkyzakaria7744 7 лет назад

Man, that fish on the thumbnail looks so saaaad.

@guenthersteiner8163 7 лет назад

Fish don't have facial expressions...

@garythesnail1181 7 лет назад

The porgys we get here in NY look the same but that meat looks way whiter. Maybe its the difference in Water temp or what they eat here.

@SushiWithDan 7 лет назад

Scups are great and you don't even have to go offshore for them. They are delish

@willywonkarsps8750 7 лет назад

looks yummy yummy i want to go fishing for some fresh sashimi now

@trerainwaters2368 7 лет назад

Stumbled across your channel and I love your videos keep it up!

@SushiWithDan 7 лет назад

Thanks! Sub for more

@ruslibennard2867 6 лет назад

I really love your sushi 🍣 videos. Can you make more of them?

@tobiasdamaris 6 лет назад

very pro cutting the fish... I enjoyed the video and learned alot. keep up the good work!

@SushiWithDan 6 лет назад

Thanks! Check back for more later

@pamelaibarra790 3 года назад

So yeah, found your channel looking up fish eggs after watching nemo 😂. On my second video and have subscribed. I LOVE sushi and would love to learn to make it. So far, your videos seem very informative and i think i can learn a lot. Thank you! 😊

@familiahetmanek Год назад

Thank you, I tried to clean a small Porgy and did a horrific job, tried a second one after watching you video and made myself a nice portion of sashimi, before your video I had no idea of what to do with the "Poorguy", 😂😂😂

@matthewjreyes997 7 лет назад

Earned yourself a sub idk how I got to your channel by glad I did

@jakefromstatefarm6443 7 лет назад

Excellent video.

@dudiqashmar5609 6 лет назад

Really nice job !

@MichaelRiceNYC 6 лет назад

Nice work! Great channel

@SushiWithDan 6 лет назад

Thanks!

@chiwliu1993 7 лет назад

you videos are amazing!! keep it up!

@MrBerber4ever 6 лет назад

A kid watches how his mother and father continue to argue. Mom to dad: "You are selfish!!" Dad: "No I am not." Son: "Mom dad is not a fish!" Dad: "Thank you son! One person that sees the human in me."

@lucasjonas5062 7 лет назад

love your voice

@nel2526wan 6 лет назад

Love your knife.

@hellslayer9638 7 лет назад

I swear to god ... that fish looks like dory from finding nemo 😂😂😂😂😂😂

@tramlephuongmai4658 7 лет назад

Amit Chhutani They might take inspiration from that kind of fish lol 😂😂😂

@kevinpollard3084 5 лет назад

Dory was a hippo tang

@StormW16 7 лет назад

It’s RAAAAAAWWWWWWW!!!!

@Sonny1065LV 7 лет назад

great job!

@aracalbuto 7 лет назад

Great video! Can you show how to prepare eel for nigiri and also how to make eel sauce? :)

@SushiWithDan 7 лет назад

Angelo Racalbuto Thanks, sounds good.

@pumadow 7 лет назад

Love your videos! jealous you can catch fresh fish. chicago has, at best, mutated goldfish.

@Masterfighterx 7 лет назад

To elaborate on his Deba, from what I can see (probably the same with his Yanagiba) they're Shuns, not what I would personally choose. I have personally gone the more traditional way and gotten White steel and traditional handles with my Deba and Yanagiba (Which are Hideo Kitaoka and Mac)

@tramlephuongmai4658 7 лет назад

I love watching people make sushi, i'm crazy about this food. Are you a Japanese too? Thanks for your video

@SushiWithDan 7 лет назад

Thanks! I'm not Japanese though

@davescheer5038 7 лет назад

Do you do sushi as a full time job or is it just a passion,and do it as a way to enjoy your catch ? Please keep doing more video's would love to see you get into fancy plating and garnishes for new shoots ,thanks 🌴🌴 Mr Dave in St Pete 🌴🌴

@SushiWithDan 7 лет назад

It was a full-time job before, but now I just do it as a hobby. I wish I have access to more ingredients like restaurants, but I just work with what I can find locally. Thanks for checking it out!

@grandpacavendish4422 6 лет назад

Wow...great video. Fine technique, and presentation!Thanks. I will be trying this... come Summer. I'm in New York. Do you suppose our porgy would be as good? All the best. Ed

@SushiWithDan 6 лет назад

Thanks! Hope it's helpful. I've only had the NE porgies cooked, but I've been told that the raw taste is very similar. You guys can catch them all day long up there!

@edkadyszewski705 3 года назад

do you recommend removing the red meat along the center line? I find it tastes very strong. thanks for a helpful video

@NicksterFL75 6 лет назад

would you prepare sashimi or nigiri with white grunts? or maybe even rolls?

@dylanl8495 7 лет назад

I love sushi and I just found your channel. Amazing stuff. I have a few questions. First, if I use a freshly killed, whole fish, what should I do to ensure it doesn't have any bacteria? Second, there is a fish market with fresh fish. As long as its shiny, clear eyes and bright gills, would you consider that fish that could be used? Third, how do you typically transport the fish from the water source back home? Last, how would I go about marinating fish fillets for use in sushi, and does marinating it in salt and vinegar accomplish killing any bad things it might have in it? Thank you for any help. I am just dieing to get into making sushi at home.

@SushiWithDan 7 лет назад

Hey Dylan, thanks for the sub. Your answers (1) Ice it immediately, if you don't plan on using it for a few days, eviscerate it first. (2) Yes, all 3 signs should be visible, but sometimes its tricky, depending on how the fish was handled/process (3) for sushi, I always bleed it and ice it immediately (4) No need to marinate in vinegar, you'll end up cooking the meat. Some chefs sprinkle salt on it but thats to enhance flavor (I don't do it). You can fillet the fish then freeze, but it depends what kind of fish you're working with. I.e. salmon needs to be frozen. Shoot me a PM on FB if you got more questions, let me know what you're working with.

@MrVestax8 6 лет назад

Nice video again, did u freeze this for parasites if not how come. It looks really good

@Denepwe 6 лет назад

You suck at cooking reference! I already love this channel

@thisiscanada. 6 лет назад

Ágnes pepper pepper pepper

@mark-angelofamularcano237 7 лет назад

Can you do a sushi rice tutorial?

@SushiWithDan 7 лет назад

Sure, will make one in the near future

@fz1000red 7 лет назад

I don't normally have any comments for cooking videos, especially considering the fact my only sushi making experience consists of tuna rolls using sushi grade tuna already prepped and miso before that. Anyway, that sauce looks magnificent and at first I thought the idea of sashimi with skin on looked horrendous because it was simply a preview. However, now I am absolutely hooked on the idea of the torched skin then fileted meat. I'm craving sushi now in the worst way! After 11:00PM here so no sushi for me. I'm subscribed now and looking forward to going through every video you have. My first question is regarding the daikon radish. Is it ever eaten by sushi eaters? My second question is about the knife. I wasn't sure what it was called and would like a recommendation. I'm currently using some Wusthof German made knives that cost me about $100 each for all my Asian style cooking. Is there a general purpose knife to start with that won't cost as much as the Wusthof? I must apologize for my wordy comment. I'm retired law enforcement and used to writing lengthy detailed descriptive narratives. Your videos are the best sushi chef uploads I have seen on RU-vid. Please keep up the excellent work.

@SushiWithDan 7 лет назад

Thanks for the sub! Daikon is a common garnish with raw fish. And yes, you can eat them together. Your Wusthof knife is a good starter (assuming its a Chef knife?). I've used Chef knives many times before to break down fish. Just make sure its got a fine edge. If you want to upgrade to something thats more fitting for breaking down larger fish, I suggest buying a Deba style. If you want a good slicing knife for cutting sashimi, look into a Yanagiba style knife. Good brands will run over $200. I have a couple of Shun knives, and they are one of the best bang for the buck. If you want something less expensive to begin with, look into Dexter Russell knives, they have a Japanese collection too. GL

@afdzalreza3508 7 лет назад

Love your channel

@FAAK27 6 лет назад

Da skill

@StevieTwoTimes 7 лет назад

Truly inspirational stuff man. Knife skills, knowledgeable, you actually catch the fish, the videos are produced well, I just can't say enough good things. Are you in South-West Florida? I'm up in the North Central area and fish the big bend mostly. That grunt at 0:50 is laughably huge

@SushiWithDan 7 лет назад

Thanks man, glad its helpful. I fish out of Tampa. We caught some big grunts that day, some where in the 15 inch range, good eyes man. I never fished up there in FL, heard the cobia run is pretty epic though. Wouldn't mind making a trip up there sometimes.

@CLofNYC 7 лет назад

steven unrue i

@badoui911 7 лет назад

Awesome videos mate, just wondering is it better to let the fish rest in the fridge overnight before using it for sashimi or no different if used on the same day?

@SushiWithDan 7 лет назад

budster911 Thank. Let it set overnight, the texture will firm up in rigor mortis

@reenhennie7759 7 лет назад

yummy

@seang9450 5 лет назад

I know sheepshead eat a lot of crustaceans and I've always fried them up but can you use them for sushi? I went through your videos and checked the site and didn't see any so I'm guessing no.

@SushiWithDan 5 лет назад

Sean, I fishing out of the GOM for years and had sheepshead raw many times. Never had any issues with worms. However, I probably would stay away from brackish water if you intend on using them for sushi. I will be posting a sheepshead video this year.

@seang9450 5 лет назад

@@SushiWithDan Awesome thanks dude!

@royl8903 7 лет назад

Nice skills, but i wouldnt put black pepper right?

@jasonchen6795 7 лет назад

Thanks for your vedio. What kind of fishing boat you use?

@yugoyankoffsr.8219 7 лет назад

This may sound stupid too you but as an American with no Asian knowledge other than Chinese take out. Can you do a video on the different sauces you use, the better brands preferably the organic ones. Thanks

@SushiWithDan 7 лет назад

Sounds like a good idea, will have to plan on one. Thanks for the feedback!

@Ricjamez101 7 лет назад

You talk about bleeding the fish can u make a video showing how

@Lanorlanorlanor 7 лет назад

fresh fidh put from ocean safe to eat? lots of worms?

@menglee31 6 лет назад

Hey great videos! I’ve watched almost every video you got and was wondering if the wasabi you used is grated fresh or did you buy it in a tube?

@SushiWithDan 6 лет назад

Meng Lee Thanks! I use S&B tube. It's the second best next to fresh wasabi.

@Omar-fl7qr 7 лет назад

What oil did you use? Great video by the way.

@mattcowboy99 6 лет назад

Are the porgies in the Northeast, such as Long Island sound and Cape Cod good for sushi? I have always wanted to try to make sushi but have always been afraid of getting sick/parasites. My friends have a house on the beach so I could literally catch one and prepare it immediately.

@SushiWithDan 6 лет назад

It's many years since I cleaned porgies from up north. I caught them all the time as a kid and don't recall anything menacing. I spoke with a pro-angler that fish up there and he says they're pretty clean. But I suggest you learn to check for yourself. Here's a link with some pictures: sushieveryday.com/grouper-sushi-and-sashimi/

@mattcowboy99 6 лет назад

Sushi Everyday thank you very much for the reply, I’ll definitely check out the link. Also love the channel, keep up the great content!

@Napomty 5 лет назад

So the side you torch does have scales, and you torch it before you fillet it, correct??

@SushiWithDan 5 лет назад

Napoleon Espinosa eating with the skin is common but too be frank, it’s too chewy. If that’s not your thing, just take the skin off

@ombaay 6 лет назад

Wow

@FullspecActual 7 лет назад

What about the parasites. I didn't hear you mention the freezing part. Just eating it fresh? I'd cook it on the grill

@SushiWithDan 7 лет назад

Most saltwater fish are perfectly fine for raw consumption without freezing. If you know what signs to look for, it's not an issue. You're more likely to get sick from eating chicken.

@Bsprecksfishing 6 лет назад

nice

@dreamfly555 7 лет назад

I always thought sushi grade fish need special handling procedure after caught to prevent worms migrating from stomach to fresh. Do you ever worry about worms in fish?

@SushiWithDan 7 лет назад

I haven't heard of that before...Some people feel more comfortable freezing fish, is that what you meant? I only worry about freshwater or fish that lives in both salt and fresh, they're not safe for sushi UNLESS its frozen.

@Masterfighterx 7 лет назад

Some fish already have it in the flesh. That's why you've to be careful.

@juneteng 3 года назад

Lovely :)

@pankick4015 7 лет назад

The fish looks so done with his/her life

@Bacala57 6 лет назад

Things have to die before we can eat, everything in life has a purpose.

@balob 6 лет назад

Please go into the flavor of each prep too.

@SushiWithDan 6 лет назад

Thank you

@darrylhon 7 лет назад

I always thought that you have to flash freeze fish you want to eat raw? is there any fish I should not eat raw?

@africanfartingfrog 6 лет назад

I know deepwater bottom fish (cod, haddock, grouper, etc) and any freshwater fish are not safe to eat raw due to parasites

@labradorworks 5 лет назад

Hey how do you keep the rice from sticking to your hands when forming it?

@SushiWithDan 5 лет назад

timing of the rice after its mixed with vinegar and keeping your hands moist

@290DIRT 7 лет назад

That fish looks unhappy

@beeahmel3850 7 лет назад

290DIRT. I'd be pissed too and someone I took me out of the water and brought me into air cook me and eat me

@290DIRT 7 лет назад

Beeah Mel you are so fishy, I mean you can read fish feeling very well

@st3npenny 7 лет назад

Guess its a good thing he put him out of his misery and made such a delicious meal lol

@rowanfrew3698 6 лет назад

Amazing Video! I am looking forward to trying this out, but I have 3 questions: 1)Is this the same type of porgy that you can find in New England? 2)How long is this fish?(Head to tail) 3)How long would you recommend freezing it(If at all)?

@SushiWithDan 6 лет назад

1) The porgy you guys get in the Northeast are different. But the ones up there are great too, I grew up catching baby blues and porgys. Try them out sashimi. 2) These usually range under a foot 3) If you examine the guts (most important) and the flesh and don't see ansakis, then you're good. Not all fish has to be frozen for eating raw. Stay away from freshwater fish unless its frozen. I just don't mess with them period. Check out the Udemy course I got. Or shoot me a PM on FB. GL!

@superwangwei3630 6 лет назад

Now the question is where to get fish like that....

@dee.tyson1 7 лет назад

Just curious... Do you eat sushi everyday?

@SushiWithDan 7 лет назад

haha

@PeteaahOhasian 6 лет назад

Why did you take off the blue fish video

@SushiWithDan 6 лет назад

Peter Pham blue fish? Do you mean the blue runner? That video is still available

@SouloDoloMusic 7 лет назад

Subbed 👍👍👍

@qwertycamper8982 7 лет назад

Eaten raw?

@pomadora4828 7 лет назад

How many hours can a fish be good for sashimi if it is placed on a coleman box with ice.. And not really frozen hard.?

@Masterfighterx 7 лет назад

For how many hours would you think you'll have it there from catch to cook? If it keeps its cool all the way it should be good

@SushiWithDan 7 лет назад

Here is some info about fish handling: sushieveryday.com/why-bleeding-fish-important/ I would try to clean it within 3 days. I actually prefer to wait at least the next day, the texture gets better (post-rigor)

@tylerbledsoe2717 7 лет назад

What do you think of Sheepshead?

@SushiWithDan 7 лет назад

Tyler Bledsoe yep, I wish I fished for them more this winter. I'll be posting one I made a sushi roll

@HauNguyen-uu7nr 7 лет назад

don't you have to freeze it first before using it as sushi or sashimi so that all the parasites are dead?

@SushiWithDan 7 лет назад

Not always, most saltwater fish are very clean. And you can inspect the cavity and meat for any problems. They'll be visible. Salmon is the one to be very careful with, needs to be frozen first.

@mikehuntsmels9680 7 лет назад

just a tip...you can take the cheeks out of the fish...they are super tasty

@SushiWithDan 7 лет назад

fly fishing yep, I do it with bigger fish like grouper

@arafatbaunto4068 7 лет назад

What do you called that white like noodles around the finishing

@SushiWithDan 7 лет назад

Thats shredded daikon radish. It can be eaten with sashimi together

@arafatbaunto4068 7 лет назад

Sushi Everyday thank you. Let me try my experiment with those

@viper2788 6 лет назад

How long is your deba knife?

@SushiWithDan 6 лет назад

It's an 8" Shun

@kevinjiang2831 5 лет назад

Is it safe to eat fresh porgy? Or left in freezer for 7 days then to eat as sashimi? I just caught some fresh porgy don’t know if safe to eat raw fresh?

@SushiWithDan 5 лет назад

Kevin Jiang where and what kind?

@kevinjiang2831 5 лет назад

Sushi Everyday I fish out in New York ocean fishing. Sea porgies?

@kevinjiang2831 5 лет назад

I believe it’s scup

@SushiWithDan 5 лет назад

@@kevinjiang2831 I haven't heard of worms in scubs and don't recall seeing any the last time I fished for them years ago.

@kevinjiang2831 5 лет назад

Thanks!