Raw Luderick...

[PNG1M]

YEP, this works with luderick but you can also use other types of fillet.

The person who showed be was Japanese so here goes (vaarree eeessiee):


1) Get some fresh fillets of luderick (or another species of you want)

2) Cut the meat up into thinnish slices or small chunks

3) Get an average size bowl and fill it 2/3 full with white vinegar

4) Chuck in a generous sprinkle of mixed herbs

5) Cut an onion into thin slices and chuck that in too

6) Stir it a bit then submerse the luderick slices in the concoction

7) Put it in the fridge and leave for 24 hours (or at least overnight)

8) Use a fork to extract the fish slices (as you need them) and eat at your leisure

9) It'll be ok to leave in the fridge for a few days to pick on at will

10) I tried it a few times and it works...too easy lemon squeezy!

[Noelm]

the fish ends up cooked, so as such it is not raw, just like those Rollmops and Bismark Herrings and stuff, I buy them sometimes, eat the fish and then add my own fresh fish to the juice left over, so you get two lots of pickled fish for the price of one!

[bondy99]

YEP, this works with luderick but you can also use other types of fillet.

The person who showed be was Japanese so here goes (vaarree eeessiee):


1) Get some fresh fillets of luderick (or another species of you want)

2) Cut the meat up into thinnish slices or small chunks

3) Get an average size bowl and fill it 2/3 full with white vinegar

4) Chuck in a generous sprinkle of mixed herbs

5) Cut an onion into thin slices and chuck that in too

6) Stir it a bit then submerse the luderick slices in the concoction

7) Put it in the fridge and leave for 24 hours (or at least overnight)

8) Use a fork to extract the fish slices (as you need them) and eat at your leisure

9) It'll be ok to leave in the fridge for a few days to pick on at will

10) I tried it a few times and it works...too easy lemon squeezy!

Greetings PNG1N,

I used this recipe on Sweep and Trevally, bloody nice, I think Malcolm Douglas had something similar too on one of his docos.

Beautiful

[gladbream]

coral trout is one of the best for this. i know its sounds like a waste but working commercial boats its something different, but the flesh is awesome. gold spot cod is no different. we used to call it nummas.

cheers
kh

[gr hilly]

i cant cop that raw thing i tried it once when i was pi,,.ed the next day i was crapping like a pelican never again fellas hilly

[bondy99]

i cant cop that raw thing i tried it once when i was pi,,.ed the next day i was crapping like a pelican never again fellas hilly

Glynn, mixed it with Soy and Wasabi and keep in fridge for 2 hours, beautiful, then again its horses for courses. Peter

[Horse]

Its a great way to eat really fresh fish. You must make sure the flesh is very clean as the marinade may not kill bacteria
I like a few variations such as Kokoda (fijian or Tahitian) finished with coconut milk/cream or South American Cerviche made on lime juice. I used to cary the made up base and pepare it on the boat. It only needs an hour to marinate.