Quote:
Originally Posted by csbrewfisher
On the return to port, as the deck hands were cleaning the fish, we would ask them to slice some sashimi pieces for us, right off the live and kickin' fish. Add a little wasabi and mmmmmmmmmmm, the stuff was so fresh it would jump and quiver in the mouth from the live nerve reaction to chewing it.
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That's what my immediate family use to when I was growing up in Hawaii. We'd go fishing, catch the fish, and slice a few up for sashimi. Shoyu and a bit of dry mustard (back then we didn't use wasabi) and it's "ono kine grinds" time while the other fish cook over a hibachi...
Also tako (octopus) sashimi. Fresh or smoked. Plain, shoyu/mustard, or a miso sauce. Another great childhood memory.