Thread: Eating skippies!

No, not wallabies, skipjack tuna! I know most people regard them as bait only, but having caught a few good size ones, I was keen to give it a go. Before anyone asks, fish were iki'ed, bled, gutted and iced immediately. On arrival home, they were filleted and dry aged for 24 hours.

First up sashimi. I made the mistake of leaving the bloodline in. It was pretty bad to be honest. After getting over that, tried again with bloodline removed and it was more than passable. Our Japanese and Korean friends don't seem to have a problem with it!

Second test was seared with sesame seeds etc. Again, made the mistake of leaving the bloodline in. Too fishy and not great.

Lastly, smoked. Whole fillets intact with bloodline. All of it tasted good. Proves my theory that anything will taste good after smoking!

I'd keep some for the table in the future, but for our tastes, the bloodline has to go unless the fish is going in the smoker.