Ann: Quarterly Activities/Appendix 4C Cash Flow Report, page-34

Good fish.

Excellent in fact.

You said that they are not great eating.

Many people know about this, but its worth re-visiting.

Years ago when I had my first sushi and sashimi, I was living in Cairns.

I was amazed at how good the raw fished tasted.

My brother in law, from Thursday island, marinated his fish in lemon juice. That tasted good but was technically cooked.

I did a bit of research and read about Ikijimi, gutting, de-gilling and immersing the fish in a saltwater ice slurry.

I now do this to all my fish. Humanely killed, spiking the brain, gutted, de-gilled and into salt water ise slurry with a few minutes of capture.

The effect on the quality of fish is profound.

Fish such as bonito become a firm red, rose gold colour instead of mushy and brown.

My favourite is Watson Leaping Bonito. The flesh is a beautiful soft pink colour, firm and rich.

Mahi Mahi is possibly the best sahimi fish when done this way.

Try this with the G.T's

Carp and barracouta are not assisted at all by this process.