La Jolla 2/9 AMs

[dgax65]

Originally Posted by lamb

"Cooking fish to 140ºF (60ºC) for 10 minutes, freezing fish at -4ºF (-20ºC) for at least 7 days, or blast freezing fish to -31ºF (-35ºC) for 15 hours kill the larvae."

http://en.wikipedia.org/wiki/Anisakis
http://blogs.discovermagazine.com/lo...in-your-sushi/


Baaaaaaaah

Get a dive light and shine it through the fillets to find worms. Adi, you catch so many halibut you might want to build a light box to candle your fish.

If you cook halibut to 140 degrees internal temp and hold it at that temp for ten minutes you are going to have a dry, flaky, flavorless mess. I prefer halibut cooked until the center just loses the translucence, so I guess I'm taking a gamble. If you use dry ice to freeze your halibut, you can easily achieve the -31ºF needed to quickly kill the parasites.

[Gino]

I keep the smaller ones alive on the gameclip, gaffing doesnt kill them right away, takes sometimes a couple hours. all they do is swim around a little. and its buy you time on a hot bite.

If you leave them dead to long, The worms crawl out of the stomach and into the good meat.

If you get a Big one I'd imagine pop a kill and paddle back in. let them swim aroudn a minute while your getting everythign resituated. they will still be plenty alive byt he time you land, then weigh it, gut it then throw it on ice.

Never had any worms in any of my halibut.



Nice Fish!

[Oolie]

Originally Posted by dgax65

If you use dry ice to freeze your halibut, you can easily achieve the -31ºF needed to quickly kill the parasites.

yes, but does that mess up the meat?

i have dry ice and liquid nitrogen at my work, not far from LJ, i'm wondering if that would mess up the meat, the guys at my work think LN would destroy the meat cells.

[Ed]

Originally Posted by Oolie

yes, but does that mess up the meat?

i have dry ice and liquid nitrogen at my work, not far from LJ, i'm wondering if that would mess up the meat, the guys at my work think LN would destroy the meat cells.

I dry ice fish a lot for long trips. Vacuum bag it and make sure to put a towel between the fish and ice to prevent burning. Comes out excellent tablefare.