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View Poll Results: fillet vs fillet, which TASTES better
white seabass 50 37.04%
halibut 85 62.96%
Voters: 135. You may not vote on this poll

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Old 05-26-2011, 11:58 AM   #31
NihilisticMisanthropist
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Re: poll-halibut versus white seabass

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2 girls and a cup isn't something I'd want to see Mark
ha, i never ask girls to do that sort of thing, it just happens. i usually just keep my fingers crossed and hope she has a toothbrush in her purse.
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Old 05-26-2011, 12:19 PM   #32
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Re: poll-halibut versus white seabass

If you overcook halibut it dries out and is not that good. Cook it right and you're in business.

Sadly in my family WSB and Hali are just as endeared. No preference, we love em' both. That's not a poll option.
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Old 05-26-2011, 12:27 PM   #33
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Re: poll-halibut versus white seabass

Halibut has always been my favorite locally caught fish (overall second only to black cod). But after trying WSB I may change that opinion .... further research is needed.
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Old 05-26-2011, 12:33 PM   #34
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Re: poll-halibut versus white seabass

Wsb
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Old 05-26-2011, 12:37 PM   #35
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Re: poll-halibut versus white seabass

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Oh so now you're gonna change your avatar? Great!!
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Old 05-26-2011, 12:40 PM   #36
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Re: poll-halibut versus white seabass

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Wsb
lets go shoot one early nex week dude
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Old 05-26-2011, 12:42 PM   #37
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Re: poll-halibut versus white seabass

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Oh so now you're gonna change your avatar? Great!!
Nah... Ya seen one ugly, brown, flatfish, ya seen 'em all... WSB are much prettier fish, that's a fact. LOL

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Old 05-26-2011, 12:44 PM   #38
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Re: poll-halibut versus white seabass

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lets go shoot one early nex week dude
Im ready its time to take the boat out.
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Old 05-26-2011, 01:15 PM   #39
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Re: poll-halibut versus white seabass

Sandy, Nice shot on those two fish!

Wheres the Barracuda box in the vote?
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Old 05-26-2011, 01:52 PM   #40
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Re: poll-halibut versus white seabass

This is a very tough choice, as I cook each of them differently. You kind of have to, they are very different meats. but overall for flavor and texture I gave it to the WSB.

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Old 05-26-2011, 03:07 PM   #41
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Re: poll-halibut versus white seabass

Halibut cooked, WSB sashimi. Many halibut that I get I find at least one worm in the meat and I don't know if there are other smaller parisites. The only halibut that are totally clean that I have shot are the ones at the islands.
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Old 05-26-2011, 04:02 PM   #42
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Re: poll-halibut versus white seabass

I have never used my WSB for Sashimi. Questions to guys that do: Do you prefer a certain portion of the fish? (shoulder, belly, etc.) Do you basically slab a portion out, cool it down and slice it to eat or is there a flash freeze involved to kill any bacteria or etc?
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Old 05-26-2011, 04:17 PM   #43
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Re: poll-halibut versus white seabass

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Halibut cooked, WSB sashimi. Many halibut that I get I find at least one worm in the meat and I don't know if there are other smaller parisites. The only halibut that are totally clean that I have shot are the ones at the islands.
Would you please post pics of the halibut that you shot locally and the ones at the islands? I am curious if they look different as well as taste different. Thanks.
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Old 05-26-2011, 04:46 PM   #44
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Re: poll-halibut versus white seabass

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Originally Posted by HeadlessHunter View Post
I have never used my WSB for Sashimi. Questions to guys that do: Do you prefer a certain portion of the fish? (shoulder, belly, etc.) Do you basically slab a portion out, cool it down and slice it to eat or is there a flash freeze involved to kill any bacteria or etc?
Anything shoulder to about 2/3 of length towards the tail seems fine to me. Gets stringy after that. The belly tastes more buttery, my favorite cut (like toro is different from maguro). I'm stupid so I don't freeze if I can help it. I actually like the firmer texture you get from fresh non-frozen fish, rather than the melt-in-your-mouth cliche. I have a separate freezer for fish/meat that I set on high to freeze, but it is definitely not a flash freezer, and it shows when the fish is defrosted.

You have access to a flash freezer?
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Old 05-26-2011, 04:48 PM   #45
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Re: poll-halibut versus white seabass

Quote:
Originally Posted by HeadlessHunter View Post
I have never used my WSB for Sashimi. Questions to guys that do: Do you prefer a certain portion of the fish? (shoulder, belly, etc.) Do you basically slab a portion out, cool it down and slice it to eat or is there a flash freeze involved to kill any bacteria or etc?
i cut it up and eat it.

check out some videos on youtube. seach 'sushi fillet' and you should find tons of good vids, if you cut a circle around the bunghole and slit up the gut to the jaw, score both sides of the fishes neck and break the spine, you can rip the head off takign the entire intestinal tract without puncturing anyting and releasing any blood or fluid on the meat. from there just fin fillet and skin. i watched about 15 different videos of people filleting mahi, tuna, bonita, and a bunch of other fish and put together my own technique from a combination of the others. i might try quartering my next fish like a halibut after gutting and heading giving me a nice backstrap to cut sashimi from, and a tenderloin and belly section for the grill.
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