So happy to see you posting videos again! Always love the quality of your videos, and the time you take to explain your processes. Thank you for such great content!
Glad you're back posting videos. Great presentation, very attractive with the bamboo leaf and live edge wood platter. Your whole process of breaking down the fish and cutting into pieces is totally something I can do. Having the video will let me go back and double check, so that my process is as clean as yours. That fish was spectacularly bled and the flesh so perfectly white. That's defitely something I need to be more aware of, getting a better bleed out for a cleaner fish.
Very nice video! I've only grilled pompano on the whole shell, I really enjoyed it! Rubbed with olive oil sea salt, black pepper. The flesh was firm, but it had a fatty buttery texture.
Missed your postings , glad to see your making vids again , do you think the quality of farmed fish is different , some people I've talked to say that the fish takes on the flavor of the feed given to them , I hope you do some more catch & plate videos, hope all is well and your back we missed ya !👍🏼
Thanks for checking back! Can't believe its been over a year since the last post. Almost all the salmon served in restaurants are farmed on a pellet diet. Yellowtail is another popular sushi fish that's farmed too. I think it has more to do with the type of fish, because I've eaten plenty of farmed catfish and tilapia and haven't experienced a "muddy" taste yet since they're often raised in ponds. These pompanos were raised close to the ocean and there is an exchange of fresh seawater even though it's a RAS system. I honestly thought the fillet matched very closely to the wild stock, though probably not as high in fat, but the flavor profile is on par. Overall, its an excellent fish that I hope becomes a sustainable alternative.
@@SushiWithDan hey Dan thanks for the reply, I’ve never done a side by side comparison on farmed and wild caught , I’ve eaten farmed fish fried but not sashimi , ( I’m spoiled) since I fish for my own sushi & sashimi at the skyway pier in west central Florida, I guess that’s why I enjoy your catch & cut videos so much , I’ve seen videos of tuna farming due to tuna being over fished and the people that have eaten farmed tuna say that same thing that the fish isn’t as fatty and that there is a difference maybe one day I’ll see if I can get a side by side and make my own taste test 🤔
Not sure if the ones at the store are farmed are not but I’ve found there’s no comparison to the ones I’ve caught. The store bought ones seem to lack that buttery flavor and texture. A bit hard to target sometimes though since they move around so much.
Nice! The wild ones are very buttery. The ones I've seen at a few seafood markets are mostly import golden pompanos, different from the Florida fish. Those are rounder and typically have more defined yellow fins. Very similar looking but different for sure.
The fish is highly demand because it was wildly caught compared to a lot of other fish that are farm fish. It's so sad it became a farm fish also because now it's highly toxic due to the toxic chemical used in the fish pellets to keep the fish pellets from becoming moldy.
@@SushiWithDan that's what I do. I usually cut them on the way back to shore and let them stay in the water on a stringer. Sometimes it works and they bleed out all the way and sometimes not
hey please start posting more!!!! loved this channel as a jupiter resident, so many fish i didnt know i could eat sashimi style!
So happy to see you posting videos again! Always love the quality of your videos, and the time you take to explain your processes. Thank you for such great content!
Loved the porgy and fluke videos. Would love to see black sea bass in the future
This channel is always on the back of my mind
I live in Clearwater Beach, FL and this is hands-down my favorite species to target when I’m shoreline fishing.
Yaaas you're back!
Glad you're back posting videos. Great presentation, very attractive with the bamboo leaf and live edge wood platter. Your whole process of breaking down the fish and cutting into pieces is totally something I can do. Having the video will let me go back and double check, so that my process is as clean as yours. That fish was spectacularly bled and the flesh so perfectly white. That's defitely something I need to be more aware of, getting a better bleed out for a cleaner fish.
Thanks for checking back! Glad this is helpful! Please share photos on the FB page!
Welcome back man. Beautiful art work
Welcome back
great stuff. hope to see more postings from you
Thanks, love the detail you put in your videos.
@@SushiWithDan i'm just an amateur
The best chef I've ever seen and very handsome chef.
The fish did all the work
Yoo, long time no see brother, this one is one of my fav fish for sushi :) 1st grade fish to me
Very nice video! I've only grilled pompano on the whole shell, I really enjoyed it! Rubbed with olive oil sea salt, black pepper. The flesh was firm, but it had a fatty buttery texture.
The wild ones are buttery for sure, would love to get one on the grill soon
dude you need to make more videos. Like Bermuda chubs, grouper, king fish, wahoo, tile fish, sword fish
I love your videos bro, I don't even like sushi but your style of making videos is just awesome. I hope there will be more content on here this year
Missed your postings , glad to see your making vids again , do you think the quality of farmed fish is different , some people I've talked to say that the fish takes on the flavor of the feed given to them , I hope you do some more catch & plate videos, hope all is well and your back we missed ya !👍🏼
Thanks for checking back! Can't believe its been over a year since the last post. Almost all the salmon served in restaurants are farmed on a pellet diet. Yellowtail is another popular sushi fish that's farmed too. I think it has more to do with the type of fish, because I've eaten plenty of farmed catfish and tilapia and haven't experienced a "muddy" taste yet since they're often raised in ponds. These pompanos were raised close to the ocean and there is an exchange of fresh seawater even though it's a RAS system. I honestly thought the fillet matched very closely to the wild stock, though probably not as high in fat, but the flavor profile is on par. Overall, its an excellent fish that I hope becomes a sustainable alternative.
@@SushiWithDan hey Dan thanks for the reply, I’ve never done a side by side comparison on farmed and wild caught , I’ve eaten farmed fish fried but not sashimi , ( I’m spoiled) since I fish for my own sushi & sashimi at the skyway pier in west central Florida, I guess that’s why I enjoy your catch & cut videos so much , I’ve seen videos of tuna farming due to tuna being over fished and the people that have eaten farmed tuna say that same thing that the fish isn’t as fatty and that there is a difference maybe one day I’ll see if I can get a side by side and make my own taste test 🤔
Very cool, and love the look at aquaculture as well.
Nice Sushi 🍣🍣 Great video 👍👍
Great, Long time no see, Anderson from ROC.
Anderson from Chiayi?
@@SushiWithDan ya, say hello to ur family for me, will u
I caught 3 last week in PCB they're 4 lbs. each these are big and rare.
Post more please
Not sure if the ones at the store are farmed are not but I’ve found there’s no comparison to the ones I’ve caught. The store bought ones seem to lack that buttery flavor and texture. A bit hard to target sometimes though since they move around so much.
Nice! The wild ones are very buttery. The ones I've seen at a few seafood markets are mostly import golden pompanos, different from the Florida fish. Those are rounder and typically have more defined yellow fins. Very similar looking but different for sure.
Why are you no longer uploading videos?
beauty
The fish is highly demand because it was wildly caught compared to a lot of other fish that are farm fish. It's so sad it became a farm fish also because now it's highly toxic due to the toxic chemical used in the fish pellets to keep the fish pellets from becoming moldy.
Why you leave Florida
👍👍👍
Missing Person Found!!! Now he's called Native Sushi
haha
When I make online courses you will provide certification?
Yes, it is available!
I’ve only had this fish fried never as a sushi/sashimi
Great both ways
How long do you typically let a fish bleed out? I've had inconsistent results with bleeding out fish.
There really isn't a defined time. Sometimes I submerge the fish after its cut to get a better drain.
@@SushiWithDan that's what I do. I usually cut them on the way back to shore and let them stay in the water on a stringer. Sometimes it works and they bleed out all the way and sometimes not
👍👍👍👍👍🙏🙏🙏💞
You should go back to not making videos
Welcome back