The quality of the fish on the American Angler is a point of pride.   The crew works around the clock during a trip to  make sure your fish is as fresh as the moment it is caught when you return to the dock. The  fish are bled and  placed in the “RSW” (refrigerated sea water). which is chilled in 28 – 30 degree sea water and then checked throughout the trip for a sushi grade product. Once you arrive at the dock, you can use one of the three  fish processors that we recommend to process your fish.  Fileted fish are vacuum packed ensuring freshness. They also have other options such as smoking, canning, and/or jerky. Below are the companies which are recommended by the American Angler, feel free to contact them for additional information. Five Star Fish Processing –Sushi-grade yellowfin tuna is the key to Guy's Ahi Poke and Seaweed Salad. Ahi Poke and Seaweed Salad Sushi-grade yellowfin tuna is the key to Guy's Ahi Poke and Seaweed Salad.Ahi Poke and Seaweed Salad (03:30)

2 to 4 servings 1 pound fresh ahi (yellowfin tuna) 1 teaspoon finely chopped macadamia nuts 1 teaspoon toasted sesame oil 1 teaspoon soy sauce 1/4 teaspoon dried red pepper flakes, optional 1/4 cup shaved Maui onion 2 tablespoons finely sliced green onions Freshly cracked black pepper 1/8 cup finely julienned, toasted dried seaweed Watch how to make this recipe. Cut the ahi into 3/4-inch cubes and put in a large mixing bowl. Add the nuts, sesame oil, soy sauce, chili flakes and salt to taste. Then add the Maui onions and green onions and lightly toss to combine. Season with additional salt if needed and black pepper to taste. Garnish with the seaweed.To serve, spoon the poke into nonreactive serving dish and serve immediately. Warning: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness. Recipe adapted from Reno Henriquez, courtesy Guy FieriOur 2017 schedule is ready and we will begin taking reservations January 3rd at 9 AM.

Our 5 day all-inclusive Great White Shark cage dive trips to Guadalupe Island begin mid-September each year through November. A $750 deposit per person is required to reserve your space with the balance due 45 days prior to departure. or call 619-224-4388 for any questions or to reserve your space. Check out our Reviews on Islander Charters Sportfishing: Fish-Handling Ethic Tackle List: 2-5 day trips Tackle List: 6-8 day trips Recently, advances have been made aboard many sportfishing boats in an effort to raise the quality level of the catch. Islander sportfishing is at the forefront of that movement going the extra distance to deliver a truly superior product. Islander is currently one of the few boats that employs rubber landing mats across the entire aft deck which is a key component in the quest for high quality fish. While the 'RSW', or 'refrigerated sea water' method is now endorsed by many vessels in the fleet it is important to understand that true 'sashimi grade' quality fish is a result of much more than that.

Storage in a fully filled tank of 30 degree seawater is a major factor with regard to quality but it is only one part of the process. The majority of the damage which contributes to a reduction in the quality of a catch takes place before your fish ever makes it to the hold. sushi grade tuna brisbaneIt is for this reason that Islander's entire aft deck is covered in 5/8" rubber landing mats. sushi grade tuna glasgowThis soft mat eliminates scratching or tearing of the skin which would in turn allow RSW (refrigerated seawater) to penetrate the flesh degrading the quality of the fillet. yo sushi menu mirdif city centerSimply put, if your fish is landed on an abrasive deck, it will not retain the high quality of a fish landed on a rubber mat. jiro dreams of sushi netflix ireland

Additionally, after landing, all fish are spiked and bled thereby eliminating the possibility of damage due to lactic acid build-up. Spiking the brain is a required procedure for the production of sashimi grade tuna worldwide. If you are interested in reading more about our philosophy on fish handling please follow this link:where to buy sushi grade fish gainesville fl Commercial sashimi grade handling practicestupperware sushi maker manual Returning to the dock with a high quality catch is the goal of all sport fishing endeavours. Islander Sportfishing recognizes this fact and strives to lead the way with innovative techniques and solutions. While fillet services are available on certain trips, Islander Sportfishing seeks to comply with all Mexican Sportfishing regulations.

On trips where fish cleaning conflicts with those regulations, several processing options await you at the dock. Sportsmen's Seafood (619-224-3551) and 5-Star Fish Processing (619-299-9996) are all equipped to deal with your fresh or frozen catch in a timely manner offerning same day service or shipping. Both companies offer fish smoking and your catch is always vacuum sealed. Additionally, Fisherman's Canning is available for those who want to trade their fish for canned tuna. For those who prefer to process their catch at home, Islander Charters recommends a cooler filled with ice (ice can be purchased at the dock) for transport.Poke here at Pono Hawaiian Grill is made in a truly Hawaiian style of preparation! We start by using the freshest ingredients and wild... Takuko Sashimi Tamari Soy Sauce 375 ml Bottle Roll over image to zoom in Be the first to review this product Takuko Sashimi Tamari is 'Sashimi Grade' Tramari. Supporting a 3000-year-old tradition, dark in color and clean in appearance, it has a natural balance with complex flavor and aroma.