Sushihunter visits vancouver

Peahead

Well-Known Member
Wanted to say thanks to Sushi Jim and his buddy for the visit - Glad we could get out fishing for a couple of great afternons in the sun at the Cap last week while you were in town - Gotta like not getting up early to get fish. Jim lost the first few haha!! ok yeah they weren't hooked up well ( Thats what we'll say anyway ha ) .....some awesome chinook caught and some incredible fights lost, especially that Hog that grabbed onto the seal at the end of the second day ( lol..actually the other way around but we weren't sure which one was bigger!) The moment jim's eyes popped out while his buddy was playing a decent fish and it was jumping all over the place and I was yelling at all the other boats to back off ....Jim said in his soft spoken voice "this is friggin combat fishing" priceless ! choice words I will never forget my friend ....."this is way busier than those crowded days at Ferrer", he goes on to say ...lol . I think since Sushi left Vancouver many years ago the Cap has changed alot!

I also want to thank Jim for showing me how to make his infamous Beer batter Halibut ...and chips. After fishing at the cap each evening we didn't touch those cap fish, we ate big huge golden brown deep fried Ukee Halibut ( thx IronNoggin !) and some Vancouver Sockeye sushi style mmmmmm Have a great trip back to Tahsis my friend !!
 
Wow! sound like a great time was had by all,
who says ya cant catch bigguns in vancouver eh?
 
Hey Peahead how do you do your Vancouver Sockeye up sushi style? Always wondered about this..
 
Hey Peahead how do you do your Vancouver Sockeye up sushi style? Always wondered about this..

Gotta give cedit to Sushi Jim as he is as expected the sushi guy . It was awesome sushimi though . Fish must be frozen for min. 4 days. Thaw , pull pin bones.....( learned from Jim that my pin bone pullers only work on thawed frozen ( pin bone puller does not work on fresh fish - I always wondered as fresh pin bones just break off with puller)
After soc is thawed fileted and deboned- cut into small cubes maybe 1/2 inch or cm squares . Dip into wasabi paste and Kikkoman Soy sauce mixed together .....Then eat tons!! ...mmm

Very simple.... I am not really an obsessed sushi guy but having your own soc done up this way was amazing. The booze also added to the experience -lol
 
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