Dockside Sushi

Looking to dish raw fish? It's easy to make the cut.

September 21, 2007

SLICE OF HEAVEN: Freshly caught fish is nirvana to sushi-lovers.
Photo: Darren Dorris

Quality sushi is fresh sushi, and you will never find fish any fresher than in your cooler after a day on the water. I first started serving dockside sushi to clients while working as a mate on a New Jersey charter boat, and the raw meals got rave reviews. Preparation is easy and with a little practice, you’ll be slicing fish like a top sushi chef in no time. Tuna may be a favorite, but many other species including flounder, striped bass, tautog and salmon can all be eaten as sushi. Just remember, it’s illegal to fillet some gamefish at sea, so regulations may mandate that you prepare the catch back at the dock.
– Darren Dorris

Step 1: If using tuna, steak the fish, but also save the belly strips, which are one of the best sections to use for sushi. White-meat fish like flounder, grouper or striped bass should be filleted, and make sure no bones remain in the meat.


Step 2: Ideally, sushi slices should be the width of two fingers and about 1/4- to 1/8-inch thick. With a well-sharpened carving knife, slice the steaks or fillets at a 30-degree angle, moving perpendicular to the grain of the muscle-this prevents the flesh from falling apart. Never rinse the slices in fresh water-it will ruin the flavor and often discolors the flesh.

Step 3: Form a dollop of sushi rice (prepared prior to the trip) into a small block. Tip: wet hands with rice vinegar to prevent sticking.

Step 4: Add a smear of wasabi to one side of the rice block and place a fish slice on top, gently pressing to secure it. Serve with pickled ginger and soy sauce for dipping.


¿ 1 package medium-grain sushi rice (prepared the night before)
¿ 1 bottle seasoned rice vinegar
¿ Wasabi (sold in a tube or can)
¿ 1 bottle soy sauce
¿ 1 jar of sliced pickled ginger
¿ Fresh-caught fish


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