How you store it

When you’ve caught a reasonable sized snapper clean fish in the usual way, Fillet and skin and remove rib cage. The section of snapper for use is the shoulder portion, level with the end of stomach cavity up to the top of the shoulder all bones removed. Place snapper fillet on paper towel on a plate and place in the fridge over night to absorb liquid out of the flesh.

How you prep it

Other ingrediants are, Nori sheets(sea weed) pickled ginger,advocado, cucumber,egg omlete, Teryaki marinade, sushi rice, and wasabi paste white vinegar ,sugar.obsolutly no cooking the fish but sushi rice will need to be cooked as per instructions.

How you cook it

Also egg omlette can be made by mixing 2 eggs together with a dash of water and cooked in shallow pan . When cooked cut into 10mm long strips ,also for cucumber aswell. Rice seasoning can be made using white vinigar and 1 teaspoon of white sugar. sprinkle in to rice once rice has cooled gently stir in with a wooden spoon.Place sushi matt down and use half a nori sheet spread the sushi rice on the bottom half of seaweed sheet place strips of omlette cucumber pickled ginger advocado or any other ingrediant you like. cut snapper into long strips aswell place all this in a long line down the middle of rice. Then carefully roll up the mat firmly pressing untill its fully rolled up. Let sit for a few minutes before cutting into portions so as to let the seaweed absorb some of the moisture.

How you serve it

Mix wasabi with some teriaki marinade to desired heat, if you try it straight it might pop your eye balls out. Cut into portions using teriaki and wasabi for dipping portions into.

How it makes your fish As Good As GOLD

Of course doing sushi or sashimi will take a little practice at getting the proper amounts and techniques but before long you will master it.Well as far as fresh goes you cant get much fresher, I was very surpised at how good the snapper was done in this particular way that i would rate highly for this style food. Cheers Ian.