I’d like to share with you the “interesting” results of a fishing and sushi-making escapade on the coast of South Devon at the weekend. When it comes to sushi, pollock and wrasse aren’t the first fish that spring to mind – nor for that matter are crudely cut pieces of fish served on plastic plates on a distinctly unminimalist camping table but that’s by the by. When the fish has come straight out of the water, anything is fair game. Very fresh fish is almost odour-free (the fishy smell comes as it decomposes) and fine to eat raw.
So, with a few wrasse and pollock duly reeled in off the rocks, we filleted it and sliced it up, and served it ceremoniously with wasabi, pickled ginger and soy sauce.
Here’s how it unfolded in pictures. In words, the verdicts were variously: ‘mmm… lovely’, ‘a little mushy in texture’, ‘oooh much nicer than I expected’, ‘I prefer salmon’, ‘the presentation needs work’, ‘you can’t just chop up a fish, serve it up and call it sushi’.