sf-sashimi

How to make a Sashimi with the Surf Perch

I have started making Sashimi out of Surf Perch since the year 2020. The Surf Perch is very soft by nature and I have learned to make firm Sashimi out of Surf Perches which I am catching from Santa Cruz beaches. First you need to filet Surf Perch and soak kelp in Korean name is called "Dashima", "다시마" for about 10 minutes which I purchased from Korean grocery store "Hankook Market" in Sunnyvale. A bag of Dashima is about $4 which I can use about 5-6 times. You wrap kelp and fish like a sandwich. Put this wrap in the refrigerator between 24 hours to 3 days. It seems the kelp draws moisture out from the Surf Perch and makes it very sticky. I eat the Perch sashimi with Korean chile paste "Go-Chu-Jang" and (soy sauce/wasabi)

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