White Sea Bass Sashimi

My nephew Wes is getting married next month.

For his bachelor party, the guys decided to do something different--they went on a three-quarter day fishing excursion out of Marina Del Rey, California, Dock 52.

My son Rick, who's one of the groomsmen, and a bunch of other friends, took Wes on this fishing adventure--and what's really nice is that my brother and my dad went too.

It was Rick that caught the white sea bass!

That means sashimi!

Look at that BIG smile on his face!

My brother filleted all the fish they caught that evening, and the next day, Rick brought fish to everyone in the family.

I talked to my mother-in-law today, and she's still excited about the fish!

The first thing I do is cut up some kind of greens or vegetable for the fish to sit on after it's sliced.

Today I'm using nappa cabbage, but you can use lettuce, shiso leaves, julienne cut cucumbers or spiral cut daikon.

This is the fish--the first thing I do is remove all the red parts.

You make something else with that part.

Bouillabaisse or okazu is good.

After trimming the red parts off, this is what's left.

Use a sharp knife to slice the fish.

In my Sashimi post, I describe the cutting a little more.

You want your knife to be sharp so you can cut it with one motion.

Lay the slices on the bed of cabbage.

Serve with wasabi, shoyu and hot rice.

Itadakimasu!

***

The Groom-To-Be Wes is on the right.

The fish weighed 31 lbs. 8 oz. as cited in the Rafu Shimpo on Tuesday, June 21st, 2011!

What a great bachelor party!

Best wishes to Wes and Connie and their upcoming nuptials!

No printable recipe.