How do i cook monkfish and can it be eaten raw in sushi,m what about scallops?

Question

i am really keen on sushi at the moment and went to the fish counter and they had monk fish

i bought a small bit and would like to know if i can eat it raw or does it absolutely need to be cooked

also the choice at the counter dosent seem very helpful for sushi, cod haddock and plaice and just basic things and when i have tried sushi web sites they seem to mention things i can not get, can these basic things like cod and sea bass be eated raw as well

what about scallopt do they need cooking too

i dont mind eating it cooked i wont waste any thing but i would like to know if i am safe trying these things raw

thanks for your help

x*x vici

Answer 1

Any fish that is fresh enough can be eaten raw ! I would worry slightly about eating any supermarket bought fish, (cooked or raw !) as I have seen some awfull examples. Try a little before making a decision, you may have a better fish counter where you are.

Answer 2

Ask for "dry" scallops.  They are not dried it simply means that they have not been injected with additional water.  They are usually fresher but a bit more expensive.  I have been eating and serving raw scallps in sushi for years.  they are sweet and delicious.  Monk Fish is not a good raw option.  They are an odd fin fish, because the flesh is very tough.  

Depending on your location, you can get safe, affordable sushi ingredients at any good retail fish market.  If you have any friends in the restaurant buisness think about having them order from their fish vendor.  Saku is a frozen Tuna product that has been treated with denatured smoke.  It is still raw, but it stays fresh longer.  Most fish wholesalers sell them in 1 lb blocks.  A good supermarket alternative is tilapia.  High grade tilapia is called Izumi-dai, and is often sold as "snapper" at sushi bars.  Its actually a farmed fresh water perch.  And you always have the venerable frozen bay shrimp

Answer 3

if it's a supermarket fish counter I'd be wary of having any of it as sushi unless you know it's REALLY fresh. If you have a local fishmonger and you know it's fresh from the market that would be better.

in Japan I had raw sea bass, tuna, scallops, salmon amongst other things. Not sure about monkfish though.

Answer 4

I prefer to steam monkfish,  must be fresh not pre-frozen for sushi, but raw it can be a bit chewy.

Answer 5

There are many recipes that you can cook monkfish in. Check out the first website below for recipes.

Yes, it can be eaten raw and used in sushi recipes. (see second link)

Scallops can be eaten raw too

different ways to cook scallops are in the 4th link

Theres a type of sushi called scallop sushi or Hotate Sushi (see 5th link)

the last link is a scallop sushi recipe

hope that helps,

kait

Answer 6

I always go by what I see in a sushi restaurant and I've never seen Monkfish in the sushi counter. I have had raw scallops many times but only from a reputable fishmonger or right off the boat. Fresh fish and sushi grade are 2 different things. It pays to find a good purveyor of seafood, get to know them and find out what they have fresh and they'll tell you what is sushi grade and what isn't.

Answer 7

You should be able to eat any FRESH fish raw - there are a few exceptions, but don't worry about them.

Any fish bought in a British supermarket should be safe - (they don't like their reputations ruined, - the supermarkets not the fish) but for sushi (and most especially for sachimi) you need the texture of a really just killed fish - very difficult to get unless you catch it yourself or are on the coast getting it from a boat landing it that day.  Tell the guy behind the stall that you want it for sushi - the fish should be firm and really resist being "poked" with a finger, he should be able to help.

I live in a situation where I can both catch my own, and get fish from boats which have just come in - I have frozen freshly caught fish and used them later for sushi reasonably satisfactorily.   The issue is not safety but texture, a really freshly frozen fish can be better than one that has been chilled, and after a few days goes flabby and smelly! Enjoy your sushi.

Monkfish has got pretty popular and expensive in recent years - not worth the cash, but cook it as you would any other fish - scallops also these days are a rip-off - better buy them frozen from chinese supermarkets - the Brit ones, unless you buy "dived" ones whole and prepare them yourself are largely destroying the sea-bed, and soaked in water.

Answer 8

????

I question the method of how this fish is processed..

sashimi and sushi quality fish are processed and frozen with in hours of the catch>>>>???

I just don't know

I would assume it is fine,..

but it is not Kosher

http://www.ocean.udel.edu/mas/seafood/mo...

Answer 9

Monkfish and Scallops are thick meaty fishes that both need to be cooked. Monkfish best steamed or baked. Scallops you fry.