wah piangz... ok lah, related with the topic, but didnt expect mentioning sashimi, whahhaha.
On the subject of sashimi, the Piermont fish market in Sydney, displays and sells a whole tuna on at bed of ice every Sunday, any part you want. Aficionados go there very early in the morning, myself included, go there to buy the best part, toro of course. Those days, the natives don't know how to appreciate sashimi yet, so the bulk of customers are mainly Asians and Japanese students. Dirt cheap, like A$15 a kg for any part of the tuna. Once, instead of tuna, they have on sale a whole moonfish the size of a big dining table.
Through my Thai gf, I got to know a family of Vietnamese who made good in Sydney. A brother owns a fish shop in Marrickville, whenever he managed to buy a lot of conches, he would organize a party for friends. Lots of Viet food, and of course raw sliced conch dipped in fish sauce with cilantro. Awesome. Non family members would just bring a case of VB or 4X. Only pussies drink Fosters, haha.
Back to snakehead. The fish actually taste quite bland, although the flesh is white and firm. I normally season it first with a generous helping of salt for about half hour, then wash off the excess salt before deskinning and slicing. The skin is pat dry then placed flat on a non-stick frying pan over a very low fire. The skin tends to curl on contact with heat so for the first 10 minutes or so you have to use something to hold all sides down. I use 2 patulas. Once the skin dry up it stays that way, flat. After about 20 minutes, you get to eat one of the best tasting fish crackling. Very tasty and crispy.
