Before you can even begin to consider the question of whether or not you should consume sunfish, you must first understand what it is and where it comes from, as well as whether or not it is safe to consume and how to prepare it as a meal. Sunfish are different from most other types of fish, and you will need to do some preliminary research on them before you can successfully handle them.
But What Is A Sunfish?
You would be unable to fully appreciate this delicacy if you were not aware of some of its characteristics. Because of its scientific name, Mola mola, the sunfish is also referred to as mola in many parts of the world. It is a large species, reaching a maximum length of approximately five feet, and it has dorsal and ventral fins, which allow it to reach impressive speeds while swimming.
It is a slightly larger fish than the majority of oceanic species, and it can be found in both temperate and tropical regions of the world. The sunfish is large and heavy, and a fully grown adult specimen could weigh more than two thousand pounds at maturity.
However, you should be aware that it is one of the world’s most endangered marine fish species, and that overfishing without regard for stock conservation will soon cause the species to become extinct – which would be a shame because it is a one-of-a-kind creature. However, because of its rarity, it is considered a delicacy.
It is estimated that the female sunfish can produce up to three hundred million eggs at a time, which is more than any other vertebrate on the planet. Furthermore, the sunfish subsists primarily on jellyfish, which it consumes in large quantities in order to maintain its body weight. You now understand why it is so heavy and why it is best to use heavy-duty fishing gloves when lifting it – to protect your skin from the strain.
Is It Safe?
Yes, they are safe to consume if they are properly prepared. The Asian countries of Taiwan, Korea, and Japan are the only places in the world where you can eat a meal made from sunfish prepared by world-class chefs in a completely safe manner, without having to worry about poisoning yourself or your family.
Because sunfish is an endangered species, the sale and consumption of sunfish are prohibited in countries throughout the European Union. However, if you are a skilled fisherman, you can travel to those parts of the world where it is legal to consume it – and even try your hand at catching one, especially if you are equipped with a high-quality portable fish finder and a practical tackle box for the job.
Sous Vide Sunfish with Soy and Chiles
It is now necessary to learn how to prepare it. This recipe is quick to prepare because the fillets only take 40 minutes to prepare, which includes the time spent prepping the vegetables. They’re so simple to prepare and so nutritious that you can eat the fillets for dinner and lunch on the same day.
You’ll need two skinless sunfish fillets, pepper, kosher salt, 1/4 cup tamari, two tablespoons mirin, vinegar, and honey, and one tablespoon sesame oil for this dish. You’ll also need two tablespoons of sesame oil. Also, keep a thinly sliced chile and one pepper, three tablespoons of sliced scallion, and a squeeze of lemon on hand for when the inspiration strikes.
In order to prepare the fresh sunfish, first preheat your preferred cooker to 135 degrees Fahrenheit and season it with salt, pepper, and a squeeze of lemon juice. It should be placed in a large zipper-lock or vacuum-seal bag, which should be sealed using the water immersion technique and then given a thorough shake. Set a 30-minute timer for 30 minutes while you place the bag in the water bath.
When the timer goes off, remove the sealed bag from the water bath, remove the fish from the bag, and pat the fish pieces dry with a piece of cloth until they are no longer wet. In a medium-sized mixing bowl, whisk together the tamari, mirin, and vinegar, along with the honey, sesame oil, chile, serrano pepper, and scallion until well combined and well-flavored. Using a slotted spoon, place each sunfish fillet in a bowl and top with the sauce.
Sunfish With Romaine Dressing and Grilled Veggies
Make your dinners a little more exciting with this super-easy recipe that takes very little time to prepare. Sunfish dish that is both perfectly cooked and mouth-watering can be on the table in less than 26 minutes if you follow the recipe instructions carefully.
So, you’ll need the following items to get started: The ingredients are as follows: two sunfish fillets, one-third cup olive oil, three cups cold water, three tablespoons salt and butter, one tablespoon brown sugar, one large bell pepper, one zucchini, and half of a sweet onion In addition, you must make certain that you have pickled mustard seeds to taste, salt, and pepper, as well as two eggs.
Aside from the romaine lettuce, the other ingredients are one cup of chopped chives and mint leaves, one cup of buttermilk, one cup of grated parmesan cheese, three anchovy fillets, and a few other things like lemon juice and extra virgin olive oil. Ready? Let’s get started on the cooking.
Water, salt, and sugar are mixed together in the first step of the recipe. Then place the sunfish in the brine, cover it, and refrigerate for at least five hours – it goes without saying that this step should be completed the day before you plan to cook the sunfish.
The romaine dressing, which can be made up to two and a half days ahead of time, is next on the to-do list. Preparation: Preheat your cooker to 154°F and cook the eggs for 35 minutes, peeling them once they are done. After that, bring a medium-sized pot of water to a boil and blanch the romaine, basil, mint, and chives for one minute before removing them from the water and soaking them in ice water for a couple of minutes.
In a blender, combine the eggs, romaine, basil, mint, parmesan cheese, chives, buttermilk, anchovy fillets, and lemon juice until everything is a smooth paste, about 30 seconds. Don’t forget to incorporate the olive oil into the mixture during the blending process.
Grilling or roasting the vegetables until nicely browned is required for the veggie salad. To prepare the vegetable salad, coat the zucchini, onion, and bell pepper with olive oil, plenty of salt, and pepper. After that, slice everything, combine it with the pickled mustard and any spices you desire, and place it in the refrigerator.
To prepare the sunfish Preheat the oven to 113 degrees Fahrenheit, bag the fish with a little olive oil, and bake for about 30 minutes. To prepare in the meantime, heat a large skillet over medium-low heat and add plenty of butter until it begins to foam. Then, carefully remove the sunfish from the bag and gently sear it for about 50 seconds skin-side down on a hot griddle or grill. Place everything, including the salad, on individual plates and serve it to your guests.