Ok, plan B.
We meet at Barcelona Harbour a day before and get some 15Kg fresh caught sailfish per maemoen. (needs direct investment of only ~75€ per person).
I will show you how to cut it so it leaves ~8kg of high grade sailfish sashimi filet.
From this you will be able to make ~160 Portions of 50g "Sailfish Sashimi" you can then sell for 7€ (minus 1,067€ spanish VAT) each from a mobile stand you will be carrying around Barcelonas main party street "La Rambla" for that night.
A build plan for the mobile stand will be send to your email a week before departure.
I will bring enough knifes and chopping boards for zero rent.
Enough soy sauce, wasabi, chopsticks, disposable snacktrays and plastic gloves for your 160 portions will cost a flat-rate of another preinvested 75€ for that night.
So you will remain with exactly 799€ after a successfull night making 949,152€ (excluding 170,85€ vat) and thus already payed back 150€ investment in a whole.
Do not forget to bring you health certificate and tell your local media for promotion
By my estimate around 20 of you could join before the sailfish sashimi market is saturated for that evening.
Perhaps the tablet backers could organise a flying picket, starting at MWC, then moving on to the other technology events throughout the year until they receive either a tablet or a refund. They could wear Guy Fawks masks like in V For Vendetta and burn an effigy of Antti Saarnio. Such an exercise would be quite costly, so they would need some kind of funding. I suggest using Indiegogo.
Are you Jedi sushi master?
It will be very difficult to keep that amount of sailfish Fresh and tasty...
Naah, 8Kg per person is easily kept super fresh in a small icebox you can carry with the mobile stand over the day
What most people are not aware regarding "freshness" of fish, is that the poor stuff laying around in your supermarket has been kept for up to 18 days at 2°C and is still marketed as fresh, but only to be eaten fully heatet through already after 9 days.
Japanese kind of freshness is 2 days.
First day it is being caught and transported.
second day prepared by whomever and eaten raw, marinaded, cooked or fried.
You can eat fish raw until the 8 day, but that again is for european fish noobs with tough stomachs.
I normally get my stuff from Paris (Rungis fish market) and have it when its 1 or 2 days old. Then serve for max. 3 days.
So back on offtopic, regardless to the surrounding temperature, a fish that is being cought at night can be served raw throughout the whole day without being cooled at all. You only need the ice to "convince" the customers in that case.
If we are less than 4 People we would fit into my Bad Boy with active cooling and do 640 portions from there
Usually when I do sushi(raw or rare) I get it semi fresh(like you describe above) and freeze it (for 2-3 days) for a while and then fix sushi...dont like parasites.
Usually when I do sushi(raw or rare) I get it semi fresh(like you describe above) and freeze it (for 2-3 days) for a while and then fix sushi...dont like parasites.
Just go for smell and texture to evaluate!
If you press the fish the resulting bump should go back to normal state as fast as if you press on yourself (depending on your own freshness that is
I also freeze my stuff if i plan to use it max. one week later knowing absolutely sure that it was not frozen before.
But i have a special dealer who is only allowed to sell me unfrozen fish because we both have a license to handle it.
Just go for smell and texture to evaluate!
If you press the fish the resulting bump should go back to normal state as fast as if you press on yourself (depending on your own freshness that is
I also freeze my stuff if i plan to use it max. one week later knowing absolutely sure that it was not frozen before.
But i have a special dealer who is only allowed to sell me unfrozen fish because we both have a license to handle it.
