Oregon Coast Fishing- Tide Pools - Rockfish  Catch N' Cook? TheBite
Channel: TheBite
Date: 17/06/2020

Oregon Coast Fishing- Tide Pools - Rock fish  Catch N' Cook? 
                  -Before making fresh Ceviche or Sushi read about the risks below-
The Oregon coast is full if surprises, As the day started out the bite was a bit slow, we happened to catch a super low tide and the fish were a little hard too get at. Would have been perfect for some poke poling.   But we still had a lot fun tide pooling and exploring a cave, and of course eventually we got into some good fish.~~

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                -- Before making Sushi or Ceviche with fresh fish read about the risks---
Anisakiasis and other parasitic worms can still be very dangerous... 
https://www.cdc.gov/parasites/anisakiasis/faqs.html
https://www.cbc.ca/news/canada/british-columbia/fish-parasites-worms-bccdc-1.4076301

     Thank you and shout out to viewer Ryan SDL for bringing this more to our attention
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~~By the time we finally caught some fish, our bellies we're rumbling for sure and it was time to execute some lunch. Ceviche is a super easy fun and refreshing way to whip some fish right on the bank without need a fire or heat source of any kind.
Traditionally a Central/Southern american style of preparing fish, the idea is instead of using heat to cook your fish you use acid to "burn/cook" it, in this case out acid is fresh squeezed lime juice.
Fresh caught salt water fish is my preferred choice for a good Ceviche, although you can use almost any kind of seafood and Octopus, Shrimp, Conch, and Lobster are all traditional classics. Salt water fish while main contain sea lice or worms doesn't usually carry any parasites, and when fresh can usually be eaten raw like sushi without problem. When making Ceviche you can use fresh water fish, and it will still work just fine, but the risk of not fully cooking a parasites that may be piggy backing along for the ride is greatly increased.
The base of your Ceviche can have a wide variety of ingredients in it, and you can really play with this technique a lot.  I like to think of Ceviche as a fresh Seafood enhanced salsa and usually eat it with chips.  Any basic Pico de Gallo type recipe will work great as your base, keep in mind that there is going to be a lot of lime juice in the mix though and that adding something sweet like mango or pineapple is often a good idea.
The preparation of your fish is super easy..., make sure it nice and clean and doesn't have anything you don't want to be eating on it, chop it up into little marble sized chunks and soak it lime juice for 10-20 minutes, up to an hour.  Fresh fish should be a really quick "cook" time and you'll be able to sea it start losing it translucence and turning white almost immediately, other seafood like octopus or shrimp you might want to let soak a bit longer to make sure it really gets in there.
After your fish is all acid cooked and looks ready to go, it is....  
Add to what ever you want and mow down....