"Anonymouse" <nobody@nowhere.org> wrote in message 
news:VOydnVqB8ZDtBy7VnZ2dnUVZ_rrinZ2d@comcast.com...
>
>> As for Acadian Redfish(Akauo) I can't comment since I had no idea they 
>> were served
>> as sushi. In fact I have my doubts as Akauo is usually a Nabemono or 
>> Nitsuke
>> both cooked dishes.
>>
>> Musashi
>
> Hi,
>
> well acadian could mean off the coast of Canada... the acadians are kinda 
> sorta the quebecois...
>
> but probably Louisiana Redfish, I heard something a few years ago that now 
> Louisiana Redfish (silver fish with spot at tail) were illegal but Texas 
> redfish (same fish, a mile away) weren't...
>
> never seen it served as sushi, but in restaurants you used to see redfish 
> all the time.
>
> kinda like a sea trout... never seen it as sushi but really nice meuniere
>

Yes, the "Acadian" in the name confused me a bit but I am fairly certain 
that Acadian Redfish is Akauo,
a pacific deep sea "sea perch" type of fish that always has it's eyeballs 
popped out from being pulled up
from the depths and sudden loss of water pressure.
Redfish, as in Blackened Redfish or Louisiana Redfish refers to the Channel 
Bass or Red Drum
which is actually a large member of the croaker family, doesn't exist in the 
Pacific although some
smaller croakers do. In Japan these small (12-18") croakers called Ishimochi 
aren't used for sushi
doe to softness of flesh and lack of taste, although they are widely used in 
cooked form.
No one I am aware of has ever tested and reported on using the Southern US 
Redfish for sushi,
despite it being widely known as a very good table fish.

Musashi