Queens Fishermen Champion Hudson River Sushi

Fishermen in Queens believe they’ve found the ultimate source for fresh sushi and sashimi in New York—and it’s certainly not Nobu.

Believe it or not, it’s the Hudson River.

Gilberto Diaz Jr. enjoys eating striped bass sashimi, caught by his own hands in the river, and he’s been doing this for years.

He started his venture, Hudson Sushi, back in 2014 under the name Hibari.

“To be honest, I was just messing around at first. I knew striped bass was a common sashimi option, and I also knew flounder and porgies made the cut. So, I just dived in and had a blast with it,” he shared.

Now, at 35, Diaz juggles fishing with managing parking lots in Manhattan. He explained how he prepares this distinctive dish with a careful approach.

Initially, he ensures the fish’s swift demise by targeting the brain. After that, he fillets the fish from gills to tail, flips the fillets, scales, skins, and then slices everything into quarter-inch pieces.

He mentioned that the key to achieving those perfect sushi cuts is to start with horizontal slices before moving to vertical cuts at the right angle.

“It takes some practice, but I’ve been doing it for a while now, so I’m pretty decent at it,” he noted.

Once the sushi is sliced, he sprinkles it with lemon and dips it in soy sauce.

“If someone served Hudson Sushi in a Japanese restaurant, they’d probably have a more refined technique than I do, but honestly, I doubt anyone could tell the difference,” he claimed.

Diaz’s favorite fishing spots along the Hudson include Dickman Pier and Battery Park in Inwood.

“I’ve marked my territory with striped bass, white bass, catfish, black sea bass, porgies, and even eels. The Hudson is teeming with eels,” he explained.

He also enjoys sushi and ceviche made from fish he’s reeled in from locations like Jones Beach and Captree State Park on Long Island.

Diaz’s passion for fishing started at the young age of three when his father, a fire marshal, took him out on party boats in Sheepshead Bay.

Growing up in Washington Heights, he recalled fishing trips with his dad to the Hudson, although at the time, he didn’t eat what they caught.

“The water back in the early 2000s was much less clean than what we have now,” he remarked.

Around 15 years ago, he observed dolphins chasing fish in the river and took it as a “sign from God,” prompting him to start consuming Hudson River striped bass.

“Seeing those dolphins and whales was a promising indication that the water was getting clearer,” he mused.

While he also fishes the East River, he finds it more challenging due to stronger currents, making land fishing tricky.

Recently, on April 1, the state health department announced that striped bass is now certified safe to eat, easing restrictions in the lower Hudson River for the first time in five decades.