Posted on 05/24/2014 5:10:03 PM PDT by nickcarraway
That mahi sashimi sounds awesome…never had that. A couple months ago I did have the best tuna I’ve ever had, and I’ve had great tuna sashimi (tekka don) hundreds of times. The restauranteur who served it has been buying fresh seafood for 40 years, and said it was the most amazing fish he’s ever bought for his places. I can’t even describe how it tasted.
Sushi eels disappearing, due to over-eeling. (are they fish, or what?)
http://www.esquire.com/blogs/food-for-men/end-of-unagi-eel-sushi-15067415
There’s a fine, old sushi bar here, where I was introduced over two decades ago. It’s edible art, the flavors and textures are very distinctive. For the uninitiated, not all of it is raw. Go with someone who knows their way around the menu, order a few cooked or smoked examples like seared sashimi beef or Alaska Roll (smoked salmon). Slowly try a few other things. Good, fresh sushi-grade tuna is not fishy at all, it’s rather sweet in fact. That said, there are still a few places I won’t go, lol, most involving identifiable tentacles with suction cups still attached. Just cannot appreciate that and would just rather not even see it.
Unagi! Oshi oshi!
That’s for the tourists who really don’t know what real sushi/sashimi is like.
That’s for the tourists who really don’t know what real sushi/sashimi is like.
Sashimi is a style, it can be beef as well as fish.
The social aspect is important….and they way you feel after a meal of sashimi is incredible. There is a real sense that what you just ate was exactly what your body needed.
In South Korea they have a dish where they take a live Octopus, cut it up, and serve it with noodles still moving.
It takes the flavor of the sauce. You have to make sure and chew the suction cups well or they can stick to your throat.
I wouldn’t do well with that, not well at all.
Eating things raw that may have worms and other parasites....No thanks.
Get quality fish prepared by a good chef and its not an issue.
“It’s the Wassabi and soy sauce, I like it on raw beef too.”
Wassabi and soy sauce is ok, and adds to the sushi. I also like steak tartare, and would not want wassabi and soy sauce with my tartare. I have had it a couple ways, the normal, ground round with the enhancements, or as very thinly sliced beef filet, all uncooked, of course. Both are very good. When preparing a good piece of steak, I will sometimes cut a bit off and eat it, just the way it is before being cooked. And If someone wanted me to do a filet for them well done, I just couldn’t do it. I will not ruin an otherwise good piece of meat.
My wife’s not into rice, she took some “training” to make the leap from sashimi to sushi. Nori is kind of weird stuff, most of the rolls we get don’t have it.
Oh please. My son ate the raw heart out of a deer and he’s fine. Raw meat isn’t the end of the world.
Yep
Oh, it is good even if you love sushi/sashimi. Come on, deep fried cream cheese.
Eel Pie and Mash
http://britishfoodhistory.wordpress.com/2012/01/22/eel-pie-and-mash/
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