My first sushi & sashimi experience

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My first sushi & sashimi experience

Postby Tomska » Tue Sep 11, 2012 3:22 pm

After some 20 years as a veggie and another 5 eating fish again, I finally got round to trying raw fish for the first time last night. I have seen the light - it was absolutely delicious. Bloody expensive, but I didn't feel cheated - it didn't look like much, but was very satisfying.

We had tuna, salmon, squid and seabass sashimi, spicy tuna California rolls, prawn tempura, miso and sake, followed by black sesame ice cream. Yum!

I know there are a lot of afficionados on here, so what should I try next time?
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Re: My first sushi & sashimi experience

Postby Chihiro » Tue Sep 11, 2012 3:56 pm

Tomska wrote:After some 20 years as a veggie and another 5 eating fish again, I finally got round to trying raw fish for the first time last night. I have seen the light - it was absolutely delicious. Bloody expensive, but I didn't feel cheated - it didn't look like much, but was very satisfying.

We had tuna, salmon, squid and seabass sashimi, spicy tuna California rolls, prawn tempura, miso and sake, followed by black sesame ice cream. Yum!

I know there are a lot of afficionados on here, so what should I try next time?


I'd say TRY IT ALL! There'll be stuff that you love and stuff that you hate, and the only way you'll figure that out is to try.

Oh, and thank you very much for having an open enough mind not to slag it before trying it. It may not be to everyone's tastes, but at least try it first.

Here's a wee vid for you to watch for some ideas (SFW)


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Re: My first sushi & sashimi experience

Postby Bill Barilko » Tue Sep 11, 2012 4:26 pm

Congratulations!

Be sure what Salmon you're eating is Wild Fish not farmed.

Uni is beloved of many but I find it too rich-Oysters eaten raw are fabulous but again much like eating shooters of butter.

Wearing one's baseball cap while @ the sushi bar is a faux-pas.
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Re: My first sushi & sashimi experience

Postby snowgirl » Tue Sep 11, 2012 4:28 pm

Lucky Tomska! I like uni (eel) and saba, which is mackerel and many people find too strong. Your dinner sounds delicious.
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Re: My first sushi & sashimi experience

Postby pezworld » Tue Sep 11, 2012 4:39 pm

I like Yellowtail (hamachi?) when it's good.
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Re: My first sushi & sashimi experience

Postby snowgirl » Tue Sep 11, 2012 5:43 pm

I also saw a movie called "Jiro dreams of Sushi" about a Michelin-starred sushi chef in Japan that almost ruined regular sushi for me. The sushi we get in Toronto in generally crap. I'd recommend the movie, though, if you get a chance to see it.
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Re: My first sushi & sashimi experience

Postby EMG » Tue Sep 11, 2012 6:41 pm

The only one I've ever disliked is squid sashimi. It was pretty flavorless and chewy. I once had a shooter with a raw quail egg, sea urchin, some kind of roe and seaweed in some kind if liquid that was particularly memorable.
And of course any shellfish you can get you're hands on should be tried. Oysters, crab, mussels, scallops, etc. all good

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Re: My first sushi & sashimi experience

Postby islandboi » Tue Sep 11, 2012 6:44 pm

The first time I ate sushi/sashimi was about 25 years ago.... I barfed when I got home...

Never attempted it again until a few years ago.... It was a repeat performance...

Raw fish is absolutely revolting... hth.
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My first sushi & sashimi experience

Postby northern_goddess » Tue Sep 11, 2012 6:48 pm

I am at the sushi place ordering tuna and salmon sashimi as well as a seafood salad right now.
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Re: My first sushi & sashimi experience

Postby islandboi » Tue Sep 11, 2012 6:51 pm

northern_goddess wrote:I am at the sushi place ordering tuna and salmon sashimi as well as a seafood salad right now.


Sushi and sashimi to me is what mustard, coffee and pumpkin are to you...
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Re: My first sushi & sashimi experience

Postby Chihiro » Tue Sep 11, 2012 6:59 pm

islandboi wrote:
northern_goddess wrote:I am at the sushi place ordering tuna and salmon sashimi as well as a seafood salad right now.


Sushi and sashimi to me is what mustard, coffee and pumpkin are to you...


I could be friends with BOTH of you, as I <3 Sushi, sashimi, coffee and pumpkin!
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Re: My first sushi & sashimi experience

Postby northern_goddess » Tue Sep 11, 2012 8:05 pm

Yup, I get it islandboi. Chihiro, my best friend growing up and I mostly really liked the foods the other person hated, so it worked out well when we were together somewhere and required to eat them.
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Re: My first sushi & sashimi experience

Postby i_have_shiny_shoes » Tue Sep 11, 2012 9:30 pm

(a) Try everything, in general, but ....
(b) Read 'The Story of Sushi' by Trevor Corson
(c) Never, ever have bluefin tuna (endangered)
(d) Never, ever have spicy tuna rolls (Corson explains why, but in essence you're getting the shit bits of the fish covered in gloop to add flavouring)
(e) Find a good sushi bar, and keep going back - if the itamae is any good, he/she will keep the dishes interesting (in London, try Sushi of Shiori in Euston and book in advance)
(f) Botan prawn, uni, mackerel, sea bream, snapper, razor clam and scallops are favourites of mine.

A few sushi-geek facts from Corson's book:

Sushi afficiandos used to try the tamago (egg) before they made a decision to stay at a sushi bar. Nowadays it's often made in advance/pre-packaged.
Tuna - including bluefin - was viewed with distaste/was a low-class ingredient in sushi for a long period of time (as was fish with red flesh in general), and often used as cat food. It wasn't until the 1960s that it became fashionable.
Wonder why there are so few female itamae? Until 1999, it was against the law in Japan for women to work after 10 p.m., which made restaurant work impossible, and there was a particular myth that women's hands were warmer and would spoil the fish if they handled it (actually, scientifically, women's hands are colder than men's on average).
Sushi etiquette dictates that it's perfectly acceptable to pick up sushi (nigiri/rolls) with fingers (but not sashimi).
If you're dipping sushi into soy sauce, do it fish-side down, not the rice, and don't stir the wasabi (or what is often a wasabi substitute) into the soy sauce. It loses its flavour. The best sushi chefs will apply what they believe is the correct amount of soy sauce and wasabi to the sushi before presenting it to you.
Freshness is not necessarily an indicator of the best sushi, because the muscle of the fish has not had time to break down into the more flavourful compounds/amino acids. Freshness only counts with regard to eels, squid and some shellfish.
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Re: My first sushi & sashimi experience

Postby cowtown » Tue Sep 11, 2012 9:43 pm

I love raw scallops, especially ones harvested in an industrial area, filtering and soaking up all that industrial goodness

80% of all food borne illness in the US is due to seafood, enjoy, mr. sea rapist
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My first sushi & sashimi experience

Postby cuchulainn » Tue Sep 11, 2012 10:05 pm

I like raw shrimp, mackerel, yellowtail, but oysters most of all. Fatty tuna is a treat.

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Re: My first sushi & sashimi experience

Postby northern_goddess » Tue Sep 11, 2012 10:16 pm

I like those little flyingfish eggs that you can pop between your teeth.
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Re: My first sushi & sashimi experience

Postby EMG » Tue Sep 11, 2012 10:43 pm

Oh, soft shell crab rolls. Had those not too long ago, fucking amazeballs.

Some of my recent eats:

Kani nigiri zushi

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'Texas roll' from a little bubble tea shop near my place

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and salmon

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Now I'm itching for more... is 7am too early for raw fish? Nah...

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Re: My first sushi & sashimi experience

Postby Bill Barilko » Tue Sep 11, 2012 10:50 pm

Tuna - including bluefin - was viewed with distaste/was a low-class ingredient in sushi for a long period of time (as was fish with red flesh in general), and often used as cat food. It wasn't until the 1960s that it became fashionable.

This is ancient bunk from a know nothing.

As to EMG-he eats farmed Salmon-the poor deluded savage.

http://www.farmedanddangerous.org/

Also Note-I ate here for lunch and you know what I had !
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Re: My first sushi & sashimi experience

Postby i_have_shiny_shoes » Tue Sep 11, 2012 10:56 pm

Bill Barilko wrote:This is ancient bunk from a know nothing.


I suggest you take that up with Trevor Corson, a man who knows significantly more about sushi than you ever will. Bluefin was commonplace in the 1930s in Japan, but the 1960s saw the rapid rise of it (especially yellowfin) worldwide.

Afterward, Corson sent me an excerpt from a 1999 Japanese anthology titled “Fish Experts Teach the Secrets of the Deliciousness of Fish” to further underline his point. “Originally, fish with red flesh were looked down on in Japan as a low-class food, and white fish were much preferred,” one of the book’s contributors, Michiyo Murata, writes. “Fish with red flesh tended to spoil quickly and develop a noticeable stench, so in the days before refrigeration the Japanese aristocracy despised them, and this attitude was adopted by the citizens of Edo [old Tokyo].” Other Japanese scholars like the sushi historian Masuo Yoshino confirm this. Murata, meanwhile, goes on to note that tuna were introduced into sushi only 170 years ago, when a large catch came into Edo one season. On that day a local sushi chef marinated a few pieces of tuna in soy sauce and served it as “nigiri sushi.” The practice caught on. Occasionally a big bluefin became sushi, but Corson notes these fish were nicknamed shibi — “four days” — because chefs would bury them for four days to mellow their bloody taste.

By the 1930s, tuna sushi was commonplace in Japan, but demand could be met by local supplies of tuna, including the Pacific bluefin species, which dwells in Japan’s coastal waters. It was World War II that took tuna fishing to the next level. “To recover from the devastation of the war,” Ziro Suzuki, formerly of the Japanese Far Seas Research Laboratory, wrote me, “Japanese fishermen needed more tunas to secure food for domestic demand and also to earn more money by exporting tunas for canning industries in Europe and the U.S. Those needs urged the expansion of fishing grounds outside of the historic grounds of the western Pacific.” But this next fishing expansion was technological as well as territorial. Throughout the postwar period, the Japanese perfected industrial long-lining, a practice that employs thousands of baited hooks. In the 1970s Japanese manufacturers developed lightweight, high-strength polymers that were in turn spun into extensive drift nets that could be many miles long. Though drift nets were banned in the high seas by the early ’90s, in the 1970s hundreds of miles of them were often deployed in a single night. When drift nets and long lines were coupled with at-sea freezing technology invented around the same time, Japanese fishermen were able to fish the farthest reaches of the oceans while keeping their frozen tuna sushi-ready for as long as a year.

A major yield of all of this Japanese fishing effort was yellowfin tuna. Though they ate bluefin, Japanese did not hold them in high regard before the 1960s, and it took a confluence of socioeconomic factors in both Japan and the West to bring bluefin to the fore. By the late 1960s, sportfishing for giant bluefin tuna was starting in earnest off Nova Scotia, New England and Long Island. Like the Japanese at the time, North Americans had little regard for bluefin on the plate, usually discarding them after capture.


Poor Harry, knowing slightly less than fuck all about something he pretends to be an expert on.
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Re: My first sushi & sashimi experience

Postby EMG » Tue Sep 11, 2012 10:59 pm

As to EMG-he eats farmed Salmon-the poor deluded savage.


You can tell farmed from non just by looking at it?

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Re: My first sushi & sashimi experience

Postby Bill Barilko » Tue Sep 11, 2012 11:58 pm

i_have_shiny_shoes wrote:
Bill Barilko wrote:This is ancient bunk from a know nothing.
I suggest you take that up with Trevor Corson, a man who knows significantly more about sushi than you ever will. Bluefin was commonplace in the 1930s in Japan, but the 1960s saw the rapid rise of it (especially yellowfin) worldwide.
Poor Harry, knowing slightly less than fuck all about something he pretends to be an expert on.

I suggest you shove your pathetic cut 'n paste up your gaping asshole right beside your fat fucking head you gibbering idiot.

I have caught/killed/cleaned/cooked & eaten more types of Tuna & Bonito worldwide than Christie's has fucking cookies.

Right now I'm planning an Albacore trip either off the coast of WA state or out of one of the WCVI ports like Ukee or Bamfield-would you know an Albacore if you found it in your breakfast pudding you retard?

You see that plate of Sashimi in my avatar?

It's Dogtooth Tuna from Tonga-one I caught myself.




EMG wrote:
As to EMG-he eats farmed Salmon-the poor deluded savage.

You can tell farmed from non just by looking at it?

Yes that's farmed Atlantic Salmon-look@ the pale orange colour and the ribs of grey fat-no other Salmon looks like that.

I doubt any other type is available in the Philippines.
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Re: My first sushi & sashimi experience

Postby EMG » Wed Sep 12, 2012 12:09 am

Interesting. Well the shame is unbearable at the moment but I think I'll make a full recovery eventually. I kinda grew out of my foodie stage a few years ago and now I just enjoy it if it tastes decent, which it did.

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Re: My first sushi & sashimi experience

Postby northern_goddess » Wed Sep 12, 2012 12:10 am

My name is NoGs and I eat farmed salmon.

*hangs head in shame*

And I like it too. I just finished off the sashimi I bought earlier today and I'm guessing it is farmed. It was unfreaking.believably.good. So was the tuna.
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Re: My first sushi & sashimi experience

Postby i_have_shiny_shoes » Wed Sep 12, 2012 12:19 am

Bill Barilko wrote:I suggest you shove your pathetic cut 'n paste up your gaping asshole right beside your fat fucking head you gibbering idiot.


I note that you don't take any issue with the article itself, in essence confirming that I'm correct, your response merely underlining the embarrassment of a man whose "authority" on sushi has proven little of the sort. Congrats, Harry, on your schooling.
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Re: My first sushi & sashimi experience

Postby Bill Barilko » Wed Sep 12, 2012 1:11 am

i_have_shiny_shoes wrote:
Bill Barilko wrote:I suggest you shove your pathetic cut 'n paste up your gaping asshole right beside your fat fucking head you gibbering idiot.


I note that you don't take any issue with the article itself, in essence confirming that I'm correct, your response merely underlining the embarrassment of a man whose "authority" on sushi has proven little of the sort. Congrats, Harry, on your schooling.

Typical Englishman-dancing around the fact that you have SFA for experience.

FYI-Yanquis didn't know how to care for Bluefin and so they wasted it-the Japanese have always knows how to care for Tuna and the idea that they didn't appreciate the fatty mouth feel of Toro is simple idiocy-something you excel at.

More FYI-Tuna are actually hotter than they surrounding water-they must constantly swim to ram water over their gills thus cooling themselves-if a Tuna-especially a larger unit spends too much time on a line fighting for it's life they die from hypoxia-the flesh literally turns brown and Yes I have seen this.Of course you'd know this if you'd ever caught one/ripped out their gills and gutted them but you are more interested in pounding your key board like the 97# weakling you really are.

Furthermore all Bluefin are Not Endangered that is more idiocy Pacific stocks are in fine shape.This BFT was caught off the Mexican coast out of a school of similar sized animals-BFT are found all along the North Amercian coast even as far as my home here in BC.

Image

And for you nervous nellies worried about the state of Atlantic BFT stocks many many giants remain-all except this one were released.

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Re: My first sushi & sashimi experience

Postby VinceFoster » Wed Sep 12, 2012 2:03 am

it is my understanding that a regular diner dipping sushi into soy sauce upside down is going to be perceived by many as making an over the top effort unless they are eating something truly special.....that's according to the owner of a sushi establishment in Tokyo anyway.
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Re: My first sushi & sashimi experience

Postby Bill Barilko » Wed Sep 12, 2012 2:34 am

VinceFoster wrote:it is my understanding that a regular diner dipping sushi into soy sauce upside down is going to be perceived by many as making an over the top effort .....that's according to the owner of a sushi establishment in Tokyo anyway.

Not if they've read all the right books-like fuckwits from Englandstan.
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Re: My first sushi & sashimi experience

Postby EMG » Wed Sep 12, 2012 2:40 am

VinceFoster wrote:it is my understanding that a regular diner dipping sushi into soy sauce upside down is going to be perceived by many as making an over the top effort unless they are eating something truly special.....that's according to the owner of a sushi establishment in Tokyo anyway.


Izzat what I did?

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Re: My first sushi & sashimi experience

Postby northern_goddess » Wed Sep 12, 2012 2:41 am

heathen!
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Re: My first sushi & sashimi experience

Postby Bondi » Wed Sep 12, 2012 2:43 am

Harry....stick to writing about topics you know about, like nudism.
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Re: My first sushi & sashimi experience

Postby EMG » Wed Sep 12, 2012 2:48 am

In my defense, the sushi roll was right side up, the wasabi mayo and smoked bacon was on top when I got it. In not-my-defense, I understand a roll with bacon and smoked salmon is probably not what one would call traditional Japanese cuisine and I don't give a fuck, it was oarsum. Send your hate mail to the people at Tokyo Bubble Tea.

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Re: My first sushi & sashimi experience

Postby Chihiro » Wed Sep 12, 2012 3:29 am

EMG wrote:In my defense, the sushi roll was right side up, the wasabi mayo and smoked bacon was on top when I got it. In not-my-defense, I understand a roll with bacon and smoked salmon is probably not what one would call traditional Japanese cuisine and I don't give a fuck, it was oarsum. Send your hate mail to the people at Tokyo Bubble Tea.


And make sure that your letter is in either Chinese (or very possibly Korean), as that's likely the sub-group within the Asian community who run establishments like Tokyo Bubble Tea.

Good rule of thumb: the more fried food on a Japanese menu, the more likely that the proprietors are non-Japanese.
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Re: My first sushi & sashimi experience

Postby EMG » Wed Sep 12, 2012 3:37 am

Tagalog might be a safer bet, but there are a ton of Koreans here, so that might work too.

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Re: My first sushi & sashimi experience

Postby northern_goddess » Wed Sep 12, 2012 3:40 am

Vancouver is fully of sushi snobs (won't eat sushi from restaurants where *gasp* chinese or others are working in the kitchen). We used to have some animated posts about it on the Canada branch of TT.
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Re: My first sushi & sashimi experience

Postby Bill Barilko » Wed Sep 12, 2012 4:10 am

northern_goddess wrote:Vancouver is fully of sushi snobs (won't eat sushi from restaurants where *gasp* chinese or others are working in the kitchen).

Yup that's Moi !

northern_goddess wrote:We used to have some animated posts about it on the Canada branch of TT.

Those were the days !
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Re: My first sushi & sashimi experience

Postby pezworld » Wed Sep 12, 2012 7:22 pm

I got an earful about Korean-owned Japanese restaurants here by my Japanese-American dental hygienist (married to the dentist). "If they serve BBQ, it's Korean-owned." However, there's a nice area on the westside along Sawtelle that's almost a little Tokyo, not to be confused with the real Little Tokyo in L.A., that's full of authentic Japanese restaurants.

I'm sure most of the Japanese restaurants in the Valley where I live are Korean-owned.

Except for this one, fer sure: Go's Mart (a sushi joint). Loved by the local foodies, in a strip mall nearby, not cheap but very yummy.
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Re: My first sushi & sashimi experience

Postby cowtown » Wed Sep 12, 2012 7:33 pm

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Re: My first sushi & sashimi experience

Postby pezworld » Wed Sep 12, 2012 7:34 pm

cowtown wrote:Image

Oh that is truly excellent.

What would be better is if it had a bucket at the bottom and a clear front that shows a tank full of bait. You put your buck or two into the machine, and it makes a flushing sound then fishes go from tank to bucket.

(I'm not sure if this means I have a twisted mind, but I do like fish.)
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Re: My first sushi & sashimi experience

Postby snowgirl » Wed Sep 12, 2012 7:46 pm

Chihiro wrote:
EMG wrote:In my defense, the sushi roll was right side up, the wasabi mayo and smoked bacon was on top when I got it. In not-my-defense, I understand a roll with bacon and smoked salmon is probably not what one would call traditional Japanese cuisine and I don't give a fuck, it was oarsum. Send your hate mail to the people at Tokyo Bubble Tea.


And make sure that your letter is in either Chinese (or very possibly Korean), as that's likely the sub-group within the Asian community who run establishments like Tokyo Bubble Tea.

Good rule of thumb: the more fried food on a Japanese menu, the more likely that the proprietors are non-Japanese.


Word. I think it's fine to enjoy "sushi" with bacon or fried tempura batter or secret sauce or whatever. But it's not sushi.
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Re: My first sushi & sashimi experience

Postby cowtown » Wed Sep 12, 2012 8:48 pm

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Re: My first sushi & sashimi experience

Postby pezworld » Wed Sep 12, 2012 9:01 pm

If it weren't so weird I'd have that animated gif as my avatar.

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Re: My first sushi & sashimi experience

Postby EMG » Wed Sep 12, 2012 10:29 pm

Word. I think it's fine to enjoy "sushi" with bacon or fried tempura batter or secret sauce or whatever. But it's not sushi.


Sure it is. Sushi is just vinegar rice with something else. It may not be traditional, but it's sushi.

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Re: My first sushi & sashimi experience

Postby Bondi » Wed Sep 12, 2012 10:46 pm

I'm a vegan and Sushi is an important part of my diet. I eat it at least once a week.
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Re: My first sushi & sashimi experience

Postby flatfoot » Wed Sep 12, 2012 11:46 pm

Tomska wrote:After some 20 years as a veggie and another 5 eating fish again,


What made you eat fish again? Just curious. I've only been vegetarian for 9 years and although I do sometimes wonder if I'll ever eat meat again, the answer is always no. I was never a big fan of seafood so I can't imagine changing my diet for this.

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Re: My first sushi & sashimi experience

Postby snowgirl » Thu Sep 13, 2012 2:24 pm

So, I went out for sushi last night--and it was terrible. A complete ripoff. Tiny little slivers of previously frozen fish on little balls of rice. Don't even get me started on the "crab". If you're going to serve fake crab in a sushi restaurant you could at least make it look like crab instead of a pencil stick of crab flavoured pollack that has the texture of...of, well, fake crab. The whole thing was so disappointing. I blame Tomska.
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Re: My first sushi & sashimi experience

Postby Wellpisser » Thu Sep 13, 2012 11:07 pm

Tom don't fuck around- book a table here:

http://sushitetsu.co.uk/

You'll have to wait but I promise you it is worth it.

Just go.

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Re: My first sushi & sashimi experience

Postby kirrabi » Fri Sep 14, 2012 2:34 am

IHSS wrote:(d) Never, ever have spicy tuna rolls (Corson explains why, but in essence you're getting the shit bits of the fish covered in gloop to add flavouring)

The shit bits of sushi grade tuna.

Try aji mackeral. warning: saba mackeral is pickled. Aji is raw. So they aren't even close in taste.
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Re: My first sushi & sashimi experience

Postby Wellpisser » Fri Sep 14, 2012 5:02 am

Poor Harry.

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Re: My first sushi & sashimi experience

Postby pezworld » Fri Sep 14, 2012 5:13 am

Harry, we thought of you as we had our Atlantic salmon (in sashimi salad, and nigiri). Actually, the salmon was not great, but this place is pretty much the Denny's of sushi in my town, complete with a massive goblet of overoaked "house" Chardonnay made by the same folks who bottle Two Buck Chuck.

We love it. It's so not pretentious.

(Wellpisser and IHSS, please resist the urge to upchuck upon reading this. My apologies.)

Anyway, Harry, I know you are a better person than I when it comes to consuming fish. But just as some people who like gourmet food must degrade themselves and hit a McDonalds from time to time, I must eat that dyed pink fishstuff that's killing our ecosystem from time to time.

Apologies.
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Re: My first sushi & sashimi experience

Postby Bill Barilko » Fri Sep 14, 2012 9:50 am

pezworld wrote:...just as some people who like gourmet food must degrade themselves and hit a McDonalds from time to time, I must eat that dyed pink fishstuff that's killing our ecosystem from time to time....


IOW it sucks to be you.

kirrabi wrote: saba mackeral is pickled. Aji is raw. So they aren't even close in taste.

I have Saba Battera the other day and it was OK not my all time fave but tasty enough and a tad different.
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