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Let's talk about sushi... - Page 11

post #151 of 159
12/22/11 at 6:09am
I don't think there is a large black cod (what is called black cod at Nobu) farming industry. Most of it is caught from just north of San Francisco to Alaska, and then shipped to Japan, so it is not likely to be fresher over there than here.
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post #152 of 159
12/22/11 at 6:42am
Quote:
Originally Posted by indesertum View Post

did you make reservations? i wanted to go to 15 east for the day after new year's or something

yes
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post #153 of 159
12/22/11 at 6:24pm
Quote:
Originally Posted by iammatt View Post

I don't think there is a large black cod (what is called black cod at Nobu) farming industry. Most of it is caught from just north of San Francisco to Alaska, and then shipped to Japan, so it is not likely to be fresher over there than here.
Quote:
Originally Posted by indesertum View Post

^that's how all fusion rolls should be served
i'm sure some of it (like seabass) is farmed, but i'm fairly sure that a lot of the seafood is higher end stuff. i remember reading an interview or something where an executive officer was quoted as saying the scallops are caught by divers in britain.
i think i'll actually try the recipe (was at a terribly mediocre nobu, masa wannabe hipster american japanese fusion joint a bit north of nyc).

I think you guys are right. I was probably getting mixed up with overseas fish and farmed. I remember walking by a famous place in Japan that specializes in making the miso-zuke using all overseas fish. Not just for the cod, but for their whole showcase.
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post #154 of 159
12/22/11 at 6:37pm
The black cod at Nobu is a good dish. But it is so simple to make at home that by the time you buy a single portion at his restaurant, you could cook a whole side of cod and have spent the same amount. I've had both, and there is no difference.
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post #155 of 159
12/23/11 at 1:10am
Quote:
Originally Posted by mgm9128 View Post

The black cod at Nobu is a good dish. But it is so simple to make at home that by the time you buy a single portion at his restaurant, you could cook a whole side of cod and have spent the same amount. I've had both, and there is no difference.

that tends to be the way a lot of restaurant food works man. They need to make money yo
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post #156 of 159
12/23/11 at 1:18am
Quote:
Originally Posted by impolyt_one View Post

that tends to be the way a lot of restaurant food works man. They need to make money yo

This. If it comes to the point where you can't make it cheaper at home, you better order as much of it as you can, cause that restaurant ain't gonna be around long.
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post #157 of 159
12/23/11 at 1:45am
Park n' shop gets me like 1/2 lb of salmon sashimi for around 5 USD, fuck paying more unless I can actually taste the difference.
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post #158 of 159
12/23/11 at 1:52am
piggly wiggly probably around the same
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post #159 of 159
12/23/11 at 7:34am
Just shoplift the salmon like the guy in The Corrections does--stick it in your pants and walk out the door and voila! Free sushi.
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