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Sushi and Sashimi - Page 3

post #31 of 116
10/25/08 at 1:45am
Quote:
Originally Posted by Tokyo Slim View Post

Yum! This looks like uncured mackerel, no? It seems to light for Spanish mackerel.
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post #32 of 116
10/25/08 at 1:56am
Quote:
Originally Posted by HORNS View Post
Yum! This looks like uncured mackerel, no? It seems to light for Spanish mackerel.
Definitely Mackerel. Dunno the origin or species, found the pic online when searching for Saba sashimi.
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post #33 of 116
10/25/08 at 2:53am
My favorite sushi happens when I leave it to the chef. Just walk up to the bar and let him pick what's fresh for the night. In the hand of a good sushi chef, it's quite an experience. You feel like you're eating a little of the ocean in every bite. My go-to fishes are Yellowfin Tuna, Seabass, Red Snapper, and Fatty Salmon. Yummm!!! I may have to go for some sushi tomorrow.
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post #34 of 116
10/25/08 at 10:09am
Quote:
Originally Posted by playdohh22 View Post
is it normal to eat sashmi without any soysauce and all that other crap?

I guess you are free to do whatever you want, but the correct way is to put a tiny bit of wasabi on a piece of sashimi and dip lightly in soy sauce. Mixing the wasabi in soy sauce is bad manners (although many Japanese do it too). Using no soy sauce whatsoever is a little strange IMO.
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post #35 of 116
10/25/08 at 10:21am
We went to an unforgivably trendy sushi place last night (I didn't pick the place) and met some friends we hadn't seen in months. The music was loud as hell, the beer list mediocre, but the rolls were fine. Tried a "shaggy dog" roll, and a couple of shrimp/lobster rolls. Glad we went with the rolls because their normal sushi was uninspiring. The sashimi was slightly better, but how do you fuck up raw fish?

Drank a few beers, had a few hits of cold sake (couldn't appreciate them in my already dulled state), then went back to their place and talked for a few hours over glasses of Remy Martin. How I avoided being hung over is a mystery.
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post #36 of 116
10/25/08 at 10:46am
Quote:
Originally Posted by Thomas View Post
The sashimi was slightly better, but how do you fuck up raw fish?

Quite easy to fuck up actually. Just use cheap, non-fresh, farmed fish and cut it with dull knives using amateur technique. That`s the way it is done in most places in the States and even in many places in Japan too.
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post #37 of 116
10/25/08 at 12:07pm
Actually, much of the sushi/sashimi is not entirely raw. Eel, whether anago (my preference) or unagi, is not raw. Salmon is not, unless you specifically order fresh and they have it. The crab (sometimes I think it's not really crab) used in most rolls is not. The octopus is not raw (this is the only sushi I don't like). Some bars sear the albacore before preparing your sashimi plate.
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post #38 of 116
10/25/08 at 2:43pm
Quote:
Originally Posted by Dragon View Post
Quite easy to fuck up actually. Just use cheap, non-fresh, farmed fish and cut it with dull knives using amateur technique. That`s the way it is done in most places in the States and even in many places in Japan too.

Yes! And buddy, that can be fucked up quickly.

I absolutely HATE trendy sushi places like Thomas was talking about because they're usually exactly like what he described: loud, pretentious, and usually with poor preparation and serving techniques. It sadly is the polar opposite of what sushi is - simple and elegant.
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post #39 of 116
10/25/08 at 3:03pm
What is the deal with people mixing wasabi into their shoyu? My favorite is still the first sushi I was exposed to at my now inlaws' house. My m-i-l makes great tekka maki, with her rice soaked in rice wine vinegar, out of ahi bought fresh at the market. That tangy rice is so good, and so hard to find at most sushi joints. My other favorite is still a soup she makes, nabi yaki udon, in the thick hot bowls, with an egg cracked into it at serving. I got on an unagi jag for a while. A local place had a roll with spicy toro, cucumber and avocado on the inside with unagi and eel sauce on top. Damn. I'm hungry now
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post #40 of 116
10/25/08 at 4:46pm
I love yellowtail, toro, and uni. And I'll eat any roll with unagi.
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post #41 of 116
10/25/08 at 4:54pm
"What is the deal with people mixing wasabi into their shoyu?"

For those of us who like wasabi, it adds a nice zing. Now, one can overdo it. I sat next to a guy who basically created a small bowl of "wasabi mud" by putting a bunch of wasabi into the soy sauce. Now, that's a lot of zing!

One trend I've seen over the last 10 years or so is that some of the bars contain fewer Japanese employees/chefs. In fact, there is a bar near us that has no Japanese employees/chefs at all. I miss the ones where I could go in and almost feel like I was in Japan.

Also, I knew a guy who spent some time in Japan and he said they eat almost anything as sushi/sashimi. He tried something once at his Japanese friends' urging and it turned out to be horse sashimi. That would be a place to draw the line for me.
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post #42 of 116
10/25/08 at 4:57pm
i'm about to embark on my 8th annual sushi birthday extravaganza and this thread has me FUCKING PUMPED!!!!!!!!! can't wait.

my local bar has some cool things:

shima zushi - a marinated whitefish with a hint of hot pepper
maguro zuke - fatty tuna marinated in a soy based sauce, melts in the mouth

my favorite fish right now is escolar. it's like butter.
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post #43 of 116
10/25/08 at 4:59pm
grundle: I've had escolar in regular restaurants cooked. Never in a sushi bar. Didn't know sushi bars carried it. I do love it cooked.
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post #44 of 116
10/25/08 at 5:27pm
i'm telling you....it's la bomba. seriously, i can't get enough of it. it's so buttery and rich, but light and airy at the same time. i'm drooling now.
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post #45 of 116
10/25/08 at 7:18pm
Quote:
Originally Posted by bachbeet View Post
"He tried something once at his Japanese friends' urging and it turned out to be horse sashimi. That would be a place to draw the line for me.

Can you eat raw cow?
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