I don't go out much to restaurants, in part because all the local one's suck. I am going locally for sushi tomorrow. Boring, but I usually stick to tuna and yellowtail, plus, surprising, bbq eel. I never imagined I'd eat that, but I really like it. Mrs. in UT also likes salmon. I like lox, but I'm just not into raw salmon. Oh, and even to eat the simple stuff, I need 2-3 carafes of sake first, lol. What do you usually order?
HTH
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Yummy!
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Not a fan of that eel taste
Me too. I mix the wasabi into the soy sauce, with a chop stick, of course, not a spoon. I do manage to struggle through my sushi with chopsticks
With you having been in the business, you're scaring me, Chuck :) I do stay away from swordfish after seeing some warnings here about parasites. If you want to add anything like that, wait until Thursday, lol.
If it smells like cologne,
leave it alone.
Uni, which is sea urchin is excellent as a "dessert".
One of my customers wives rolls her own and has it all prepped when we get back to the dock. I give her a few premium fillets at the start and by the time we're done cleaning the fish we have an amazing treat waiting for us. So damn good when it's fresh. Occasionally we'll take the soy and wasabi on the boat and slice'em up as the tuna hit the deck. The meat still pulsating while you chew, doesn't get better than that.
My cat likes salmon sashimi.
Uni, which is sea urchin is excellent as a "dessert".
One of my customers wives rolls her own and has it all prepped when we get back to the dock. I give her a few premium fillets at the start and by the time we're done cleaning the fish we have an amazing treat waiting for us. So damn good when it's fresh. Occasionally we'll take the soy and wasabi on the boat and slice'em up as the tuna hit the deck. The meat still pulsating while you chew, doesn't get better than that.
Eric Ripert (a famous seafood chef) said escolar is perfectly fine and he uses it.
Maybe you should do like I do, and have 3 sakes first :)
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Eric Ripert (a famous seafood chef) said escolar is perfectly fine and he uses it.
He can have it, and the spiciest butthole it can give you ;)
As for swordfish it is definitely not a sushi fish. It is prone to worms, like LOTS of fish, you'd be amazed at what gets cut out of what fish you find commercially. (I imagine that happens with cow, pig and chicken at the store but I'm no farmer) But once removed and cooked it's very good. It can have a stronger taste than white, flaky fish. Usually swordfish comes in a "steak" with the skin on and vertebrae in the middle. I like to remove all that,and any red meat, that will make it more fishy. Just eat the perfect medallions you're left with. Eats like a steak, but don't grill it med rare. I was honored to grill my swordfish and mahi for those at the Jacksonville tailgate this year. Works great grilled hot with blackening seasoning or teriyaki, honey, garlic, ginger marinade (couple hours, not overnight).
It doesn't need anything but salt and pepper.
Toro (fattiest tuna)
Kamasu (barracuda)
Hotate (scallop)
Usually all nigiri.
For sides I like some shishito peppers, chicken karaage, or maybe a cooked salmon or yellowtail collar (kama).
Not a fan of Americanized places that have huge menus of colorful rolls drenched in sauces. The fish quality is usually shit.
I also love to start with a little mackerel sushi. It’s not raw. Fishy as fuck. Tastes like low tide.
On its own would be a no-go, but with a dry martini it’s pretty great.
A barbarian trying to enjoy a subtle dish. What a fucking rime.
If I'm going simple, my favorites are Tuna, Himachi w/ Scallion, spicy tuna, and my favorite is eel & avocado. I do usually order octopus sashimi, but it's cooked so is it really sashimi? I try others, but these are the ones I go back too. I cannot eat salmon in any form, so in sushi it's a hard no for me. I do like Uni though.
Japanese uni,yes sir
eel + avocado hand roll
at a (used to be) local, hole in the wall sushi in P'ville, they make a sashimi shooter: in an elongated shot glass (4"), in a red colored medium a bit like a bloody mary mix, topped with a quail egg, and at the bottom, a raw, small Oyster and uni. You can swig the whole glass or take it in stages. Yummy
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loaded with wasabi and dipped in soy sauce
A barbarian trying to enjoy a subtle dish. What a fucking rime.
Put me in the barbarian group that enjoys the delicious sauces as well.
Also Bill if the saki helps you enjoy the sushi, next time try a the saki bomb with you're group. Though not gluten free and surely not subtle they're a whole lot of fun.
Yes!
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In comment 16072063 pjcas18 said:
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loaded with wasabi and dipped in soy sauce
A barbarian trying to enjoy a subtle dish. What a fucking rime.
Put me in the barbarian group that enjoys the delicious sauces as well.
Also Bill if the saki helps you enjoy the sushi, next time try a the saki bomb with you're group. Though not gluten free and surely not subtle they're a whole lot of fun.
Why would the Japanese include wasabi and soy sauce if it wasn't meant to be?
I love it all.
Sushi chef reaches into a large tank of shrimp…much bigger than your typical shrimp
Dispatches in front of you…and you are eating it 30 seconds later. Delicious!
Then they deep fry the head which you eat later.
Mackerel is my go to
Uni
Monkfish liver
Albacore
Not much of a roll guy…but a salmon skin roll is very good
My favorite sushi place is gone now…but I used to love going there and just let the owner serve me whatever he thought was the best that day.
Good Times
But when I eat sushi/sashimi I go high quality. I dont buy cheaper local sushi. Its more of a night out.
We have local places that do rolls which my kids like. I like those too even though they are American creations. Its an easy intro into the bigger raw stuff my kids will eat later.
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In comment 16072063 pjcas18 said:
Quote:
loaded with wasabi and dipped in soy sauce
A barbarian trying to enjoy a subtle dish. What a fucking rime.
Put me in the barbarian group that enjoys the delicious sauces as well.
Also Bill if the saki helps you enjoy the sushi, next time try a the saki bomb with you're group. Though not gluten free and surely not subtle they're a whole lot of fun.
Just googled sake bomb. It's a boilmaker made with a sake shot. Thanks for the heads-up
Why would the Japanese include wasabi and soy sauce if it wasn't meant to be?
I love it all.
I'm even starting to get into the ginger a bit
I stay away from the larger rolls with the heavier sauces. Just too much for my personal taste and I can barely taste the fish.
I love anything scallops. Definitely have to go with fresh wasabi.
Sake shots with fresh oysters, yes please.
I love amaebi, the little sweet shrimp. I haven't seen the whole ones in the US for a few years.
I had supermarket sushi in Tokyo last month that was better than 90% of what you can find in NJ restaurants.
I love amaebi, the little sweet shrimp. I haven't seen the whole ones in the US for a few years.
I had supermarket sushi in Tokyo last month that was better than 90% of what you can find in NJ restaurants.
I've eaten sushi in Tokyo and all of it is fantastic. For supermarket sushi in the U.S., Wegman's is actually pretty good IMO
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Why would the Japanese include wasabi and soy sauce if it wasn't meant to be?
I love it all.
I'm even starting to get into the ginger a bit
It's a palette cleanser.
There is nothing like fresh tuna just out of the ocean. Absolutely insane.
Either way it’s sure to clear your sinuses.
Either way it’s sure to clear your sinuses.
Then I'll take home the leftovers, give it a squirt of lemon and use it as cocktail sauce :)
Uni, which is sea urchin is excellent as a "dessert".
One of my customers wives rolls her own and has it all prepped when we get back to the dock. I give her a few premium fillets at the start and by the time we're done cleaning the fish we have an amazing treat waiting for us. So damn good when it's fresh. Occasionally we'll take the soy and wasabi on the boat and slice'em up as the tuna hit the deck. The meat still pulsating while you chew, doesn't get better than that.
BBK,
That's why Escolar is sometimes referred to as "Ex_Lax fish". *grin*
HTH
Omakasi is always fun.
Toro (fattiest tuna)
Kamasu (barracuda)
Hotate (scallop)
Usually all nigiri.
For sides I like some shishito peppers, chicken karaage, or maybe a cooked salmon or yellowtail collar (kama).
Not a fan of Americanized places that have huge menus of colorful rolls drenched in sauces. The fish quality is usually shit.
This original post is goated. Hamachi Kama (yellowtail collar) is the best thing I've ever eaten in a Japanese restaurant. Technically the fattiest Tuna would be Kama-Toro (face, cheeks) followed by O-Toro which is center belly cut. Cho, O, or Kama is Blue fin tuna that literally melts in your mouth.
Itoyori-Sea Bream
Kinemedai-Golden Eye Snapper
King Yellowtail
Whole Live Scallop
Specialty rolls aren't always a bad thing, but it's true that they tend to hide flavors of the thing you're actually paying for...The Fish!