OT The Sushi Thread

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Just find a place that is 2 or 3 dollar signs on google, belly up to the bar, order the Omakase. You'll learn real quick.
 
I was a late bloomer to sushi but I love it now. With exception of any kind of roll with cream cheese in it
 
Maguro sashimi is all it takes. Good raw tuna over white rice. Little soy, little wasabi. Going to have some tonight at Hilo Bay Cafe. Super-solid, super-fresh, and some of the best-priced sushi I’ve ever had.

Lightly seared is also bomb.
 
BLAZINGGIANTS said:
Maguro sashimi is all it takes. Good raw tuna over white rice. Little soy, little wasabi. Going to have some tonight at Hilo Bay Cafe. Super-solid, super-fresh, and some of the best-priced sushi I’ve ever had.

Lightly seared is also bomb.
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I used to buy a tuna at the harbor fresh caught and take it down to the pub where the bartender would make poki out of it and share with all the customers...back then a small tuna cost 2 bucks off the boat...those were the days
 
riverman said:
I used to buy a tuna at the harbor fresh caught and take it down to the pub where the bartender would make poki out of it and share with all the customers...back then a small tuna cost 2 bucks off the boat...those were the days
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We bought some fresh-caught tuna the other day. 4 lbs. for $12. I still felt like that was an amazing deal and the tuna was unreal.
 
BLAZINGGIANTS said:
We bought some fresh-caught tuna the other day. 4 lbs. for $12. I still felt like that was an amazing deal and the tuna was unreal.
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The Keaau market used to have giant ripe papayas for sale four for a dollar and they were big ones...I thought it was an incredible deal
 
e_blazer said:
Very pretty RAW FISH!!!
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That would be sashimi rather than sushi. I don't eat no raw fish which might contain parasites which fish have in abundance. Freeing the fish first cuts way down on the parasites if not eliminating them.
My wife's Korean sushi contains squid jerky with Korean spices. Hers is too spicy for me so she makes mine less spicy. It contains painted with sesame oil and then toasted in the oven nori seaweed, The squid shredded into long skinny strips, white sticky rice and kimchee which my wife once again has to tone down so I can eat more than one mouthful. We love to snack on this when my wife is in the woods gathering a type of wild asparagus or when traveling by car or when I was in the hospital regurgitating the hospital's horrible food. We always had a soft drink with ours which was usually a coke, ice cold, but now I can't have more than a coke a year so it has to be something like a 7-up. You roll those into a log and then slice them into round stubby logs that are bite sized. Yum
 
riverman said:
I used to buy a tuna at the harbor fresh caught and take it down to the pub where the bartender would make poki out of it and share with all the customers...back then a small tuna cost 2 bucks off the boat...those were the days
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I don't eat no stinkin' raw tuna. My wife, she likes all kinds of Japanese sushi.
I did eat raw sea urchin eggs when I was young. The owner of a Korean restaurant insisted I eat it because then my wife would have many babies. I ate it to be polite but every bite nearly gagged me.
 
Lanny said:
I don't eat no stinkin' raw tuna. My wife, she likes all kinds of Japanese sushi.
I did eat raw sea urchin eggs when I was young. The owner of a Korean restaurant insisted I eat it because then my wife would have many babies. I ate it to be polite but every bite nearly gagged me.
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Nothing stinks about fresh raw tuna Lanny...I think you got some bad sushi by the sound of it...raw tuna really has no smell...if it stinks, you're lucky you didn't get the shits....
 
Lanny said:
That would be sashimi rather than sushi. I don't eat no raw fish which might contain parasites which fish have in abundance. Freeing the fish first cuts way down on the parasites if not eliminating them.
My wife's Korean sushi contains squid jerky with Korean spices. Hers is too spicy for me so she makes mine less spicy. It contains painted with sesame oil and then toasted in the oven nori seaweed, The squid shredded into long skinny strips, white sticky rice and kimchee which my wife once again has to tone down so I can eat more than one mouthful. We love to snack on this when my wife is in the woods gathering a type of wild asparagus or when traveling by car or when I was in the hospital regurgitating the hospital's horrible food. We always had a soft drink with ours which was usually a coke, ice cold, but now I can't have more than a coke a year so it has to be something like a 7-up. You roll those into a log and then slice them into round stubby logs that are bite sized. Yum
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first sashimi is an ingredient in sushi and second....the right preparation of sashimi and selection is ultra clean from parasites...parasites only come from bad cuts or dirty water sources...most sashimi is leached and actually harvested from farms like oysters with temperature controlled water...they lower the temp of the water with coils and it's called putting the tuna to sleep, then they freeze it and ship it to restaurants where sushi chefs..."wake up" the tuna...probably the cleanest protein on earth....red meat is filled with parasites if it's not harvested after a freeze as well...mad cow disease , swine flu, bird flu....you are at way more risk from parasites with other proteins than well prepared sashimi...there are places where you shouldn't harvest the seafood because of polluted waters and there are places you shouldn't eat wildlife on the ground for the same reasons...you can eat bushy tailed squirrel in the midwest after the first frost which kills the parasites but out here in the mild weather they are filled with parasites all year....same with vegetables...if you have dirty fertilizer, you should cook them to free them of parasites...if you have a clean garden...no worry
The japanese are obsessed with the proper preparation of sashimi.....in my 20 years in asia the food that gave me the shits more often than others was fried night market chicken...rancid cooking oil causes more sickness than sashimi...the Japanese have the oldest people on earth..sashimi didn't wipe them out
 
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riverman said:
first sashimi is an ingredient in sushi and second....the right preparation of sashimi and selection is ultra clean from parasites...parasites only come from bad cuts or dirty water sources...most sashimi is leached and actually harvested from farms like oysters with temperature controlled water...they lower the temp of the water with coils and it's called putting the tuna to sleep, then they freeze it and ship it to restaurants where sushi chefs..."wake up" the tuna...probably the cleanest protein on earth....red meat is filled with parasites if it's not harvested after a freeze as well...mad cow disease , swine flu, bird flu....you are at way more risk from parasites with other proteins than well prepared sashimi...there are places where you shouldn't harvest the seafood because of polluted waters and there are places you shouldn't eat wildlife on the ground for the same reasons...you can eat bushy tailed squirrel in the midwest after the first frost which kills the parasites but out here in the mild weather they are filled with parasites all year....same with vegetables...if you have dirty fertilizer, you should cook them to free them of parasites...if you have a clean garden...no worry
The japanese are obsessed with the proper preparation of sashimi.....in my 20 years in asia the food that gave me the shits more often than others was fried night market chicken...rancid cooking oil causes more sickness than sashimi...the Japanese have the oldest people on earth..sashimi didn't wipe them out
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My wife went to Japan a number years back to visit a pen pal she's been communicating with for over 50 years. They took her to dinner and served live shrimp and she hates the insects of the sea. They would chomp the heads first and chew. She passed and had some kind of fish. To this day when I want seafood, and I love it all, I have to listen to the same story about live shrimp.
 
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riverman said:
Nothing stinks about fresh raw tuna Lanny...I think you got some bad sushi by the sound of it...raw tuna really has no smell...if it stinks, you're lucky you didn't get the shits....
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It's a play on Mexican tough guy villain speech.
 
riverman said:
first sashimi is an ingredient in sushi and second....the right preparation of sashimi and selection is ultra clean from parasites...parasites only come from bad cuts or dirty water sources...most sashimi is leached and actually harvested from farms like oysters with temperature controlled water...they lower the temp of the water with coils and it's called putting the tuna to sleep, then they freeze it and ship it to restaurants where sushi chefs..."wake up" the tuna...probably the cleanest protein on earth....red meat is filled with parasites if it's not harvested after a freeze as well...mad cow disease , swine flu, bird flu....you are at way more risk from parasites with other proteins than well prepared sashimi...there are places where you shouldn't harvest the seafood because of polluted waters and there are places you shouldn't eat wildlife on the ground for the same reasons...you can eat bushy tailed squirrel in the midwest after the first frost which kills the parasites but out here in the mild weather they are filled with parasites all year....same with vegetables...if you have dirty fertilizer, you should cook them to free them of parasites...if you have a clean garden...no worry
The japanese are obsessed with the proper preparation of sashimi.....in my 20 years in asia the food that gave me the shits more often than others was fried night market chicken...rancid cooking oil causes more sickness than sashimi...the Japanese have the oldest people on earth..sashimi didn't wipe them out
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My turn to pay back.
Not all sushi contains sashimi. Sashimi is not sushi.

https://www.southernliving.com/seafood/difference-between-sushi-sashimi-nigiri
 
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