Quote:
Originally Posted by Blue Baboon
I've never tried sushi yet, believe it or not. I don't hear of too many people around here going out for it, but I know there are places that serve it. Some day I'll have to try it, just don't want to spend an arm and a leg for it and find out it's just ok.
Marc Sijon artwork |
If you ever do try Sushi in a "land-locked" area, make sure it's a place that's BUSY and flies in their fish daily! And yes, that will make it expensive!
As with all "Sushi Virgins", start with rolls that have no raw fish and work your way up. Then advance to a Spicy tuna roll.....yum!
After you get your feet wet, expand to some mainstream things like yellowtail & tuna sashimi, try a "Rainbow" roll, which is a standard roll offering salmon, tuna, yellowtail, sometimes shrimp and crab.
If you ever see something called a Dragon Roll or Volcano Roll, trust me, just try it!
Most pl. start with a California Roll, a "beginner roll", if you will. Nothing RAW in that except the veggies.
The only land-locked area I ever ate sushi in was Nashville, and I trusted the restaurant.
I grew up eating it as my sister-in-law, who's Japanese, lived with us for many years, she MADE ME eat it before school, called it "brain food"! HA! I never actually went to a Sushi Bar until the 80's.
It's become such a fad.....which really isn't all that good, as so many places don't take the time & care preparing it. Not that big of a deal for the type of rolls that are not raw fish....but proper prep is the key, and of course, fresh fish.
We're lucky to be able to get fresh tuna, scallops, shrimp, etc. right off the boat here.
One of my customers went scalloping this weekend and gave me some fresh in the shell scallops! Ate them right out of the shell! YUM! Just squeeze some lime juice and Crystal Hot Sauce over them and GULP!
Our neighboring city, Destin, has a multitude of Sushi Bars, we have one favorite there. I will ask the owner "what's good today?" whn I walk in, the last time he nodded, went to the kitchen, came back and slapped a big ol' partial side of bloody tuna on the counter! ha ha ha! okee dokee then, I'll have some tuna sushimi please!
My son has been a sushi chef for about 10+ years now. He's also an art major, so his sushi shows that artistic side as well. Very talented.
Why do I feel like I just turned my "good morning" post into SUSHI 101? ha ha ha
So I will close with GOOD MORNING EVERYONE! I'm off to work!!!!!
Hope everyone has a good Monday!
