[M_Six]

Ok, it wasn't a Sushi place, it was Mexican. La Esquina (NYC), which is a very cool place. Anyway I ordered scallops and this tuna tostados plate, foolishly thinking the tuna would be cooked. It wasn't. But I didn't want to look like a putz by sending it back, so I tried it. And it was good! The tostados chips and aoli probably helped, but it was surprisingly tasty and it didn't have the cold jelly texture I've always worried about with sushi. I might have to investigate sushi further now.

Geez, first Scotch and now sushi. How my tastes have been changing.

[P1]

Are you sure you didn't just order a tuna tartare?

[M_Six]

Could be. It was raw tuna, let me put it that way. I'm no expert on such things, so maybe sushi is the wrong word.

[dreamingat30fps]

Um not sure what part of sushi says "cold jelly texture". Unless I'm missing out on some jelly fish sushi.

[NEFARIOUS]

Ceviche? Once you get the hang of [Japanese] sushi, you're hooked. I guarantee it.

[WreckerX5d]

Originally Posted by NEFARIOUS

Ceviche? Once you get the hang of [Japanese] sushi, you're hooked. I guarantee it.

This. I used to never think I'd enjoy sushi. Now I order it once a week at least lol

[NEFARIOUS]

Originally Posted by dreamingat30fps

Um not sure what part of sushi says "cold jelly texture". Unless I'm missing out on some jelly fish sushi.

I'm guessing it's the slime of fish, but that only happens when it's not fresh. Properly made sushi is made with a high degree of purity and if it DOES feel slimy then you'd have a problem.

[M_Six]

Originally Posted by dreamingat30fps

Um not sure what part of sushi says "cold jelly texture". Unless I'm missing out on some jelly fish sushi.

That has always been my fear (phobia?) of what it would be like just from the appearance of it. Now I know that's not how it is. Or shouldn't be, at least.

[bosstones]

Originally Posted by M_Six

That has always been my fear (phobia?) of what it would be like just from the appearance of it. Now I know that's not how it is. Or shouldn't be, at least.

I've yet to know someone that didn't overcome their sushi phobia once they actually tried it. Sure there will be some types of fish you won't like but you'll love it otherwise.

As already stated, if it is slimy then it isn't fresh. If you poke it with a chop stick, finger, etc... and it keeps the dimple, then it is not fresh. If it has a fishy smell to it, then it is not fresh. If it is chewy (and it isn't squid or octopus) then it was frozen fish that the place thawed out.

[DSB335d]

Originally Posted by bosstones

I've yet to know someone that didn't overcome their sushi phobia once they actually tried it. Sure there will be some types of fish you won't like but you'll love it otherwise.

As already stated, if it is slimy then it isn't fresh. If you poke it with a chop stick, finger, etc... and it keeps the dimple, then it is not fresh. If it has a fishy smell to it, then it is not fresh. If it is chewy (and it isn't squid or octopus) then it was frozen fish that the place thawed out.

Almost all sushi/sashimi/saviche served in the U.S. has been previously frozen to kill parasites.

The only exception to the rule is Tuna because it is exceptionally clean already; but even that is previously frozen to help reduce costs as "fresh fish" is expensive.

There is a process called "Super Freezing" that freezes down to -76* F it preserves the texture and flavor and is indistinguishable from "fresh fish". Not all fisheries have adopted this practice though. The industry standard is -10*F.

[bosstones]

Originally Posted by DSB335d

Almost all sushi/sashimi/saviche served in the U.S. has been previously frozen to kill parasites.

The only exception to the rule is Tuna because it is exceptionally clean already; but even that is previously frozen to help reduce costs as "fresh fish" is expensive.

There is a process called "Super Freezing" that freezes down to -76* F it preserves the texture and flavor and is indistinguishable from "fresh fish". Not all fisheries have adopted this practice though. The industry standard is -10*F.

I wasn't referring to super or flash freezing. I just meant literally frozen fish from a grocery store or as a means to preserve their stock of fish from the previous day.

[Joekerr]

Yeah, back when I was working for a firm, I was sent to work for our Japanese Direct Services group which is just all Japanese clients. So, at these clients, naturally, when we went to lunch each day, it was sushi. And I had up to that point never eaten it.

I can't say I loved it initially (I can eat anything pretty much so I still ate it, but it was just so-so, wouldn't have ordered on my own). So we did that for maybe 3 lunches, then I was off the group and working elsewhere where I didn't have sushi.

About a month later I found myself really craving some sushi - really odd, but I was hooked from then on. It really does grab you - experiment, you'll find stuff you like, and stuff you don't prefer.

For me, I don't really like unagi (cooked eel), even though its normally expensive and considered a delicacy. Just not for me.

And I've found that I oftentimes enjoy ordering a few lemon slices with my order and just squeezing some of the lemon onto my salmon sushi and then dipping in the soy/wasabi sauce. I find the lemon just brightens up the salmon...probably some sushi eaters would say lemon destroys the "delicate" taste of the fish, but whatever - do what you like.

Have fun - I think you are going to get hooked!

[Litos]

I developed a sushi phobia AFTER I tried it...

I will never ever put another form of sushi into my mouth ever again....

**and this coming from a guy who eats chicken hearts, liver, cow throat, cow brains (sesos), cow intestines, octopus, ceviche and alligator**

[Joekerr]

Originally Posted by Litos

I developed a sushi phobia AFTER I tried it...

I will never ever put another form of sushi into my mouth ever again....

**and this coming from a guy who eats chicken hearts, liver, cow throat, cow brains (sesos), cow intestines, octopus, ceviche and alligator**

Why is that - what did you dislike? Texture? Taste? Was it good sushi or had it gone bad perhaps?

[Nkc]

Start with Salmon and then move on to try others. Dip a little japanese soy sauce on the fish side and eat it upside down (fish side down). My favorites are chopped scallop cone, salmon sushi, Jack Mackerel, sablefish, and flounder.

Don't forget to drink green tea.

Uni still tastes like shit to me.

[Joekerr]

Originally Posted by Nkc

Start with Salmon and then move on to try others. Dip a little japanese soy sauce on the fish side and eat it upside down (fish side down). My favorites are chopped scallop cone, salmon sushi, Jack Mackerel, sablefish, and flounder.

Don't forget to drink green tea.

Uni still tastes like shit to me.

Green tea - good point - I always have that as well.

Have you ever tried squeezing a little lemon on the salmon sushi (not the other fish, just salmon) and with soy?

If you don't consider it to be an abomination, you should give it a shot one time...just once to see what you think.

[Litos]

Originally Posted by Joekerr

Why is that - what did you dislike?

it was the taste.

[Nkc]

Originally Posted by Joekerr

Green tea - good point - I always have that as well.

Have you ever tried squeezing a little lemon on the salmon sushi (not the other fish, just salmon) and with soy?

If you don't consider it to be an abomination, you should give it a shot one time...just once to see what you think.

Yeah of course, I'll give it a go tmr with the salmon and lemon. I have sushi like 3 times a week anyways lol. Thanks for suggesting.

[Joekerr]

Originally Posted by Litos

it was the taste.

Hmmm...well that's too bad. Hopefully it was good sushi (the way it was supposed to taste) and you just happen not to like it.

But if you think that it might have been bad sushi, I'd encourage you to give it another try at a restaurant that has good reviews.

[Billup]

Anybody else try a quail egg? That was pretty interesting, came to the table with the top of the egg shell cut out and a shot of saki next to it.

[NEFARIOUS]

Originally Posted by Billup

Anybody else try a quail egg? That was pretty interesting, came to the table with the top of the egg shell cut out and a shot of saki next to it.

It's interesting as part of Japanese food if it's fresh... Just about the only other time I had it was with Chinese style noodle soup and since it was canned it was nasty as hell.