"Veracosa" wrote in message
om...
"Alyn Miller" wrote in message
...
Sometime in April I got sushi in a local Japanese Cuisine/Sushi
restaurant
and got fairly sizeable rib bones in two pieces of a white fleshed fish
that
I did not recognize. The Unagi was crunchy in a way that made me think
of
fins or spines, as well. I haven't had any sushi since and am wondering
if
this is a common occurance. It was the first time for me in maybe 30
sushi
meals to get bones. Was I lucky before, unlucky when I got them or is
this
about the average occurance?

AD Miller

I have never gotten any bones in my sushi at a restaurant. However,
when I buy frozen Unagi fillets, there are some bones. In fact, the
package politely tells me to "Take care of tiny bones."
I would think that since filleting fish is an integral part of being a
sushi-chef, that there should not normally be any bones. However, you
are eating a (once) living organism, and not all living things are
exactly alike. Maybe that particular fish had extra bones!

It does seem to me that asian cultures are less offended by things
such as fish skins, scales, innards and bones. Perhaps that was a
particular way to serve that fish? I cannot say....

Eel is not filet'd nor are bones, other than the backbone, removed during
processing. High quality (expensive) eel has been processed in such a way
that you won't notice the bones; the flesh is soft/melts in your mouth.
Cheap eel (and there is plenty out there) is tough, has a thick skin/fat
layer and obvious bones.