Veracosa wrote:

"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!


I have never gotten bones from good quality unagi, but I have from
anago. I have also had a bone in my sake, which was just another
reason why I do not go back to that particular place.


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....

My Chinese mother in law goes for the fish eyes when we have a
whole fish. Bones, skin, innards.. Chinese eat most everything
from an animal so it's hard to be offended by bones.

--
Dan