BarryO wrote:

"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....


Actually, it is the American culture which considers that only the boneless
skinless lean white filet
of fish is the only part of a fish to be consumed.
To call using other parts of a fish "asian" displays an ignorance of the
European approach to using
fish where using heads and bones for stock, or serving a fish whole with
head and skin on is considered
the norm.

It wasn't said that using other parts of a fish is more "asian", it was
said they Asians seem less offended by finding bones, scales, skin, and
innards with their fish. I can attest to this, since my wife's family
often orders whole steamed fish. We had a Chinese wedding banquet and
her caucasian friends were freaked by the whole fish and whole chicken
with heads on..

--
Dan