On Wed, 5 Nov 2003 13:47:04 +0000 (UTC),
Charles M. Kozierok wrote:

Why does everyone pick on poor smoked salmon?

Hey, I love smoked salmon. Just not on sushi! Ditto cream
cheese, and the combination of the two in sushi is... *shudder*
The...horror....the...horror!

Dan, when we went to Walter's class you proclaimed your everlasting love
for saba... do you seriously think that marinated mackerel overwhelms rice
less than smoked salmon does?

The few times I've had marinated mackerel, I'd say yes. It
probably depends on the marinade, though. The flavors of the fish and
the seasoned rice blend together for me in a complimenary manner that
smoked salmon and rice doesn't. Taste is pretty subjective that way.

Similarly, why do so many of the people who pooh-pooh smoked salmon seem
to like very hot spicy tuna? I certainly couldn't taste any tuna under
all that sriracha, never mind the rice!

I've never had "very hot" spicy tuna, but if it was truly
drowned in sriracha, I probably wouldn't enjoy that, either. All the
spicy tuna rolls I've had were great, and mild enough to where I could
still taste the tuna and the rice. Then again, my heat tolerance is
fairly good, someone who isn't as used to spicy food probably would
have a less positive experience.

Oh wait, scratch that... I HAVE had very spicy roll like that,
but it was a California roll that came with a blob of sriracha on top
of each piece. It was terrible, harsh-tasting and completely
overwhelmed the sushi. Thankfully, this has not been my general
experience with spicy rolls.

Ariane