Ariane Jenkins writes:
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*

Yep.

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.

For what it's worth, I very much prefer my saba to be sashimi.

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 can be excellent, but it certainly does require a
careful balancing of flavors. If it's so loaded with sriracha
that you can't taste the tuna, I'd say it's not been done well.
It's even harder to manage the very spicy with some other things,
though I've had some excellent (and some terrible!) spicy
scallop gunkans, for example. Of course scallop itself runs
the gamut from entirely flavorless to very tasty.



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