Musashi wrote:

wrote in message
...

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.

I prefer saba nigiri because the cut is a larger, flatter piece that
covers more of the tongue. Saba sashimi is usually thin crosscut of
the filet which yields a different taste experience.

I agree. But where do you get your hands on saba that is fresh enough to eat
as sashimi, other than to go catch them yourself?

I have been very dissapointed by the prepackaged saba from local Asian
markets. I have yet to catch and prepare my own saba, as my fishing has
been severely limited since the birth of my son.

--
Dan