Now this was a surprise.

Sakana, my neighborhood sushi place, which has always
been good but never great, must have got a new sous chef,
because they put this on the menu.

It's a salmon fillet with 10 spices (I don't know what;
definitely paprika, garlic, and oregano; probably onion
powder and pepper) grilled to gorgeous perfection, flaky
and moist inside and crisp and barely browned outside.

Then they lay it on a bed of really great veggies.
At least three kinds of mushrooms (Shiitakes, enobis,
something else), several chopped asparagus spears, a few
thin slices of red bell pepper (about all I can tolerate
of bell pepper), bits of onion and garlic, very nice with
the fish.

I only got it because it's new, and now I love it.
It's not quite as good as the creole salmon I make at home,
but then, when I make that at home I haven't just had 4
kinds of nigiris and a shrimp tempura roll...

--Blair
"What is it about white rice and salmon?"

Blair P. Houghton wrote:
Now this was a surprise.

It's a salmon fillet with 10 spices (I don't know what;
definitely paprika, garlic, and oregano; probably onion
powder and pepper) grilled to gorgeous perfection, flaky
and moist inside and crisp and barely browned outside.

Grilled? I thought Sushi was raw fish?

"In Japan, Sushi began as a method of preserving fish centuries ago.
Cleaned raw fish were pressed between layers of salt, and stone was placed
to weight it. Few weeks later, stone would be removed and placed with a
light cover, and few months after, the fermented fish and rice were to be
eaten. Some restaurants in Tokyo still serve this original style of sushi,
and it is called nare, sushi made with freshwater carp.

In eighteenth century, a chef named Yohei decided to serve sushi in
somewhat in its present form. It became very popular and emerged in to two
different styles. One of them was Kansai style, from the city of Osaka in
the Kansai region, and the other called Edo style, from Tokyo, which was
then called Edo. The Kansai style sushi consisted seasoned rice mixed with
other ingredients, producing decorative packages, and it has more history
and techniques to it comparing to the Edo style sushi. Edo style sushi is
nigiri sushi (often referred to as Edomae-sushi), which feature small amount
of seafood on a seasoned rice. Kansai region's ornamental sushi is popular,
but foreigners are more familiar with the nigiri sushi.


Nare-sushi is a sushi made with carp in the vicinity of Lake Biwa in
Shiga Prefecture, and preparing this sushi takes from 2 months to more than
a year. And when it was eaten, they only ate the fish, and discarded the
rice. People eventually thought that this whole process took too much time,
and it was a waste of rice. These thoughts led to the development of
nama-nare or han-nare sushi, which can be made in a few days, and it
consisted of eating both fish and the rice.

In 1824, a man named Hanaya Yohei had the idea of eating sliced, raw
seafood at its freshest. He served the raw fish on small fingers of vinegard
rice, and the stall he opened became very popular. And sushi stalls were
emerging almost everywhere in Edo by the middle of the 19thCentury. The
stalls had wheels so when the sushi makers found a popular spot to do their
business; they almost did everything they can to get the spot. People
stopped by for a snack in their stalls, and there were no formal table
manners as there is today. They used fingers to dip sushi in the soy sauce
etc., and wiped them off on the noren, which became well stained at the end
of the business hour, and showed the sushi maker how well the business went
that day.

After the Great Kanto Earthquake of 1923, many elegant sushi shops
were emerging. Even though they had chairs and tables, some of the customers
consumed their food outside. So during this stage, the noren hung from a bar
in front of the shop. And after the World War II, sushi stalls were no
longer seen. During the 1960s, people realized that eating while standing
wasn't a formal manner, so they began to eat seated as it is today."


Jill (who says "no thanks" to raw fish)

On Sun, 14 Dec 2003 01:08:22 -0600, "jmcquown"
wrote:

Blair P. Houghton wrote:
Now this was a surprise.

It's a salmon fillet with 10 spices (I don't know what;
definitely paprika, garlic, and oregano; probably onion
powder and pepper) grilled to gorgeous perfection, flaky
and moist inside and crisp and barely browned outside.

Grilled?

Was it spelled wrong or don't you understand?

I thought Sushi was raw fish?

Yes Jill. Sushi originally was raw fish.

Blair wasn't talking about Sushi.

snip irrelevant copied text

Gar

Gar wrote:
On Sun, 14 Dec 2003 01:08:22 -0600, "jmcquown"
wrote:

Blair P. Houghton wrote:
Now this was a surprise.

It's a salmon fillet with 10 spices (I don't know what;
definitely paprika, garlic, and oregano; probably onion
powder and pepper) grilled to gorgeous perfection, flaky
and moist inside and crisp and barely browned outside.

Grilled?

"Sakana, my neighborhood sushi place"... no it wasn't spelled wrong. He
said it was a sushi place. What part of what he wrote didn't YOU
understand?

On Sun, 14 Dec 2003 05:52:31 -0600, "jmcquown"
wrote:

Gar wrote:
On Sun, 14 Dec 2003 01:08:22 -0600, "jmcquown"
wrote:

Blair P. Houghton wrote:
Now this was a surprise.

It's a salmon fillet with 10 spices (I don't know what;
definitely paprika, garlic, and oregano; probably onion
powder and pepper) grilled to gorgeous perfection, flaky
and moist inside and crisp and barely browned outside.

Grilled?

"Sakana, my neighborhood sushi place"... no it wasn't spelled wrong. He
said it was a sushi place. What part of what he wrote didn't YOU
understand?


Jill,
I'm trying to watch the sadam shit on tv now so I don't have time for
your shit now. Blair said surprise. You are worse than I thought.
Watch for me on your posts Jill. In real life I make Sherman look like
a choirboy. You chat with Carol so ask her.

You've been talking shit for years. Please stop.

Your Friend,
Gar

Gar wrote:
On Sun, 14 Dec 2003 05:52:31 -0600, "jmcquown"
wrote:

Gar wrote:
On Sun, 14 Dec 2003 01:08:22 -0600, "jmcquown"
wrote:

Blair P. Houghton wrote:
Now this was a surprise.

It's a salmon fillet with 10 spices (I don't know what;
definitely paprika, garlic, and oregano; probably onion
powder and pepper) grilled to gorgeous perfection, flaky
and moist inside and crisp and barely browned outside.

Grilled?

"Sakana, my neighborhood sushi place"... no it wasn't spelled wrong.
He said it was a sushi place. What part of what he wrote didn't YOU
understand?


Jill,
I'm trying to watch the sadam shit on tv now so I don't have time for
your shit now. Blair said surprise. You are worse than I thought.
Watch for me on your posts Jill. In real life I make Sherman look like
a choirboy. You chat with Carol so ask her.

You've been talking shit for years. Please stop.

Your Friend,
Gar

Friend. Ha. So now you plan to start persecuting me for posting? What
happened to you, Gar?

"jmcquown" wrote in message
.. .
Blair P. Houghton wrote:
Now this was a surprise.

It's a salmon fillet with 10 spices (I don't know what;
definitely paprika, garlic, and oregano; probably onion
powder and pepper) grilled to gorgeous perfection, flaky
and moist inside and crisp and barely browned outside.

Grilled? I thought Sushi was raw fish?

Common misconception, many people exclaim "yuk....I won't eat raw fish..."
but sushi is often made with no fish at all using vegetables or egg or
sometimes with seafood that must be cooked (such as crab). I think many
people assume it is just like the bad (spoiled) tuna fish sandwich they had
one day. A buddy of mine used to protest when I would suggest going to a
sushi place because he knew it tasted just like canned tuna. Finally I got
him interested and his first impression was "wow, I can't believe how good
this is...". Now he calls me to go for sushi.

A common grilled item you will find is unagi (eel). Also it is not unusual
for a sushi place to be a little innovative and offer a grilled presentation
such as the OP described.

The only raw fish only presentation is sashimi which is select slices of
raw fish.

George wrote:
"jmcquown" wrote in message
.. .
Blair P. Houghton wrote:
Now this was a surprise.

It's a salmon fillet with 10 spices (I don't know what;
definitely paprika, garlic, and oregano; probably onion
powder and pepper) grilled to gorgeous perfection, flaky
and moist inside and crisp and barely browned outside.

Grilled? I thought Sushi was raw fish?

The only raw fish only presentation is sashimi which is select slices
of raw fish.

Thank you, George, for the explanation. It still doesn't excuse the person
who left some "fresh sushi" (clear packaging, labled as such) in the fridge
at work for more than a week. But hey, that's another discussion!

Jill

"George" wrote in message
...

snip

The only raw fish only presentation is sashimi which is select slices of
raw fish.



Cooked tako is often served as sashimi (sometimes you can get those little
ones that are still alive, but I've always been served sliced pieces of
cooked/dead tako).

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

On Sun, 14 Dec 2003 05:52:31 -0600, jmcquown wrote:

"Sakana, my neighborhood sushi place"... no it wasn't spelled wrong. He
said it was a sushi place. What part of what he wrote didn't YOU
understand?

I'm not Gar, but here goes...

1) Sushi does not = raw fish. This is a common misunderstanding about
sushi. Sushi can be raw fish...it can also be cooked fish and
other seafood, eggs, vegetables, etc. with seasoned rice.

2) Sushi places don't serve _only_ sushi, the same way that
steakhouses don't serve _only_ steak. Especially here in the
States, it is very common for sushi bars to also have a menu of
non-sushi/sashimi entrees. Examples might be shrimp/vegetable
tempura, teriyaki salmon, shabu-shabu, ramen, etc. This comes in
very handy when you're dining out with people too chicken to try
sushi.

Ariane

On Sun, 14 Dec 2003 15:34:10 GMT, "George"
wrote:

Common misconception, many people exclaim "yuk....I won't eat raw fish..."
but sushi is often made with no fish at all using vegetables or egg or
sometimes with seafood that must be cooked (such as crab).

Besides the "Calfornia roll" or it's components, like
cucumber rolls, I think that spider rolls (if you like crab)
are the best way for the unitiated to dip their toes into
sushi.

The only raw fish only presentation is sashimi which is select slices of
raw fish.

Yum! I love tuna sashimi! My favorite combo is California
rolls, (tuna) sashimi, prawn & vegetable tempura... and
rice, of course.



Practice safe eating - always use condiments

jmcquown wrote:

Blair P. Houghton wrote:

Now this was a surprise.

It's a salmon fillet with 10 spices (I don't know what;
definitely paprika, garlic, and oregano; probably onion
powder and pepper) grilled to gorgeous perfection, flaky
and moist inside and crisp and barely browned outside.


Grilled? I thought Sushi was raw fish?

"In Japan, Sushi began as a method of preserving fish centuries ago.
Cleaned raw fish were pressed between layers of salt, and stone was placed
to weight it. Few weeks later, stone would be removed and placed with a
light cover, and few months after, the fermented fish and rice were to be
eaten. Some restaurants in Tokyo still serve this original style of sushi,
and it is called nare, sushi made with freshwater carp.


Guess the Scandinavians would be surprised. They've been doing it for
centuries and called it Gravad Lax.

--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

On Sun, 14 Dec 2003 21:30:55 GMT, sf wrote:

Besides the "Calfornia roll" or it's components, like
cucumber rolls, I think that spider rolls (if you like crab)
are the best way for the unitiated to dip their toes into
sushi.

Hehehe... That is, if they're not freaked out by the sight of
a tiny crab claw sticking out of their sushi roll. I always find that
amusing, for some weird reason.

Yum! I love tuna sashimi! My favorite combo is California
rolls, (tuna) sashimi, prawn & vegetable tempura... and
rice, of course.

Good tuna is a beautiful thing! My favorites are probably
salmon and yellowtail, though, with eel following close behind.

Ariane

jmcquown wrote:
Gar wrote:
On Sun, 14 Dec 2003 05:52:31 -0600, "jmcquown"
wrote:
Gar wrote:
On Sun, 14 Dec 2003 01:08:22 -0600, "jmcquown"
wrote:
Blair P. Houghton wrote:
Now this was a surprise.

Grilled?

"Sakana, my neighborhood sushi place"... no it wasn't spelled wrong.

I'm trying to watch the sadam shit on tv now so I don't have time for

Friend. Ha.

Children! Stop this bickering!

Any Japanese restaurant with a sushi bar is a "sushi place" in
the fudgy patois of the hungry sumbitch.

Every sushi bar I have ever been in has also presented what
can only be termed "cooked food".

I go to Sakana mostly for the sushi, but it's always had
a full kitchen to attract customers who want Japanese
cuisine without the spectre of eating raw food standing
in their way, and to satisfy customers who want more
than just sushi, and to tempt sushi eaters into trying
the specials, hence this thread.

--Blair
"Ipso fishy!"

P.S. Here's a diction lesson garnished with condescending
attitude:

Su-: sweetened vinegar
-shi: rice

Sushi: sweet-vinegared rice.

Nigiri, nigirizushi: a ball of rice with a topping.
It takes ten years to learn how to make the rice ball
properly, so it has the right amount of tension, the right
adhesion, the right balance of air and moisture and grains,
to be both delicate and durable enough to stand its trip
from Itamae (chef) to geta (literally "shoe"; the wooden
plank with two short struts traditionally used to serve
sushi) to diner's hand (yes, hand, unless the nigiri is
covered in sauce) to palate.

Neta: the topping. Can be absolutely anything you think
will taste good with the rice. Raw fish just happens to
be the best, and comes in thousands of types. Especially
on the waterfronts of Osaka and Tokyo, where sushi was
invented as a modern cuisine.

"Blair P. Houghton" wrote in message
...
jmcquown wrote:
Gar wrote:
On Sun, 14 Dec 2003 05:52:31 -0600, "jmcquown"
wrote:
Gar wrote:
On Sun, 14 Dec 2003 01:08:22 -0600, "jmcquown"
wrote:
Blair P. Houghton wrote:
Now this was a surprise.

Grilled?

"Sakana, my neighborhood sushi place"... no it wasn't spelled wrong.

I'm trying to watch the sadam shit on tv now so I don't have time for

Friend. Ha.

Children! Stop this bickering!

Any Japanese restaurant with a sushi bar is a "sushi place" in
the fudgy patois of the hungry sumbitch.

True that. I've not been to a 'sushi or sashimi' only place. Why skip all
the other good stuff?

Every sushi bar I have ever been in has also presented what
can only be termed "cooked food".

I go to Sakana mostly for the sushi, but it's always had
a full kitchen to attract customers who want Japanese
cuisine without the spectre of eating raw food standing
in their way, and to satisfy customers who want more
than just sushi, and to tempt sushi eaters into trying
the specials, hence this thread.

--Blair
"Ipso fishy!"

P.S. Here's a diction lesson garnished with condescending
attitude:

Su-: sweetened vinegar
-shi: rice

Sushi: sweet-vinegared rice.

Nigiri, nigirizushi: a ball of rice with a topping.
It takes ten years to learn how to make the rice ball
properly, so it has the right amount of tension, the right
adhesion, the right balance of air and moisture and grains,
to be both delicate and durable enough to stand its trip
from Itamae (chef) to geta (literally "shoe"; the wooden
plank with two short struts traditionally used to serve
sushi) to diner's hand (yes, hand, unless the nigiri is
covered in sauce) to palate.

Neta: the topping. Can be absolutely anything you think
will taste good with the rice. Raw fish just happens to
be the best, and comes in thousands of types. Especially
on the waterfronts of Osaka and Tokyo, where sushi was
invented as a modern cuisine.