Since I started making sushi about a month ago, I tend to throw just about
anything into it.

So... is making sushi with smoked mussels common or laughable?

I don't want to upset anyone with sushi taboos.

(I won't talk about the time I used ham...)

shadow self wrote:

Since I started making sushi about a month ago, I tend to throw just about
anything into it.

So... is making sushi with smoked mussels common or laughable?

I would say laughable.. It's about as good as smoked salmon sushi.
I think the strong smoked flavor would overwhelm the subtle flavor
of the rice.

I've seen raw oyster gunkan maki, but never mussels.

--
Dan

"Dan Logcher" wrote in message
...
shadow self wrote:

Since I started making sushi about a month ago, I tend to throw just
about
anything into it.

So... is making sushi with smoked mussels common or laughable?

I would say laughable.. It's about as good as smoked salmon sushi.
I think the strong smoked flavor would overwhelm the subtle flavor
of the rice.

I've seen raw oyster gunkan maki, but never mussels.
Dan

Thanks, Dan. I *love* smoked salmon in sushi, and I got the mussels because
the store I was in during my lunch break did not have any smoked salmon.

Mussels do have a strong flavour... I will use them sparingly.

shadow self wrote:

"Dan Logcher" wrote in message
...

shadow self wrote:


Since I started making sushi about a month ago, I tend to throw just

about

anything into it.

So... is making sushi with smoked mussels common or laughable?

I would say laughable.. It's about as good as smoked salmon sushi.
I think the strong smoked flavor would overwhelm the subtle flavor
of the rice.

I've seen raw oyster gunkan maki, but never mussels.
Dan


Thanks, Dan. I *love* smoked salmon in sushi, and I got the mussels because
the store I was in during my lunch break did not have any smoked salmon.


I love smoked salmon, but not for sushi.. Similarly for mussels.

Let us know how it goes.

--
Dan

In article , says...
Since I started making sushi about a month ago, I tend to throw just about
anything into it.

So... is making sushi with smoked mussels common or laughable?

I never heard of sushi made with mussels at all. I have eaten raw
mussels with a dash of lime juice, salt, and chopped scalions before. I
tried those in Spain, as tapas. Chase them with beer. A good thing.

Cheers,

pr3d4t0r
"Use simple tools and superior grey matter to
figure out what's wrong." -- Matthew Strebe

"pr3d4t0r" wrote in message
. net...
In article , says...
Since I started making sushi about a month ago, I tend to throw just
about
anything into it.

So... is making sushi with smoked mussels common or laughable?

I never heard of sushi made with mussels at all.

The stuff I made with ham is liable to get me a chopstick in the eye, isn't
it?

On Mon, 03 Nov 2003 16:30:49 -0500, Dan Logcher
wrote:


So... is making sushi with smoked mussels common or laughable?

I would say laughable.. It's about as good as smoked salmon sushi.
I think the strong smoked flavor would overwhelm the subtle flavor
of the rice.

I've seen raw oyster gunkan maki, but never mussels.

Dan, I found just the opposite. The rice, and nori, overwhelm the
smoked salmon.I will have to try the salmon with nigiri sushi.

And as you can see I'm new into makings sushi.
Pan Ohco

"shadow self" wrote in message
...

"pr3d4t0r" wrote in message
. net...
In article , says...
Since I started making sushi about a month ago, I tend to throw just
about
anything into it.

So... is making sushi with smoked mussels common or laughable?

I never heard of sushi made with mussels at all.

The stuff I made with ham is liable to get me a chopstick in the eye,
isn't
it?

At least you didn't use spam.

"shadow self" wrote in message
...
Since I started making sushi about a month ago, I tend to throw just about
anything into it.

So... is making sushi with smoked mussels common or laughable?

Does it matter? If you like the results, do it.

Bob M.

Pan Ohco wrote:

On Mon, 03 Nov 2003 16:30:49 -0500, Dan Logcher
wrote:



So... is making sushi with smoked mussels common or laughable?

I would say laughable.. It's about as good as smoked salmon sushi.
I think the strong smoked flavor would overwhelm the subtle flavor
of the rice.

I've seen raw oyster gunkan maki, but never mussels.


Dan, I found just the opposite. The rice, and nori, overwhelm the
smoked salmon.I will have to try the salmon with nigiri sushi.


Right.. rice overwhelming smoked salmon.


And as you can see I'm new into makings sushi.
Pan Ohco

Yes, I can see that clearly.

--
Dan

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

Charles M. Kozierok wrote:

In article ,
Dan Logcher wrote:
} I would say laughable.. It's about as good as smoked salmon sushi.
} I think the strong smoked flavor would overwhelm the subtle flavor
} of the rice.

Why does everyone pick on poor smoked salmon?

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?


If saba is marinated right it shouldn't have nearly as strong a flavor as
smoked salmon. Some of the best saba I've had was barely even a hint of
vinegar.


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!

Depends on how much tuna is used.. I've had some spicy tuna rolls with
huge chunks of tuna in it. I could definately taste it thru the spicy
sauce. In this case, I'm eating spicy tuna for the spicy mixture with
the tuna.

--
Dan

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.



--
Plain Bread alone for e-mail, thanks. The rest gets trashed.
No HTML in E-Mail! -- http://www.expita.com/nomime.html
Are you posting responses that are easy for others to follow?
http://www.greenend.org.uk/rjk/2000/06/14/quoting

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 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?

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