I like raw oysters as much as raw fish.

"James" wrote:
I like raw oysters as much as raw fish.

I think I had kaki sashimi on the half-shell, with a vinegraitte, topped
with some very small, dark red, roe, several years ago, at Asanebo(?).
May have been at Sushi Avante Garde, it's been a while.

--
Nick. Support severely wounded and disabled War on Terror Veterans and
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Loving raw oysters myself, I would guess it has something to do with
the equipment / space it takes to work with the oysters. Those little
refrigerators for sushi are compact and they can put a lot of prepped
or semi-prepped fish in there. For oysters you need a big bin full of
ice to keep the oysters in, a good place to open then and throw the top
shell away, etc. A lot of "stuff" comes off those shells which a good
sushi chef would probably not want in the same area that he was
preparing sushi at. Keep in mind, this is just a guess from someone who
loves both. There's probably a sushi / oyster bar out there somewhere,
but I bet they are in different sections of the bar, and have two
separate people doing the prep.

Speaking of, I was in New Orleans the Sat. night before hurricane
Katrina hit. Probably had some of the last oysters to be served at
Felix's for a long time. They were excellent, and I'll be back there as
soon as they get into operation again.

Dan Logcher wrote:
wrote:
"James" wrote:

I like raw oysters as much as raw fish.

I think I had kaki sashimi on the half-shell, with a vinegraitte,
topped with some very small, dark red, roe, several years ago, at
Asanebo(?). May have been at Sushi Avante Garde, it's been a while.

I've had oyster gunkan maki once, and have seen it on the
menu at other places. I believe it has to do with the texture, er
consistancy, or the lack there of.

I wouldn't mind if they had it, but its not what I expect when getting
sushi.

Likewise. When I need an oyster fix, I go to an oyster bar. When I need a
sashimi/sushi fix, I go to a sushi bar.

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
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Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

One of the main reasons also is that raw oysters don't really taste
good with traditional sushi ingredients. That being said, they are
quite good if served as a sashimi. I've had them served as a shooter,
sitting on a bed of daikon threads with a good sized setion of shisho
leaf and a piece of lemon. A sprinkle of sea salt went on top.

I've had fried oysters in a maki roll; that was pretty interesting
considering they used shredded cucumber and a good quantity of tobiko
in the roll. I've also had smoked oysters served gunkan style with a
bit of hot pepper spiced mayo floating on top of the rice. That was
good, although it woulda been too easy for the chef to overdo the mayo.

"parrotheada1a" wrote in message
oups.com...
One of the main reasons also is that raw oysters don't really taste
good with traditional sushi ingredients. That being said, they are
quite good if served as a sashimi. I've had them served as a shooter,
sitting on a bed of daikon threads with a good sized setion of shisho
leaf and a piece of lemon. A sprinkle of sea salt went on top.

I've had fried oysters in a maki roll; that was pretty interesting
considering they used shredded cucumber and a good quantity of tobiko
in the roll. I've also had smoked oysters served gunkan style with a
bit of hot pepper spiced mayo floating on top of the rice. That was
good, although it woulda been too easy for the chef to overdo the mayo.


It's interesting that you don't find raw oyster to go well with traditional
sushi
ingredients. Frankly, I don't either.
In Japan raw oyster (Namagaki) is most often served mixed with daikonoroshi
and
vinegar. There are also a few sushi establishments that will use raw oyster
as neta, either
in a gunkan form or temaki. Also fairly common as a single dish in the shell
with standard
condiments like momijioroshi, negi, etc and a bit of shoyu.
I happen to like raw oysters very much and I prefer the American style of on
the half shell
with lemon, some cocktail sauce and tabasco to taste.
I'm not even fond of the european vinegrette which I find too sweet for my
tastes.
M

*Thank a Veteran and Support Our Troops by bringing them all home right
now! Send the Bush and Cheney and Klinton bitches over there to fight
Bush's BS "war on terror"!*

parrotheada1a wrote:

One of the main reasons also is that raw oysters don't really taste
good with traditional sushi ingredients. That being said, they are
quite good if served as a sashimi. I've had them served as a shooter,
sitting on a bed of daikon threads with a good sized setion of shisho
leaf and a piece of lemon. A sprinkle of sea salt went on top.

I've had an oyster gunkan maki once. It was ok, but I think I prefer
them straight up with Lemon and Tobasco.

I've had fried oysters in a maki roll; that was pretty interesting
considering they used shredded cucumber and a good quantity of tobiko
in the roll. I've also had smoked oysters served gunkan style with a
bit of hot pepper spiced mayo floating on top of the rice. That was
good, although it woulda been too easy for the chef to overdo the mayo.

That sounds interesting.

--
Dan

wrote in message
...
wrote:


Notice your legs still being humped, Nick.

Poor ******* has probably never eaten a piece of sushi unless it came from
7/11

Graeme

"Graeme...in London" wrote:
wrote in message
wrote:

Notice your legs still being humped, Nick.

Killfiled him along with another one, so I never see their drivel.
Thanks for not quoting it, Tomodachi-o.

Poor ******* has probably never eaten a piece of sushi unless it came
from 7/11

LMAO

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !