When I was in Japan recently, I ate several bits of fish that I have no idea what they were. I think one may have been Anko. It was white,Â*translucent and served with a shiso leaf over rice... The taste was very delicate almost like clean fresh water.

Any ideas, or am I waaay off...?

Cheers,
graham

graham wrote:

When I was in Japan recently, I ate several bits of fish that I have no idea what they were.
I think one may have been Anko. It was white, translucent and served with a shiso leaf over
rice... The taste was very delicate almost like clean fresh water.

Any ideas, or am I waaay off...?

I've never seen a sushi bar serving monkfish meat, only the liver.
It could be. You should ask if you get it again. I always ask when
I get something unexpected. Shows I'm paying attention.

--
Dan

graham wrote in message ...

When I was in Japan recently, I ate several bits of fish that I have no
idea what they were. I think one may have been Anko. It was white,Â
translucent and served with a shiso leaf over rice... The taste was very
delicate almost like clean fresh water.

Any ideas, or am I waaay off...?

Not anko (monkfish).

"Translucent" could be suzuki (sea bass), shimaaji, hirame (fluke), thinly
sliced squid (aori ika) or even fugu. My guess is that it was hirame.

D. Lutjen wrote:

graham wrote in message ...

When I was in Japan recently, I ate several bits of fish that I have
no
idea what they were. I think one may have been Anko. It was white,Â
translucent and served with a shiso leaf over rice... The taste was
very delicate almost like clean fresh water.

Any ideas, or am I waaay off...?

Not anko (monkfish).

"Translucent" could be suzuki (sea bass), shimaaji, hirame (fluke),
thinly sliced squid (aori ika) or even fugu. My guess is that it was
hirame.


The shiso leaf suggests to me that it might be ika, which is often served
that way.


--
Ken Blake
Please reply to the newsgroup

graham wrote in message ...

When I was in Japan recently, I ate several bits of fish that I have no idea what they
were. I think one may have been Anko. It was white, translucent and served with a shiso
leaf over rice... The taste was very delicate almost like clean fresh water.

Any ideas, or am I waaay off...?

Cheers,
graham

I would have to say ika as well. What was the texture of the product? I have often, even
in small doses found ika very chewy. Sometimes they score a piece if placed on nigiri or
served as sashimi. I have even seen it diced/cubed and put in a daikon salad. All
variances though, have been chewy.

Hope that helps a bit.

-Lost

graham wrote in message ...

When I was in Japan recently, I ate several bits of fish that I have no
idea what they were. I think one may have been Anko. It was white,Â
translucent and served with a shiso leaf over rice... The taste was very
delicate almost like clean fresh water.

Any ideas, or am I waaay off...?

Cheers,
graham


I doubt very much that it was Anko. The flesh of the monkfish is not used as
sushi neta. In fact it is not even eaten
as sashimi. In the North of Japan I belierve there are dishes which come
"close" to sashimi, such as tataki or konbujime
using anko, but not straight sashimi.
Shirozakana, erspecially usugiri (thin sliced) suzuki or hirame will appear
translucent.
Another likely possibility is that it was Ika, is it was served with shiso.
If it was thin sliced to the point of being translucent I'd guess perhaps
yari-ika.

M

Ken Blake wrote:

D. Lutjen wrote:


graham wrote in message ...

When I was in Japan recently, I ate several bits of fish that I have
no

idea what they were. I think one may have been Anko. It was white,Â
translucent and served with a shiso leaf over rice... The taste was
very delicate almost like clean fresh water.

Any ideas, or am I waaay off...?

Not anko (monkfish).

"Translucent" could be suzuki (sea bass), shimaaji, hirame (fluke),
thinly sliced squid (aori ika) or even fugu. My guess is that it was
hirame.



The shiso leaf suggests to me that it might be ika, which is often served
that way.

I've also had fluke served with a shiso leaf underneath.

--
Dan

On Sat, 14 Jan 2006 10:45:49 -0500, Dan Logcher
wrote:

graham wrote:

When I was in Japan recently, I ate several bits of fish that I have no idea what they were.
I think one may have been Anko. It was white, translucent and served with a shiso leaf over
rice... The taste was very delicate almost like clean fresh water.

Any ideas, or am I waaay off...?

I've never seen a sushi bar serving monkfish meat, only the liver.
It could be. You should ask if you get it again. I always ask when
I get something unexpected. Shows I'm paying attention.

I was at Sushi Yasuda in NYC a few nights ago and they were serving
both ankimo and monkfish meat. I'd never seen it before either.

Greezer wrote:

I was at Sushi Yasuda in NYC a few nights ago and they were serving
both ankimo and monkfish meat. I'd never seen it before either.

Describe the taste

On Mon, 16 Jan 2006 13:02:11 -0600, Doug McDonald
wrote:

Greezer wrote:

I was at Sushi Yasuda in NYC a few nights ago and they were serving
both ankimo and monkfish meat. I'd never seen it before either.

Describe the taste

Stupidly, I didn't order it...

"Translucent" could be suzuki (sea bass)

Could be monkfish.

I've never had monkfish itself as sushi, but I have had it rather
undercooked in good seafood restaurants.

If sliced thin it certainly could be translucent.

I've never quite got the idea of likening it to lobster-tail meat,
though. It's tougher, and quite a bit less flavorful.

--Blair

Blair P. Houghton wrote:
"Translucent" could be suzuki (sea bass)


Could be monkfish.

I've never had monkfish itself as sushi, but I have had it rather
undercooked in good seafood restaurants.

If sliced thin it certainly could be translucent.

I've never quite got the idea of likening it to lobster-tail meat,
though. It's tougher, and quite a bit less flavorful.

I've had it in a bouillabaisse and pan-seared another time.
Its very flakey, white meat.. it seemed to curly up some in the soup.

They call it poor man's lobster.

--
Dan