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Musashi Musashi is offline
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Default White Tuna (Escolar)


"Dan Logcher" > wrote in message
...
> Musashi wrote:
> > > wrote in message
> > ps.com...
> >
> >>Almost all sushi materials are either frozen (7 days at <4 deg F) or
> >>have
> >>been cooked in some matter . . . both of which deal with biological
> >>hazards.
> >>
> >>_____________________-
> >>
> >>
> >>Yeah, I figured that was the case. I read that the raw herring that
> >>they sell in Amsterdam, Holland has to be deep frozen first, too. That
> >>was years ago. Doesn't seem to affect the taste. What percentage of
> >>raw fish in other sushi restaurants undergoes the freezing process,
> >>anyway? Most of it?
> >>
> >>

> >
> >
> > Speaking of which, the annual Herring fetival at the Oyster Bar in Grand
> > Central in New York
> > started yesterday, with daily airfreighted herring from Holland.
> > In fact, if I weren't scheduled for sush tonight I'd be heading over

there.
> > I'll bet with restaurant fish all if not most is once frozen.

>
> Oh man, I'd be all over that! I loved the raw herring I had in Holland.
>
> --
> Dan


Well I'm going to get some of that herring this week for sure.
Oh last night, I had a little talk with the Itamae at a place I don't
usually frequent but
I consider pretty good. He had Super White Tuna in his case, both completely
raw (all pure white)
and Aburi (slightly seared).
We got to talking about it and although he wasn't sure about the legal
status in Japan he admitted that
it's a fish one simply doesn't see in Japan either in the the Sushi places
or even fish markets.
But contrary to what I thought, they are apparently not a southern pacific
fish, as he told me that they
are a tuna fishing by-product caught between northern Kyuushu and South
Korea.
He told me that due to the high fat content he doesn't recommend more than
one or two pieces to his
customers. As expected he said that none of his Japanese customers show any
interest in it but he started
carrying it as his local cusatomers asked him about it.
Despite all this talk, I didn't even get around to trying it as the Chu-Toro
was absolutely superb.
M