"Alyn Miller" > wrote in message >...
> Sometime in April I got sushi in a local Japanese Cuisine/Sushi restaurant
> and got fairly sizeable rib bones in two pieces of a white fleshed fish that
> I did not recognize. The Unagi was crunchy in a way that made me think of
> fins or spines, as well. I haven't had any sushi since and am wondering if
> this is a common occurance. It was the first time for me in maybe 30 sushi
> meals to get bones. Was I lucky before, unlucky when I got them or is this
> about the average occurance?
>
> AD Miller

I have never gotten any bones in my sushi at a restaurant. However,
when I buy frozen Unagi fillets, there are some bones. In fact, the
package politely tells me to "Take care of tiny bones."
I would think that since filleting fish is an integral part of being a
sushi-chef, that there should not normally be any bones. However, you
are eating a (once) living organism, and not all living things are
exactly alike. Maybe that particular fish had extra bones!

It does seem to me that asian cultures are less offended by things
such as fish skins, scales, innards and bones. Perhaps that was a
particular way to serve that fish? I cannot say....

"Veracosa" > wrote in message
om...
> "Alyn Miller" > wrote in message
>...
> > Sometime in April I got sushi in a local Japanese Cuisine/Sushi
restaurant
> > and got fairly sizeable rib bones in two pieces of a white fleshed fish
that
> > I did not recognize. The Unagi was crunchy in a way that made me think
of
> > fins or spines, as well. I haven't had any sushi since and am wondering
if
> > this is a common occurance. It was the first time for me in maybe 30
sushi
> > meals to get bones. Was I lucky before, unlucky when I got them or is
this
> > about the average occurance?
> >
> > AD Miller
>
> I have never gotten any bones in my sushi at a restaurant. However,
> when I buy frozen Unagi fillets, there are some bones. In fact, the
> package politely tells me to "Take care of tiny bones."
> I would think that since filleting fish is an integral part of being a
> sushi-chef, that there should not normally be any bones. However, you
> are eating a (once) living organism, and not all living things are
> exactly alike. Maybe that particular fish had extra bones!
>
> It does seem to me that asian cultures are less offended by things
> such as fish skins, scales, innards and bones. Perhaps that was a
> particular way to serve that fish? I cannot say....

Eel is not filet'd nor are bones, other than the backbone, removed during
processing. High quality (expensive) eel has been processed in such a way
that you won't notice the bones; the flesh is soft/melts in your mouth.
Cheap eel (and there is plenty out there) is tough, has a thick skin/fat
layer and obvious bones.

Veracosa wrote:

> "Alyn Miller" > wrote in message >...
>
>>Sometime in April I got sushi in a local Japanese Cuisine/Sushi restaurant
>>and got fairly sizeable rib bones in two pieces of a white fleshed fish that
>>I did not recognize. The Unagi was crunchy in a way that made me think of
>>fins or spines, as well. I haven't had any sushi since and am wondering if
>>this is a common occurance. It was the first time for me in maybe 30 sushi
>>meals to get bones. Was I lucky before, unlucky when I got them or is this
>>about the average occurance?
>>
>>AD Miller
>>
>
> I have never gotten any bones in my sushi at a restaurant. However,
> when I buy frozen Unagi fillets, there are some bones. In fact, the
> package politely tells me to "Take care of tiny bones."
> I would think that since filleting fish is an integral part of being a
> sushi-chef, that there should not normally be any bones. However, you
> are eating a (once) living organism, and not all living things are
> exactly alike. Maybe that particular fish had extra bones!


I have never gotten bones from good quality unagi, but I have from
anago. I have also had a bone in my sake, which was just another
reason why I do not go back to that particular place.


> It does seem to me that asian cultures are less offended by things
> such as fish skins, scales, innards and bones. Perhaps that was a
> particular way to serve that fish? I cannot say....

My Chinese mother in law goes for the fish eyes when we have a
whole fish. Bones, skin, innards.. Chinese eat most everything
from an animal so it's hard to be offended by bones.

--
Dan

>> Sometime in April I got sushi in a local Japanese Cuisine/Sushi restaurant
>> and got fairly sizeable rib bones in two pieces of a white fleshed fish that
>> I did not recognize. The Unagi was crunchy in a way that made me think of
>> fins or spines, as well.
[...]
>
>I have never gotten bones from good quality unagi, but I have from
>anago. I have also had a bone in my sake, which was just another
>reason why I do not go back to that particular place.

I knew a mess hall cook who would add 1 whole egg, SHELL and all, to the
20 gallon vat of powdered eggs so that, every once in a while, someone
would get a piece of shell and think they were eating real freshly scrambled eggs.

Maybe you got some surime or other fake fish with some real bones added in.






--
Sent by xanadoof from yahoo part of com
This is a spam protected message. Please answer with reference header.
Posted via http://www.usenet-replayer.com

Skeletor wrote:

>>>Sometime in April I got sushi in a local Japanese Cuisine/Sushi restaurant
>>>and got fairly sizeable rib bones in two pieces of a white fleshed fish that
>>>I did not recognize. The Unagi was crunchy in a way that made me think of
>>>fins or spines, as well.
>>>
> [...]
>
>>I have never gotten bones from good quality unagi, but I have from
>>anago. I have also had a bone in my sake, which was just another
>>reason why I do not go back to that particular place.
>>
>
> I knew a mess hall cook who would add 1 whole egg, SHELL and all, to the
> 20 gallon vat of powdered eggs so that, every once in a while, someone
> would get a piece of shell and think they were eating real freshly scrambled eggs.


I believe it.


> Maybe you got some surime or other fake fish with some real bones added in.

Nah, just poorly prepared sushi.

--
Dan

"Veracosa" > wrote in message
om...
> "Alyn Miller" > wrote in message
>...
> > Sometime in April I got sushi in a local Japanese Cuisine/Sushi
restaurant
> > and got fairly sizeable rib bones in two pieces of a white fleshed fish
that
> > I did not recognize. The Unagi was crunchy in a way that made me think
of
> > fins or spines, as well. I haven't had any sushi since and am wondering
if
> > this is a common occurance. It was the first time for me in maybe 30
sushi
> > meals to get bones. Was I lucky before, unlucky when I got them or is
this
> > about the average occurance?
> >
> > AD Miller
>
> I have never gotten any bones in my sushi at a restaurant. However,
> when I buy frozen Unagi fillets, there are some bones. In fact, the
> package politely tells me to "Take care of tiny bones."
> I would think that since filleting fish is an integral part of being a
> sushi-chef, that there should not normally be any bones. However, you
> are eating a (once) living organism, and not all living things are
> exactly alike. Maybe that particular fish had extra bones!
>
> It does seem to me that asian cultures are less offended by things
> such as fish skins, scales, innards and bones. Perhaps that was a
> particular way to serve that fish? I cannot say....

Actually, it is the American culture which considers that only the boneless
skinless lean white filet
of fish is the only part of a fish to be consumed.
To call using other parts of a fish "asian" displays an ignorance of the
European approach to using
fish where using heads and bones for stock, or serving a fish whole with
head and skin on is considered
the norm.

Barry

BarryO wrote:

> "Veracosa" > wrote in message
> om...
>
>>"Alyn Miller" > wrote in message
>>
> >...
>
>>>Sometime in April I got sushi in a local Japanese Cuisine/Sushi
>>>
> restaurant
>
>>>and got fairly sizeable rib bones in two pieces of a white fleshed fish
>>>
> that
>
>>>I did not recognize. The Unagi was crunchy in a way that made me think
>>>
> of
>
>>>fins or spines, as well. I haven't had any sushi since and am wondering
>>>
> if
>
>>>this is a common occurance. It was the first time for me in maybe 30
>>>
> sushi
>
>>>meals to get bones. Was I lucky before, unlucky when I got them or is
>>>
> this
>
>>>about the average occurance?
>>>
>>>AD Miller
>>>
>>I have never gotten any bones in my sushi at a restaurant. However,
>>when I buy frozen Unagi fillets, there are some bones. In fact, the
>>package politely tells me to "Take care of tiny bones."
>>I would think that since filleting fish is an integral part of being a
>>sushi-chef, that there should not normally be any bones. However, you
>>are eating a (once) living organism, and not all living things are
>>exactly alike. Maybe that particular fish had extra bones!
>>
>>It does seem to me that asian cultures are less offended by things
>>such as fish skins, scales, innards and bones. Perhaps that was a
>>particular way to serve that fish? I cannot say....
>>
>
> Actually, it is the American culture which considers that only the boneless
> skinless lean white filet
> of fish is the only part of a fish to be consumed.
> To call using other parts of a fish "asian" displays an ignorance of the
> European approach to using
> fish where using heads and bones for stock, or serving a fish whole with
> head and skin on is considered
> the norm.

It wasn't said that using other parts of a fish is more "asian", it was
said they Asians seem less offended by finding bones, scales, skin, and
innards with their fish. I can attest to this, since my wife's family
often orders whole steamed fish. We had a Chinese wedding banquet and
her caucasian friends were freaked by the whole fish and whole chicken
with heads on..

--
Dan

"Dan Logcher" > wrote in message
...
> BarryO wrote:
>
> > "Veracosa" > wrote in message
> > om...
> >
> >>"Alyn Miller" > wrote in message
> >>
> > >...
> >
> >>>Sometime in April I got sushi in a local Japanese Cuisine/Sushi
> >>>
> > restaurant
> >
> >>>and got fairly sizeable rib bones in two pieces of a white fleshed fish
> >>>
> > that
> >
> >>>I did not recognize. The Unagi was crunchy in a way that made me think
> >>>
> > of
> >
> >>>fins or spines, as well. I haven't had any sushi since and am
wondering
> >>>
> > if
> >
> >>>this is a common occurance. It was the first time for me in maybe 30
> >>>
> > sushi
> >
> >>>meals to get bones. Was I lucky before, unlucky when I got them or is
> >>>
> > this
> >
> >>>about the average occurance?
> >>>
> >>>AD Miller
> >>>
> >>I have never gotten any bones in my sushi at a restaurant. However,
> >>when I buy frozen Unagi fillets, there are some bones. In fact, the
> >>package politely tells me to "Take care of tiny bones."
> >>I would think that since filleting fish is an integral part of being a
> >>sushi-chef, that there should not normally be any bones. However, you
> >>are eating a (once) living organism, and not all living things are
> >>exactly alike. Maybe that particular fish had extra bones!
> >>
> >>It does seem to me that asian cultures are less offended by things
> >>such as fish skins, scales, innards and bones. Perhaps that was a
> >>particular way to serve that fish? I cannot say....
> >>
> >
> > Actually, it is the American culture which considers that only the
boneless
> > skinless lean white filet
> > of fish is the only part of a fish to be consumed.
> > To call using other parts of a fish "asian" displays an ignorance of the
> > European approach to using
> > fish where using heads and bones for stock, or serving a fish whole with
> > head and skin on is considered
> > the norm.
>
> It wasn't said that using other parts of a fish is more "asian", it was
> said they Asians seem less offended by finding bones, scales, skin, and
> innards with their fish. I can attest to this, since my wife's family
> often orders whole steamed fish. We had a Chinese wedding banquet and
> her caucasian friends were freaked by the whole fish and whole chicken
> with heads on..
>
> --
> Dan

Hi Dan

The poster is right to the extent that fish is served whole and on the bone
certainly
in Italy and Greece where I've had it that way. Also in Greece I had what
was called
Tipuri a Sea Bream (very much like a porgy) whole fried with herbs including
the scales.
As you well know, you're not going to find scales in Japanese cuisine. The
skin yes,
but no scales. Bones in whole fish, even in kirimi (like steaks) are common
and
I personally find it easy to pick my way through with chopsticks. Watching
people in Italy
eat a whole fish including taking a head apart with a knife and fork really
impressed me,
probably because I doubt I could do so good a job.
Well I can't speak for othert asian countries' cuisine as to whether they
serve fish with
the scales, but I would love to hear from the original poster as to where
he/she saw
fish scales in a Japanese restaurant.

Shad

In article >, Dan Logcher
> wrote:

> It wasn't said that using other parts of a fish is more "asian", it was
> said they Asians seem less offended by finding bones, scales, skin, and
> innards with their fish. I can attest to this, since my wife's family
> often orders whole steamed fish. We had a Chinese wedding banquet and
> her caucasian friends were freaked by the whole fish and whole chicken
> with heads on..

A newly opened nouvelle Japanese joint (Ikko, Costa Mesa, CA) offers
some amazing curiousities and delights as well as traditional stuff and
straight-ahead sushi. One cuiuorisity is "bonecrackers". It's a
deep-fried version of what is normally discarded wtih iwashi (sardine).
It's fabulous; very crunchy, quite fishy tasting in a lip-smacking way.
Some fun.

More or less ALL bones...

--
///--- Vote for the richest Republican. He understand the common man.

Gerry wrote:

> In article >, Dan Logcher
> > wrote:
>
>
>>It wasn't said that using other parts of a fish is more "asian", it was
>>said they Asians seem less offended by finding bones, scales, skin, and
>>innards with their fish. I can attest to this, since my wife's family
>>often orders whole steamed fish. We had a Chinese wedding banquet and
>>her caucasian friends were freaked by the whole fish and whole chicken
>>with heads on..
>>
>
> A newly opened nouvelle Japanese joint (Ikko, Costa Mesa, CA) offers
> some amazing curiousities and delights as well as traditional stuff and
> straight-ahead sushi. One cuiuorisity is "bonecrackers". It's a
> deep-fried version of what is normally discarded wtih iwashi (sardine).
> It's fabulous; very crunchy, quite fishy tasting in a lip-smacking way.
> Some fun.
>
> More or less ALL bones...

Sounds interesting. I love iwashi zushi.

I love chewing on the tail of a deep fried fish. Much like deep
fried shrimp heads, the crunchy stuff has a nice flavor.

--
Dan

In article >, Dan Logcher
> wrote:

> > A newly opened nouvelle Japanese joint (Ikko, Costa Mesa, CA) offers
> > some amazing curiousities and delights as well as traditional stuff and
> > straight-ahead sushi. One cuiuorisity is "bonecrackers". It's a
> > deep-fried version of what is normally discarded wtih iwashi (sardine).
> > It's fabulous; very crunchy, quite fishy tasting in a lip-smacking way.
> > Some fun.
> >
> > More or less ALL bones...
>
> Sounds interesting. I love iwashi zushi.
>
> I love chewing on the tail of a deep fried fish. Much like deep
> fried shrimp heads, the crunchy stuff has a nice flavor.

If that's so, Dan, you're gonna love this stuff.

After a chat with Nancy, it seems I've gotten a few things confused.
The bonecrackers are from saba. However in the past we've peridocially
gotten them from a freshly whittled plate of aji. Pretty mushc the
same method as the way that do amaebi heads. I think they are lightly
floured and quickly deep-fried.

If you've got a good relationship these days with a sushi-chef who's
really involved in the kitchen too (as you know, not all of them are),
you could probably get aji sashimi, then rather than let him skewer the
skeleton on your plate for display (as they frequently do), simply ask
him to deep fry it real quick.

I'm unsure if iwashi is big enough for such treatment, but both of the
above taste about the same as you can imagine. They are broken roughly
into thirds and drizzled with a little ponzu.

--
///--- Vote for the richest Republican. He understand the common man.

Gerry wrote:

> In article >, Dan Logcher
> > wrote:
>
>
>>>A newly opened nouvelle Japanese joint (Ikko, Costa Mesa, CA) offers
>>>some amazing curiousities and delights as well as traditional stuff and
>>>straight-ahead sushi. One cuiuorisity is "bonecrackers". It's a
>>>deep-fried version of what is normally discarded wtih iwashi (sardine).
>>>It's fabulous; very crunchy, quite fishy tasting in a lip-smacking way.
>>>Some fun.
>>>
>>>More or less ALL bones...
>>>
>>Sounds interesting. I love iwashi zushi.
>>
>>I love chewing on the tail of a deep fried fish. Much like deep
>>fried shrimp heads, the crunchy stuff has a nice flavor.
>>
>
> If that's so, Dan, you're gonna love this stuff.
>
> After a chat with Nancy, it seems I've gotten a few things confused.
> The bonecrackers are from saba. However in the past we've peridocially
> gotten them from a freshly whittled plate of aji. Pretty mushc the
> same method as the way that do amaebi heads. I think they are lightly
> floured and quickly deep-fried.


And I love saba! Is this a commonly made dish? Or something you only
get in California?


> If you've got a good relationship these days with a sushi-chef who's
> really involved in the kitchen too (as you know, not all of them are),
> you could probably get aji sashimi, then rather than let him skewer the
> skeleton on your plate for display (as they frequently do), simply ask
> him to deep fry it real quick.


I'll ask next time I'm at the sushi bar.


> I'm unsure if iwashi is big enough for such treatment, but both of the
> above taste about the same as you can imagine. They are broken roughly
> into thirds and drizzled with a little ponzu.

Sounds really good.

--
Dan

In article >, Dan Logcher
> wrote:

> > After a chat with Nancy, it seems I've gotten a few things confused.
> > The bonecrackers are from saba. However in the past we've peridocially
> > gotten them from a freshly whittled plate of aji. Pretty mushc the
> > same method as the way that do amaebi heads. I think they are lightly
> > floured and quickly deep-fried.
>
>
> And I love saba! Is this a commonly made dish? Or something you only
> get in California?

I don't know about it's general circulation. I wouldn't say "common" in
any case. I've only had it the one time with aji, if I recall
correctly. And I didn't know it,then, to ask for it.

It seems like it would be very easy to do. They whittle the saba for
pickling and I assume they would throw away the bones at that time.

--
///--- Vote for the richest Republican. He understand the common man.