Hi,

I'd recommend not eating these because they both have greater
intelligence and awareness than dogs or cats. They are almost as
intelligent as parrots. The Japanese ate Whales (and some still do) way
past the time it seemed logical for folks in an industrialized nation to
do so.

I think as a people that they are so self-centered and xenophobic that
they don't value any outside cultures' values, nor do they ever question
their own.

Did you all know that the type of eels that are unagi are endangered?

Unagi was my favorite. Also, all types of tuna except Yellowtail
are endangered. You should NEVER eat bluefin!

It's too bad there is no sardine (iwashi) sushi - sardines are the
healthiest fish to eat because they are vegetarians and don't store
toxins in their bodies. Anchovies are another healthy fish species -
they would be better to use than the various mackerels.

Grouper, Cod, Flounder, Halibut - let's use the fish that aren't
endangered (yet). Chilean Sea Bass isn't Sea Bass and will only be
available for (at most) five more years at its current rate of decline.

And its extinction could bring down the whole of the Antarctic's shallow
sea ecosystems.

But who cares?

God will take care of it.. (and I'll get a big new Mercedes in the deal),

Rod *Parse my Lies* Parsley

Rick Nelson wrote:

> Hi,
>
> I'd recommend not eating these because they both have greater
> intelligence and awareness than dogs or cats. They are almost as
> intelligent as parrots. The Japanese ate Whales (and some still do) way
> past the time it seemed logical for folks in an industrialized nation to
> do so.
>
> I think as a people that they are so self-centered and xenophobic that
> they don't value any outside cultures' values, nor do they ever question
> their own.
>
> Did you all know that the type of eels that are unagi are endangered?
>
> Unagi was my favorite. Also, all types of tuna except Yellowtail
> are endangered. You should NEVER eat bluefin!
>
> It's too bad there is no sardine (iwashi) sushi - sardines are the
> healthiest fish to eat because they are vegetarians and don't store
> toxins in their bodies. Anchovies are another healthy fish species -
> they would be better to use than the various mackerels.

Hmmm, yeah, except Yellowtail isn't a type of tuna. And there is iwashi zushi.
I have it every time I go, and its excellent. I wish you knew a little more about
fish and sushi.

> Grouper, Cod, Flounder, Halibut - let's use the fish that aren't
> endangered (yet). Chilean Sea Bass isn't Sea Bass and will only be
> available for (at most) five more years at its current rate of decline.

Cod and flounder are also in decline. Lots of fish are.. There's a bigger
problem then fish for sushi. Methods of fishing are more devastating than
consumers.

> And its extinction could bring down the whole of the Antarctic's shallow
> sea ecosystems.

What in the world are you talking about?

--
Dan

What's my parakeet supposed to sharpen his beak on? :-)

In article . com>,
says...
> What's my parakeet supposed to sharpen his beak on? :-)
>
>
Who knows, but buy it a live one instead, and it could have a
conversation (with them both being as smart).
--
Carl Robson
Car PC Build starts again. http://smallr.com/rz
Homepage: http://www.bouncing-czechs.com

I don't know about cuttlefish, but octopuses are generally thought to
be the most intelligent of all invertebrates. The counter-argument to
not eating them is that they HAVE to be eaten! They have about 200,000
kids at once, and if most of them weren't eaten we'd be wall to wall
octopus! What I find more disturbing is that it is legal in the USA to
perform experimental operations on octopuses, like on their eyes,
without anesthetic.

Yes, Japan still hunts and eats whales, and so does Iceland and Norway,
I believe.



ww

Hej Dan,

I find it int3resting that you only found two mistak3s in my post.

> There's a bigger
> problem then fish for sushi
^^^^

Didn't I qualify my remarks about Cod and Flounder?

>>let's use the fish that aren't endangered (yet).

>I go, and its excellent.
^^^

Did you graduate from a State School?

"Chilean Sea Bass" is a cornerstone species in the ecology of Antarctic
waters.

I wonder if spring-fed pond raised catfish is tasty and safe to eat raw.

We need 'Merikan Sushi. I've never seen raw Iwashi served in the USA -
but I live in Ohio. I've seen smoked sardine, but that wasn't what I
was referring to.

Yellowtail isn't tuna? OIC - Yellowfin is the proper name. Yellowtail
isn't albacore? Isn't that sold as tuna? I think the "other"
Yellowtail is a species between tuna and mackerel?

Oh well, just don't buy cuttlefish, octopus, chilean "sea bass", or
bluefin and I'll be happy.

My favorite sushi now that I no longer eat unagi is uni. It is so
subtle and gives up the clean sea into your soul. The Kelp Forests are
being overeaten by the overpopulation of sea urchins - so consuming uni
is aiding failing oceanic ecosystems.

Putting raw "hot labeled" horseradish into a blender with a leaf of
spinach is great 'wasabi'.

go to RealWasabi.com for a discussion on why Japanese grown wasabi is so
expensive.

I've cut my index finger twice just washing my sushi knife. Is that
typical? Aren't Sushi Chefs Samurai Class?

Anyone want to talk about their favorite episodes of Iron Chef?

Thanks,

Rick

Rick Nelson wrote:
>
> Did you all know that the type of eels that are unagi are endangered?
>

Depends on where your sushi chef gets his eel.....

Did you know that all unagi you can get from the Japanese and Asian
supermarkets, and a majority of the ones that the sushi restaurants
get, are mostly frozen/flash frozen, precooked unagi kabayaki, and
imported from China where they have the biggest eel farms in the world
(for unagi and anago)?

Wouldn't be endangered unless people are eating wild eel, which I
seriously doubt, as it is way easier to get the farmed variety...

Hi Dan,

Wow! That sucks. I know that in Europe and North America the wild eels
that migrate to the Sargasso Sea to spawn after living in clean rivers
on the two continents are down to about 5% of what they once were.

Farm raised in China means pollution (Mercury and PCB's) saturated.

The beauty of unagi is that it is oily and strong tasting but also flaky
and delicately textured in the mouth.

Isn't all sushi grade fish imported into the USA flash frozen? Maybe
except for some markets on the West Coast?

I have some unagi in my freezer - I think it is all Japanese made - I
bought it at a Japanese grocery - oh crap, it is a product of China!

The Chinese always hated the Japanese (mostly for good reasons) - but
I'd hate to get into the middle of a mass poisoning as an innocent victim.

"freshwater" eel is like Trout as compared to Salmon - the eels that go
to sea and return to fresh water to lay their eggs taste much better. I
don't doubt that you can farm raise these species in freshwater ponds
only, but they will taste like farmed Steelheads as compared to wild
Sockeyes.


I guess the human race has extinguished itself - unless foolish people
get out of the way quickly.


Dan? Volunteer?

Thanks,

Rick


wrote:
> Rick Nelson wrote:
>> Did you all know that the type of eels that are unagi are endangered?
>>
>
> Depends on where your sushi chef gets his eel.....
>
> Did you know that all unagi you can get from the Japanese and Asian
> supermarkets, and a majority of the ones that the sushi restaurants
> get, are mostly frozen/flash frozen, precooked unagi kabayaki, and
> imported from China where they have the biggest eel farms in the world
> (for unagi and anago)?
>
> Wouldn't be endangered unless people are eating wild eel, which I
> seriously doubt, as it is way easier to get the farmed variety...
>

Is killer whale blubber "sushi" ?

Cuttlefishes are more intelligent than octopi. You're not looking at
the 200K progeny logically. The amazing thing is that these mollusks
(relatives of clams) start out as almost microscopic "diatoms" which are
almost all quickly eaten by small fish or jellyfish except for a very few.

But their womb is the sea. And those that survive grow big highly
learning brains quickly and LEARN to survive in a very complex
environment from a small diatom to a mature reasoning adult very quickly.


Killer Whale testicles? How should I prepare that?


Smoked with Lichens?

Rick wrote on Mon, 06 Mar 2006 17:33:16 -0500:

RN> Cuttlefishes are more intelligent than octopi. You're not
RN> looking at the 200K progeny logically. The amazing thing
RN> is that these mollusks (relatives of clams) start out as
RN> almost microscopic "diatoms" which are almost all quickly
RN> eaten by small fish or jellyfish except for a very few.

RN> But their womb is the sea. And those that survive grow big
RN> highly learning brains quickly and LEARN to survive in a
RN> very complex environment from a small diatom to a mature
RN> reasoning adult very quickly.

RN> Killer Whale testicles? How should I prepare that?

To paraphrase Mrs. Beaton, "First catch your Orca!"

James Silverton.

Cuttlefishes are more intelligent than octopi.

--- Got any links on that?

You're not looking at
the 200K progeny logically. The amazing thing is that these mollusks
(relatives of clams) start out as almost microscopic "diatoms" which
are
almost all quickly eaten by small fish or jellyfish except for a very
few.

--- Yeah, I guess you can look at it as analogous to sperm. But
another thing - octopuses don't live very long, anyway, generally
hopping that ol' westbound train immediately after reproducing.

--- It's a cruel world.



--- ww

wrote:
>
> --- Yeah, I guess you can look at it as analogous to sperm. But
> another thing - octopuses don't live very long, anyway, generally
> hopping that ol' westbound train immediately after reproducing.
>
> --- It's a cruel world.

Cruel and tasty world.

--
Dan

I don't like to eat sushi octopus, anyway. Italians know how to
prepare octopus - like long, slow cooking; Chinese and Japanese don't.
That's my opinion.

wrote:
> I don't like to eat sushi octopus, anyway. Italians know how to
> prepare octopus - like long, slow cooking; Chinese and Japanese don't.
> That's my opinion.

Those seasoned baby octopi are tasty.. I'm not a big fan of tako, but I
like most other clam and squid in all their form.

--
Dan

wrote:

> I don't like to eat sushi octopus, anyway. Italians know how to
> prepare octopus - like long, slow cooking; Chinese and Japanese don't.
> That's my opinion.


I like octopus any way I've ever had it: Italian, Spanish, Mexican, Tako
sushi, Japenese ccoked baby octopus. I don't remember ever having Chinese
octopus, though. Perhaps I'm wrong, but the Chinese seem to use squid much
more often than octopus.

Octopus is perhaps my very favorite food.

--
Ken Blake
Please reply to the newsgroup

> wrote in message
oups.com...
> I don't like to eat sushi octopus, anyway. Italians know how to
> prepare octopus - like long, slow cooking; Chinese and Japanese don't.
> That's my opinion.
>

Sounds like you don't like your Octopus boiled. Fair enough.
Over-boiling results in something similar to a piece of rubber.
Have you ever tried raw Octopus sashimi? Nothing like boiled,
for obvious reasons.
The Italians, Spanish and Portguese certainly eat octopus. But I suspect
the Greeks might eat even more.
The only Octopus I've eaten has been Japanese and Mediterranean
cuisine. Even in the seafood heavy shanghai style of Chinese cuisine
I haven't run into Octopus. (Although I'm sure it's used).
M

Musashi wrote on Wed, 08 Mar 2006 16:52:12 GMT:


M> > wrote in message
M>
oups.com...
??>> I don't like to eat sushi octopus, anyway. Italians know
??>> how to prepare octopus - like long, slow cooking; Chinese
??>> and Japanese don't. That's my opinion.
??>>
M> Sounds like you don't like your Octopus boiled. Fair enough.
M> Over-boiling results in something similar to a piece of
M> rubber. Have you ever tried raw Octopus sashimi? Nothing
M> like boiled, for obvious reasons.
M> The Italians, Spanish and Portguese certainly eat octopus.
M> But I suspect the Greeks might eat even more.
M> The only Octopus I've eaten has been Japanese and
M> Mediterranean cuisine. Even in the seafood heavy shanghai
M> style of Chinese cuisine I haven't run into Octopus.
M> (Although I'm sure it's used). M

I am very fond of octopus and squid in sushi and in other types
of cuisine. Of course, I have never come across it raw and I
think that would be like trying to eat a car tire! I have even
had a very mild baby squid curry in a Chinese restaurant. I
don't know if it was authentic but it was good. However, I must
admit that I have been disturbed by reports of intelligent
behavior in octopuses and, tho' I might regret it, I hope I
shall not have to reject it as a food as I do for whale. Not
eating whale is not a real problem since I did once try it
during World War II and thought it tasted distinctly
fishy....rather like meat from pigs fed with fish meal that was
another unsuccessful wartime ploy.

James Silverton
Potomac, Maryland.

"James Silverton" <not.jim.silverton.at.comcast.net> wrote in message
...
> Musashi wrote on Wed, 08 Mar 2006 16:52:12 GMT:
>
>
> M> > wrote in message
> M>
> oups.com...
> ??>> I don't like to eat sushi octopus, anyway. Italians know
> ??>> how to prepare octopus - like long, slow cooking; Chinese
> ??>> and Japanese don't. That's my opinion.
> ??>>
> M> Sounds like you don't like your Octopus boiled. Fair enough.
> M> Over-boiling results in something similar to a piece of
> M> rubber. Have you ever tried raw Octopus sashimi? Nothing
> M> like boiled, for obvious reasons.
> M> The Italians, Spanish and Portguese certainly eat octopus.
> M> But I suspect the Greeks might eat even more.
> M> The only Octopus I've eaten has been Japanese and
> M> Mediterranean cuisine. Even in the seafood heavy shanghai
> M> style of Chinese cuisine I haven't run into Octopus.
> M> (Although I'm sure it's used). M
>
> I am very fond of octopus and squid in sushi and in other types
> of cuisine. Of course, I have never come across it raw and I
> think that would be like trying to eat a car tire!

Actually, the last time I has raw Octopus was Feb 25th.
Trust me...in raw form it is nothing like a rubber tire. It is
not even "chewy".

>I have even had a very mild baby squid curry in a Chinese restaurant. I
> don't know if it was authentic but it was good. However, I must
> admit that I have been disturbed by reports of intelligent
> behavior in octopuses and, tho' I might regret it, I hope I
> shall not have to reject it as a food as I do for whale.

The recent advances in the study of Octopi have only been startling because
of the
low level of intelligence that we had attributed to them to start with. It
was big news
when it was found that an Octopus could twist open a closed glass jar to get
at the shrimp
inside. But how intelligent is this? Last year I had a squirrel which broke
into my garage
and twisted open the cap of the jar containing sunflower seeds. Pretty
impressive yes, but
I'm not about to to put squirrels on my list of "intelligent animals" to be
revered.

>Not eating whale is not a real problem since I did once try it
> during World War II and thought it tasted distinctly
> fishy....rather like meat from pigs fed with fish meal that was
> another unsuccessful wartime ploy.
>

As to whale meat, frankly it's over rated. Even in japan there are plenty of
people who not only
won't eat it, but have never even tried it. I've had it plenty of times in
my life and I've had very impressive
shimo-furi (speckled with fat) that melted in your mouth like the best Toro,
and I've had alot of pretty boring
nothing to write home about Akami. And yes, I've had some that definitely
fit your description of "fishy".
Personally I think that the demand for whale meat is simply going to
decrease to the point where it's simply
not worth bringing to market. Or it might remain as an obscure but very
highly priced item.
Don't know what is happening with demand in Norway and Iceland which also
eat whales.

M




> James Silverton
> Potomac, Maryland.
>

Musashi wrote on Wed, 08 Mar 2006 17:44:47 GMT:


??>> I am very fond of octopus and squid in sushi and in other
??>> types of cuisine. Of course, I have never come across it
??>> raw and I think that would be like trying to eat a car
??>> tire!

M> Actually, the last time I has raw Octopus was Feb 25th.
M> Trust me...in raw form it is nothing like a rubber tire. It
M> is not even "chewy".

As I said, I've never knowingly tried it raw but I could be
wrong! AFAIK, the nigiri sushi that I have had was made with
boiled octopus (opaque white with purple edges) and the only
other form was cooked baby octopus in what I think would be
"Battleship sushi" (gunkan maki-sushi)


James Silverton.

Musashi wrote:
>
> The recent advances in the study of Octopi have only been startling because
> of the
> low level of intelligence that we had attributed to them to start with. It
> was big news
> when it was found that an Octopus could twist open a closed glass jar to get
> at the shrimp
> inside. But how intelligent is this? Last year I had a squirrel which broke
> into my garage
> and twisted open the cap of the jar containing sunflower seeds. Pretty
> impressive yes, but
> I'm not about to to put squirrels on my list of "intelligent animals" to be
> revered.

I had a squirrel get into my garage and lift the lid up on a bucket of seed
and climb in. Fortunately, he stayed in there and I was able to remove the
bucket from the garage with the squirrel in it.

> As to whale meat, frankly it's over rated. Even in japan there are plenty of
> people who not only won't eat it, but have never even tried it.

I'd probably try it given the chance.

--
Dan

Dan Logcher wrote:

> Musashi wrote:

>> As to whale meat, frankly it's over rated. Even in japan there are
>> plenty of people who not only won't eat it, but have never even
>> tried it.
>
> I'd probably try it given the chance.


I've tasted it--only once that I can remember. I thought it was OK. Nothing
wonderful, nothing terrible.

--
Ken Blake
Please reply to the newsgroup

I once actually saw my little brother twist open a jar to get at some
candy inside - but it may just have been sheer luck as he made random
motions with his paws...

I don't even know how octopus in sushi is prepared, if it's raw or
boiled or what, but I've never had any that I cared for, including at
the otherwise awesome Kasen. Always tastes rubbery and rather
tasteless to me.

I had octopus in a Chinese restaurant. They tried to quick-fry it. It
was like hard rubber. I believe it would have bounced on the floor.

Mediterranean chefs know how to deal with these underwater wise guys!




ww

> wrote in message
oups.com...
> I don't like to eat sushi octopus, anyway. Italians know how to
> prepare octopus - like long, slow cooking; Chinese and Japanese don't.
> That's my opinion.

Nothing compares to yudetate tako . . . fresh steamed octopus . . . from
Hiroshima. Not frozen. Fresh.

> wrote in message
ups.com...

> I don't even know how octopus in sushi is prepared, if it's raw or
> boiled or what, but I've never had any that I cared for, including at
> the otherwise awesome Kasen. Always tastes rubbery and rather
> tasteless to me.

The better octopus is steamed, not boiled. Should retain a pinkish hue.
Lower quality, boiled octopus is darker in color; almost the color of a
saddle. If improperly prepared, the center of the tentacle close to the
head will be soft and gooey in the center. The lowest quality octopus is
called yanagi and is often used by those chefs who don't know better and
think they are making a killing with their octopus sushi.

> I had octopus in a Chinese restaurant. They tried to quick-fry it. It
> was like hard rubber. I believe it would have bounced on the floor.

Octopus doesn't work well fried . . . that why Chinese restaurants go
through so much squid!

D. Lutjen wrote:
>>I had octopus in a Chinese restaurant. They tried to quick-fry it. It
>>was like hard rubber. I believe it would have bounced on the floor.
>
> Octopus doesn't work well fried . . . that why Chinese restaurants go
> through so much squid!

I've only had octopus as tako, never any other way. Its not one of my
favorites. I much prefer squid (ika) for texture and flavor.

--
Dan