Well I went over to Grand Central Oyster Bar
and they said that they will start carrying the new herring
on June 1st.
The Calendar on their website shows May 1- May 31.
I guess I'll just "have" to live with sushi till then.
M

Musashi wrote:
> Well I went over to Grand Central Oyster Bar
> and they said that they will start carrying the new herring
> on June 1st.
> The Calendar on their website shows May 1- May 31.
> I guess I'll just "have" to live with sushi till then.

awww.. poor boy

Did you stop in at Hatsuhana?

--
Dan

"Dan Logcher" > wrote in message
...
> Musashi wrote:
> > Well I went over to Grand Central Oyster Bar
> > and they said that they will start carrying the new herring
> > on June 1st.
> > The Calendar on their website shows May 1- May 31.
> > I guess I'll just "have" to live with sushi till then.
>
> awww.. poor boy
>
> Did you stop in at Hatsuhana?
>

No...I stopped into Sushiden.
http://www.sushiden.com/

M., looking at your original reference in Expatica, it says:
> The best and truly Dutch method is to take the tail between your forefinger and thumb, put your head in your neck and directly lower the fish into your mouth.

I managed to google a picture of a guy doing this, but I the head, if
there is one, is already in his mouth. The fish itself looks in a bit of
hard shape. But I read in the Expatica article that the fish is gutted
leaving in the pancreas which enzymatically preserves the fish.

Does one actually take the fish head and all like this and swallow it
whole or are you supposed to chew this same whole fish. Frankly, it
doesn't look that appetizing as the herring looks similar to the
partially digested bait I find in larger fish that I've gutted.

see http://flickr.com/photos/jazzs/74567101/

Musashi wrote:
> "Dan Logcher" > wrote in message
> ...
>
>>Musashi wrote:
>>
>>>Well I went over to Grand Central Oyster Bar
>>>and they said that they will start carrying the new herring
>>>on June 1st.
>>>The Calendar on their website shows May 1- May 31.
>>>I guess I'll just "have" to live with sushi till then.
>>
>>awww.. poor boy
>>
>>Did you stop in at Hatsuhana?
>>
>
>
> No...I stopped into Sushiden.
> http://www.sushiden.com/
>
>
>

--
- Peace,George

...... and if you want to know why we're in the mess we're in
READ "Confessions of an Economic Hit Man" by John Perkins
ISBN 0-452-28708-1

"George" > wrote in message
...
>
>
> Does one actually take the fish head and all like this and swallow it
> whole or are you supposed to chew this same whole fish. Frankly, it
> doesn't look that appetizing as the herring looks similar to the partially
> digested bait I find in larger fish that I've gutted.
>

Fish Head is off. You take the fish as stated by the tail, slap it on some
chopped onions.
Then hold it above your head and lower the fish into your mouth.
You eat it by biting off "bitesize" pieces.

HTH.

The head is removed. And yes, the correct way apparently is to hold it by
the tail and eat it like the
gentleman in the photo. However, I have not seen anyone do this at the
Oyster Bar in New York.
Although not the "correct way"to enjoy this herring, New Yorkers seem to cut
the fish up with a knife
and fork. I read somewhere that people in Amsterdam cut up their herring.

As for the resemblance to baitfish you find when gutting a larger fish, yes,
you are absolutely right.
Especially the way the skin is partially removed.

M

"George" > wrote in message
...
> M., looking at your original reference in Expatica, it says:
> > The best and truly Dutch method is to take the tail between your
forefinger and thumb, put your head in your neck and directly lower the fish
into your mouth.
>
> I managed to google a picture of a guy doing this, but I the head, if
> there is one, is already in his mouth. The fish itself looks in a bit of
> hard shape. But I read in the Expatica article that the fish is gutted
> leaving in the pancreas which enzymatically preserves the fish.
>
> Does one actually take the fish head and all like this and swallow it
> whole or are you supposed to chew this same whole fish. Frankly, it
> doesn't look that appetizing as the herring looks similar to the
> partially digested bait I find in larger fish that I've gutted.
>
> see http://flickr.com/photos/jazzs/74567101/
>
> Musashi wrote:
> > "Dan Logcher" > wrote in message
> > ...
> >
> >>Musashi wrote:
> >>
> >>>Well I went over to Grand Central Oyster Bar
> >>>and they said that they will start carrying the new herring
> >>>on June 1st.
> >>>The Calendar on their website shows May 1- May 31.
> >>>I guess I'll just "have" to live with sushi till then.
> >>
> >>awww.. poor boy
> >>
> >>Did you stop in at Hatsuhana?
> >>
> >
> >
> > No...I stopped into Sushiden.
> > http://www.sushiden.com/
> >
> >
> >
>
> --
> - Peace,George
>
> ..... and if you want to know why we're in the mess we're in
> READ "Confessions of an Economic Hit Man" by John Perkins
> ISBN 0-452-28708-1

George wrote:
> Frankly, it
> doesn't look that appetizing as the herring looks similar to the
> partially digested bait I find in larger fish that I've gutted.

Well, I could think of even less appetizing way of eating "raw" fish:
Swedish Surströmming!

See for example http://en.wikipedia.org/wiki/Surstr%C3%B6mming

--
The suespammers.org mail server is located in California; do not send
unsolicited bulk e-mail or unsolicited commercial e-mail to my
suespammers.org address. It's my life: http://www.laitinen.org/blog/

Thanks to everyone for their input. This is why I love the web. If you
don't learn something everyday, you're not trying.

The description of Surströmming seems to make the lobster bait the
fishermen use here in Maine a more plausible snack. It is made of
herring, but with quite a bit of salt and no attempt to can it. Folks
joke (or maybe not) with the tourists of how it can be eaten on Pilot
crackers, sort of a large saltine cracker without as much salt on it.

Seems to be no end to individual food preferences. Although I consider
myself daring, I'm sure I'll meet my match someday.

And I never mean to mock anyones 'delicacies' as I've had enough of
people doing that to me. Skål!

Esa Laitinen wrote:
> George wrote:
>
>>Frankly, it
>>doesn't look that appetizing as the herring looks similar to the
>>partially digested bait I find in larger fish that I've gutted.
>
>
> Well, I could think of even less appetizing way of eating "raw" fish:
> Swedish Surströmming!
>
> See for example http://en.wikipedia.org/wiki/Surstr%C3%B6mming
>

--
- Peace,George

...... and if you want to know why we're in the mess we're in
READ "Confessions of an Economic Hit Man" by John Perkins
ISBN 0-452-28708-1

Musashi wrote:
> "Dan Logcher" > wrote in message
> ...
>
>>Musashi wrote:
>>
>>>Well I went over to Grand Central Oyster Bar
>>>and they said that they will start carrying the new herring
>>>on June 1st.
>>>The Calendar on their website shows May 1- May 31.
>>>I guess I'll just "have" to live with sushi till then.
>>
>>awww.. poor boy
>>
>>Did you stop in at Hatsuhana?
>>
>
>
> No...I stopped into Sushiden.
> http://www.sushiden.com/

Youch the prices!!!

--
Dan

"Dan Logcher" > wrote in message
...
> Musashi wrote:
> > "Dan Logcher" > wrote in message
> > ...
> >
> >>Musashi wrote:
> >>
> >>>Well I went over to Grand Central Oyster Bar
> >>>and they said that they will start carrying the new herring
> >>>on June 1st.
> >>>The Calendar on their website shows May 1- May 31.
> >>>I guess I'll just "have" to live with sushi till then.
> >>
> >>awww.. poor boy
> >>
> >>Did you stop in at Hatsuhana?
> >>
> >
> >
> > No...I stopped into Sushiden.
> > http://www.sushiden.com/
>
> Youch the prices!!!
>
> --
> Dan

Yes...this is Manhattan.

Musashi wrote:

> "Dan Logcher" > wrote in message
> ...
>
>>Musashi wrote:
>>
>>>"Dan Logcher" > wrote in message
...
>>>
>>>
>>>>Musashi wrote:
>>>>
>>>>
>>>>>Well I went over to Grand Central Oyster Bar
>>>>>and they said that they will start carrying the new herring
>>>>>on June 1st.
>>>>>The Calendar on their website shows May 1- May 31.
>>>>>I guess I'll just "have" to live with sushi till then.
>>>>
>>>>awww.. poor boy
>>>>
>>>>Did you stop in at Hatsuhana?
>>>>
>>>
>>>
>>>No...I stopped into Sushiden.
>>>http://www.sushiden.com/
>>
>>Youch the prices!!!
>>
>>--
>>Dan
>
>
> Yes...this is Manhattan.

Yeah, I keep forgetting that. Last time I was there was July 2001.

--
Dan

How does Sushiden compare to Yasuda Sushi? If I remember correctly, it
offers a broader range of items.

Also, have you been to Masa? My very favorite in NYC.

In article . com>,
says...
> How does Sushiden compare to Yasuda Sushi? If I remember correctly, it
> offers a broader range of items.
>
> Also, have you been to Masa? My very favorite in NYC.
>
>
I was thinking more $USD-£GBP and variety comparison.
It seems that Yo Sushi! is pretty much the only mainstream option in the
UK. We do have Wagamamas, but that is more a chinese style japanese
noodle house (Soba/Udon noodles).
--
Carl Robson
Car PC Build starts again. http://smallr.com/rz
Homepage: http://www.bouncing-czechs.com