Maguro, chu-toro, o-toro, all of it.

Stop thinking of it as "standard sushi fish" and start thinking of it
as a rarity.

Because they're going extinct. It may already be too late. But that's
no reason not to try.

There are enough other fish that we don't need to have tuna every time,
and tuna doesn't have to be a standard filler for any sort of roll.

This is way too obvious.

--Blair

Links:

http://europe.tiscali.co.uk/index.js...content=464327

http://www.iol.co.za/index.php?set_i...56664 655B215

"Blair P. Houghton" > wrote in message
ups.com...
> Maguro, chu-toro, o-toro, all of it.
>
> Stop thinking of it as "standard sushi fish" and start thinking of it
> as a rarity.
>
> Because they're going extinct. It may already be too late. But that's
> no reason not to try.
>
> There are enough other fish that we don't need to have tuna every time,
> and tuna doesn't have to be a standard filler for any sort of roll.
>
> This is way too obvious.
>
> --Blair
>

Originally when edomaezushi started to become popular in Edo (old Tokyo)
Maguro wasn't
even one of the neta. It was a cheap abundant fish, and didn't become the
sushi "standard"
until the 1940s, some say post war. So it will come as no surprise if
diminishing supplies results
in higher and higher prices, eventually to the point that everyone will
simply turn to something else.
Personally, while I certainly appreciate the toro (s), the akami has never
impressed me. In fact,
akami is usually much better served as zuke. But then, even Katsuo (bonito)
is pretty damn good as
zuke, and there's a fish that's nowhere near as under pressure as Bluefin
Tuna.
Negihama (scallion & hamachi)is far tastier roll filler than the straight
akami (tekka) that is often the standard
maki that accompanies a sushi set. And there is no fear of Hamachi supplies
since most of it is farmed now.
I often enjoy a dinner at the counter, eat plenty and leave out Maguro.
M

Musashi wrote:

> "Blair P. Houghton" > wrote in message
> ups.com...
>
>>Maguro, chu-toro, o-toro, all of it.
>>
>>Stop thinking of it as "standard sushi fish" and start thinking of it
>>as a rarity.
>>
>>Because they're going extinct. It may already be too late. But that's
>>no reason not to try.
>>
>>There are enough other fish that we don't need to have tuna every time,
>>and tuna doesn't have to be a standard filler for any sort of roll.
>>
>>This is way too obvious.
>>
>>--Blair
>>
>
>
> Originally when edomaezushi started to become popular in Edo (old Tokyo)
> Maguro wasn't
> even one of the neta. It was a cheap abundant fish, and didn't become the
> sushi "standard"
> until the 1940s, some say post war. So it will come as no surprise if
> diminishing supplies results
> in higher and higher prices, eventually to the point that everyone will
> simply turn to something else.
> Personally, while I certainly appreciate the toro (s), the akami has never
> impressed me. In fact,
> akami is usually much better served as zuke. But then, even Katsuo (bonito)
> is pretty damn good as
> zuke, and there's a fish that's nowhere near as under pressure as Bluefin
> Tuna.
> Negihama (scallion & hamachi)is far tastier roll filler than the straight
> akami (tekka) that is often the standard
> maki that accompanies a sushi set. And there is no fear of Hamachi supplies
> since most of it is farmed now.
> I often enjoy a dinner at the counter, eat plenty and leave out Maguro.

Tuna is my son's favorite, but not mine. Luckily he only eats about 2-4 pieces
when we have it. I prefer other fish, stronger flavor or more fat.

--
Dan

Musashi wrote:
> "Blair P. Houghton" > wrote in message
> ups.com...
>> Maguro, chu-toro, o-toro, all of it.
>>
>> Stop thinking of it as "standard sushi fish" and start thinking of it
>> as a rarity.
>>
>> Because they're going extinct. It may already be too late. But that's
>> no reason not to try.
>>
>> There are enough other fish that we don't need to have tuna every time,
>> and tuna doesn't have to be a standard filler for any sort of roll.
>>
>> This is way too obvious.
>>
>> --Blair
>>
>
> Originally when edomaezushi started to become popular in Edo (old Tokyo)
> Maguro wasn't
> even one of the neta. It was a cheap abundant fish, and didn't become the
> sushi "standard"
> until the 1940s, some say post war. So it will come as no surprise if
> diminishing supplies results
> in higher and higher prices, eventually to the point that everyone will
> simply turn to something else.
> Personally, while I certainly appreciate the toro (s), the akami has never
> impressed me. In fact,
> akami is usually much better served as zuke. But then, even Katsuo (bonito)
> is pretty damn good as
> zuke, and there's a fish that's nowhere near as under pressure as Bluefin
> Tuna.
> Negihama (scallion & hamachi)is far tastier roll filler than the straight
> akami (tekka) that is often the standard
> maki that accompanies a sushi set. And there is no fear of Hamachi supplies
> since most of it is farmed now.
> I often enjoy a dinner at the counter, eat plenty and leave out Maguro.
> M
>
>

Agree. My wife and I have gradually (and without really planning it)
moved to mostly shiromi and hikarimono. Nothing red.