Saw this while grocery shopping, this morning.
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not all sushi is made of raw ingredients nowadays…
The word “Sushi” simply refers to vinegared rice and has no connection to what you put on it.
The english translation of sushi = bait
After mixing quality white and red wine together at sophisticated tastings, I enjoy ordering my sushi “well done.” Idiot asshole people always provide their uninformed opinions on how bad this is to do.
“Some” sushi that is cooked is merely called “teriyaki.” ((Not specifically actually true but most critics of haute cuisine aren’t sure enough to contradict.))
The only correct response: try it, you might like it.
#2–Rhino==
: cold rice dressed with vinegar, formed into any of various shapes, and garnished especially with bits of raw seafood or vegetables
I guess it comes down to how much emphasis you put on “especially.”
Play it safe. Get the sashimi. That way, you’re not paying top dollar for balled-up rice.
#6–Mr Wasabi==THAT is excellent advice. I knew that at one time, but had forgotten. Thanks for the refresher. There is an “all you can eat Sushi Bar” a block from my house. They should be more accurate and just say “Cold Rice Bowl.”
and Mr. Rhymenoceros==you have created one of the most clever nicks I have seen. Why did you not post:
The word “Sushi” simply refers to vinegared rice,
and has no connection to what you put on it,
but always quite nice.
Get with the program.
My tape worm loves sushi!
Sushi originally was fermented fish, chemically cooked by the fermenting rice it was packed in for journey.
The fish was eaten and the rice discarded.
Over time people sped up teh process by weighing down and the later adding vinegar to it for even faster sushi. At these times people started the eat the rice with the fish.
In the 1800’s a sushi started to be made in the traditional rolls with raw fish that we know today. An earthquake then spread the technique all over the island as people picked up and relocated.
There is still old fashioned sushi that is chemically cooked. It is a favourite of the elderly as it carries little risk to eat.
So a fully cooked sushi is more than possible. What is REALLY scary is that Wal-Mart has a frozen sushi already preformed. Can you imagien the texture of thawed rolled sushi?????
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Bah, I prefer seafood Caribbean style.
#9 – Cursor_
>>There is still old fashioned sushi that is
>>chemically cooked. It is a favourite of the
>>elderly as it carries little risk to eat.
It’s also a favorite among Kuzconians like ‘dro, under its modern-day moniker: CEVICHE.
YUM! You can get a styrofoam box full of it on Calle Ocho for $4.99. YUM!
#11
Yep people around the med have been doing that since they found bad wine made great vinegar.
Myself I like using lime more than straight vinegar if I make it.
And have made my own hayasushi (the cooked with vinegar stuff) before. I don’t eat the raw stuff because I cannot get the fresh from the water stuff without it having way too much local pollution from yard runoff. Too many chances that they chemlawn using morons have contamined the water near the shore.
If I can’t get it to my mouth within two hours, I don’t want it raw.
Cursor_
Yeah, some sushi like California rolls, shrimp and eel are cooked.
You idiots need to get out more often…
One time I was in rural Connecticut where I saw a grocery store advertising “Free Range Lettuce”.
#12 – Cursor_
>>If I can’t get it to my mouth within two
>>hours, I don’t want it raw.
Your loss, then. Not even the Nips eat it within two hours. The fishing trip takes longer than that.
>>Yep people around the med have been doing
>>that since they found bad wine made great
>>vinegar.
They must have given it up, then. I’m not aware of any marinated “raw” fish dishes from the Mediterranean region. They’ve been doing it in Kuzconia since pre-Incan times, and exclusively with citrus; never vinegar. Ecchh!
#15 Then you never had boquerones.
That’s the most popular raw sardine dish you can get in Spain.
You vinegar them, then pack them in olive oil, add garlic and parley and bingo.
There are Italian version of this, greek, Turk, etc.
Anywhere there is a coastline there is some sort of perserved fish that never touched heat.
I mean even the fetid lutefisk is salted and soaked in lye but never touches heat until someone has already soaked the lye out.
Salted, dry and pickled fish is all over.
Cursor_
#15
“Your loss, then. Not even the Nips eat it within two hours. The fishing trip takes longer than that.”
You ain’t seen South Koreans slicing the freshly caught fish alive and then eating the still wiggling slices with some kimchi.
Mexicans have a variant of sushi called Ceviche, raw fish/shrimp cooked in lime juice.
#16 – Cursor_
>>Then you never had boquerones.
Sure I have, but that’s just a snack, an appetizer, an hors d’œuvre, a picadita. I wasn’t too keen on it though. Sardines are not my favorite fish.
Cripes! I just learned more about raw fish than I ever wanted to know. What about the parasites?
#20 – The parasites are generally elected to Congress. On the low end are the welfare recipients.
#20 – hhopper
>>What about the parasites?
Most salt-water fish do not have parasites. And most commercially available fish are “flash-frozen” when they’re caught (even “fresh” fish), which kills the parasites.
So no problem. Order the sashimi, and enjoy!!
#20, Hopper,
I’m with you. Maybe when someone comes along with “frozen Breaded sushi sticks” I’ll try it. Until then I stick with stuff that moos, oinks, baas, or clucks for my protein.
We catch a lot of fish in the inland waterway that are called Drum and they’re loaded with parasites. I just don’t trust raw fish, chicken or pork.
#18 MotaMan-
Ceviche is nothing like sushi. Just because both use raw fish, doesn’t make it similar.
Anyone who thinks freezing or even salt curing is going to get all parasites has parasites.
Many bacteria could care less. Many worms have eggs that are tough enough to take it.
#26 – deowll
>>Anyone who thinks freezing or even salt
>>curing is going to get all parasites has
>>parasites.
I’m afraid you’re the one with the parasites, son. Would you care to name just a few that can survive a bout with -109F dry ice?
I’m gonna try makin’ me some chicken sashimi.
#15
Guess it all depends upon when you start your timer then:
-2 hrs from fish being caught = gotta be the fisherman himself to eat that fish in time!
-2 hrs from fish being killed… entirely possible to find fish like this in fishermen markets (as you pointed out).
#25
I will agree that Edomae-sushi (what most westerners THINK is sushi) is nothing like ceviche.
But haya-sushi, especially biwa, is exactly like ceviche as rice vinegar is used to pickle it.
And there are still dishes around asia that pickle the fish in rice over a long period of time. And that was and still is the original sushi. The fresh stuff with pickled rice is just the most modern incarnation of the dish.
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