- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Never had sushi, need suggestions
Posted on 7/18/10 at 5:08 pm to CamdenTiger
Posted on 7/18/10 at 5:08 pm to CamdenTiger
I'm a big fan of lots of wasabi in my soy sauce to dip.
My wife has also turned me on to spicy mayo (orange colored-- especially good with crunchy/tempura type rolls) and ginger dressing (also orange, but not as creamy).
For me, bottom line is I love sushi, but mostly as a vehicle to put sauce on. If plain soy were the only option, I wouldn't care for it much at all.
My wife has also turned me on to spicy mayo (orange colored-- especially good with crunchy/tempura type rolls) and ginger dressing (also orange, but not as creamy).
For me, bottom line is I love sushi, but mostly as a vehicle to put sauce on. If plain soy were the only option, I wouldn't care for it much at all.
1
Posted on 7/18/10 at 5:30 pm to epbart
quote:
bottom line is I love sushi
Just order a cup of sauce and save the expense.
Posted on 7/19/10 at 2:36 am to BigAlBR
double posted sorry
This post was edited on 7/19/10 at 2:38 am
Posted on 7/19/10 at 2:37 am to BigAlBR
This is my first post but have read a bunch of the threads and posts about sushi. I have been a sushi chef for 7 1/2 years and figured i would chime in on the matter. I started working in baton rouge when there were only about 3 or 4 sushi restaurants now there are close to if not more than 20 restaurants. ill try to hit all the points of what i have read in the past about it and my opinion on them.
the whole wasabi soy sauce thing goes like this. they are there to accompany the fish or the rolls. traditionally all nigiri pieces (fish with rice) is supposed to have a little bit of wasabi smeared on the underside of the fish and is supposed to be dipped with a little bit of soy sauce.
sushi = vinegared rice, so anything with the rice is considered sushi. california rolls, crunchy rolls or any other roll that has the rice is considered sushi.
fish can pretty much be served one of three ways: nigiri (fish on top of rice), sashimi (fish by it self), or tataki (lightly seared fish with ponzu sauce). the other way would be served in a roll.
freshness of fish is very key in quality. anybody that tells you their fish is completely fresh and never frozen is telling lies. for the most part the only fish that are used without freezing are tuna, flounder, red snapper, and escolar. tuna should never be frozen, unless it is toro, which is the tuna belly and the best cut of fish in the restaurant. frozen tuna will be bright red and very appealing to the eye, but will be more watery. escolar can be served after it has been frozen and be ok, it is a common practice. red snapper in this area and many other areas is sometimes actually tilapia which gets passed off as red snapper. you can tell the difference by how big the fillet is. true red snapper should be double if not triple the size of a typical tilapia fillet. salmon and yellowtail are typically frozen. salmon can be served without freezing but there is a risk of bacteria so it is either frozen first or soaked in a salt brine. brined salmon will have a slightly lighter to orange pink color to it on the outside. yellowtail is always frozen first, at least thats how i have always encountered it. the color should be a light pinkish color. the darker it is the older it is. albacore is the white tuna and is also frozen but is regarded as a dirty fish/low grade tuna.
one of the best meals/experiences in a sushi restaurant is to have the chef decide on what you eat. just tell him what you like and dont and have him decide what is good for you. the only thing about this is,, dont go in on a friday/saturday night and expect this to happen. if you want a good meal go in to the restaurant when it isnt busy and there is time he can spend on preparing your meal. my suggestions on the best days to have this experience is a wednesday night around 6pm. the restaurant wont be too busy and you should be guaranteed the freshest fish. the freshest fish come in between tuesday afternoon and saturday early in the opening hours. fish doesnt get delivered on sunday or monday and you run the risk of getting leftovers.
one last bit of advice. never order a dynamite roll or any roll that is described as mixed fish. these rolls are usually the rolls with lots of sauces, seasonings, or cooked rolls that include the leftover fish or bits and pieces of "unusable" fish. the cooking, sauces, and seasonings are used to mask the low quality of the fish. i have also known some restaurants to use the blood line of fish which is usually thrown away but if cooked can be a cost effective way of using every piece of the fish.
i welcome all comments and im sure there will be some backlash or judgements on what i have stated, but i just figured i would put my two cents in.
the whole wasabi soy sauce thing goes like this. they are there to accompany the fish or the rolls. traditionally all nigiri pieces (fish with rice) is supposed to have a little bit of wasabi smeared on the underside of the fish and is supposed to be dipped with a little bit of soy sauce.
sushi = vinegared rice, so anything with the rice is considered sushi. california rolls, crunchy rolls or any other roll that has the rice is considered sushi.
fish can pretty much be served one of three ways: nigiri (fish on top of rice), sashimi (fish by it self), or tataki (lightly seared fish with ponzu sauce). the other way would be served in a roll.
freshness of fish is very key in quality. anybody that tells you their fish is completely fresh and never frozen is telling lies. for the most part the only fish that are used without freezing are tuna, flounder, red snapper, and escolar. tuna should never be frozen, unless it is toro, which is the tuna belly and the best cut of fish in the restaurant. frozen tuna will be bright red and very appealing to the eye, but will be more watery. escolar can be served after it has been frozen and be ok, it is a common practice. red snapper in this area and many other areas is sometimes actually tilapia which gets passed off as red snapper. you can tell the difference by how big the fillet is. true red snapper should be double if not triple the size of a typical tilapia fillet. salmon and yellowtail are typically frozen. salmon can be served without freezing but there is a risk of bacteria so it is either frozen first or soaked in a salt brine. brined salmon will have a slightly lighter to orange pink color to it on the outside. yellowtail is always frozen first, at least thats how i have always encountered it. the color should be a light pinkish color. the darker it is the older it is. albacore is the white tuna and is also frozen but is regarded as a dirty fish/low grade tuna.
one of the best meals/experiences in a sushi restaurant is to have the chef decide on what you eat. just tell him what you like and dont and have him decide what is good for you. the only thing about this is,, dont go in on a friday/saturday night and expect this to happen. if you want a good meal go in to the restaurant when it isnt busy and there is time he can spend on preparing your meal. my suggestions on the best days to have this experience is a wednesday night around 6pm. the restaurant wont be too busy and you should be guaranteed the freshest fish. the freshest fish come in between tuesday afternoon and saturday early in the opening hours. fish doesnt get delivered on sunday or monday and you run the risk of getting leftovers.
one last bit of advice. never order a dynamite roll or any roll that is described as mixed fish. these rolls are usually the rolls with lots of sauces, seasonings, or cooked rolls that include the leftover fish or bits and pieces of "unusable" fish. the cooking, sauces, and seasonings are used to mask the low quality of the fish. i have also known some restaurants to use the blood line of fish which is usually thrown away but if cooked can be a cost effective way of using every piece of the fish.
i welcome all comments and im sure there will be some backlash or judgements on what i have stated, but i just figured i would put my two cents in.
Posted on 7/19/10 at 8:46 am to guttata
Johnny roll w/ cream cheese
Posted on 7/19/10 at 11:13 am to akimoto
quote:
welcome all comments and im sure there will be some backlash or judgements on what i have stated, but i just figured i would put my two cents in.
Thank you for the comments on the mixed fish rolls. People just don't get the fact that they are the leftovers. Great info on the fish delivery as well.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News