Truth be told, I probably wont write as much about Sushi as I will BBQ, reason being, if a Sushi restaurant cant prove the provenance of the freshness and or origination of it's fish, I probably won't eat there, what I mean by this is that most places especially in the Midwestern part of the United States(not near an Ocean) have to buy their fish in bulk that to make it affordable then once they break down their fish it is frozen...the quality of fresh fish to frozen fish is like apples to watermelons, there is no contest..NONE. so if a Restaurant can't or won't provide you with a manifest or show you when the fish was caught and delivered, odds are it has been frozen. This is also why most Sushi houses don't offer the really Grade A+++ Top of the line fish like Bluefin Tuna, when I ran Ginza in Indianapolis we had Bluefin for brief periods here and there, reason being it is ridiculously expensive, I remember the first time I ordered it I literally choked when i got the bill, the one we received was classified as "small to medium" it weighed 179 pounds and at $635 per pound, it gets a bit INSANE..yes you read those number correctly, keep in mind that was the price back in 2000 it is somewhere near $1000-$1200 per pound now. So anyway back to my point, most sushi houses that order such expensive fish will break it down and either sell it to other sushi houses near by but most will freeze it so as not to waste it.
Another thing I ask is where does your Uni(Sea Urchin Roe) come from? I will eat it if it comes from anywhere EXCEPT if it comes from Southern California more specifically San Diego...now you asking yourself what the Hell do I have against Southern California, and San Diego?...lol well it has nothing to do with their politics, I assure you. One of the Largest Naval yards in the world is in San Diego...Now your wondering what do I have against the US Navy...Nothing I LOVE our Armed Forces and Service Men and Women, BUT... if you have ever ordered Uni and it had a mild, odd and peculiar aftertaste that you couldn't quite put your finger on....well that my fellow reader was the tiniest tinge of diesel fuel...yup, with all those old diesel ships in the area the local Sea Urchin have taken on the slightest petroleum flavor..I kid you not. So that is why I prefer not to eat Uni(Sea Urchin Roe) that is harvested from the San Diego area. Now 99.5% of sushi eaters in the United States don't really have a refined enough pallet to really distinguish this, but order it next time you are out and cleanse your pallet real well then try to focus and concentrate on all the flavors, you may be surprised.
Eat well my friends,
Deldon
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