Sushi????

John says I should stick to Mac and Cheese with a touch of that great green mustard.

Not sure about those worms, mustard or not.

Diane

Because it tastes good, and it's good for you.

What EGL said!

For me, there's nothing better than a slice of freshly caught Yellowtail, dipped over the side of the boat to add that splash of salt before eating.

To quote one of Dern's girlfriends Rachael Ray, "Yum-O!"

Sometimes it's hard for me to wait to filet them.



P<*)))>{

Simple sashimi sushi can be made very easily. Mix some rice vinegar into steamed rice. Slice tuna or salmon into thin slices and place on top of small balls of rice. Have some soy sauce and wasabi on the side to dip the fish before eating. Pink ginger pickles are optional. It tastes great and takes less preparation than cooking the fish.
An even simpler sushi can be made (yes they do this in Japan too) by mixing tuna and mayo and placing moderate amounts of this mixture onto small balls of rice and wrap the sides with nori (dried seaweed).
Of course you can really get into it and make wraps etc but if you're strapped for time, sushi is a very easy meal that can be prepared fairly quickly and cheaply.

But then again, being Japanese maybe my point of view is biased.

i love sushi sashimi , all of it.
we have knife-cut chunks right from the sides of YTs and YFT as soon as they're caught on the boat and eaten on the spot while we are cleaning them for the hold or chests.

and if fishing is slow you can munch on your leftover bait. same thing.

After a morning Service Pak 3 crash, I am back !

I think "all that work" that Diane is talking about is due to the fact that we tried to introduce her to a little of everything at once.
We made sashimi, sushi and a number of rolls that required slicing carrots and cucumbers and avocado and scallions.
I think it also looked like more work because we weren't in our own kitchen but who's complaining, J&'s kitchen is one of the nicest I have had the pleasure of using in Baja.

Next time we're in town, we promise more sushi and more "kids" rolls for Diane !!

Now go get one of those Tuna and try slicing up some sashimi yourself !!

.

Bluefin is at it's peak and best if served on it's third day out of the ocean.

Uni is best on day one.

Place hooka in mouth and walk the bottom to get urchin.

Use sharp knife to open urchin and delicately remove gonads.

Dip gonads in soy and eat.

Reef dance.

I grew up surfing a point break where at certain times of the year (winter) the urchin population would explode. Then the starfish would move in and clean em out or the water temp would warm up a bit and they would be gone.

I have had to extract spines from ankles,hands,feet,elbow usually with some assistance. The ones you can't quite get down to eventually work there way up to the surface of the skin and just need a little squeeze and out they would pop.

Viva booties!

Baja Sushi, Asuncion Style...

STEP 1, Catch Yellowtail (note Juan with 'got baja?' hat, holding said fish in one hand... and another fish in other hand):





STEP 2, Give fish to Shari and presto, it becomes Baja sushi with her secret dipping sauce:

STEP 3

David K eats it all up!!! YUM YUM!!

Quote:

Originally posted by Diver After a morning Service Pak 3 crash, I am back ! I think "all that work" that Diane is talking about is due to the fact that we tried to introduce her to a little of everything at once. We made sashimi, sushi and a number of rolls that required slicing carrots and cucumbers and avocado and scallions. I think it also looked like more work because we weren't in our own kitchen but who's complaining, J&'s kitchen is one of the nicest I have had the pleasure of using in Baja. Next time we're in town, we promise more sushi and more "kids" rolls for Diane !! Now go get one of those Tuna and try slicing up some sashimi yourself !! .

OK, I will keep an open mind--And opps, I know it is horseradish---just a brain burp---sure like that stuff.

And I sure don't want to run off the dinner guests who bring and prepare the dinner. Just really glad to have Zach there so if needed, there will be those kids rolls.
Next time, we will do the dishes.

Service Pak 3? SCREEEEEEEEEEEM.

Well, sophisticated will never happen, but being ignored, well no comment.


Diane

Oh this is the sacrilege...not the OP's question. I suppose in the absence of real raw fish, the creaminess must be similar in some way but I just wrap my Japanese brain around the concept of liking it.

Oh and avocado too...I had live people back in Japan rolling in their future graves at the mention of both avocado and cream cheese in sushi on this side of the Pacific.

But I think I had my meltdown moment back when I was on the East Coast and the lady at Dunkin Donuts handed me a green tea and it had milk and sugar in it.

Edit to add the avocado statement.

[Edited on 9-16-2008 by postholedigger]

Uni w/quail egg is what I like as a final course of the meal! YUM!!! Also if you can get it from the sushi chef is a dish the Japanise call NATO. Typical breakfast in a bowl... bean sprouts that have had a bacteria simular to a cheese fermintation added to convert it to a camembert flavored gelatinus mass topped with bonita and nori flakes. Sounds horrendus! However if you like a meal with a "stinky cheese" and is low carb/high protien qualities the just try it if you can get it. Andrew Zimmern would give it a two thumbs up as do I

[Edited on 01-19-2004 by aha baja]