The other concerns fish identification. Generally speaking, I think it’s a good thing when sushi chefs can properly identify the fish they are serving. You know, kind of like an Italian chef knowing the difference between spaghetti and linguine, and a French chef knowing the difference between béchamel and hollandaise. Among other sashimi, Jim ordered hirame, or fluke, and I ordered tai, or red snapper. Our plates arrived . . . and it was clear to us first by looking, then by tasting, that I had the fluke and Jim had the red snapper. We called the waitress over. She didn’t know, and she took my plate, with a piece of each side by side, over to the sushi chef. They conferred, and she returned. She pointed to the fluke, “This one is red snapper,” and pointing to the red snapper, “this one is fluke.”
We go fishing. We catch fluke on a regular basis. On a regular basis, we make sashimi out of the fluke we have caught. We know what it looks like, and what it tastes like. The sushi chef mis-identified them. Like I said, problematic.
2 comments:
Mis-identified food. Oh No! Say it ain't so. This would never happen in Red Deer yanno. Nope, here the stuff found in the Safeway clearly says "sushi".
vicki
Even my cat, Lily, knows the difference between snapper and shrimp. She doesn't like snapper for some reason! Go figure!
Lynne
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