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Colin Devroe

Reverse Engineer. Blogger.

I love me some sushi

June 10, 2009

First of all, I’d eat just about anything. Lets get that out there right off the bat. I mean, I helped a friend start a show called Eat Weird. That is how much I adore trying new things.

Yes I have been known to eat fish eggs right out of the fish. I don’t do this for shock factor – I do it because I truly enjoy trying out new things to see if l like them. Side note: The fish eggs right out of the fish tasted to me a lot like grits with a sprinkle of salt.

Which is my I’m proclaiming my love for sushi. I’ve mentioned sushi here before but I’ve never just come out and say that I love it. Or, jot down the reasons why. Oh, and by the way – the photos that spurred this post on are photos from Tokyo’s Tsukiji Fish Market that I saw linked to from the Flickr Blog. Tell me that place doesn’t look like a fish-lovers Graceland.

I suppose I love sushi because it is nearly unadulterated. Most sushi is first frozen to kill any potential parasites or whozawhatsits – but besides that you’re getting fresh, raw, unblemished fish from the ocean into your mouth. Most of the time the tastes from sushi are subtle. Many people like to spice up their sushi with wasabi and soy mixes – and I do too on occasion – but I truly do enjoy the subtle tastes in sushi all by itself.

I find that I enjoy subtleties in most of my foods. Wine, for example, is something I enjoy even more when the fruit of the wine isn’t altogether apparent, but you need to search for the tastes, usually on the finish, to figure it out. I was given a lovely homemade apple wine from a friend not too long ago and the taste of the apples was so subtle that I found the wine extraordinary. Some would sip the wine, expect to be hit with the flavor of apple all over their palate, and be disappointed when that didn’t happen. I, on the other hand, actually am pleasantly surprised when that doesn’t happen.

The subtleties found in sushi are many. The taste of sushi is, at least for this novice, extremely hard to articulate. On the one hand, you have the combination of raw, nearly tasteless, meat combining with the taste of some of the best rice you’ve ever had. Sushi rice is typically prepared with a dabble of vinegar to keep the rice loose – which brings an altogether “freshness” to the sushi. I suppose one of the main tastes of good sushi is, well, freshness. It tastes like you’re eating something brand new.

Other tastes seem to come from the type of fish that it is. The subtle differences between red snapper and salmon, as an example, seem to be more in texture and density than in taste. I can tell the difference between the two blind-folded (I think) but it’d be more based on the feel of the fish than the taste itself. Most sushi has a base taste. That base taste is spread out over all the difference kinds of sushi and then subtle hints are thrown in to mix it up. I suppose that base taste could be best described as the ocean. Not overpowering, mind you – but just enough for you to know where it came from.

I could go on and on, but I think you get the point. I love sushi. If you’ve never tried it. Do yourself a favor and try something new just to see if you like it. Maybe you won’t catch a fish in a lake and eat the eggs out of it like I did – but perhaps you can have a nice sushi chef make you a few pieces of heaven to try the next time you have the chance.