I thought I had been around a couple of blocks… but I had never even heard about a sake bomb before I saw it on a discussion board on good places to go sake bombing. It sounds like something you should to try out at some point!
Tobiko, or flying fish roe, is the small, usually orange fish eggs that look like caviar. It is widely used in sushi - often as decoration on top of rolls - both for color, taste and crunch. But as an article I found at Chow.com can tell us, it is not exactly fresh from the sea. Tobiko is actually a processed food.
Despite it being one of my favorite fish when having sushi, I have decided to stop eating bluefin tuna. There are two important reasons to why I think we should stop or at least restrict eating it;
- 1) It is overfished and endangered
- 2) It most likely contains too high a level of mercury.
Most people are in general quite concerned with what they eat these days, and some people seems to be on a constant diet. So - what about our precious sushi in regards to calories? Is it healthy or not? I found this overview over calories in the different types of sushi. I don’t know if this is important to you, but it might still be useful information. Here goes.
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Fish
Traditional sushi is based on a variety of fish. Maguro or tuna is perhaps considered the most important sushi fish (but we are boycotting it, are we not?), being both soft having a fatty consistency and a meaty taste and look. Other traditional fish include hirame (brill), hamachi (yellowtail), and suzuki (sea bass). Oily fish such as aji (horse mackerel) and saba (mackerel) are served with the skin on. Sake (salmon, pronounced sha-ke) is not a common sushi fish in Japan, but is popular elsewhere in the world. All of the above can be found as nigiri sushi or chirashi sushi, with maguro also used in hosomaki to make tekkamaki.
>> Continue reading ‘Types of fish, shellfish, fish roe and seafood’
The word sushi actually means seasoned rice - a mix of rice vinegar, sugar, and salt, and making it proper takes sushi chefs years to master. They often mix different varieties of rice, similar to how barristas mixes coffee beans to make their own perfect blend.
