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jebediah999 t1_j6cw6cm wrote

i would eat it all. but that is the most uninspired plating in the history of food.

121

Clunkyboots22 t1_j6d2n3s wrote

A lot of y’all don’t know but we had sushi back in East Texas way back when I was a kid in the 1950s. Only we called it bait.

−30

Sea_Ganache620 t1_j6d9u09 wrote

I loved sushi, got a horrific case of food poisoning from it, and now just looking at this is making my mouth water in a really bad way.

16

TheMalibu t1_j6dgdnu wrote

Replying to Kotopause (#1,579,399)

It's prepared. It might not be cooked, but it is prepared. Proper sushi grade fish is kept at a cold enough temperature to kill off any of the bacteria present in raw fish.

3

Thendofreason t1_j6dgz2s wrote

So glad I had a ton of sushi yesterday or else this image would have made me go crazy. Already sated my desires for a bit

23

paleo2002 t1_j6dj2lg wrote

I like sashimi, but is it wrong that I don't want to eat the fish skin?

11

Yuyiyo t1_j6djok3 wrote

Can we put NSFW on this? I did not need to see a pile of dead flesh this morning.

−38

conim t1_j6dkexx wrote

this is like a 600 dollar sashimi platter. that caviar alone is like 200 dollars.

4

tidbitsz t1_j6dnsm8 wrote

Replying to detmeng (#1,583,529)

The one on the 2nd row definitely otoro (fatty tuna belly)

The one on the last row next to the scallops seems to be beef based on its marbling... and ive only seen marbling like that from high quality wagyu

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znebsays t1_j6dydnf wrote

Check to see how regular and common it is to find worms in your sushi and I bet you’ll eat less of it

−6

Randomthought5678 t1_j6e06ef wrote

Replying to Thedrunner2 (#1,578,817)

Something like this would probably be a large sashimi platter which would cost somewhere between 100 and 140 bucks depending where you go. Then again there's definitely some unusual items for my area items on there so it could be more.

I would share this with one of the person with a couple other nigiri pieces a la carte. Probably add some uni because it's delicious and an invasive species in California.

I've never had it come on such a utilitarian service though. Usually it comes on a fancy platter and they stage the fish with shredded daikon radish and shisho leaves. At some places it can get very ornate.

Does anybody know what the first fish on the second row is?

27

applestem t1_j6e48ir wrote

All it needs is a little breading and a deep fat drier.

0

unkngod t1_j6e65m3 wrote

Very beautiful and can only imagine the taste.

1

gooberfunk t1_j6e8jr7 wrote

I thought this was spent ¥5,000 at grocery

1

ftminsc t1_j6ea6zp wrote

Replying to jimbolikescr (#1,585,340)

I wouldn’t bother if you’re on the fence, it was nothing special at all in my opinion. In fact the real highlight of that dinner was my wife finally taking revenge on the horse that kicked her in college by eating one of his cousins.

2

Sipyloidea t1_j6ebfvt wrote

Replying to Alexstarfire (#1,585,486)

Def. tuna. I've had whale in Japan (didn't know it when I ate it) and it was pretty much transparent. Although I suspect it wasn't the meat, but some fatty bits.

Edit: I just googled whale meat and it's almost black-red.

1

ragnellalondite t1_j6eckc5 wrote

What all is on this platter? I see a fish that I might have had (rightmost, second row) that I’ve been trying to find because it had an amazing, buttery flavor. I hope it’s not Escolar.

1

Iciclewind t1_j6eckeb wrote

What is the Wagyu looking fish in the bottom row?

2

jdino t1_j6ecn2m wrote

Talk about cross contamination!

I’m deathly allergic to salmon!

This is mostly a joke, not the me being allergic to salmon part.

−1

dre3ed t1_j6ef39l wrote

Any PFAS in sushis nowadays ?

−1

ITGenji t1_j6ef3tv wrote

Replying to znebsays (#1,585,500)

All fish has parasites. That’s why it’s flash frozen, even “fresh” sushi fish is flash frozen. Freezing kills the parasites. You eat a lot of stuff in life without realizing.

8

FlopsMcDoogle t1_j6eg746 wrote

Not a single thing on there I would want to eat. If someone dared me I would try it but honestly I dunno if I could stomach it.

−1

Good_old_Marshmallow t1_j6ejfgk wrote

Replying to ITGenji (#1,588,322)

You can eat the right quality of beef raw assuming it has been handled well. That’s absolutely not the case for 99.9% of beef but in this case that wagyu is probably fine. Would be nice to give it a bit of a seer for flavor tho

3

xaanthar t1_j6ek7rr wrote

I could go for some sashimis.

13

Azozel t1_j6em6fs wrote

I'm going to need heat, a pan, and some butter.

1

ralpher1 t1_j6f14to wrote

Is the cutting done by a sushi chef?Can’t tell but have the feeling some cuts were not the right direction

1

ChampionshipLow8541 t1_j6f3uyd wrote

Replying to Sipyloidea (#1,587,865)

If it’s a sashimi platter, it’s the most uninspiring presentation I have ever seen. Looks more like a prep board. Most of it well end up on the plate as sashimi, sure. But not necessarily all of it.

I‘ve had wagyu sashimi, for instance (bottom row), but it’s not uncommon to flash sear beef for flavor.

Also, the Japanese don’t typically present caviar in jars.

1

TwelveRaptor t1_j6f9tf3 wrote

Can someone list each type of fish for the uninitiated?

1

SPX500 t1_j6fifgf wrote

The shrimp are stepping on the scallops

2

Low_Owl4994 t1_j6fmy8s wrote

That platter would give me chronic toilet splatter.

0

TreesACrowd t1_j6fnc0d wrote

Replying to thehotdogman (#1,586,498)

Escolar is incredibly tasty and you have to eat a fairly large portion of it to experience ill effects. Most restaurants proudly label it as exactly what it is, and people like me happily order it. Don't eat a steak-size portion and you'll be fine.

5

GlacialElectronics t1_j6fx1g1 wrote

Replying to thehotdogman (#1,586,498)

Escolar is fine for you, just dont go eating an entire plate of it. Its often included in my favorite combo meal and is just 4 pieces, you wont have any issues with that.

Its pretty obvious when its escolar once your use to what it looks like.

1

Majkokid t1_j6g55t9 wrote

This looks like mise for nigiri pieces. Those cuts aren’t sashimi cuts. You would want thicker shorter cuts for mouth feel. Otherwise it could be stringy and cumbersome in the mouth. The scallops not cut also lead me to believe it’s set up for gunkan.

1

Majkokid t1_j6g7ub7 wrote

I think it’s. First row: Akami, katsuo, kanpachi, kurodai 2nd row: sayori, o toro, kinmedai, hamachi 3row: masu, nodoguro, ami ebi, Suzuki (although it looks like loup de mer) 4th row: kamasu, a-5 wagyu, scallop, trout roe, paddlefish caviar.

1

Gnargonaut t1_j6ga58v wrote

That looks awesome but also looks like $240

1

anormalgeek t1_j6goox9 wrote

Replying to ITGenji (#1,588,413)

Do you prefer it that way?

It's personal preference I know, but I hate the mouth feel of cold beef fat. The flavor is like warm/hot beef fat, but with the volume turned down. Since the fat is the whole point of wagyu, it always seems like a waste to me. A quick sear on it will always taste better imo.

3

dry-white-toast t1_j6gr882 wrote

I have got all sorts of time for some sushis and sashimis.

1

Exciting-Meringue-85 t1_j6gt191 wrote

Replying to Randomthought5678 (#1,585,808)

>Does anybody know what the first fish on the second row is?

From the dark back, the way those lines look on the silvery sides I'm thinking its a type of eel filet that is butterflied open. That one would be something that gets cooked before consumption though.

Really hard to tell without seeing the flesh side of the fish too, or the fillet not curled on it self like that.

3

Exciting-Meringue-85 t1_j6gtg27 wrote

Replying to Ffsletmesignin (#1,590,308)

> love sashimi but it is anything but filling.

There is a point there where one eats till not hungry anymore instead of full. Being said, can get to the not hungry state within a few pieces, but can take a few dozen to get full.

kind of like with rotisserie chickens... buy one and portion it out and can make food for like 3-4 days when portion controlled right. However, can also eat the whole damn thing in a single sitting to "get full", and then some.

1

mss1123 t1_j6gucjf wrote

Throw that shit on a grill. Yum

−1

chibinoi t1_j6h19v0 wrote

I’d gobble it up. But how much d’you reckon it cost? $200?

1

E_Snap t1_j6hfgp2 wrote

Replying to Randomthought5678 (#1,585,808)

Uni forager here— hate to burst your bubble but the uni that you can get in restaurants is red urchin, not purple urchin. Purple urchin is the invasive species that is destroying kelp forests and eating away the coastal rock. It is much smaller than red urchin, which is a highly-sought-after and overfished find that is exported worldwide from San Diego. Red urchin has a more briny flavor and the gonads are far larger, whereas purple urchin has a really creamy (better) flavor. Unfortunately its gonads are so small that they are an enormous pain to clean, so sushi restaurant don’t use them.

Every time I go purple urchin foraging, I wind up getting home to clean them at like 6PM and eating at like 10 or later.

5

E_Snap t1_j6hnn6s wrote

Replying to nancylafancy (#1,609,642)

Lol it’s almost like an extreme sport. You’re clinging for dear life to the edge of tide pool rocks where they meet the surf, working in the time between the waves swamping you, and trying to dig the urchins out of the sockets in the rock that they’ve eaten themselves into. Highly recommended. You do need a fishing license though.

2

SpaceFace11 t1_j6hzqfp wrote

I kinda feel like as we pollute the ocean more and more eventually fish will become inedible

1

Randomthought5678 t1_j6ibhku wrote

Replying to E_Snap (#1,608,497)

I'm not certain but when I get uni that comes in small little strips it's not the invasive species?

Usually uni come in pieces that are maybe an inch across but they started coming in much smaller quarter inch pieces. A serving used to be maybe one or two pieces now they come as many little ones?

1

E_Snap t1_j6jpsrp wrote

Replying to Randomthought5678 (#1,615,429)

If the restaurant you’re going to specifically calls it “purple urchin,” then you can be sure they are going out of their way to acquire the invasive species. But there is no commercial market for that variety and they are not considered a delicacy commercially, so it would still be surprising to find.

2

Randomthought5678 t1_j6k3ytr wrote

Replying to E_Snap (#1,627,099)

Yup. It was a big cluster f*** of a dinner party and I don't remember what it said on the menu but I did comment on the pieces being smaller than regular uni. The waitress went into a pretty long description of why it was different while she served us an entire ecosystem.

Umi Sake House in Seattle which is the cat's meow and bougie enough to go to the extra steps.

1