captmike28
Well-Known Angler
Although I think I am pretty skilled with a knife and consistently produce high quality clean fish filets for my customers, I am in no way even close to a classically trained, experienced Sushi Chef. However, I believe I do have a good level of knowledge about the subject due to my former background working for Nikon, for 23 years. During that time I spent 14 years in top management positions and made 16 business trips to Japan as part of my responsibilities.
To be sure there are many fine Sushi Restaurants and Japanese Chefs here in the US but I must admit that some of the best Sashimi I have ever enjoyed in my entire life came from a handful of high-end places in Tokyo. I was very fortunate to have had the opportunity to dine in a couple of the favorite restaurants of the Japanese President of Nikon. I like most fish properly prepared as Sashimi but my all- time favorite is Tuna. During one very special experience I was introduced to 4 separate and distinct cuts of Tuna, at least 2 of which I have never seen in the US. For those who are not aware of the classification, it is very similar to high end cuts of beef. Generally speaking, the higher the fat content the more flavorful the piece of fish, along with a correspondingly higher price. In most of the Japanese restaurants I have visited here you usually see 2 cuts, Magano, the darker shoulder piece, and Toro, the higher fat content piece sliced from an area closer to the belly. The next 2 cuts offered at this Tokyo restaurant were known as “Tsu Toro” and “O Toro” which had significantly higher fat content and truly amazing, melt in your mouth flavor and texture.
I should also point out that Japan, like many other countries, has a wide variety of quality when it comes to the food offerings. Not all of the fish there is great and, in fact, you can just as easily fall into the trap of being served something akin to “Gas Station Sushi” if you don’t watch out. A somewhat amusing example of this was a trick taught to me on one of my first overseas visits. I was told that at any function where food was served to watch carefully which pieces of fish the “young staff” consume. They are trained to leave the higher quality fish for the executives and their guests!
It is also true that to become a really great Sushi Chef takes many years of practice. Different species of fish and even different cuts of the same fish require their own specific knife skills which affect not only the presentation and taste but also the texture in your mouth. Although I never had a chance to dine with this Japanese legend, Jiro Ono once said back in 2012, when a documentary movie (“Jiro Dreams of Sushi”) was made about his skills, that he was still learning his craft at the age of 85!!
Finally, on to the second part of this thread title. I’m sure most avid fisherman realize there are many forms of Puffer Fish around the world and they range from totally safe to consume, like our Northern Blowfish, to causing a mild allergic reaction, to the highly toxic and deadly Japanese Fugu. There was a long article written in the late 1970’s that appeared in National Geographic Magazine talking about the increasing popularity of Sushi in the US. A small sidebar told the story of the Fugu. Despite it’s extreme toxicity, it is possible to eat this fishes flesh so long as the Chef does not even knick the liver during the preparation process. Fugu Chefs have to train even longer than normal Sushi Chefs and they also have to be licensed to even serve this dangerous fish. Still there is always a chance one can die when eating Fugu served by a competent Chef. What is even more insane is there is supposed to be a method of preparing the highly toxic liver where you will only die some of the time!!!
The story goes on to recount how a very famous Kabuki Actor went to a favorite restaurant and ordered Fugu liver. The Chef came to his table and a heated discussion started as the Chef did not want to take responsibility for the life of such an important citizen. Ultimately, the Chef gave in, did his best in the kitchen, but the Actor consumed the Fugu liver and died seven hours later! Talk about playing Russian Roulette with food. No thanks!
Capt. Mike
To be sure there are many fine Sushi Restaurants and Japanese Chefs here in the US but I must admit that some of the best Sashimi I have ever enjoyed in my entire life came from a handful of high-end places in Tokyo. I was very fortunate to have had the opportunity to dine in a couple of the favorite restaurants of the Japanese President of Nikon. I like most fish properly prepared as Sashimi but my all- time favorite is Tuna. During one very special experience I was introduced to 4 separate and distinct cuts of Tuna, at least 2 of which I have never seen in the US. For those who are not aware of the classification, it is very similar to high end cuts of beef. Generally speaking, the higher the fat content the more flavorful the piece of fish, along with a correspondingly higher price. In most of the Japanese restaurants I have visited here you usually see 2 cuts, Magano, the darker shoulder piece, and Toro, the higher fat content piece sliced from an area closer to the belly. The next 2 cuts offered at this Tokyo restaurant were known as “Tsu Toro” and “O Toro” which had significantly higher fat content and truly amazing, melt in your mouth flavor and texture.
I should also point out that Japan, like many other countries, has a wide variety of quality when it comes to the food offerings. Not all of the fish there is great and, in fact, you can just as easily fall into the trap of being served something akin to “Gas Station Sushi” if you don’t watch out. A somewhat amusing example of this was a trick taught to me on one of my first overseas visits. I was told that at any function where food was served to watch carefully which pieces of fish the “young staff” consume. They are trained to leave the higher quality fish for the executives and their guests!
It is also true that to become a really great Sushi Chef takes many years of practice. Different species of fish and even different cuts of the same fish require their own specific knife skills which affect not only the presentation and taste but also the texture in your mouth. Although I never had a chance to dine with this Japanese legend, Jiro Ono once said back in 2012, when a documentary movie (“Jiro Dreams of Sushi”) was made about his skills, that he was still learning his craft at the age of 85!!
Finally, on to the second part of this thread title. I’m sure most avid fisherman realize there are many forms of Puffer Fish around the world and they range from totally safe to consume, like our Northern Blowfish, to causing a mild allergic reaction, to the highly toxic and deadly Japanese Fugu. There was a long article written in the late 1970’s that appeared in National Geographic Magazine talking about the increasing popularity of Sushi in the US. A small sidebar told the story of the Fugu. Despite it’s extreme toxicity, it is possible to eat this fishes flesh so long as the Chef does not even knick the liver during the preparation process. Fugu Chefs have to train even longer than normal Sushi Chefs and they also have to be licensed to even serve this dangerous fish. Still there is always a chance one can die when eating Fugu served by a competent Chef. What is even more insane is there is supposed to be a method of preparing the highly toxic liver where you will only die some of the time!!!
The story goes on to recount how a very famous Kabuki Actor went to a favorite restaurant and ordered Fugu liver. The Chef came to his table and a heated discussion started as the Chef did not want to take responsibility for the life of such an important citizen. Ultimately, the Chef gave in, did his best in the kitchen, but the Actor consumed the Fugu liver and died seven hours later! Talk about playing Russian Roulette with food. No thanks!
Capt. Mike
L
Diving is the way to go. Anywhere to the Westerd of the river right down to Bald Head not very far off 15- 17 fathoms. Ledges and kelp nearly all the way.
