(no subject)

[arethinn]

http://www.ethicurean.com/2011/01/11/bluefin-tunas-siren-song/

I dunno. I like tuna but I think this is kind of getting to a point where I can't in good conscience keep ignoring it.

http://www.theatlantic.com/food/archive/2009/11/why-i-dont-miss-bluefin-sushi/30379/ was a little odd to me in some spots. Maybe the tuna I've been eating is not bluefin but I would never have characterized it as a "metallic" taste.

(I'm also a little perplexed at someone's assertion in the comments that if one wants food which melts in the mouth, have ice cream, and extreme tenderness of flesh is "uninteresting". Me, there are some things I like to chew and some things I don't, and my brain normally rebels against having to chew seafood too much.)

Comments

[dancinglights.livejournal.com]

For the past few years, I've been having vegetarian sushi with avocado instead of fish bits, for exactly that melty texture reason.

[arethinn]

I don't like much avocado because to me it feels like having axle grease in my mouth. It's fine as a sparing additional ingredient in some rolls, but I'm not going to eat an avocado roll nor am I likely to go for rainbow roll (which also often has unagi, which I hate and which is apparently also on the "don't eat this, it's terribly unsustainable" list).

It's not that I love melty/fatty (I've only had toro specifically once, and it was okay, but the experience didn't pay back the steep price or the hit on the conscience), I just prefer fish flesh to be fairly delicate. The one time I tried octopus I regretted it. I once had squid that actually was quite nice, sweet and tender, but I've never been able to repeat the experience. If someone thinks chewing a lump of rubber is "interesting texture" then they are welcome to it, heh.