Nice if it is a clean, parasite free fish- I have seen lots of worms in fish- not in the intestinal tract, but living in the flesh. Hopefully they dissolve in the human stomach.
The longer I lived in Japan, the more I liked sashimi. The best I ever had, though, was when a friend took me fishing. We kept the fish in a live well until we got back to his house, and his wife killed the fish and made sashimi, which we ate minutes later. It was fantastic.
Tom, you know, I've eaten lots of stuff in my time. I have to admit, though, that when in Asia I eat Asian foods mostly for the cultural experience -- and not because I like them as well as a good steak!
I just don't see the point- it's more difficult to eat, and how much difference can 5 minutes make in terms of freshness anyway? I also think preparation should be done away from the table, and the intestinal tract shouldn't be part of your meal if possible.
But hey, to each their own.
For what it's worth, I suspect the squid isn't alive anymore after the cowl is separated from the legs and eyes- the way it rigidifies, it looks like it's just the stray neuro signals shooting around. The same reason you don't put your hand around a 'dead' sharks mouth until several minutes have passed.
I genuinely enjoy Japanese food. I don't know how much of a difference 5 minutes makes, but I've been told that sashimi aficionados won't eat it after 11 a.m. However, I never asked one to confirm that.
I do know from experience that cuttlefish like the one cut up in the video tastes differently and has a very different texture a few hours after it's killed. After having eaten it fresh like this (although it was cut up in the kitchen, not at the dining room table), I don't really care for it any other way.
Nice if it is a clean, parasite free fish- I have seen lots of worms in fish- not in the intestinal tract, but living in the flesh. Hopefully they dissolve in the human stomach.
ReplyDeleteYou know, I'm from the mountains. I'm not a fish kind of guy. In Rome and all that, but if you leave it to me I'd prefer a steak.
ReplyDeleteThe longer I lived in Japan, the more I liked sashimi. The best I ever had, though, was when a friend took me fishing. We kept the fish in a live well until we got back to his house, and his wife killed the fish and made sashimi, which we ate minutes later. It was fantastic.
ReplyDeleteToo fresh for me, thanks. I have a policy about not eating food that fights back (unless I'm starving).
ReplyDeleteLittleRed1
Then you'll like sannakji even less, LR1. :)
ReplyDeleteTom, you know, I've eaten lots of stuff in my time. I have to admit, though, that when in Asia I eat Asian foods mostly for the cultural experience -- and not because I like them as well as a good steak!
The Japanese can get kind of esoteric with their food sometimes. Down to some fish being flayed and eaten alive, basically.
ReplyDeleteI just don't see the point- it's more difficult to eat, and how much difference can 5 minutes make in terms of freshness anyway? I also think preparation should be done away from the table, and the intestinal tract shouldn't be part of your meal if possible.
ReplyDeleteBut hey, to each their own.
For what it's worth, I suspect the squid isn't alive anymore after the cowl is separated from the legs and eyes- the way it rigidifies, it looks like it's just the stray neuro signals shooting around. The same reason you don't put your hand around a 'dead' sharks mouth until several minutes have passed.
I genuinely enjoy Japanese food. I don't know how much of a difference 5 minutes makes, but I've been told that sashimi aficionados won't eat it after 11 a.m. However, I never asked one to confirm that.
ReplyDeleteI do know from experience that cuttlefish like the one cut up in the video tastes differently and has a very different texture a few hours after it's killed. After having eaten it fresh like this (although it was cut up in the kitchen, not at the dining room table), I don't really care for it any other way.