Escolar
James Silverton
I know I cannot eat escolar without dire consequences but I wonder if
the Japanese government still bans its sale? I know people in the US who
insist on eating it but I ate it *once* in the form of two pieces
2x1x0.5 inches and for about an hour I thought it was wonderful :-)
When I was a child during WWII a canned fish from South Africa called
snoek was sold for a little while. I believe snoek is an other name for
escolar and I can understand why it was no great success.
--
James Silverton
Potomac, Maryland
Email, with obvious alterations:
not.jim.silverton.at.verizon.not
spamtrap1888
wrote:
> Hello All!
>
> I know I cannot eat escolar without dire consequences but I wonder if
> the Japanese government still bans its sale? I know people in the US who
> insist on eating it but I ate it *once* in the form of two pieces
> 2x1x0.5 inches and for about an hour I thought it was wonderful :-)
Bringing this on-topic: I see to its credit that Chez Papa Bistrot (on
Potrero Hill) has ceased making Escolar an entree on its prix fixe
menu.
Noted patriarchy-blamer Jill Posey-Smith wrote the definitive article
on Escolar-eating for the St. Louis altweekly some years ago.
Dan Logcher
I've noted a wider use of escolar/oilfish in the US. More and more sushi
bars are carrying it. No one in my family seems to suffer any ill effects
from eating it, even in large amounts. I hope it does not go away any time
soon.
--
Dan
Dan Logcher
> On Sat, 24 Apr 2010 13:48:26 -0400, James Silverton wrote:
>
>
>>I know I cannot eat escolar without dire consequences...
>
>
> I had two 6oz fillets on (1 each on two consecutive nights), and
> only on the second night did I notice anything unusual down there.
> And it was very short lived.
>
> Don't be such a pussy.
Every person is different.. some people's digestive system may not be
able to handle any at all.
--
Dan
James Silverton
Since Squirts has been blocked for obvious reasons, I only see it
sometimes in quotes. I wonder why the Japanese government agrees with
me?
Mark Thorson
>
> Dan wrote on Sat, 24 Apr 2010 17:38:35 -0400:
>
> > Every person is different.. some people's digestive system may
> > not be able to handle any at all.
>
> Since Squirts has been blocked for obvious reasons, I only see it
> sometimes in quotes. I wonder why the Japanese government agrees with
> me?
What? They block Sqwertz too?
Omelet
Sqwertz <swe...@cluemail.compost> wrote:
> On Sat, 24 Apr 2010 13:48:26 -0400, James Silverton wrote:
>
> > I know I cannot eat escolar without dire consequences...
>
> I had two 6oz fillets on (1 each on two consecutive nights), and
> only on the second night did I notice anything unusual down there.
> And it was very short lived.
>
> Don't be such a pussy.
>
> -sw
I've never seen nor heard of it and I did do a bit of googling for it.
Is there another common name for it?
--
Peace! Om
Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine
Paco
"Omelet" <ompo...@gmail.com> wrote in message
news:ompomelet-F2FE7...@news-wc.giganews.com...
> In article <1oviq2cc...@sqwertz.com>,
> Sqwertz <swe...@cluemail.compost> wrote:
>
>> On Sat, 24 Apr 2010 13:48:26 -0400, James Silverton wrote:
>>
>> > I know I cannot eat escolar without dire consequences...
>>
>> I had two 6oz fillets on (1 each on two consecutive nights), and
>> only on the second night did I notice anything unusual down there.
>> And it was very short lived.
>>
>> Don't be such a pussy.
>>
>> -sw
>
> I've never seen nor heard of it and I did do a bit of googling for it.
> Is there another common name for it?
Here's 236,000 hits from a Google search for "escolar fish":
AKA the ex lax fish! ;-)
Gerry
> Sqwertz wrote:
>
>> On Sat, 24 Apr 2010 13:48:26 -0400, James Silverton wrote:
>>
>>
>>> I know I cannot eat escolar without dire consequences...
>>
>>
>> I had two 6oz fillets on (1 each on two consecutive nights), and
>> only on the second night did I notice anything unusual down there.
>> And it was very short lived.
>>
>> Don't be such a pussy.
Responding to that I guess people eat all kinds of crap they wouldn't
otherwise. Better to eat pond scum that show "weakness".
> Every person is different.. some people's digestive system may not be
> able to handle any at all.
I like to avoid fish that generally makes a lot of people ill, even if
I don't feel ill. That is, based only on reputation alone, I'll be
glad to ditch it. When vast commercial interests are involved, my
default assumption is that they don't care whether I live or die as
long as I give them money--FIRST.
For that reason I even avoid buying frozen fish from China in the local
Vietnamese store. There's only been a few scares with frozen fish that
were contaminated and filled with piss and poison by the time they got
to the US. In the meantime, I'll assume that means ALL of them.
I'm a happy, healthy pussy, I suppose. I wish I could "man up" and
start eating poop straight out of dog's butt, but can't seem to find
the "courage" for it. I kinda think that's one whole element of
sushi-diner's. Thems that ain't afeared of eating RAW FISH! :-)
--
Dogmatism kills jazz. Iconoclasm kills rock. Rock dulls scissors.
Gerry
> In article <1oviq2cc...@sqwertz.com>,
> Sqwertz <swe...@cluemail.compost> wrote:
>
>> On Sat, 24 Apr 2010 13:48:26 -0400, James Silverton wrote:
>>
>>> I know I cannot eat escolar without dire consequences...
>>
>> I had two 6oz fillets on (1 each on two consecutive nights), and
>> only on the second night did I notice anything unusual down there.
>> And it was very short lived.
>>
>> Don't be such a pussy.
>>
>> -sw
>
> I've never seen nor heard of it and I did do a bit of googling for it.
> Is there another common name for it?
It's also called "the shits", "the trots", and "the Hershey squirts".
I think that last one is vulgar frankly, but in the interest of
completeness...
Paco
"Paco" <n...@thank.you> wrote in message
news:hr04lf$u9c$1...@news.eternal-september.org...
Oops! Copied the url from the wrong page.
The first tinyurl was for something like 44 million hits for just escolar.
Nick Cramer
> Sqwertz <swe...@cluemail.compost> wrote:
> > On Sat, 24 Apr 2010 13:48:26 -0400, James Silverton wrote:
> >
> > > I know I cannot eat escolar without dire consequences...
> >
> > I had two 6oz fillets on (1 each on two consecutive nights), and
> > only on the second night did I notice anything unusual down there.
> > And it was very short lived.
> >
> > Don't be such a pussy.
> I've never seen nor heard of it and I did do a bit of googling for it.
> Is there another common name for it?
Oilfish (Ruvettus pretiosus).
--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061
Omelet
"Paco" <n...@thank.you> wrote:
Ok, guess I'll give it a "pass" if I ever see it for sale, thanks.<g>
Omelet
Gerry <some...@sunny.calif> wrote:
Thanks... I think. ;-)
Omelet
Nick Cramer <n_cram...@pacbell.net> wrote:
> Omelet <ompo...@gmail.com> wrote:
> > Sqwertz <swe...@cluemail.compost> wrote:
> > > On Sat, 24 Apr 2010 13:48:26 -0400, James Silverton wrote:
> > >
> > > > I know I cannot eat escolar without dire consequences...
> > >
> > > I had two 6oz fillets on (1 each on two consecutive nights), and
> > > only on the second night did I notice anything unusual down there.
> > > And it was very short lived.
> > >
> > > Don't be such a pussy.
>
> > I've never seen nor heard of it and I did do a bit of googling for it.
> > Is there another common name for it?
>
> Oilfish (Ruvettus pretiosus).
Thanks.
So tell me, what is the attraction in eating fish flesh that has a
similar side effect to Olestra?
I mean really?
No thanks...
Gerry
> In article <20100424212014.594$c...@newsreader.com>,
> So tell me, what is the attraction in eating fish flesh that has a
> similar side effect to Olestra?
>
> I mean really?
It tastes good--or so it's said. I wouldn't know. The first time I
was offered it under one of it's camoflage names , "white tun" if
memory serves, I had already heard about it's bonus effects.
"You want some white tuna?"
"Isn't that escolar?", I asked.
"Yeah" the sushi chef said.
"Is it good?"
"A lot of people like it", he said.
"How about you. Do you eat it?"
"No," he said looking away. "No I wouldn't eat it."
"I think I'll have the saba."
"Okay."
I've had a similar conversation with three chefs like that. I didn't
know any of theese guys when these chats took place. As for my regular
sushi chefs over the years, some 5 or 6, not one has ever offered it
for sale that I know of; not to me or to others that I'm aware of. Not
one. In all candor, that's the main reason I avoid it.
Paco
"Omelet" <ompo...@gmail.com> wrote in message
news:ompomelet-45C34...@news-wc.giganews.com...
> In article <hr04lf$u9c$1...@news.eternal-september.org>,
> "Paco" <n...@thank.you> wrote:
>
>> "Omelet" <ompo...@gmail.com> wrote in message
>> news:ompomelet-F2FE7...@news-wc.giganews.com...
>> > In article <1oviq2cc...@sqwertz.com>,
>> > Sqwertz <swe...@cluemail.compost> wrote:
>> >
>> >> On Sat, 24 Apr 2010 13:48:26 -0400, James Silverton wrote:
>> >>
>> >> > I know I cannot eat escolar without dire consequences...
>> >>
>> >> I had two 6oz fillets on (1 each on two consecutive nights), and
>> >> only on the second night did I notice anything unusual down there.
>> >> And it was very short lived.
>> >>
>> >> Don't be such a pussy.
>> >>
>> >> -sw
>> >
>> > I've never seen nor heard of it and I did do a bit of googling for it.
>> > Is there another common name for it?
>>
>>
>> Here's 236,000 hits from a Google search for "escolar fish":
>>
>> http://tinyurl.com/2f2qcat
>>
>> AKA the ex lax fish! ;-)
>
> Ok, guess I'll give it a "pass" if I ever see it for sale, thanks.<g>
Yeah. Steve can have my share!
Nick Cramer
> Nick Cramer <n_cram...@pacbell.net> wrote:
> > Omelet <ompo...@gmail.com> wrote:
> > > I've never seen nor heard of it and I did do a bit of googling for
> > > it. Is there another common name for it?
> >
> > Oilfish (Ruvettus pretiosus).
>
> Thanks.
>
> So tell me, what is the attraction in eating fish flesh that has a
> similar side effect to Olestra?
I have no idea. Supposedly it tastes good. I love mackerel, but won't try
escolar!
Dan Logcher
> In article <20100424212014.594$c...@newsreader.com>,
> Nick Cramer <n_cram...@pacbell.net> wrote:
>
>
>>Omelet <ompo...@gmail.com> wrote:
>>
>>> Sqwertz <swe...@cluemail.compost> wrote:
>>>
>>>>On Sat, 24 Apr 2010 13:48:26 -0400, James Silverton wrote:
>>>>
>>>>
>>>>>I know I cannot eat escolar without dire consequences...
>>>>
>>>>I had two 6oz fillets on (1 each on two consecutive nights), and
>>>>only on the second night did I notice anything unusual down there.
>>>>And it was very short lived.
>>>>
>>>>Don't be such a pussy.
>>
>>>I've never seen nor heard of it and I did do a bit of googling for it.
>>>Is there another common name for it?
>>
>>Oilfish (Ruvettus pretiosus).
>
>
> Thanks.
>
> So tell me, what is the attraction in eating fish flesh that has a
> similar side effect to Olestra?
>
> I mean really?
>
> No thanks...
It doesn't effect me and the taste and texture are fantastic!
Like super hamachi. I've been eating it for years and never had
any ill effects. Why ban it if its only a problem for some? Or wait,
I guess we should ban salt, smoking, and swearing too. Bad bad bad!
--
Dan
KevinS
> Every person is different.. some people's digestive system may not be
> able to handle any at all.
A favorite restaurant of mine sometimes offers Walu - which
I understand is escolar. I love it and it doesn't bother me.
YMMV
Steve Pope
Are you in Hawaii?
Fishbase lists _ruvettus pretiosus_ as one of the species commonly
called walu, but only in Hawaii.
(It also lists a bunch of additional species that might be
called escolar, whereas this seems to be the predominant species
that is called oilfish.)
Steve
Omelet
Gerry <some...@sunny.calif> wrote:
All the more reason for me to not try it. There are too many other
options. <g>
Omelet
Nick Cramer <n_cram...@pacbell.net> wrote:
> Omelet <ompo...@gmail.com> wrote:
> > Nick Cramer <n_cram...@pacbell.net> wrote:
> > > Omelet <ompo...@gmail.com> wrote:
> > > > [ . . . ]
> > > > I've never seen nor heard of it and I did do a bit of googling for
> > > > it. Is there another common name for it?
> > >
> > > Oilfish (Ruvettus pretiosus).
> >
> > Thanks.
> >
> > So tell me, what is the attraction in eating fish flesh that has a
> > similar side effect to Olestra?
>
> I have no idea. Supposedly it tastes good. I love mackerel, but won't try
> escolar!
>
> --
> Nick
Thanks!
Just let the poor things live in infamy. <g>
Omelet
Dan Logcher <dlogcher*xspam*@comcast.net> wrote:
> > So tell me, what is the attraction in eating fish flesh that has a
> > similar side effect to Olestra?
> >
> > I mean really?
> >
> > No thanks...
>
> It doesn't effect me and the taste and texture are fantastic!
> Like super hamachi. I've been eating it for years and never had
> any ill effects. Why ban it if its only a problem for some? Or wait,
> I guess we should ban salt, smoking, and swearing too. Bad bad bad!
>
> --
> Dan
I'm not in to banning anything Dan.
Just publish a warning with it. ;-)
Loose bowels I can handle. Nausea and vomiting? No thanks...
Omelet
Sqwertz <swe...@cluemail.compost> wrote:
> On Sat, 24 Apr 2010 19:32:28 -0500, Omelet wrote:
>
> > I've never seen nor heard of it and I did do a bit of googling for it.
> > Is there another common name for it?
>
> Not at Central Market, which is the only place that carries it
> seasonally.
>
> I wish more people would get the shits so the price would go down.
>
> -sw
What does it run? (No pun intended <g>)
Omelet
Sqwertz <swe...@cluemail.compost> wrote:
> On Sat, 24 Apr 2010 20:47:30 -0500, Omelet wrote:
>
> > Ok, guess I'll give it a "pass" if I ever see it for sale, thanks.<g>
>
> And another one bites the dust without even trying it.
>
> Fine by me.
>
> -sw
It'd have to be really inexpensive for me to dare it!
Gerry
>>>> Don't be such a pussy.
>>
>> Responding to that I guess people eat all kinds of crap they wouldn't
>> otherwise. Better to eat pond scum that show "weakness".
>
> It's a perfectly edible fish. I tried after hearing several raves
> about this great "pond scum". So I tried it twice. Nothing bad
> happened. I didn't eat it to prove any sort of point; I never even
> mentioned it to anybody until now, buttfucker.
>
> It's people like you and James that perpetuate foods' bad
> reputations. You ain't going to stop me.
It's just me, James, and the the laws of countries like Japan that
don't consider it a "food product". On the other hand It's people like
you that call others "pussy" and "buttfucker" when we won't eat the
stuff you like. That sounds like a tedious dinner party, ne?
How about we eat what we want, you eat what you want and then you carp
about it?
Gerry
> On Sat, 24 Apr 2010 18:12:43 -0700, Gerry wrote:
>
>> It's also called "the shits", "the trots", and "the Hershey squirts".
>> I think that last one is vulgar frankly, but in the interest of
>> completeness...
>
> Maybe after you try it, then you'll be equipped to remark on the
> fish and it's effects. Until then you're just making more of an
> ignorant, pompous ass of yourself.
If the chef won't eat it, I won't eat it. That's information I can use.
"A guy named Sqwertz says he didn't get the shits when he ate it."
That's not what I call a useful tip.
Wilson
> Hello All!
>
> I know I cannot eat escolar without dire consequences but I wonder if
> the Japanese government still bans its sale? I know people in the US who
> insist on eating it but I ate it *once* in the form of two pieces
> 2x1x0.5 inches and for about an hour I thought it was wonderful :-)
>
> When I was a child during WWII a canned fish from South Africa called
> snoek was sold for a little while. I believe snoek is an other name for
> escolar and I can understand why it was no great success.
>
I noticed yesterday that we were again entering into the discussion of
Escolar and that in itself isn't a bad thing. But, then this morning I come
to check emails and after months of quiet, there are now 34 emails
responding. Wow I thought for about half a moment until I looked at the
responders who rarely comment in a.f.s and had a thought.
Sure enough, the original post was cross-posted to rec.food.cooking, where
467 pieces were posted since yesterday. Enough said. I try not to cross-post
nor to perpetuate a thread which is cross-posted. I do not filter out
posters, like you do James. If you don't like certain posters, you probably
shouldn't invite them home to play.
OT: I like Escolar and suffer nothing from eating it and my wife likewise
enjoys it without consequence. That is to the extent it is ever properly
identified, which usually it isn't. I go by looks, taste & texture and might
be wrong after that. Super White Tuna is the only way I've ever seen it on
the menu board.
--
Wilson 44.69, -67.3
James Silverton
> sometime in the recent past James Silverton posted this:
>> Hello All!
>>
>> I know I cannot eat escolar without dire consequences but I wonder
>> if the Japanese government still bans its sale? I know
>> people in the US who insist on eating it but I ate it *once* in the
>> form of two pieces 2x1x0.5 inches and for about an
>> hour I thought it was wonderful :-)
>>
>> When I was a child during WWII a canned fish from South
>> Africa called snoek was sold for a little while. I believe
>> snoek is an other name for escolar and I can understand why
>> it was no great success.
>>
> I noticed yesterday that we were again entering into the
> discussion of Escolar and that in itself isn't a bad thing.
> But, then this morning I come to check emails and after months
> of quiet, there are now 34 emails responding. Wow I thought
> for about half a moment until I looked at the responders who
> rarely comment in a.f.s and had a thought.
> Sure enough, the original post was cross-posted to
> rec.food.cooking, where 467 pieces were posted since
> yesterday. Enough said. I try not to cross-post nor to
> perpetuate a thread which is cross-posted. I do not filter out
> posters, like you do James. If you don't like certain posters,
> you probably shouldn't invite them home to play.
The size of the response was a little surprising but interesting. Many
people claim, and I believe practically all of them, that they can eat
escolar with impunity. However, I would think that the rules of a
fish-eating country like Japan do indicate that a large number of people
are ill-advised to eat the stuff.
I was just interested in whether the Japanese had changed their minds
and, as far as I can tell, they have not.
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
Wilson
runs their food regulations, but I do find it curious that it's perfectly
acceptable to eat Fugu which could kill you, but not Escolar. Unless you
consider their penchant to eat everything in the ocean, maybe they are
saving the *best* for last lol. Certainly, they snub their noses at the rest
of the world while hunting whales, pursue the wholesale slaughter of
dolphins, employ mid-ocean drift netting, and insist on the descimation of
Blue Fin tuna etc. While I admire, somewhat, their old culture, I find their
new *progress* self-serving and short-sighted.
--
Wilson 44.69, -67.3
KevinS
> Are you in Hawaii?
> Fishbase lists _ruvettus pretiosus_ as one of the species commonly
> called walu, but only in Hawaii.
Like you, I'm in northern CA (Santa Clara County). The restaurant is
in Portland, OR.
James Silverton
I don't think the comparison with fugu is particularly valid since fugu,
unlike escolar, can be prepared to be relatively safe even if the
remnant toxin produces an interesting tingle in the mouth. Like all
governments, the Japanese are inconsistent and I thoroughly disapprove
of their "scientific" hypocrisy about whales and short-sighted actions
on blue-fin tuna. Well, there aren't going to be many more large tuna
and we'll see what they make of it. Whaling is something else to those
who suspect that whales are marginally self aware.
Nanzi
I completely agree, Dan. We love White Tuna, as our fav sushi bar
calls it. That delicate flavor is just wonderful. I looked into
ordering it, but the shipping from Ca to the east coast was as much as
the fish. It is the favorite of all of the fish on the sashimi platter
we order.
I hope it's never banned in Japan or anywhere.
Nan
Dan Logcher
Myabe they just don't have the right gene for eating it. They may be a
fish eating country, but they are smaller and much less diverse in genetic make-up.
--
Dan
Gerry
> Sure enough, the original post was cross-posted to rec.food.cooking,
> where 467 pieces were posted since yesterday. Enough said. I try not to
> cross-post nor to perpetuate a thread which is cross-posted. I do not
> filter out posters, like you do James. If you don't like certain
> posters, you probably shouldn't invite them home to play.
I've been reading at rfc in recent weeks and it has taken me about 50%
of my time over there to set up effective buffering/kill-filing of all
the trolls, racists, goofballs and jihadists. I'm guessing a
considerable majority of topics, both on and off, quickly disintegrate
into name calling between long-time foes. It's really quite lame.
On the other hand there are some people with some notable knowledge of
one niche cuisine or cooking implement.
> OT: I like Escolar and suffer nothing from eating it and my wife
> likewise enjoys it without consequence. That is to the extent it is
> ever properly identified, which usually it isn't. I go by looks, taste
> & texture and might be wrong after that. Super White Tuna is the only
> way I've ever seen it on the menu board.
There! Now that's the measured response I expect in our micro-enclave!
Wilson
are exclusive to various races and perhaps Escolar metabolizing is another
one. Glad I'm pretty much a *mutt* when it comes to genetics ;-)
--
Wilson 44.69, -67.3
Gerry
> On Sun, 25 Apr 2010 00:50:32 -0700, Gerry wrote:
>
>> It's just me, James, and the the laws of countries like Japan that
>> don't consider it a "food product". On the other hand It's people like
>> you that call others "pussy" and "buttfucker" when we won't eat the
>> stuff you like. That sounds like a tedious dinner party, ne?
>
> I'm calling you a buttfucker because you haven't tried it, yet you
> take an adamant stand against eating it - telling us you know what's
> right...
You're a liar. I know what's right for me. Maybe I'm wrong, but I'm not
gonna defer my own judgement to a liar who also calls people pussy and
buttfucker when they disagree.
> ...and implying that everybody will get sick.
Another lie. I neither said nor implied that.
> Meanwhile, there are about 5 of us who *have* tried it and posted
> that there are no ill effects.
Your anecdotal information is as good as any; I'll go with the
viewpoint of the chefs I trust. They won't eat it.
> SilverSpoon is the only one who claims he experienced any ill
> effects, which are probably all psychosomatic (from anticipating
> getting sick).
Of course it's psychosomatic--he disagreed! I think "buttfucker" is
probably quicker for an ineffective counter, though.
> He is in the minority.
Your a bullshitter too. You have no idea what the majority/minority
response is to eating raw escolar. Personal insult did't work, lies
don't get traction; I don't think invention will help.
> And you are just another psychotic Chicken Little.
Pussies, buttfuckers, psychosomatic neurotics, psychotics: Your
evaluation of the sports page must be a riot!
Gerry
>> If the chef won't eat it, I won't eat it. That's information I can use.
>
> There you go again.
Yeah: Simple conclusions guide a lot of my simple decisions.
>> "A guy named Sqwertz says he didn't get the shits when he ate it."
>> That's not what I call a useful tip.
>
> Hey, buttfucker. Count the number of people here who have posted
> that they did not have any ill effects after eating it. And then
> count the number of people who did try it and have had ill effects.
Share your gifted logic with cigarette smokers. I don't think usenet
posters is really the base I should use for my conclusions. After a
lifetime in their field, my favorite chefs trump five guys on usenet.
Even ten!
> It's not just me. My experience is backed up by 4 other people.
It's nice to know what you consider corroboration
> Now, if you're done making an ass out of yourself, kindly fuck off.
It never fails to amaze me how much vitriol and angst some people can
generate about such picayune matters. I suppose you start shrieking and
collapse in a seizure when somebody doesn't like CheeseWhiz on their
French fries.
blake murphy
> James Silverton wrote:
>>
>> Dan wrote on Sat, 24 Apr 2010 17:38:35 -0400:
>>
>>> Every person is different.. some people's digestive system may
>>> not be able to handle any at all.
>>
>> Since Squirts has been blocked for obvious reasons, I only see it
>> sometimes in quotes. I wonder why the Japanese government agrees with
>> me?
>
> What? They block Sqwertz too?
they're still kinda sore about hiroshima.
your pal,
blake
Ken Blake
wrote:
> I completely agree, Dan. We love White Tuna, as our fav sushi bar
> calls it.
Careful! Although some sushi bars call escolar white tuna (or shiro
maguro) others use that term for albacore. Be sure you know which you
are getting.
--
Ken Blake
Please Reply to the Newsgroup
Dan Logcher
> On Sun, 25 Apr 2010 07:40:33 -0700 (PDT), Nanzi <nan...@gmail.com>
> wrote:
>
>
>
>>I completely agree, Dan. We love White Tuna, as our fav sushi bar
>>calls it.
>
>
>
> Careful! Although some sushi bars call escolar white tuna (or shiro
> maguro) others use that term for albacore. Be sure you know which you
> are getting.
Yes, I've seen white tuna for albacore and super white for escolar.
--
Dan
robert ratskywatsky
Very tasty. I used to wonder why I often had to make a rather urgent
bathroom stop after eating at the Todai...
ChattyCathy
> Hello All!
>
> I know I cannot eat escolar without dire consequences but I wonder if
> the Japanese government still bans its sale? I know people in the US
> who insist on eating it but I ate it *once* in the form of two pieces
> 2x1x0.5 inches and for about an hour I thought it was wonderful :-)
>
> When I was a child during WWII a canned fish from South Africa called
> snoek was sold for a little while. I believe snoek is an other name
> for escolar and I can understand why it was no great success.
>
They might be the same 'family' but don't think the Cape snoek that we
get in South Africa is exactly the same as the escolar you're talking
about; the common names are pretty close tho' e.g. Escolier vs Escolier
noire, etc. so maybe that's why people assume it's the same fish
<shrug>
Snoek:
http://www.fishbase.org/Summary/SpeciesSummary.php?ID=489
Escolar:
http://www.fishbase.org/Summary/SpeciesSummary.php?ID=1042
Besides, I've eaten (fresh, not canned) Cape snoek - wrapped in foil and
cooked on the 'braai' (grill) - and it wasn't all *that* oily. In
fact, that's why we use foil - if we don't we've found that it can turn
out quite dry. Quite popular here, and I've never heard of people
having, um, any 'adverse reactions' to eating it. However, it is full
of bones so I understand why it might not be everybody's 'cup of tea'.
Anyway, FWIW, I don't like the canned (often curried) snoek available
here either ;-)
--
Cheers
Chatty Cathy
Dan Logcher
Well that might not be the escolar.. could be, but there might be other
reasons.
--
Dan
Gerry
You mean like e-coli?
Dan Logcher
> On 2010-04-26 06:54:28 -0700, Dan Logcher said:
>
>> robert ratskywatsky wrote:
>>
>>> Todai buffets always used to have escolar labeled as "white tuna".
>>> Very tasty. I used to wonder why I often had to make a rather urgent
>>> bathroom stop after eating at the Todai...
>>
>>
>> Well that might not be the escolar.. could be, but there might be other
>> reasons.
>
> You mean like e-coli?
Yeah, or whatever other bacteria and stuff.. many reason people could have
these issues. Problems with buffet sushi is not a bit surprise.
--
Dan
Dan Logcher
>
> Escolar is seasonal around here. I don't know how any reputable
> sushi joint (not Todai) could have it on the menu year round.
It comes vacuumed sealed and frozen in New England, packaged as oilfish.
Pretty much all places around here have it year round.
--
Dan
Gerry
Does anybody know the hows and whys of how it became a consumer fish?
Of course 20 years ago I never heard of anything called "oilfish", but
20 years ago in food and dining in the US might has well have been 100
years ago.
When did oilfish become commonly sold and eaten in New England?
Dan Logcher
I only started seeing it first in sushi bars in Boston about 10 - 12 years
ago maybe. I also saw it in San Francisco in 2000. Its much more common
in sushi bars all over now. I just had some in Clearwater, Fl.
--
Dan
Gerry
>> When did oilfish become commonly sold and eaten in New England?
>
> I only started seeing it first in sushi bars in Boston about 10 - 12 years
> ago maybe. I also saw it in San Francisco in 2000. Its much more common
> in sushi bars all over now. I just had some in Clearwater, Fl.
The first time I remember being offered it was about 11 or 12 years ago
in New Orleans. That's the time I mentioned upstream where the chef
looked away when he said he didn't eat it. So at that point I must have
already heard that it was disagreeable for others, because I was
already wary.
Interesting how these things morph...
Dan Logcher
I've met some sushi chefs that don't eat any sushi.. I don't really trust
their opinion on sushi completely. Did the one in Nawlins say he ate any sushi?
--
Dan
Gerry
> I've met some sushi chefs that don't eat any sushi.. I don't really trust
> their opinion on sushi completely. Did the one in Nawlins say he ate
> any sushi?
I didn't explicitly ask him. I've never met a sushi chef that didn't
eat sushi. Wow! I would have a hard time getting with that, I think.
I've met a number of bartenders that "no longer" drink. I find that a
bit creepy too.
Dan Logcher
> On 2010-04-27 20:09:21 -0700, Dan Logcher said:
>
>> I've met some sushi chefs that don't eat any sushi.. I don't really trust
>> their opinion on sushi completely. Did the one in Nawlins say he ate
>> any sushi?
>
>
> I didn't explicitly ask him. I've never met a sushi chef that didn't eat
> sushi. Wow! I would have a hard time getting with that, I think.
>
> I've met a number of bartenders that "no longer" drink. I find that a
> bit creepy too.
When I go onto a new (to me) sushi bar, I always ask the chef what is good
today. If he says everything, I get suspicious. I continue to ask questions
about the fish to find out if chef knows anything. I ask if he makes his own
saba, which type of tuna, and whether he eat sushi.
All of the good sushi chefs I know can answer these questions, will give pointers
on which items are best today, and won't serve bad uni.
--
Dan
Gerry
> When I go onto a new (to me) sushi bar, I always ask the chef what is good
> today. If he says everything, I get suspicious. I continue to ask questions
> about the fish to find out if chef knows anything. I ask if he makes his own
> saba, which type of tuna, and whether he eat sushi.
That's similar to my M.O. I word it "anything special; anything from
Japan", that helps to preclude the "everything's good" shtick. Among my
gauges is to say that I am a big fan of hikari-mono (shiney stuff which
includes saba, aji, kohada, sayori, etc.). If they give me a blank
look, I assume they are not Japanese. I also ask about saba and
sometimes tamago.
Not infrequently they'll say they don't have saba: "most Americans
don't like that". It's not a all-bets-off response, but at least he's
telling me something about his clientele, and likely about his approach
to that clientele. Same with the tamago. I really do like a little
piece of tamago at the end of the meal, with no sauce or anything.
But I've never even *thought* to ask if they eat sushi themselves. What
kind of chef doesn't taste his own food? Answer: the WRONG kind!
> All of the good sushi chefs I know can answer these questions, will
> give pointers
> on which items are best today, and won't serve bad uni.
Yeah, the later is a noteworthy one; someone eager to unload the Uni on
a Tuesday night.
Dan Logcher
> On 2010-04-28 07:26:33 -0700, Dan Logcher said:
>
>> When I go onto a new (to me) sushi bar, I always ask the chef what is
>> good
>> today. If he says everything, I get suspicious. I continue to ask
>> questions
>> about the fish to find out if chef knows anything. I ask if he makes
>> his own
>> saba, which type of tuna, and whether he eat sushi.
>
>
> That's similar to my M.O. I word it "anything special; anything from
> Japan", that helps to preclude the "everything's good" shtick. Among my
> gauges is to say that I am a big fan of hikari-mono (shiney stuff which
> includes saba, aji, kohada, sayori, etc.). If they give me a blank look,
> I assume they are not Japanese. I also ask about saba and sometimes tamago.
>
> Not infrequently they'll say they don't have saba: "most Americans don't
> like that". It's not a all-bets-off response, but at least he's telling
> me something about his clientele, and likely about his approach to that
> clientele. Same with the tamago. I really do like a little piece of
> tamago at the end of the meal, with no sauce or anything.
>
> But I've never even *thought* to ask if they eat sushi themselves. What
> kind of chef doesn't taste his own food? Answer: the WRONG kind!
If the conversation gets to the point that I wonder if he knows what he's
doing, I'll ask if he eats sushi.. If he doesn't then its pretty much a
given I won't be back for a second meal. I also ask "what's good today",
because the "everything" response is a good indication that he doesn't
know what he's doing.
>> All of the good sushi chefs I know can answer these questions, will
>> give pointers on which items are best today, and won't serve bad uni.
>
> Yeah, the later is a noteworthy one; someone eager to unload the Uni on
> a Tuesday night.
I don't usually order uni till Thursday or Friday unless I know the place.
I always ask if the uni is fresh, so if I get a bad piece I know the chef
is crap.
--
Dan
Seth
Dan Logcher <dlogcher*xspam*@comcast.net> wrote:
> I also ask "what's good today", because the "everything" response
>is a good indication that he doesn't know what he's doing.
Or he seriously does, and this morning he went to the fish market and
only bought the best fish there. That case is easy to tell by the
very limited, and rapidly varying, menu.
Seth
Dan Logcher
That rarely is the case. Typically they get some things here and there,
so not all will be good today. Also, some fish needs to age a bit depending
on how fresh it comes to them. A good sushi chef will know this and not
try and sell you something that isn't ready yet.
--
Dan