This article http://www.telegraph.co.uk/science/sc... about the fact that:
“The current study shows that first-rate soloists tend to prefer new instruments and are unable to distinguish old from new at better than chance levels”
...leads me to the premise of this post...that those who extol the virtues of anything from the very expensive wine they drink to the over the top descriptions of the most sublime sushi they consumed, in which the perfect knife work and the finest (rarest) fish selected by the master sushi genius of the moment absolutely craps all over every other sushi in the world may just be our own built in bias at work.
Now for sushi we might have to do something about "norming" out the rice component for temperature and flavoring, but as to the actual fish, I am now surmising that those who think of themselves as "sushi cognoscenti" or "mavens of Mackerel" are just fooling themselves.
I've always thought this with wine for the most part. Several studies have been published in which experts were routinely fooled about the actual (low) price of the wine they were tasting when "highfalutin" labels were substituted.