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The Aesthetics of Mollusk Sushi

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The Aesthetics of Mollusk Sushi

Gary Rolin | Sep 19, 2002 11:22 AM

Lately, I have been looking to expand my sushi horizons past the normal Tuna, Salmon and other plain fish into some of the more exotic types of fish.

I have tried Octopus and find it passible, however my experiments with squid and Sea Urchin left me with nothing but a bad taste in my mouth (I am still particularly creeped out by the slimy salty nastiness of the Sea Urchin).

I have spoken to others (mostly westerners) and they have universally said they are not fond of these things.

So in my quest to understand, what am I looking for in my squid/octopus/random mollusk sushi other than it's ability to not make me sick?

Or is this something that my western palette will never comprehend?

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