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?