"Musashi" > wrote in message om>...
> "respite" > wrote in message
> ...
> > I have been training as a sushi chef for the past six months. In that
> > time, i have reviewed the menus of several other local sushi bars.
> >
> > I have noticed the lack of tai at local bars. It seems true tai is
> > not readily available outside of japan, and is usually substituted
> > red snapper.
> >
> > I havent caught true tai as a special, nor is red snapper on any
> > regular menu.
> >
> True Tai (ma-dai) has to be flown in from Japan, and it is not as common in
> the US as flown-in Hamachi.
> Red Snapper is a good substitute but lately I don't see that so often
> anymore either
> in the NY area.
> In the Shiro zakama section, I see Hirame, Tilefish (Misnamed Amadai), and
> often
> Striped Bass (sometimes called shima suzuki). I see Sawara (spanish
> mackeral) too
> but thats somewhat closer to hamachi.
> Izumidai (Tilapia) I have seen occasionally but find the taste bland.
> Having eaten plenty of Tai in Japan, the vast majority of which is now
> farmed, I'd have
> to say that the natural (wild) Striped Bass might be a better fish. Not the
> farmed hybrid
> which I find bland like the tilapia.
>
>
> > Besides the problems with availability, is red snapper not a good
> > fish for sushi? I have never had it, but it seems to be a standard
> > in the rest of the sushi world.
> >
> Red snapper is excellent as sushi neta.
> For that matter so is Grouper (kue or ara) and so is the
> Black Sea Bass of US East coast neither of which I see being used.
>
> > What is the flavor? Its it comparable to any other fish? Is it worth
> > ordering and spreading the word?
> >
>
> I think that I use to see Red Snapper as sushi neta (often just called
> "tai")
> in sushi restaurants in the NY area rather frequently about 20-15 years ago.
> Red Snapper tastes similar to Tai, or for that matter any of the "bream"
> type fish.
> If you can get your hands on the "porgy" (or Scup) of East Coast waters that
> will be a complete substitute for Tai except for the size.
> I'd suspect the southern east coast species like Jolthead porgy and
> Sheepshead
> porgy may be similar but I've never tried them.
>
> > Any insight would be helpful.
> Musashi


Wild striped bass is indeed an incredible fish to use. The best is off
a fish that has been gutted within a half hour of being caught. (I
bring my sashimi kit with me to the beach every fishing trip!!) Any
longer than that and you might as well wait untill the fish comes out
of rigor mortis.

Scup is delightfull too, but you need to be very skilled with a knife
to really enjoy them. They are fragile fish and it's too easy to
damage the flesh while making fillets. I usually see this species in
mid to late summer.

Another fish oft overlooked is ocean catfish or wolffish. It's usually
caught in deep water along with groundfish like cod & haddock. When
you get past the big teeth and skin, the taste is very nice indeed.
The lean, pearly white flesh has a firm texture and a mild, sweet
flavor. The skin is edible.
It's another species that tastes like lobster, considering it spends
it's time munching on crabs, clams, snails, sea urchins and lobsters.