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wrote:

> George > wrote:
>
> You might try ordering it hand rolled, natto temaki. Ume boshe (pickled
> plum) is good that way, too, as is gobo (Burdock root) and <tada> baked
> Salmon skin!

Ume Boshe never grew on me.. The saba shiso maki I get has gobo in it too.

> Mirugai is a taste and texture treat for me.

I like the texture, but the flavor can be a bit fishy for me.
I also don't like cherrystones for that reason.. though I love oysters.

>>I wanted to compare the saba with the shime saba that I prepared last
>>month. There's was good, but not as good as mine. Humility doesn't allow
>>me to discount freshness and mine was less than 24 hours out of the
>>Atlantic.
>
> I know what you mean. I've had fresh caught Albacore sashimi. No wonder
> grizzly bears like live salmon!

Smarter than the average bear! Oh that must be good, fresh albacore.
I'd like to catch some of the footballs they report off Plumb Island,
I don't know if they'd make it back to the dock in one piece.

>>$55 bucks later and I would do it all again if I could actually afford
>>it. Oh, but what a wonderful habit to have.

Actually, $55 is pretty good meal for me. That would include a large Sapporo,
and miso soup. Nowadays, the wife, son, and I get away with aboutr $100-$120
bill every time. The kid is only 3.5 years old and he eats as much as my wife.
I'm going to be broke when he hits his teens.

--
Dan