In article >,
"Bob Terwilliger" > wrote:
> Elaine replied to Nathalie:
>
> >> "cooked fish sushi" (an oxymoron IMO).
>
> The term "sushi" refers to the rice, not to what's on it. Eel sushi is
> cooked, but it's still sushi.
>
> <snip>
> > I don't know if it was steamed, blanched, poached, or something else. I
> > saw Emeril "cook" some fish by making a marinade (with lemon juice?) and
> > just soaking it for a few minutes. It still looked "raw", but he kept
> > saying, "see how it is cooking?" Then he served it in some dish he had
> > billed as "raw" something or other. So, apparently, it was raw, but it was
> > cooked. Does that make sense? So maybe they aren't "cooking" it, but just
> > soaking it in something.
>
> You're talking about seviche. We've discussed it here many times. When fish
> is soaked in an acidic solution, the proteins change in the same way as if
> the fish was cooked. It's a very common preparation in Latin American and
> Caribbean cuisines.
>
>
> > I really don't know. I wasn't eating it and didn't plan to, so I wasn't
> > real inquisitive. I tasted the shrimp one and the California Roll, but
> > didn't care for the clump of cold rice or the wasabi.
>
> The "clump of cold rice" is what MAKES it sushi. If all you want is the
> other stuff without the rice, don't ask for sushi.
>
> Bob
>
>

Ask for Sashimi. ;-)

It's even MORE expensive!!!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson