The taste of fish actually makes me gag. It’s unfortunate. Growing up with family that lived along Florida’s Intracoastal waterway meant we had access to fresh seafood in abundance. Imagine my surprise when, a few years ago, a friend of mine guilt-tripped me into trying some forms of low-intensity sushi. I started working my way up from there to numerous cravings which poked their hydra-like heads through my psyche during last night’s greedy feasting, courtesy a very good friend.
Actually the progression was almost logical. For me, a steak has to be bloody and only slightly seared on the outside. I see no point in eating an animal’s flesh if I cannot taste it, if the heat and time have taken its essence and broken it down into a stringy mass of denatured proteins, devoid of all porphyrins. I should have examined the idea that fish could hold similar thrall over me. The problem, I think, is in the way fish falls apart. 
It’s not a nice word, but the best way to describe it is “decomposition.” Freshly killed fish has not had a chance to decompose. This process is what causes the fishy taste and smell. The quality of the meal has to do with how much life is left in the beast lain before you. Truth be told most humans are just carrion eating omnivores. Scavengars. I require some life force to be left, a true predator. (and yes, that means I’ve been known to make my own kills) In some ways that leaves me more vegetarian since it is so hard to get fresh meats. Grocery store bought sushi rolls tend to not include the best ingredients, and they try to hide it in numerous additions such as cucumber, avocado, roe, etc. Even worse are the piles at Chinese Buffet houses as they lie rotting near a steam table. I still retch.
There is a purity to the correctly prepared. Rolls do little for me anymore. Nigiri, the rectangular slabs of rice topped with someone’s fresh catch gets me hungry, though now I have even moved beyond that: a sashimi plate, just the flesh, rice on the side, give me tuna, salmon and yellowtail. Something about it just feels so pure, the tastes set off a small endorphin rush in my brain. It builds up… last night I was drunk on sushi.
The taste of fish actually makes me gag. It’s unfortunate. Growing up with family that lived along Florida’s Intracoastal waterway meant we had access to fresh seafood in abundance. Imagine my surprise when, a few years ago, a friend of mine guilt-tripped me into trying some forms of low-intensity sushi. I started working my way up from there to numerous cravings which poked their hydra-like heads through my psyche during last night’s greedy feasting, courtesy a very good friend.
Actually the progression was almost logical. For me, a steak has to be bloody and only slightly seared on the outside. I see no point in eating an animal’s flesh if I cannot taste it, if the heat and time have taken its essence and broken it down into a stringy mass of denatured proteins, devoid of all porphyrins. I should have examined the idea that fish could hold similar thrall over me. The problem, I think, is in the way fish falls apart.
It’s not a nice word, but the best way to describe it is “decomposition.” Freshly killed fish has not had a chance to decompose. This process is what causes the fishy taste and smell. The quality of the meal has to do with how much life is left in the beast lain before you. Truth be told most humans are just carrion eating omnivores. Scavengars. I require some life force to be left, a true predator. (and yes, that means I’ve been known to make my own kills) In some ways that leaves me more vegetarian since it is so hard to get fresh meats. Grocery store bought sushi rolls tend to not include the best ingredients, and they try to hide it in numerous additions such as cucumber, avocado, roe, etc. Even worse are the piles at Chinese Buffet houses as they lie rotting near a steam table. I still retch.
There is a purity to the correctly prepared. Rolls do little for me anymore. Nigiri, the rectangular slabs of rice topped with someone’s fresh catch gets me hungry, though now I have even moved beyond that: a sashimi plate, just the flesh, rice on the side, give me tuna, salmon and yellowtail. Something about it just feels so pure, the tastes set off a small endorphin rush in my brain. It builds up… last night I was drunk on sushi.
I would eat that stuff if I were on a lifeboat and I was certain I would die in an hour if I didn’t eat it. Maybe thirty minutes.
RSM,
It took me a long time, and I am with you on what is good, and what is gag worthy.
Jim,
You are missing out! Just got to go to the right places and order the right stuff. C’mon – maybe you can try in 2006?