Quote:
Originally posted by Pretty Little Flower
Well, there are actually some objective requirements for a "sushi-grade" label that do not directly relate to freshness, and that you do not need an Itamae for.
http://ask.yahoo.com/ask/20040513.html
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For someone who fancies himself a timmy, you are certainly quick to throw out 800 years of sushi rules.
The only standard I see in your post is that "sushi grade" fish must be frozen. That is objective, and you wouldn't need be an Itamae to tell if a piece of flesh met the standard. It is, of course, also pure bullshit. WFUM New Hampshire doesn't make sushi rules- Itamae are trained in an 8 years apprenticeship- there are Itamae organizations that decide what fish is "sushi grade." For 2 years all an Itamae apprentice can do is wash pans and make the rice. Do you think they know something you and I don't by the end of the 8 years?
And guess what? You don't make SUSHI! You may take some raw fish and wrap it on instant rice but that's not fucking sushi unless you have trained for 8 years. I don't care if its the tastiest fish in minnesota. If you go to Tokyo the only job you could get would be at the conveyor belt "fish snack" places. You can't make sushi Flower, sorry.
Quick question; what brand package rice vinegar flavoring do you use?
I don't mean to take you down a notch, but rules are rules are rules. We're lawyers for god's sakes.
