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[Shape Shifter]

Originally posted by Pretty Little Flower
It is like Picasso invented cubism on your ass. First, I never said I personally made sushi. I said I have had some great sushi at people's homes. Some of it was made by people visiting from Japan. Some of it was made by nice Scandinvian folk with a passion for making sushi at home. I am certain that none of them are Itamae.

But you have again shifted the discussion. Because you are probably too inebriated to remember it, I will recap. I asked if one could make ceviche from any fish you found in the supermarket, or whether you needed fish sold as sushi-grade. You basically responded that sushi-grade was something that only a trained Itamae could determine, and that supermarkets and fish distributors made off-the-cuff determinations as to what is sushi-grade and what is not based on how fresh or old they happened to think the fish is. I responded that, based on my limited internet research, in American markets sushi-grade has a different meaning then the one you want to ascribe to it -- it has some objective characteristics. In other words, the blather you pulled out of your Blue Period ass about Joe behind the fish counter making ad hoc decisions about labeling the "good" fish as sushi-garde and the "bad" fish as non-sushi grade is . . . well . . . I think you know what it is. Or at least you will when you sober up.

Orange roughy -- now there's a fish.