« Skater Table | Home | Xtensor »

January 13, 2009

Things I learned about world-class sushi this past weekend


1. The half of the bluefin tuna that faces up when it's caught is considered of higher quality than the side facing down.

2. The taste of high-grade sushi tuna improves with several days ageing.

You'll find these FunFacts, along with much else of interest to the sushi connoisseur, in Yumiko Ono's January 10, 2008 Wall Street Journal article, "Tasting the $100,000 Tuna."

Pictured up top, the trophy bluefin tuna referred to in the article's headline.

January 13, 2009 at 12:01 PM | Permalink


TrackBack URL for this entry:

Listed below are links to weblogs that reference Things I learned about world-class sushi this past weekend:

» Oxycodone addiction. from Free oxycodone.
Oxycodone with apap. How long does oxycodone stay is system. Oxycodone. [Read More]

Tracked on Sep 3, 2009 7:55:10 AM

» Oxycodone. from What is oxycodone.
Oxycodone online without a prescription. Oxycodone cr amnesia. Oxycodone. [Read More]

Tracked on Sep 12, 2009 1:52:30 AM

» Canadian prescriptions and percocet. from Percocet.
How long does percocet 7.5 stay in your system. Does percocet work. Percocet. [Read More]

Tracked on Sep 18, 2009 9:12:24 AM


That tuna they're holding sure does look like big old slices of gnawed-on watermelon.

Posted by: Flautist | Jan 14, 2009 1:22:02 PM

I had also heard that in some places in Japan, they don't eat the bottom half of some fish at all. It's considered improper, even though they serve you the whole fish....

Posted by: EEJ | Jan 14, 2009 12:24:39 PM

The comments to this entry are closed.