That might explain...
... why I have had such vastly inconsistent experience with sushi that I simply avoid it now. It definitely explains why the taste seemed to so radically different on separate occasions even though the product was supposedly the same.
posted by Blinkered at 7:26 AM
1 Comments:
This is a rampant country wide practice. Red snapper, halibut and other white fish are easy to substitute. As replacements are a quarter to an eighth the cost this becomes common practice. Most other nigri do not have cheaper counterparts and are much to distinctive to fake; tuna, octopus, squid, surf clam etc. Salmon is usually safe in AK or other producing areas. Of course these days most resturants are measured more on their roll artistry than anything else.
Take care, Tiffany
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