I think this is visit #14 to Sushi Yasuda. (I forgot to number it last time.) I can’t believe I still always have new fish to write about. Tonight, we had Tarpon, the red colored one on the left. Depending on the part of the fish, the flesh ranges from deep red to almost purple, a very striking piece. It tastes very much like non-fatty tuna but the meat is more loosely packed together. Blackfish, on the right, is actually a pinkish colored flesh inside and tastes much like other white fish.
Octopus eggs is one of the most unique pieces I’ve ever had. The tiny eggs are packed so tightly together that it tastes like one piece. The eggs don’t have much flavor on their own, but it is paired with a shiso leaf and sweetened with something, making the overall taste very different from most nigiri. It ended up being too sweet for me but I’m still glad I tried it, especially since it’s only available once a year.
There are all these delicacies (like shirako or octopus eggs or copper river salmon) that are available only certain times of the year. Food Mayhem should put together a “sushi calendar” so that we know what to look for and when. It would be a great resource!
Anony, you took the words (or functionality) right out of our mouths! We’ve been talking about building something like this for quite some time, although broader than just for sushi. We’re collecting data for it now 🙂
In fact, if anyone has more ideas, please send them!