I Guess I like Frozen Sushi

[mb7o]

to whoever commented on the frozen ankimo--

isn't that actually in effect a cooked pate? always pre-prepared, though freezing it is probably not a good thing. seach for frozen ankimo on google, this thread comes up #1 and a purveyor comes up #2.

on morimoto--

recently ate there. the most disapointing part of the meal was the sushi. one of my friends commented that the ikura felt like it was defrosted wrong.

on frozen/fresh/days of the week--

we ate at morimoto on a sunday. does that make any difference? sure, the markets are closed, but most things must be frozen.

on farmed fish--

no way i'd consider farmed fish parasite-free. fish farms are a big pollution/waste issue, must be a breeding ground for who knows what. though one could imagine clean pond farms.

[johnnyd]

to whoever commented on the frozen ankimo--

isn't that actually in effect a cooked pate? always pre-prepared, though freezing it is probably not a good thing. seach for frozen ankimo on google, this thread comes up #1 and a purveyor comes up #2.

Monkfish Liver is gently poached whole after careful seasoning. Haven't a clue with what. Then it is frozen whole. There is no other preparation if served as ANKIMO sashimi/sushi other than ponzu dressing w/ sliced scallion.

It's in my top 3 sashimi items, kind of like the creamcheese of the sea!