Quote:
Originally Posted by Fondueset
energetically I think something is lost in cooking. The way I feel after Sushi and after cooked fish is worlds apart.
|
Same for me. But I've always thought that it's because of wasabi's spicey/balsamic effect. What you say makes sense anyway: don't know if it's for the energetic content of raw meat, or just because it satisfies or tickles some primordial hunter's instinct of eating animals almost alive.
Freshwater fish just has to be handled with care due to sanitary cautions. Sea fish is great eaten raw, either in the japanese fashion, in the marinated mode (tweve hours or more resting in sour) and in the mediterranean style (fresh lemon juice and olive oil dropped on raw fish just before eating).
Raw amberjack tastes the best for me, followed by red tuna and salmon.
So the question is: is salmon served in sushui restaurants fished in freshwater?
