Reply to thread

Message

<blockquote data-quote="guywhofishes" data-source="post: 111541" data-attributes="member: 337">We make most of our sushi at home so I don't frequent local joints. But tako is pretty &quot;dependable&quot; as far as sushi goes so chances are low you will get burned locally with bad tako sushi. And the only way it's bad is when it's not tenderized and it's still rubbery - the taste is still fine.I travel a lot - not by choice (work) - but when I do have to travel I frequent sushi joints and BBQ mostly if I can find them in parts of the country where they're known to be good.with modern jet shipping sushi quality can be high anywhere. I hear good things about the all-you-can-eat joint in town but I'm very afraid to go because I will literally eat myself sick - I can't stopthe feds make all sushi joint meat suppliers freeze their meats 48 hrs at really cold temps to kill parasites - so the thawed meat is just as fresh in Fargo as it is in San Diego or Seattle</blockquote>

[QUOTE="guywhofishes, post: 111541, member: 337"] We make most of our sushi at home so I don't frequent local joints. But tako is pretty "dependable" as far as sushi goes so chances are low you will get burned locally with bad tako sushi. And the only way it's bad is when it's not tenderized and it's still rubbery - the taste is still fine. I travel a lot - not by choice (work) - but when I do have to travel I frequent sushi joints and BBQ mostly if I can find them in parts of the country where they're known to be good. with modern jet shipping sushi quality can be high anywhere. I hear good things about the all-you-can-eat joint in town but I'm very afraid to go because I will literally eat myself sick - I can't stop the feds make all sushi joint meat suppliers freeze their meats 48 hrs at really cold temps to kill parasites - so the thawed meat is just as fresh in Fargo as it is in San Diego or Seattle [/QUOTE]

Verification

What is the most common fish caught on this site?

Reply to thread

Recent Posts

Friends of NDA