Word: sashimi
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...around 15 to 30 lbs. apiece. That day they were abundant in the sapphire water; I hooked five, boated three and kept one. Gutted, tailed and beheaded, it went into a cooler in the back of my rented car. The crew and I would eat it that night as sashimi. Whistling gaily, I shut the gate to Eco Beach behind me and turned left on the deserted, twilit Great Northern Highway...
...western Atlantic, the breeding population of northern bluefin, the largest tuna species, is thought to consist of perhaps 40,000 adults, down from some 250,000 two decades ago. Reason: the flourishing airfreight industry that allows fish brokers to deliver Atlantic Ocean bluefin overnight to Tokyo's sashimi market, where a single fish can fetch $80,000 or more at auction. "To a fisherman, catching a bluefin is a lot like winning the lottery," sighs Stanford University marine biologist Barbara Block...
...fish they serve for the first-time sushi eater, there is only one bright placard explaining the different kind of sushi, though it is tucked behind the bar and difficult to see. Instead, you'll have to trust your instincts and bring a friend who knows the difference between sashimi and sushi. No Western-style utensils are provided, and if you don't know how to use chopsticks, you'll learn fast. But you can afford to experiment a little: A California roll is $2.50, and miso soup is only a dollar. Comparably priced sushi in the Square is premade...
...Cafe Provencal underlines sauteed foie gras with mango puree and cushions roast pheasant on mushroom ravioli. The menu at Lydia Shire's Boston restaurant, Biba, which is due to open this month, will feature dishes as stylistically diverse as Thai green-curry lobster soup, salad of rock crab and sashimi, and lambs' tongues with fava beans and cilantro. Even in New Orleans, where locals still favor their own Creole-Cajun kitchen, Susan Spicer, of the Bistro at Maison de Ville, has won converts with her Provencal improvisations...
Normally people's lives do not flash before their eyes when they eat sashimi. But a meal of Japanese fugu, or puffer fish, is no everyday dining experience. Because the fish's internal organs contain the nerve poison tetrodotoxin, Japanese gourmets rely on expert chefs to remove the toxic entrails before serving. Yet for several Japanese diners each year, usually those who clean the fish themselves, a fugu supper is their last...