HISTORY OF SUSHI

For hundreds of years the Japanese used to preserve their fish with salt and then press it in layers until the fish had fermented. In the early 1800's a Japanese entrepreneur decided put slices of raw seafood on pads of rice. This megre beginning started a new taste sensation and in no time became a major success throughout Japan. This culinary specialty eventually caught on in the Western world and is recognized as being prepared in the Edo tradition Many years of training and preparation has led to the development of culinary experts known as Sushi Chefs. These individuals were traditionally trained within strict apprenticeship programs while under the watchfull eye of a Master chef. Upon graduation, the Sushi chef may hold an honored position and earn the respect and admiration of his/her peers. Not only does a sushi chef make the food look appetizing, but they are involved in every detail of the preparation... not to mention haggling with the fisherman for the freshest catch, preparing the many different types of Sushi, conversing with the customers and 'putting on a show'.

POPULAR SEA FOOD
Always remember: the freshier, the tastier!

Keep in mind to stay away from fresh water fish for sushi as the risk of parasites in the flesh when raw is to great a danger. Cooked or smoked fresh-water fish is alright. Following is a list of popular fish and seafood: SALMON (sake) Usually cured in salt and sugar before serving. You can also use your favourite variety of smoked salmon. TUNA (maguro) Smooth texture and a wonderful taste make this a popular type of fish to use. The deep red flesh comes is found on the top of the fish, while the fleshy pink portions, which are fattier and more expensive, come from the belly. SHRIMP (ebi) Delicious when fresh jumbo shrimp are used. Avoid frozen and shelled, try to buy fresh. CRAB (kani) Try with Alaskan king crab legs. Awesome! Or you can use the increasingly popular 'mock crab'. EEL (unagi) Usually found pre-cooked and frozen, this delicacy is to be re-heated and served with a barbeque sauce. OCTOPUS (tako) The cooked tentacles are usually used for sushi and can be found in Japanese specialty stores. SEA URCHIN ROE (uni) This orange coloured roe is known as one of the most sought after delicacies. SQUID (ika) Only the body is used and is eaten raw. Use only the freshest squid if you choose this tasty little creature. SALMON ROE (ikura) Exported to Japan, this North American delicacy is sure to please.