Sushi

I have been thinking of trying sashimi, but I am worried about the taste since I have never had it. How does it taste compared to say cooked tuna? Does it have a stronger fishy taste? Is it soft to chew, or a bit slimy? I am super curious.

Maybe try tataki style sashimi first - it has a light sear on the outside, the middle is still basically raw though. Good fresh sashimi won't have a strong "fishy" taste - a friend gave me wise advice, don't go to the most expensive sushi place, go to the busiest that way the fish is most likely fresh since they are going through it quickly. I find it soft and very good - and I used to have a strong aversion to eating raw fish.

Mershmellow,

In my opinion raw tuna has a very smooth texture and no fishy taste at all and it a soft chew. It tastes nothing like cooked tuna. Seared tuna has a very light cooked taste. I will only eat it raw or very lightly seared.

I will eat tuna that comes out of a foil packet for tuna fish salad with a little mayo, a little greek yogurt, and a small squirt of spicy mustard. Sometimes I'll just put some sherry vinegar or red wine vinegar on and wrap it in lettuce.

No fish should taste fishy. Fishy is rotting fish oil.

Personally I like the Japanese belief about fish. If a fish has been properly killed in the last 24 hours and kept refrigerated then it can be eaten raw. If it is more than 24 hours old but less than 3 days old then if is still fit to be eaten if it is cooked. If it is more than 3 days old then it is fertilizer!

The textures vary with the type of fish / seafood. The more chewy are Abalone, Octopus and Squid. The only slimy sushi is sea urchin. Sea urchin doesn't appeal to many, even those who love all the other variations.

Another start to trying "sushi/sashimi" is to try the eel. Eel is always fully cooked and served in a delicious BBQ sauce.

Good luck!

I eat Sushi without eating any of the carbs. I don't like rice so I don't eat it, I've never had it since surgery.

It is pretty easy to have carb free sushi, so I'm not sure why everyone is assuming right off the bat he is pounding down carbs.

I have no restriction with Sushi because it is a slider. It is moist and even just eating fish and veggies, there is nothing there to trigger restriction.

Basically the same reason I don't really eat lobster. Zero restriction, it is too moist and not dense enough.

If you are weighing your food (I have a pocket scale) you shouldn't be eating more than normal.

I eat seafood/fish (crab, shrimp, lobster, salmon) in some capacity at least a couple times per week and I have similar restriction to other proteins with it. Tonight I was able to eat 2oz of shrimp and about 1oz of asparagus for dinner.

You had surgery 4 months ago? I had surgery almost 2 years ago. At 4 months, the restriction I had then is nothing like I had now. I could eat like 2 ounces of salmon then. I'm sure I could eat 6 or more now, but I don't like salmon. I can eat maybe a pound of shrimp. I cut myself off at 8 ounces, but it provides no restriction at this point. I don't use restriction to set my portions but I have noticed over the past 6 months that seafood offers a lot less restriction than dense proteins like steak or pork chops.

I find that eating lobster is filling to me. Shrimp, clams and oysters are a little less filling to me but it is low in calorie as long as there is not butter or sauces on it. Since I can a little more of it I get the extra protein for fewer calories.

Edited to fix typo

When you say it is easy to have carb free sushi, do you mean that you only eat sashimi or that you ask for your su****o be made without rice? I really want to ask the next time I go to a japanese restaurant but I think they might look at me like i'm crazy.

I just tear it all apart. I do this with food all the time. I order sandwiches and only eat the neat etc. I try to avoid special requests as much as possible because of they get it wrong I am unhappy. So I just order normal and destroy things.