Charleston Post and Courier

February 4, 2014

Sushi rolls on in Charleston, much to sophisticates' chagrin


“In 1966, Wolf and Kanai opened the first sushi bar for American eaters. Their restaurant, located in Los Angeles' Little Tokyo, inspired more sushi restaurants, including a Hollywood joint that enchanted celebrities. ‘Suddenly, everyone got the idea of Yul Brenner going to a sushi bar,’ says Trevor Corson, author of The Story of Sushi: The Unlikely Saga of Raw Fish and Rice. ‘It dovetailed with our interest in healthfulness of food, when the two things being talked about a lot were grains and fish.’” Read more ...



Business Insider

September 18, 2013

Is there a humane way to kill a lobster?


“Another option is the CrustaStun, a device that home chefs can purchase for several thousand dollars to ‘zap lobster's nervous system in one jolt,’ says Trevor Corson, author of The Secret Life of Lobsters. A large kitchen knife will also make for a quick death when cooks hold the lobster upside down and slice it in half from the tail to the head. Corson provides step-by-step instructions for this method on his blog.” Read more ...



Smithsonian

September 11, 2013

From Cat Food to Sushi Counter: The Strange Rise of Bluefin Tuna


“Tuna were unpopular in Japan, and only in the 19th century did this begin to change. So says Trevor Corson, author of the 2007 book The Story of Sushi. Corson told Food and Think in an interview that an increase in tuna landings in the 1830s and early 1840s provided Tokyo street vendors with a surplus of cheap tuna. The meat was not a delicacy, by any means.” Read more ...



The Los Angeles Times

June 1, 2013

Chef Michael Cimarusti on how to kill a lobster


“You can cook live lobsters, but I prefer to kill them first. There are a lot of theories about the best way to do this, but I like the one recommended by Trevor Corson, seafood expert and author of The Secret Life of Lobsters. He chills the live lobsters in the freezer for 15 minutes or so. Lobsters are coldblooded, and this slows their metabolic rate and dulls their response to pain. Once they're well-chilled, place them belly-up on a cutting board.” Read more ...



Wine Spectator

May 31, 2013

Sushi: rooted in Japan, flourishing in America


Trevor Corson discovered sushi culture in 1986 when, as a high school senior in Washington D.C., he earned a scholarship to study in Japan. His principal bought a box of takeout sushi from the only sushi bar in town. 'She made me come to her office and this raw fish,' recalls Corson, author of The Story of Sushi: An Unlikely Saga of Raw Fish and Rice (HarperCollins). ‘It was totally foreign and I was surprised that I sort of liked it. Then, when I got to Japan, with the chef making it right in front of you, it became an adventure.’ Although he has favorite sushi chefs in the United States, and conducts instructive sushi dinners as ‘the Sushi Concierge,’ Corson is dismayed by one aspect of what he sees stateside: ‘We have all these crappy rolls filled with mayonnaise and hot peppers,’ he says with a sigh. ‘You don’t taste the fish or the rice, just the spicy mayo.’ Corson’s caricature of mayo and red pepper summarizes the sushi bar experience for many Americans.” Read more ...



Bangor Daily News

April 17, 2013

The mysterious elver, from Sargasso Sea to sushi


“Author Trevor Corson, perhaps best known in Maine for his 2004 best-selling book, The Secret Life of Lobsters, shares Prosek’s fascination with eels. Corson’s most recent book, The Story of Sushi, traces the origins and cultural traditions of sushi. It includes a chapter titled ‘Sea Snakes’ in which Corson explores the popularity of eels as food over centuries, dating back to the ancient Greeks. It’s a phenomenon now marked by the ongoing proliferation of restaurants throughout the U.S. featuring sushi. What most intrigues Corson about eels is the mysterious process by which they are born, disperse themselves across thousands of miles and then, in response to some hard-wired urge to procreate, return thousands of miles to the Sargasso Sea to spawn and to die. ‘In human terms,’ Corson says in his book, ‘it’s like having just one chance to have sex before you die, but you have to swim from the moon to earth — without stopping to eat — to get it.’” Read more ...



The Economic Times

April 5, 2013

Pressed foods around the world


“The best example of a pressed food that has experienced global success is nigiri sushi, small slabs of pressed vinegared rice with fish, which gets its name from nigiru, a Japanese verb that means to grasp or squeeze in the hand. Trevor Corson in The Story of Sushi explains that sushi as recorded in the old Japanese capital of Kyoto in the 1600s used fish and vinegared rice, but was made like meatloaf, compressed under heavy stones and then cut into slices.” Read more ...



Review blurbs
The Story of Sushi
First We Feast

March 11, 2013

15 Common Sushi Myths, Debunked


“Sushi has gone through a fascinating evolution in this country, from exotic high-end import to ubiquitous staple. Along the way, the audience has become more polarized than ever: Snobs won't go near the stuff unless it comes from the most hallowed temples of sushi-master zendom, while the downmarket version—sold in plastic containers at supermarkets—is now basically a faddish health food, as pedestrian as wraps and smoothies. But what do we really know about sushi? ... Through his own travels and his commitment to studying sushi in both its traditional and modern iterations, Trevor Corson is helping to educate others on how to better understand and enjoy sushi.” Read more ...



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NPR—Krulwich Wonders

October 24, 2012

When You're Almost Extinct, Your Price Goes Up


“It was a single fish, caught off northeastern Japan and put on the auction block at Tokyo's Tsukiji fish market. It weighed 593 pounds. That's huge. And very rare. On Jan. 5, 2012, when the bidding ended, Kiyoshi Kimura, president of a sushi restaurant chain, had paid $1,238 per pound; that's $736,000 for one animal. ... Is any fish worth that much? Yes, says writer Trevor Corson, but ‘it's money spent on advertising, not fish.’ Serving your customers a piece of one of the last great oceanic giants attracts media attention and gives the buyer bragging rights. People want to feast on something their neighbors, their friends can't have.” Read more ...



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Weight Watchers

September, 2012

Let’s Go Out for Sushi


“Sushi has few nutritional downsides, making it a welcome addiction for its fans. Whether you're checking out your first sushi restaurant or in search of new experiences in the freshest seafood, it’s a good idea to size up a sushi bar before you take a seat. Take this advice from Trevor Corson, author of The Story of Sushi and America’s only ‘sushi concierge.’” Read more ...



Review blurbs
The Story of Sushi
The Boston Globe

June 10, 2012

Bibliophiles: Journalist and former lobsterman


Trevor Corson is a journalist who also knows how to haul in a lobster trap, which he did for two years off Maine’s Little Cranberry Island and chronicled in his first book, the bestseller The Secret Life of Lobsters: How Fishermen and Scientists Are Unraveling the Mysteries of Our Favorite Crustacean. He returned to the edible ocean with The Story of Sushi: An Unlikely Saga of Raw Fish and Rice.

    “The Boston Globe: ‘What are you reading?’

    “Corson: ‘I’m reading an interesting book that comes out in November that combines my interest in human and animal behavior.’” Read more ...



Review blurbs
The Story of Sushi
CNN Eatocracy

June 10, 2012

Sushi Ordering in Japan


Trevor Corson wrote the book on sushi, literally (it’s called The Story of Sushi). He has lots of amazing pointers for ordering and eating sushi in Japan; here are just a few of them.” Read more ...



Review blurbs
The Story of Sushi
McSweeney’s Lucky Peach

Summer, 2012

Sushi, USA


“While some of us can afford to go to Masa, most of us want our sushi cheap, fried, with crunchies and extra eel sauce, please. But what's really in that Volcano Roll with Dynamite sauce? ... For appetizing and eye-opening reads about all that goes into your sushi, read Trevor Corson’s The Story of Sushi.” Read more ...



Review blurbs
The Story of Sushi
The Huffington Post

May 15, 2012

Amazing map shows book buying around the world


“The Book Depository, the UK's largest online bookseller, which is owned by Amazon, has created a mesmerizing live map that apparently tells viewers when a book is purchased through their system. ‘Someone in New Zealand bought Fifty Shades of Grey,’ ‘Someone in the United States bought, The Story of Sushi,’ ‘Someone in Spain bought The Complete Prose by Woody Allen,’ the site informs us over a five-minute period today.” Read more ...



Review blurbs
The Story of Sushi
Appetite for Good

April 24, 2012

An evening of traditional sushi from 100 years ago


“Like many of my fellow New Yorkers, I always thought of myself as being somewhat of an expert on the subject of sushi. So I was thrilled to be invited to a “Sushi Connoisseur’s Dinner” at Jewel Bako hosted by Trevor Corson, author of The Story of Sushi: An Unlikely Saga of Raw Fish and Rice. Trevor loves to share his passion and excitement for authentic Japanese sushi, and he works closely with the chef to create a highly authentic historical sushi menu—tonight’s meal was a traditional Edo-period meal from 100 years ago. It was not the meal I had expected, there was no tuna, salmon, or yellowtail in sight. Those may be the most popular fish in today’s sushi, but as Trevor told us, real sushi connoisseurs will say those fish are too easy for people to like. Tonight we were celebrating the old kings of sushi—fish like flounder, snapper, sea bream.” Read more ...



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Chow

April 17, 2012

How to charm your sushi chef


“The best way to learn about sushi is to find a great sushi chef and be loyal to him, says Trevor Corson, author of The Story of Sushi. ‘Your’ sushi chef should also be someone who is willing to engage with customers. People are sometimes afraid to talk to sushi chefs, says Corson, because of ‘the stereotype of the mean sushi chef, like the recently retired 'Sushi Nazi' of LA. We misinterpret that meanness as authenticity.’ Some chefs are indeed curmudgeons, so keep looking until you find one who enjoys talking to customers. ... The chef will be more willing to chat if he's not slammed. ‘I always tell people that the best time to eat at a sushi bar is 6:30 on a Tuesday night,’ says Corson.” Read more ...



Epicurious

March 9, 2012

Dreaming of California


“The California roll is the gateway roll for many sushi eaters. Interesting tidbit: uramaki (aka, the inside out roll) was created to appeal to Americans who weren’t so keen on eating seaweed. And as author Trevor Corson shares, ‘it’s not traditional in Japan because chefs there go to great lengths to crisp their nori just right.’” Read more ...



Gourmet

March 7, 2012

Deconstructing the California Roll


“‘The assumption is that because it was called the California roll, it was invented for Californians, but the story isn’t quite that simple,’ according to Trevor Corson, author of The Story of Sushi. Instead, this game-changing maki was the product of a gradual—and slightly murky—evolution, as you’ll see.” Read more ...



The Washington Post

January 24, 2012

The state of sushi in America


“The [sushi] roll, as Trevor Corson points out in his 2008 paperback, The Story of Sushi: An Unlikely Saga of Raw Fish and Rice, is a U.S. invention, ‘considered the key innovation that made sushi accessible to Americans.’ When I spoke with Corson by phone, he sympathized with Okochi about the future of sushi in America and even suggested that the future may already be here. The author sees no death of high-end restaurants, where the 1 percenters will still revel in the genuine experience. The loss will continue to occur at mid-grade sushi houses, where the standards have slipped, if indeed there were any to begin with. The subtle interactions of seasoned rice and fresh fish have been reduced to cartoonish wallops of wasabi and soy sauce. ‘We could do with a much more authentic sushi experience’ in the mid-grade restaurants, Corson says. ‘If we are going to eat fish, let’s taste it. There are so many sauces and toppings involved, you can’t even taste the fish.’” Read more ...



The Boston Globe

January 10, 2012

Jiro Dreams of Sushi—a new documentary film about the best sushi chef in the world


“The sushi we get here in the U.S. is rarely that great; the real deal is in Japan, at restaurants dedicated to sushi, where the chef serves the day's best fish to each diner individually. ... If you're curious about what makes great sushi so great, check out Trevor Corson’s The Story of Sushi [a.k.a. The Zen of Fish]. Corson follows a group of sushi students through a 12-week training program; you can listen to him talk about the book on NPR.” Read more ...



The Huffington Post

January 5, 2012

Bluefin Tuna Goes For Record $736,000


“On the occasion of the last record tuna sale, Trevor Corson, author of The Secret Life of Lobsters, The Story of Sushi and the only Sushi Concierge in the United States, explained why the largest bluefin tuna can fetch such enormous sums of money: ‘The only reason any bidder at the Tokyo auction ever pays that much for a fish is to deliberately spend way more than any sane person should. Blowing that much on a tuna is either a celebration of recent profits, or a bid for publicity to boost a restaurant or distributor's profile. In short, it's money spent on advertising, not on fish.’” Read more ...



The Real Deal

November 1, 2011

Cheap lobster, courtesy of subprime lending


“Most New Yorkers know appraiser Jonathan Miller as the statistics guru who produces quarterly market reports for Prudential Douglas Elliman. Few realize that he's also a lobster fisherman. ... And after reading the book The Secret Life of Lobsters by Trevor Corson, Miller began noticing connections between the U.S. lobster-fishing industry and the subprime lending crisis. He has since written about the industry on his housing blog, Matrix, and frequently uses this ‘lobster-infused market analysis’ when discussing the financial crisis, he said.” Link



The Boston Globe

October 24, 2011

From sea to sushi bar, a system open to abuse


“The rampant mislabeling of fish that consumers buy can be largely traced to this: the lack of anything like the regulations imposed on meat suppliers. ... Swapping tilapia for red snapper is not simply a matter of economics. Diners are also losing out on the flavor. Trevor Corson, author of the book The Story of Sushi, said snapper and tilapia are hardly interchangeable. ‘Bream and snapper are particularly rich in a sweet-tasting amino acid called glycine. By contrast, tilapia are inherently almost tasteless if they are farmed in a clean environment,’ Corson said. ‘If not, they can taste muddy or worse.’” Link



The Daily

September 22, 2011

The humble California roll and our love affair with raw fish


“According to Trevor Corson’s The Story of Sushi [a.k.a. The Zen of Fish], it wasn’t until Kanai took his American business partner to a sushi bar that he thought Americans could get used to raw fish. Kanai quickly opened Kawafuku. The menu relied on local seafood for its sushi — flounder, octopus, mackerel, sea urchin, abalone — and quickly won customers ...’” Link



New Times

September 12, 2011

The skinny on takeout sushi


“I decided to ask an expert to help us out, so I hit up Trevor Corson, author of The Story of Sushi and the country's only sushi concierge, what he looks for in sushi takeout. His answer? ‘I actually like takeout sushi, but I'm not there for the fish ...’” Link



The Atlantic

September 9, 2011

From sushi to Tunisia: a guide to swaying majority opinion


“‘Based on my research, there were many factors and variables that affected the adoption of sushi in the U.S.,’ says Trevor Corson, the author of The Story of Sushi. He notes that entrepreneurial chefs from Japan, Hollywood stars, and government dietary recommendations also played a part. ...” Link



Die Zeit

August 8, 2011

The rise of McSushi


“Wie viele Restaurants Miora verwenden, verrät wohl niemand. ‘Mehr, als man denkt,’ glaubt Trevor Corson, Autor des Sushi-Standardwerks The Story of Sushi. ...” Link



The Guardian

July 26, 2011

The worldwide rise of sushi is a very modern tale


“Japanese sushi restaurants are sexist to an extent that would appal most Westerners. The traditional ones discourage single women from dining in them altogether. They have almost no female chefs: Trevor Corson in The Story of Sushi writes that male sushi chefs often believe ‘makeup, body lotion, and perfume destroy the flavor of the fish and rice.’ Until 1999 it was illegal for women in Japan to work after 10pm, which made employment in the restaurant industry almost impossible. And an idiotic belief persists that women have warmer hands than men and thus might somehow the spoil fish by handling it. ...” Link



New York Times

June 3, 2011

How to kill a lobster humanely


“Citing an illustrated blog post by Trevor Corson, author of The Secret Life of Lobsters, she advises us first to anesthetize the lobster in the freezer for 15 minutes. Then, flipping it on its back, use a sharp knife to split it all the way from the top of the tail (technically the abdomen) to the head. That severs the ganglia and kills it almost instantly. ... She [also] describes a two-story, 80,000-pound machine that uses hyperbaric pressure to force lobsters out of their shells eerily intact, delivering what a friend of Corson’s calls ‘a crustacean without the crust.’” Link



Yoga Journal

May 2011

In an age of disappearing fish, how to eat sushi with a good conscience


“I asked Trevor Corson, author of The Story of Sushi: An Unlikely Saga of Raw Fish and Rice and the only ‘sushi concierge’ in the United States, how he deals with the conscionable consumption of fish. ‘Sushi fits into the larger evolutionary pattern of my diet,’ he told me. ‘I’m eating far fewer animals in general, including fish. When I do enjoy sushi, I eat it minimally and always on its own; I don’t eat fat, crazy rolls stuffed with four or five kinds of fish that can’t even be differentiated. It’s very special now.’” Link



New York Post

April 6, 2011

Atomic sushi jitters hit New York


Trevor Corson, author of the book The Story of Sushi, said sushi lovers shouldn't worry, but added, 'There is clearly a perception problem.' Shortly after the March 11 earthquake, he says he was inundated with questions from people asking him if sushi was safe. 'I was surprised. It made me realize that people have no idea that most of the fish isn't coming from Japan,' he said.” Link



New York Times

March 19, 2011

Tragedy in Japan—Is sushi safe to eat?


Trevor Corson, a sushi expert and a former commercial fisherman who used to live in Japan, said seafood caught ‘in an ocean churning with movement and dispersal might turn out to be less of a concern than agricultural products that are exposed and stationary.’ But Mr. Corson also said the Japanese seafood industry could face a long and difficult struggle ‘to establish faith in the safety of their seafood—not unlike the challenges faced by gulf fishermen in the U.S. after the BP oil spill. ... I have started to hear people in the West worrying about radioactive sushi and so on, but perception and reality are quite different,’ said Mr. Corson, the author of The Story of Sushi. ‘Much of the seafood typically used in sushi doesn’t originate in Japan and never passes through the country.’” Link



SF Weekly

March 16, 2011

Sushi Evolution: An Interview with Trevor Corson


Trevor Corson, author of The Story of Sushi, discusses sushi's origins as a method of pickling fish in fermented rice, its evolution into a common street food in Tokyo, and its interpretation in the United States. Turns out, the history of sushi in America is more complicated than the standard narrative involving immigration and bastardization. Link



Japan National Television “New York Wave”

January 31, 2011

“A must for sushi lovers!”


Trevor Corson is the only Sushi Concierge in the United States, a position he uses to teach Americans about old fashioned sushi, its history and ingredients, and how to eat it. Watch



Washington City Paper

January 12, 2011

A Lobster in Winter


What used to be a luxury beyond the reach of most diners is getting closer to becoming a commodity, says Trevor Corson, author of The Secret Life of Lobsters. Until the fall of 2008, says Corson, half of the Maine lobster catch was going to Canadian processing plants that supplied parts like frozen tails to grocery stores, or sent frozen lobster to mid-level restaurant chains. Then globalization stepped in... Link



Pittsburgh Post-Gazette

November 4, 2010

Learn to navigate the sushi bar like a Tokyo native


As America's one and only "Sushi Concierge," consultant/lecturer and guest judge on "Iron Chef America" Trevor Corson is happy to teach us how to navigate the sushi bar like a Tokyo native. For those lucky to have snagged one of two dozen spots in his sold-out sushi-lovers workshop at the GoodTaste! Pittsburgh Food & Cooking Expo on Nov. 6, he'll go one step further and show them how to make this delicious and healthful food. Link



Time Out New York

October 6, 2010

Best Food Events in New York City—Know the Real Sushi


Drop that California roll and head to this educational dinner, which spotlights the Japanese delicacy at its most authentic. Led by author Trevor Corson (The Story of Sushi), guests will nibble their way through traditional bites—including a dozen nigiri—that predate the boom of more modern ingredients like tuna. Along the way, Corson will discuss sushi history and etiquette. Link



Time Out New York

September 28, 2010

The Feed—Restaurant Openings


Fans of high-end sushi haven’t seen much new blood in the past few years, making the new Japanese eatery Niko a hotly anticipated project. Hiro Sawatari (Sushi Yasuda) handles the raw stuff (with The Story of Sushi author Trevor Corson consulting); offerings include a hand roll stuffed with crispy kanpachi, pickled onions, coriander and avocado. If you can’t get a spot at the eight-seat sushi bar, grab a table in the dining room to explore the Japanese small-plates menu from Raj Dixit (Bouley). Link



New York Times

September 7, 2010

What’s happening this season in Dining & Wine:


“Restaurant Niko: Sushi by an alumnus of Sushi Yasuda, with help from the writer Trevor Corson.” Link



Dallas Observer

September 7, 2010

The surprising history of the California Roll:


“According to Trevor Corson, author of The Story of Sushi: An Unlikely Saga of Raw Fish and Rice, the watershed moment in American sushi history came when a chef had the bright idea to flip a California roll inside-out. Although they seem like a sop to middlebrow American tastes, California rolls were first developed for a Japanese clientele by Ichiro Mashita, a Los Angeles sushi chef who had an easier time obtaining avocados than tuna belly. But sushi neophytes went wild for the rolls after another chef realized he could rejigger their construction and hide the potentially offending seaweed.” Link



Time Out New York

August 25, 2010

Best Food Events in New York City:


Join bestselling author and “Sushi Concierge” Trevor Corson, who penned The Story of Sushi, as he moderates a fascinating panel discussion about the origins, history, and contemporary transformation of sushi with some of the region’s most talked-about young sushi chefs, including Bun Lai of Miya’s Sushi in New Haven and Hiroji Sawatari, an alumnus of NYC’s Sushi Yasuda and executive sushi chef of the highly anticipated new SoHo eatery Niko.



New York Times

August 3, 2010

Sushi with pedigree:


“The space at 170 Mercer Street (West Houston Street) in SoHo that had a devoted following as Honmura An will remain Japanese but become Niko in the fall. The sushi chef, Hiro Sawatari, was at Sushi Yasuda, and he will be working with a consultant, Trevor Corson, a writer and teacher who specializes in sushi.” Link



Village Voice

August 3, 2010

Restaurant News and Notes:


“The old Honmura An space at 170 Mercer Street will soon be home to Niko, a new sushi restaurant opening this fall. The restaurant's sushi chef, Hiro Sawatari, was previously at Sushi Yasuda. Trevor Corson, author of The Story of Sushi and The Secret Life of Lobsters, will consult on the menu, and the hot food kitchen will be headed by Raj Dixit, formerly of Bouley.” Link



WNYC’s Radio Lab

July 12, 2010

Why are we so obsessed with rescuing large lobsters?


Trevor Corson, author of The Secret Life of Lobsters, joins RadioLab’s Robert Krulwich, Jad Abumrad, and Pat Walters to discuss the mysterious phenomenon of large lobster rescues. Here’s a sample:

Robert Krulwich: “Was it its beauty?”

Trevor Corson: “I actually think that lobsters are very attractive.”

Robert Krulwich: “Do you always think that?”

Trevor Corson: “I have always thought a lobster is, ah, how can I say this appropriately for radio? They’re muscular and curvaceous, at the same time.”

Robert Kurlwich: [giggles]

Trevor Corson: “They’re like Popeye arms, those claws! And then there’s that nice curving tail.”

Robert Krulwich: “Do you like have a hunky lobster calendar? ‘Lobsters of 2008’?”

Trevor Corson: “I’m not talking about that on the radio.”

Jad Abumrad: “That’s just weird.” Link



New York Times Magazine
June 26, 2010


Cover story:

Surprise—endangered bluefin tuna is not a traditional Japanese sushi ingredient:


“Trevor Corson is an East Asia scholar turned popular nonfiction writer and author of the 2007 book The Story of Sushi, and for select groups he will act as a "sushi concierge," hosting dinners often at the Jewel Bako Japanese restaurant in Manhattan's East Village, one of which I attended this past winter. A Corson-guided meal aims to reveal the historical truth of tuna and to represent the very different fish that were the staples of sushi in earlier times. Plate by plate I watched as Corson walked a group of Manhattan professionals through a traditional Edo-period meal of snappers, jacks and other white-fleshed, smaller fish that most definitely did not include ‘red’ tuna. ...” Link



Time Out Beijing

June, 2010

Eating fish instead of meat doesn’t necessarily solve any problems:


Trevor Corson, author of best-selling books The Story of Sushi and The Secret Life of Lobsters, argues that the production of meat and poultry is fraught with environmental, economic and health problems, but so is most fish farming. ‘Wild populations of fish are being wiped out,’ he writes, ‘some scientific studies estimate that we’ll remove the last fish from the sea within 50 years.’” Link



New York magazine

June 20, 2010

Lobster porn? Nasty!:


“Lunch is winding down at Pearl Oyster Bar, and Trevor Corson, the Brooklyn-based author of the definitive pop-lobster book, The Secret Life of Lobsters, sets a MacBook on our table and cues up a video. Corson, 40, worked as a sternman on a Maine lobster boat for two years. Today, he has come to the West Village to talk lobsters and play me an unusual sex tape, featuring rare footage captured by a German documentary team. …

    “Owner Rebecca Charles comes out of the kitchen in chef’s whites, and Corson nods at his laptop: ‘Lobster porn. Want to see it?’

    “‘Lobster porn?’ Charles says, as she settles in for a viewing. ‘Nasty.’

    “‘If it weren’t for all these lobsters having all this sex,’ Corson says, in a game attempt to justify our gratuitous viewing, ‘we wouldn’t be having all these lobster rolls in New York.’” Link



New York Post

June 18, 2010

Lobster shift! A celebration of maritime culture:


“The waterfront has long been a source of inspiration for Brooklyn writers, and this festival will feature eight authors who’ve written about topics ranging from lobsters—Trevor Corson, The Secret Life of Lobsters—to tugboats.” Link



NBC Bay Area

May 11, 2010

Me and sushi go way back:


“During a trip to Tokyo and Kyoto a few months ago, I got to eat sushi and sashimi to my heart’s content. I had just finished up Trevor Corson’s The Story of Sushi when I was invited to lunch at Gohan.” Link



Tasting Table

April 20, 2010

Trevor Corson lets you see that sushi roll:


“If it were up to Trevor Corson, bluefin tuna would be a hotter topic than the KFC Double Down. The sushi educator and author is on a mission to revamp American sushi palates, banishing overharvested, endangered fish in favor of sustainable, often local alternatives. ...” Link



NBC New York

April 13, 2010

Food writers discuss the history of the world:


“How did a country that thrives on cheeseburgers and mashed potatoes become so obsessed with eating raw fish and rice? Trevor Corson, in The Story of Sushi, follows students at the California Sushi Academy while also providing a history of the Japanese staple, its unlikely rise to stardom in the U.S. over the last decade and the biology of the scaley, slippery suckers themselves.” Link



The Straits Times

April 6, 2010

Top Ten books includes The Secret Life of Lobsters:


“I’ve been reading a book every week, and with a lot of effort, I’ve picked my favorites to recommend: The Fountainhead by Ayn Rand, Numbers in the Dark by Italo Calvino, How to Travel with a Salmon by Umberto Eco, Jonathan Strange and Mr. Norrell by Susanna Clarke, The Secret Life of Lobsters by Trevor Corson, Chimera by John Barth, Annapurna by Maurice Herzog, Catch-22 by Joseph Heller, Born to Run by Christopher McDougall, and The Omnivore's Dilemma by Michael Pollan.” Link



Time Out New York

March 25, 2010

“How to be a NYC Insider”—tips for eating better at sushi joints:


“You’re likely to get the highest-grade fish if you request it unadulterated, in the form of simple sushi or sashimi. Many sushi restaurants mask less-than-fresh stock by putting it in overpriced ‘special’ rolls. ‘I’ve witnessed the tricks some places use to unload lower-quality or older fish at fancy prices,’ explains Trevor Corson, author of The Story of Sushi. ‘That generally happens via all those rolls filled with chili pepper, wasabi and mayonnaise, and of course anything that’s deep-fried.’ If you want more details on ordering like an expert, Corson hosts a weekly sushi class at Jewel Bako.” Link



Northside San Francisco

March 10, 2010

Surprising sushi facts:


Trevor Corson is best known for his fascinating bestseller, The Secret Life of Lobsters; he also authored another great book called The Story of Sushi: An Unlikely Saga of Raw Fish and Rice, a must-read for anyone who loves sushi. Along with curious cocktail party trivia, the book is filled with interesting tidbits about sushi, ranging from proper etiquette to preparation to its origin. The book also delves into America’s love affair with sushi as a healthful option—it’s not.” Link



Washington D.C. Express

February 25, 2010

The Sushi Concierge hosts dinner events in Washington:


Trevor Corson began to jokingly refer to himself as a "sushi concierge," but the moniker stuck even as it led to serious work. Today, he hosts sushi-themed banquets, events and a regular dinner class in New York City. He'll bring that experience to a five-course dinner at Washington's Zentan, as well as Wednesday night classes at the restaurant throughout the spring.Link



Plate Magazine

January/February 2010

Conversation with a Sushi Concierge:


Trevor Corson gives Plate the skinny on all things sushi. What’s the biggest sushi faux pas?” Link



LA Weekly

January 22, 2010

Lobster romance coming to the aquarium:


Trevor Corson, author, former commercial fisherman, lobster comedy guy, sometimes Iron Chef America judge, and, apparently, America's only Sushi Concierge, will be performing—well, giving a talk—at the Aquarium of the Pacific next Wednesday.” Link



ABC News / AP

January 15, 2010

Sushi-loving Japan fears ban on bluefin tuna:


“A ban would also likely raise prices for bluefin in the U.S. But the biggest impact would be consumer awareness: People would be prompted to avoid ordering bluefin, said Trevor Corson, the New York-based author of The Story of Sushi. ‘If (Atlantic) bluefin tuna becomes an endangered species, that’s big news. That will wake a lot of people up,’ Corson said.” Link



Village Voice

November 30, 2009

Eating sushi with a concierge:


“Think you're a big man for saturating your soy sauce with wasabi? Wrong. Still believe tuna belly is the best piece of fish on the menu? Think again. As America's only Sushi Concierge, Trevor Corson can set you straight. His weekly classes on sushi etiquette, history, and mastery will ensure that you don't embarrass yourself at your next omakase. Plus, you'll discover that eating sushi doesn't have to mean devouring endangered species. Kampai to that..” Link



Sports Blog Nation

November 16, 2009

What college football and lobster combat have in common:


“The book The Secret Life of Lobsters has more sex and violence in it that most episodes of True Blood, and has the added benefit of being slightly less embarrassing to trot out in conversation. ... The researchers profiled in the book observe what happens in their lab when they arrive one morning to find their biggest lobster gone, and the remaining smaller lobsters suddenly strutting around the tank like prize peacocks. The videotape from the night before told the tale: it showed the biggest lobster molting, and then waiting helplessly at the end of the tank while the smaller, bullied lobsters crept along the bottom with murder on their mind. If you haven't watched the fourth quarter of the Stanford/USC game, you're missing some quality lobster vengeance. USC, wracked with injuries on defense, inexperience on offense, and an ungelled offensive coaching staff, lay crippled at the end of the tank, and lobster Harbaugh was all too happy to take advantage.” Link



New York Times

November 4, 2009

Lessons in sushi etiquette:


“Using chopsticks to eat sushi? Wrong, wrong, wrong, says Trevor Corson, the author of The Story of Sushi. Mr. Corson, who calls himself a sushi concierge, is holding classes at Jewel Bako in the East Village to show Americans how to navigate the sushi bar as Japanese connoisseurs do.” Link



Japan National Television, International Morning News

November 2, 2009

Alternatives to bluefin tuna:


Sushi Concierge Trevor Corson teaches Americans about sushi ingredients and proper etiquette, and suggests alternatives to endangered bluefin tuna among the more traditional sushi fish and shellfish.’ Link



The Orange County Register

October 29, 2009

Women sushi chefs on the rise:


“‘There have been a few female sushi chefs who are starting to get noticed,’ said Trevor Corson, sushi concierge and author of The Story of Sushi: An Unlikely Saga of Raw Fish and Rice. One of the main characters in his book is a woman of Irish-Italian background. That wouldn’t fly in Japan. Male sushi chefs there say women don’t have the reflexes to slice and dice raw fish; female hands are warmer and wipe away the fish’s freshness, just as perfume and lotion disrupt the flavors, they say.” Link



The Globe and Mail

October 23, 2009

L.L. Bean heiress declares war on Canada’s “impostor lobsters”:


Linda Bean told The Boston Globe: “We want to engender in people's minds a sense of trust about the product that our fish is authentic from Maine, handled professionally and safely, wild caught and sustainable.” “Bestselling author of The Secret Life of Lobsters Trevor Corson, himself a former lobster fisherman, says she is on to something. ‘The big challenge for the seafood industry in achieving sustainability is figuring out how to brand and source seafood. The main issue for consumers is: How do you know where your fish came from? In that sense, her idea is quite visionary.’” Link



Capital Spice

October 15, 2009

Interview with the Sushi Concierge:


“There are definitive sushi experts out there and Trevor Corson is at the top of that esteemed list. Corson is the author of a Zagat best-food-book-of-the-year pick The Story of Sushi: An Unlikely Saga of Raw Fish and Rice, an occasional judge on Iron Chef America, and the only ‘Sushi Concierge’ in the U.S. We caught up with Corson recently and he was kind enough to share his insights on the state of sushi in America and the little differences that can help you win over a sushi chef.” Link



United Airlines Hemispheres Magazine

October, 2009

The Sushi Concierge:


“My date tonight, Trevor Corson, arrives early at Washington, D.C.’s Sushiko to have a little talk with the chef. There will be a few rules for our dinner. Specifically, no eel. No salmon. And definitely no tuna. The chef is puzzled. Those are the Big Three. Tuna, salmon and eel are the most popular items at every sushi bar. But then, Corson isn’t your average diner. He’s a sushi concierge, a personal valet for aficionados who want an authentic sushi experience, and I’ve asked him to help me navigate the waters of what’s known as sustainable sushi.” Link



Chicago Tribune

September 23, 2009

Lobster love:


“Love does play a factor in why the female lobster loses its shell. Just ask Trevor Corson, aka 'The Lobster Sex Guy.' The New York-based author of The Secret Life of Lobsters tells funny stories about lobsters to teach marine science and conservation without the usual doom and gloom. 'In lobster mating, the male always keeps his clothes on, while the female always gets completely undressed,' Corson said.” Link



BoingBoing

July 17, 2009

MRI scans of sushi:


“Seen above and below are MRI scans of sushi. Uhei Naruse scanned the rolls at a hospital in a personal research project to tease out the secret of good sushi. Trevor Corson, author of The Story of Sushi, has the details of this experiment on his Sushi Concierge blog.” Link



WNYC, All Things Considered

July 2, 2009

The mystery of cheap lobster:


Trevor Corson, author of The Secret Life of Lobsters, explains how the economic meltdown in Iceland has affected lobstermen in Maine, and in turn, the market price of your lobster. Link



Tasting Table

June 22, 2009

Mr. Omakase:


“It's conventional wisdom that you should never eat sushi on Mondays. But that's the thing about conventional wisdom: It's not always right. Some of the most delicious raw fish in the city is available every Monday at the East Village sushi den Jewel Bako. There, the group dinner classes taught by ‘sushi concierge’ Trevor Corson will make sure your fish—and sushi knowledge—is as fresh as it gets.” Read more ...



New York Times

June 21, 2009

American sushi chefs:


“Week in Review Reading File: Trevor Corson, writing in The Atlantic, about how some American chefs are returning to sushi’s roots: ‘During the pleasant years I spent in Japan, friends would take me to neighborhood sushi joints. Most of the customers would sit around the counter, while the chef, a convivial character who knew many of his patrons, would suggest dishes based on the seasonal and local delicacies he had purchased that morning.’” Read more ...



Village Voice

May 19, 2009

American sushi chefs are making traditional sushi:


Trevor Corson, who also wrote The Story of Sushi, recounts that when he came back to the US after living in Japan, he was perturbed to find that, even when he sat at the sushi counter, Japanese sushi chefs in America didn't really chat with their customers about what was available and seasonal, which he says is an integral part of the authentic sushi experience in Japan. Not only that, but the fish served was totally unsustainable.’” Read more ...


Examiner.com

April 21, 2009

The sad state of sushi:


“Perhaps diners should simply heed the advice of Trevor Corson, author of The Story of Sushi, and ‘refuse to sit at table or look at menu. [Sit] at the bar and ask the chef questions about everything—what he wants to make us and how we should eat it. … A trip to the neighborhood sushi bar should be a social exchange that celebrates, with a sense of balance and moderation, the wondrous variety of the sea.’” Read more ...



New York Times

December 9, 2008

Luxury on sale—the lobster glut:


“Before I could cook my lobsters, I needed to end their watery lives as quickly and humanely as possible. In the past, I would always drop them into a pot of boiling water and clamp the lid on tight. Trevor Corson had another suggestion. ‘The best way to kill them, according to animal welfare agencies, is to put them in the freezer first for 15 minutes,’ he said. ‘It slows their metabolism.’ After that, Mr. Corson suggested, put the lobster on its back and slice lengthwise through its soft underbelly.” Read more ...



Four Seasons Magazine

Fall 2008

The training of a sushi chef:


“‘The first two years or so are basically like a hazing process,’ says Trevor Corson, author of The Story of Sushi, a book detailing the history of the cuisine. ‘If you can make it past that, then you earn the right to cook rice but still have to do the menial tasks.’ An apprentice might spend as many as five years perfecting the technique of cleaning rice grains and using the right amount of sugar, salt and vinegar to season them. ... Experts such as Corson and the chefs themselves say that the longer route involves the fine-tuning of certain skills which can’t be acquired with a condensed path. ...”



Time Out New York

October 23, 2008

A new guide to ocean-friendly fish helps you play conscientious selector at the sushi bar:


“There are ways to tweak your sushi habits that benefit the oceans. So says Trevor Corson, author of The Story of Sushi and contributor to Ocean Friendly Sushi, a new pamphlet designed to help diners make sea-friendly choices.’” Read more ...



Newsday/Associated Press

October 9, 2008

New sushi guides address sustainability:


“Tips on ocean-friendly sushi are now available in pocket guides that are being published this month by three conservation groups. The sustainability guides are the first specifically for sushi, listing fish by their Japanese and English names. ‘The sushi industry as a whole is probably pretty far behind the curve,’ said Trevor Corson, the author of The Story of Sushi and a contributor to one of the guides, produced by the Blue Ocean Institute.” Read more ...



San Francisco Chronicle

September 30, 2008

New on menus and pocket guides—sustainable sushi:


“While many diners are used to referencing the ‘Seafood Watch’ guide whenever they see ‘grilled Alaskan halibut’ or ‘roasted Chilean sea bass’ on a Western menu, those same diners have often left those eco-sensibilities at the doorstep when entering a Japanese restaurant. ‘Sushi menus feel more authentic if they feature only the Japanese word for a type of fish—a word that in most cases reveals nothing about what that fish actually is and where it comes from,’ Trevor Corson, author of The Story of Sushi, wrote in an e-mail. ‘Morsels of sushi also are tiny, artistic abstractions, far removed from their natural forms, which makes the origins of the seafood seem even more distant, so we think about it less.’ Cultural and language differences also play a role.” Read more ...



Northern Virginia Magazine

September 2008

Getting the most from you sushi meal:


“‘I sincerely believe that the most important aspect of the sushi-dining experience is a customer’s personal chemistry with a chef,’ Trevor Corson said, noting that rule No. 1 is to always sit at the sushi counter and project a desire to learn. ‘Over time, their sushi-eating experience will evolve as the customer and chef feel more comfortable with each other.’” Read more ...



Washington City Paper

August 20, 2008

The Japanese condiment that will make you give up soy sauce forever:


Trevor Corson, as part of his new Sushi Concierge service, has put in a request for me at Sushi-Ko. He has arranged for [Chef] Terano to demonstrate the art and interplay of nikiri with traditional nigiri sushi. By the time I arrive at the restaurant, Terano has created not just his standard nikiri—one part mirin, two parts sake, and seven parts soy—but three specialty nikiri sauces as well.” Read more ...



New York Times

July 6, 2008

She’s out of her shell over him—but is he really her lobster?


“After Nicola Kraus kissed David Wheir for the first time, her mother had a question for her: ‘Is he your lobster?’ The crustacean reference came from the television show ‘Friends.’ On one of the many episodes when Ross and Rachel got back together, Phoebe declared, ‘He’s her lobster.’ According to Phoebe, ‘It’s a known fact that lobsters fall in love and mate for life.’ ... Actually, male lobsters in particular are rather promiscuous. ‘Lobsters do have a monogamous bond, but it only lasts for two weeks,’ said Trevor Corson, the author of The Secret Life of Lobsters. ‘Essentially what happens is that the alpha male in the neighborhood mates successively with each of the females for two weeks each.’ Read more ...



Solares Hill Key West

May 2, 2008

Corson’s book as relevant as Fast Food Nation and Omnivore’s Dilemma:


“Since sushi has become so popular in America, [Trevor Corson’s book] The Zen of Fish [now titled The Story of Sushi] is now as relevant to the average American diner as other popular works of food-related journalism like Eric Schlosser’s Fast Food Nation or Michael Pollan’s The Omnivore’s Dilemma.”



Chicago Tribune

March 13, 2008

Kids going crazy for sushi:


“‘I don’t find it surprising kids gravitate to sushi,’ says Trevor Corson, ‘considering how sushi isn’t necessarily raw fish but sweet and sour rice, and often loaded with sugar, which is incredibly kid-friendly.” Read more ...



Washington Post

Feb. 27, 2008

The “Crustastun”:


“‘Killing a lobster yourself is one of the last reminders in our modern lives of the personal connection we all have to the animals we eat,’ says Trevor Corson, author of The Secret Life of Lobsters. ‘If we hand that moment over to the Crustastun, what we're really doing gets whitewashed.’ Corson prefers to use the old-fashioned, low-tech lobster-killing method: a sharp knife through the front of the lobster's thorax before boiling.” Read more ...



San Francisco Chronicle

Nov. 21, 2007

Honor sushi before it’s all gone:


“[In his book The Story of Sushi,] Trevor Corson [makes] the point that ... America’s (and the world’s) sushi craze might very well be short-lived, a quick, gluttonous blip on the radar screen of hot culinary trends as increasing demand far outstrips global supply and meager international measures to protect the oceans do little to stop overfishing. ... Sushi should not nearly be so cheap nor so ubiquitous. Like beef, we should actually be eating far less of it, honor it when we do, treat it like the precious delicacy it is.” Read more ...



Reason Magazine

Nov. 2007

There’s no such thing as authentic sushi:


Trevor Corson sees serendipity in the global economy in The Zen of Fish [now titled The Story of Sushi]. ... Chowhounders who fret about lost authenticity or lament the commercialization of cuisine should think again. There is no such thing as authentic sushi, and there never has been. There was no moment when sushi was purely traditional. And tuna and avocado rolls taste a heck of lot better than a cask of semi-rotten whitefish packed with rice.” Read more ...



St. Petersburg Times

Sep. 4, 2007

Female chefs are bringing something new to sushi:


“It's an unspoken but understood rule in Japanese culture: Sushi is a boys club. A tight-knit fraternity of sorts, centuries old. ... The problem is that the national work force's ability to meet the demand for all things sushi just isn't there, said Trevor Corson, author of The Zen of Fish [now titled The Story of Sushi]. ‘A lot of women are bringing something new to sushi,’ said Corson, whose book features female sushi chefs across the country. ‘They’re filling a void.’” Read more ...



Bloomberg

August 7, 2007

Beware 30-foot tapeworms as sushi conquers planet:


“Culinary techniques and the rationale behind them form the major point of The Story of Sushi by Trevor Corson, including why farmed salmon needs pigment-laced feed to stay orange and why sushi chefs leave certain kinds of fish off the menu: ‘A museum in Tokyo dedicated to parasites houses a tapeworm that was extracted from a man who’d eaten a raw trout, a freshwater relative of salmon,’ Corson explains. ‘The worm in the museum is nearly 30 feet long.’ Corson, who has worked on commercial fishing boats off Maine, displays an almost encyclopedic knowledge of fish. Did you know that a tuna can cook its own flesh by struggling too hard against a fisherman's hook?” Read more ...



Boston Globe

June 27, 2007

Why sushi is like cherry blossoms, and other musings:


“An almost mystical intensity suffuses Trevor Corson’s face as he takes a bite of madai (red sea bream) sushi. He closes his eyes to concentrate. Then he reaches for a curl of toro over vinegared rice. ‘It’s like the cherry blossoms falling,” he says, “so transient that you just want to capture that moment.’ ... Lithe and athletic-looking, Corson flirts with the waitress as she describes each dish.” Read more ...



Washington Post

June 6, 2007

Sushi is about placing your trust in the chef:


“When I accompanied Trevor Corson to four of Washington’s top sushi restaurants, the first lesson was in what defines sushi. ‘Sushi is not about the food per se, but the experience,’ he says. Especially if you ask for omakase, or the chef’s choice, ‘what makes sushi unique is the relationship with the chef. We are relinquishing control. We place our trust in him.’” Read more ...



Time Out New York

May 30, 2007

Lose the chopsticks and skip the wasabi:


Trevor Corson’s The Zen of Fish [now titled The Story of Sushi] will have you contemplating whether you’ve ever tasted real wasabi (the answer is probably no) and why you’d better learn to like squid. ... Lose the chopsticks: nigiri, vinegared rice topped with a slice of fish, should be eaten with your fingers. This is because the rice is meant to be packed so loosely that it falls apart in your mouth (and disintegrates on chopsticks). ‘Pick it up like a computer mouse, then turn it upside down and dip it into the soy sauce, fish side first,’ explains Corson. ‘And eat it in one bite.’ Forgo the murky sauce: ‘Adding wasabi to soy sauce is a disaster,’ laments Corson. ‘It reduces the spiciness dramatically and masks the taste of the fish.’” Read more ...



FHM

September 2005

Male lobsters are studs:


When your girlfriend wants to eat lobster, "keep the cost of her meal in check with these nauseating facts from Trevor Corson's book," The Secret Life of Lobsters, says FHM. The feature goes on to discuss, among other things, the finer points of lobster urination. FHM readers may feel inadequate after reading the final factoid in the magazine's feature: "Male lobsters have two penises and take a mere eight seconds to bust a nut. Studs."



New York Times

June 2, 2004

Skip the butter, and the bib:


Mr. Corson, the author of The Secret Life of Lobsters, said that eating a whole lobster is a way of communing with nature. ‘You may have even killed it first,’ he said. ‘It’s an intimate experience.’ It's particularly intimate for Mr. Corson, who spent two years working on a lobster boat in Maine, handling dozens of lobsters every day. ‘After working on the boat, I thought I knew about lobsters,’ he said. ‘But then I started talking to the scientists who were studying them and learned some surprising stuff.’” Read more ...


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