Posts by Trevor Corson
Help Save the Endangered Bluefin
Discover the delights of an old-fashioned, traditional Japanese sushi menu that prizes the more authentic sushi fish–and skips the endangered tunas pushed by the globalized, industrial fishing and restaurant industries–by attending one of my historical sushi dinners. Bluefin tuna and the risks faced by this majestic fish from overfishing were the subject of a recent…
Read MoreDream Car
Now here is a cure for the minivan blues–the “Crushstation,” a lobster-themed monster truck. Hell yeah. Check out the video.
Read MoreBehind the Scenes at Jewel Bako
I recently spent a few hours behind the scenes with the sushi chefs at the Michelin-starred Jewel Bako restaurant in Manhattan’s East Village, where I host historical sushi dinners, watching them prepare during a busy morning and afternoon. Here, Chef Yuzo trims fillets of a variety of small, traditional sushi fish. If you’re curious what else…
Read MoreMiss Sushi
Have you ever struggled with something you’re not good at? Have you ever wrestled with a sense of inadequacy in the face of daunting challenges that seem easily mastered by others? Have you ever persevered only to encounter widespread prejudice against you? Kate Murray, pictured above, had never cooked much more than scrambled eggs and…
Read MoreIf You’re Looking for Crustacean Porn
Then look no further than the new “Summer Issue” of New York magazine, which describes a lobster-sex-tape viewing session with yours truly. If you find that the least bit interesting, you’re probably a prime candidate for putting The Secret Life of Lobsters on your summer reading list. Here’s what the Associated Press had to say: In passages…
Read MoreLast Supper
Undergoing an organ transplant can change everything; for one young man I met last year, the consequences of his upcoming lung transplant would include a restriction against eating raw fish for the rest of his life. With that in mind, his friends organized a historical sushi dinner for him last fall, and I had the…
Read MoreLobster Trivia
In honor of “National Lobster Day,” here’s some lobster trivia from The Secret Life of Lobsters, as printed in a publication called “Out & About in Downeast Maine”: • Maine fishermen catch and sell between 55 million and 60 million pounds of lobster a year. • It takes the average lobster from five to seven years…
Read MoreA Civilized Crustacean
I snapped this photo over the weekend. I was visiting my friends at the Red Hook Lobster Pound in Brooklyn to be interviewed for a radio documentary about The Secret Life of Lobsters. I thought I’d show the reporter the power of the lobster’s crusher claw, so I encouraged this lobster to squeeze a plastic…
Read More“Gastro Chic” Reviews New York Dinner Event
The blogger Gastro Chic showed up to attend one of my recent historical sushi dinners and has just posted a lovely, detailed review of the evening. She writes: Before you sharpen those chopsticks (a sushi bar no-no, by the way), settle down and have a sushi meal as it would have been eaten by a Japanese connoisseur…
Read MoreSize Matters
By Trevor Corson When it comes to the size of your sushi, believe it or not, a sushi chef is supposed to be like a good tailor. If you’re not getting a custom fit, you’re not getting good service. A friend of mine recently visited an American sushi restaurant he’d loved in the past. The…
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