Posts by Trevor Corson
Lobster Is So Cheap That …
Not sure how I feel about this lobster grilled-cheese sandwich. The poor lobster’s fortunes seem to be falling awfully fast. What say you? Lobster meat’s financial status has been tumbling for some time now; if you’re curious why, I unraveled some of the mystery of cheap lobster prices a while back on The Atlantic. It’s…
Read MoreSushi for Vegetarians?
Strange, but riveting read for a vegetarian: Trevor Corson’s The Story of Sushi. Astrid Johnson, “Mancunian of German origin. In love, vegetarian chef, graphic designer, poet.” As a vegetarian, maybe Astrid is partly riveted by the blood and guts of fish butchery that I describe in no-holds-barred detail in the book, which is not a…
Read MoreOyster farming can actually clean Chesapeake Bay
Oyster farming can actually clean Chesapeake Bay Drastic changes proposed for Maryland’s oyster industry: The three-pronged proposal includes plans to increase Maryland’s network of oyster sanctuaries, expand areas available for aquaculture and private leasing of oyster harvesting, and protect current fisheries from leasing. Because oysters naturally filter pollutants out of the water, a larger population…
Read MoreTime for a gravadlax revival?
Time for a gravadlax revival? This is also how sushi got its start in Asia, as a buried-fish preservation technique: The word Gravadlax (actually two words, gravad and lax) translates as buried salmon. Back in the mists of time, the fish were buried with salt to preserve them and the hidey-hole marked and covered with rocks to…
Read MoreU.S. Bowling Congress endorses sushi over french fries
U.S. Bowling Congress endorses sushi over french fries Ironic. In my book The Story of Sushi, one of the characters I interviewed talks about how when he was a kid growing up, his Japanese father’s favorite sushi bar was in a Japanese-American bowling alley in L.A. He laments how that place disappeared. Only for bowling-alley…
Read MoreContinental airlines to serve airborne sushi
Continental airlines to serve airborne sushi The new BusinessFirst menus enhance Continental’s five-course gourmet meal which is presented restaurant-style, complete with linen, fine china and flatware. Local touches are offered in various markets, including sushi appetizers and a complete Japanese meal option on Tokyo flights. Yuck! Thanks, but I’ll stick to eating it on the…
Read MoreNaked Sushi
You don’t run across restaurants serving tacos or sweet-and-sour pork off naked people. Bumped into this quote of mine from an old interview, which rkb had blogged on Tumblr, and couldn’t resist posting it because it sounded funny, even though quoting oneself is probably the most pretentious thing a person can do on a blog. Not…
Read MoreChef throws live lobster at customers
Chef throws live lobster at customers And I thought sushi chefs were crazy.
Read MoreThe mechanics of eating sushi
The mechanics of eating sushi Today the Sushi Lush blog distills some of my sushi-bar etiquette tips from my “How to Eat Sushi” page (which also appears as an appendix in The Story of Sushi). You can watch me discuss sushi etiquette in this clip from ABC News with Charles Gibson clip, too.
Read MoreThat sushi ain’t the fish you think it is
That sushi ain’t the fish you think it is More DNA testing reveals yet more fraud at sushi restaurants. What if McDonald’s burgers were actually donkey meat? (Maybe they are.)
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