We enjoy raw tuna, salmon and the pickled vegetables the Japanese use in sushi. Natto is really good too. We make it at home. The interesting thing is we have incorporated fruit such as mango and apple banana into our recipes. We have sushi a couple times a week.
Sushi and a movie is our Saturday night date thing.

Discuss....

Mid summer my family and I eat a lot of bluefin and if we are lucky big eye. Its great with some homemade hotsauce and fresh tropical fruit.

the art of making sushi is in the way the flesh is cut. depends on the schools, the way blade slide on the filet is different and texture and mouth feel change even on the same piece of fish. where were you trained?

there's a newer thing called frushi.

http://m.timesofindia.com/life-style/food/food-reviews/After-sushi-its-time-to-eat-frushi/articleshow/30677935.cms

Daughter and DW enjoy it but never had the ink ling to try it.

I love sushi. There's a documentary called "Jiro Dreams of Sushi" that I really enjoyed. It follows this 80-something sushi master who runs a small restaurant in Tokyo. The guy is absolutely obsessed with making his (already renowned) sushi better. Maybe he takes it a little too seriously, but it's sort of inspiring to see someone put everything they have into improving something they've been doing so well for so long.

Just be careful of the raw salmon. Tons of worms. Most japanese don't eat raw salmon, only smoked.

Hi,
Talking salad and veggies, here, for a month the "endive" season has started.
I have them crude with crude Parisian mushrooms, sometimes some tomatoes, and sometimes mozarella cheese and of course with "vinaigrette" and salt.
I try to beat the women of my house at eating that salad, but my daughter got some rabbit genes - I just have to recall her to eat the meat as well :)
As for tuna, mostly I eat it from cans - bu not in my endive salad.

eating any raw things.. there are risks. usually the fishes being used for sashimi or sushi are treated with freezing them for certain amount of time to kill the worms. also, well trained sushi chef can look at the fish while prepping to determine if there are worms. i would trust most japanese chefs. but i don't eat sushi/sashimi prepped by someone who looks like this is not their career. sushi chef can make good money. 

My family and I love sushi. At one point, we had it weekly. Less frequently now but most recently in Las Vegas at Jjana; one of the best sushi restaurants in the city.
http://www.yelp.com/biz/jjanga-japanese-restaurant-las-vegas?hrid=cyRdoxEoKC_JdWWJ1vmAMw#src:self

Let's see, what can I add to this?
Well, we had sushi tonight. Salmon is my fave followed by yellowfin and bluefin. I can't do shellfish so that takes out a lot of the good stuff.
I like tuna fishing.
Wicked Tuna is one of two shows I regularly DVR.
This spring I am going to Mexico, and we'll be going tuna fishing at least once. Hopefully I come home with a carry-on full of yellowfin and as much as I can get into every bag keeping under the weight limit. I just have to remember to pack a roll or two of bubble wrap and some packing tape!