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Old Today, 09:22 AM
 
Location: Brooklyn, New York
3,856 posts, read 3,945,953 times
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Quote:
Originally Posted by prospectheightsresident View Post
Unless I see something scientific to support that the cut of fish correlates to disease, etc., I'll follow the FDA and other food experts who have made such a preparation requirement where fish consumed raw in the US has to be frozen for a certain period of time at a certain temperature (and that's where "sushi grade" comes from, at least in this country). Note, I see fish in blocks of ice and they are stored on ice, too, in Asian markets in Asia as they are brought from the ocean to shore via boat to sell at fish auctions, which is where many a sushi restaurant will purchase their fish. Thus, it wouldn't shock me if there was a requirement for freezing raw fish for consumption, too, in Asia (Japan, etc.). Now, I don't doubt that certain cuts of fish do taste different, especially when we factor in fat content, etc.; hell, the fat content is what makes the fish more or less valuable at these auctions. But that's different from claiming that one cut of fish is less safe to eat than another cut of fish.
There is no requirement to freeze it in Japan, that's why a lot of the population get parasites, some people who love eating "fresh" sashimi in those places near the fish market, get parasites regularly multiple times per year. In Japan, I literally saw tuna sold in a supermarket with the white worms all over the meat.
"Sushi grade" in the US, just like you said, means the fish was frozen, it has nothing to do with the quality or the cut of meat. The best ones to buy in the US is the kosher tuna, since they at least try to manually remove some of the worms to the best of their ability and you know that you are not getting any fish substitutes mixed in. You can make it "sushi grade" yourself by putting it in the freezer for 10 days.

Last edited by Gantz; Today at 09:32 AM..
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Old Today, 09:26 AM
 
Location: NYC
13,469 posts, read 9,122,144 times
Reputation: 14854
Quote:
Originally Posted by prospectheightsresident View Post
Unless I see something scientific to support that the cut of fish correlates to disease, etc., I'll follow the FDA and other food experts who have made such a preparation requirement where fish consumed raw in the US has to be frozen for a certain period of time at a certain temperature (and that's where "sushi grade" comes from, at least in this country). Note, I see fish in blocks of ice and they are stored on ice, too, in Asian markets in Asia as they are brought from the ocean to shore via boat to sell at fish auctions, which is where many a sushi restaurant will purchase their fish. Thus, it wouldn't shock me if there was a requirement for freezing raw fish for consumption, too, in Asia (Japan, etc.). Now, I don't doubt that certain cuts of fish do taste different, especially when we factor in fat content, etc.; hell, the fat content is what makes the fish more or less valuable at these auctions. But that's different from claiming that one cut of fish is less safe to eat than another cut of fish.
FDA is a joke, we all know that. That's why ethnic foods should not be Americanized, Pokebowls are essentially selling leftover meat and scrapes as the same price as quality sashimi. Anyone who eats real ethnic food will agree that Americans always prefer costs and quantity over authenticity and quality. That's how places like Taco Bell and Panda Express came about. Soon we will have Pokebowl fast food franchises.

Pokebowls are basically a copy of Tekkadon, I used to pay $12 for a Japanese bowl of quality tuna sashimi on rice with pickles and seaweed. Pokebowls use inferior cuts of tuna.
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Old Today, 09:28 AM
 
104 posts, read 30,946 times
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Quote:
Originally Posted by NJ Brazen_3133 View Post
Are there lots of Hawaiians moving to NYC all of sudden? Chinese brought chinese here, Mexicans brought Mexicans here, Italians brought italian over here. Japanese brought Japanese here until the Chinese took that market. So who else can be bringing this over? Ok the poke place on Roosevelt in Flushing is Chinese but I think they have relatives in Hawaii or California.
Hipsters have brought this one over and its been exploded and almost relegated to the sidelines here in Toronto, Canada over last 3-4 years.
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Old Today, 09:34 AM
 
Location: Brooklyn, New York
3,856 posts, read 3,945,953 times
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Quote:
Originally Posted by vision33r View Post
FDA is a joke, we all know that. That's why ethnic foods should not be Americanized, Pokebowls are essentially selling leftover meat and scrapes as the same price as quality sashimi. Anyone who eats real ethnic food will agree that Americans always prefer costs and quantity over authenticity and quality. That's how places like Taco Bell and Panda Express came about. Soon we will have Pokebowl fast food franchises.

Pokebowls are basically a copy of Tekkadon, I used to pay $12 for a Japanese bowl of quality tuna sashimi on rice with pickles and seaweed. Pokebowls use inferior cuts of tuna.
Poke is a Hawaiian dish. It spread to Cali about 5-6 years ago, and spread to the East Coast about 3 years ago. In NYC, poke is hit or miss. I'd say about 50% of places here do not make good poke.
Quote:
Originally Posted by barkomatic View Post
The Poke in NYC is different than what I had in Hawaii--which was incredibly delicious there. I still like the mainland interpretation of it -- though just like sushi you have to make sure you go to a well reviewed place.

It's a nice healthy lunch but a little pricey still.
Yeah, a lot of places here do not make good poke at all. Much better consistency on the west coast.
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Old Today, 09:42 AM
 
Location: NYC
13,469 posts, read 9,122,144 times
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Quote:
Originally Posted by Gantz View Post
Poke is a Hawaiian dish. It spread to Cali about 5-6 years ago, and spread to the East Coast about 3 years ago.
It's inspired heavily by Japanese, you can spin it all you want it is Japanese inspired. Just like Ramen is actually Chinese, no matter how much people spin it and call it Japanese noodles but the word "ra-men" or hand-pulled noodles is Chinese origins and originated in China and Japanese ramen is their own style.

Pokebowls are nothing more than Japanese Tekkadon with inferior cuts of meat and additional sauces and added Japanese ingredients like nori and Icura (fish eggs) these are all Japanese ingredients that Hawaiians borrowed as Hawaii has heavy Japanese influence before America annexed it.
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Old Today, 09:44 AM
 
Location: Brooklyn, New York
3,856 posts, read 3,945,953 times
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Quote:
Originally Posted by vision33r View Post
It's inspired heavily by Japanese, you can spin it all you want it is Japanese inspired. Just like Ramen is actually Chinese, no matter how much people spin it and call it Japanese noodles but the word "ra-men" is Chinese origins and originated in China and Japanese ramen is their own style.

Pokebowls are nothing more than Japanese Tekkadon with inferior cuts of meat and additional sauces and added Japanese ingredients like nori and Icura (fish eggs) these are all Japanese ingredients that Hawaiians borrowed as Hawaii has heavy Japanese influence before America annexed it.
Yes obviously. Hawaii has a ton of Japanese influence. Even the word itself poke has Japanese origin, because it was invented by Japanese-Hawaiians. However, there is no poke in Japan. Same with NY pizza and real Italian pizza in Italy.
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Old Today, 09:54 AM
 
Location: NYC
13,469 posts, read 9,122,144 times
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Quote:
Originally Posted by Gantz View Post
Yes obviously. Hawaii has a ton of Japanese influence. Even the word itself poke has Japanese origin, because it was invented by Japanese-Hawaiians. However, there is no poke in Japan. Same with NY pizza and real Italian pizza in Italy.
That's because it's not buzzworthy. In Japan, Tekkadon means Tuna bowl. Not fancy or buzzworthy. These days all traditional ethnic foods must get some new buzzworthy names. I prefer Tekkadon because I'm getting large slices of tuna with tamago, nori, and a slice of ebi (shrimp) and served miso soup. Pokebowls are a gimmick. Overpriced, low quality ingredients, and not filling at all.
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Old Today, 09:58 AM
 
Location: Brooklyn, New York
3,856 posts, read 3,945,953 times
Reputation: 3708
Quote:
Originally Posted by vision33r View Post
That's because it's not buzzworthy. In Japan, Tekkadon means Tuna bowl. Not fancy or buzzworthy. These days all traditional ethnic foods must get some new buzzworthy names. I prefer Tekkadon because I'm getting large slices of tuna with tamago, nori, and a slice of ebi (shrimp) and served miso soup. Pokebowls are a gimmick. Overpriced, low quality ingredients, and not filling at all.
Well good for you. I guess we all have to cater to vision33r's taste. Most popular foods are a "gimmick", hot dogs are a no match for a real bratwurst. That doesn't mean hot dogs will be disappearing anytime soon.
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Old Today, 01:36 PM
 
6,642 posts, read 6,630,329 times
Reputation: 3060
Quote:
Originally Posted by vision33r View Post
FDA is a joke, we all know that. That's why ethnic foods should not be Americanized, Pokebowls are essentially selling leftover meat and scrapes as the same price as quality sashimi. Anyone who eats real ethnic food will agree that Americans always prefer costs and quantity over authenticity and quality. That's how places like Taco Bell and Panda Express came about. Soon we will have Pokebowl fast food franchises.

Pokebowls are basically a copy of Tekkadon, I used to pay $12 for a Japanese bowl of quality tuna sashimi on rice with pickles and seaweed. Pokebowls use inferior cuts of tuna.
Nah, good quality sashimi is more than poke per ounce of fish.
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Old Today, 01:49 PM
 
Location: NY
4,434 posts, read 1,175,619 times
Reputation: 2594
Quote:
Originally Posted by ShirlMastic Beach View Post
I don't trust poke. They're serving non-sushi grade fish as if it is sushi grade.
Opinion:
You are quick as a whip!
Did some fishing from teenage into adulthood.
You couldn't give me anything raw these days.......not even if it's free...............
Not going to get into the why behind it........
I'll just leave it at ......if it ain't baked ,broiled or fried I'm tossing back into the ocean as chum.
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