the fish post

I grew up liking battered fried catfish, and still eat it occasionally when I go home. White flakey fish is what I recall best, and I recall it being unavailable after about 1984 or so. When Reg and I had a Valentine's dinner at Ray's Boathouse, I got salmon and he got "the special", some catch of the day that I recall trying and loving, because it was one of those greasy white flakey tender fish.

Sushi is different. Just a couple of bitesize morsels, raw, don't evoke the same fish odors and tastes as cooked salmon. I was slightly grossed out by my salmon at Ray's, but as I was drunk, I still ate it. The salmon I had at the Rainier Club wasn't nearly as fishy-tasting, but since everyone was having "surf'n'turf", the smell was pervasive. Even some sushi gets to me in that way, and I can't gorge myself on it b/c after a while the slimy texture reminds me that I don't like fish. At that point I tend to top up the rest of my sake and soldier along.

Reading too many books by chefs about their fish obsession, along with my desire to "go bamboo" for a while, I decided I need to try harder to like fish, but I would prefer to start with the white fish that can't be grilled b/c they fall apart. I will also need booze help. Even with sushi it took a while before I could eat it sober.