Yes, totally.
Especially fresh water fish (salmon, trout, perch, etc.) with all those yummy worms. But nothing a freezing cold bath won’t resolve.
As the article makes clear, not all fish used in sushi benefit from aging, and never shellfish.
The missed point was that if you get your fish fresh, you can do whatever you want with it. Age it if you want. The fish you’d get in Topeka is generally not going to afford anyone that luxury. So, in the case of Red Lobster, people should thank their lucky stars they get lobster at all.
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i think the only thing i missed is that
was not actually referring to the tuni/sashimi mentioned in the post it was replying to.
I lived in Tucson for a couple of years about twenty years ago. We eat at one ONCE, out of desperation. I don’t get the appeal, but I had the experience of real, local seafood restaurants that weren’t chains.
We did, however, drive all the way to Phoenix because we heard that someone from the east opened up a restaurant there where they served great fried clams. I don’t remember the name, but it was well worth the drive.
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Hopefully they were clam bellies, as they’re the only way to go (vs strips).
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Red Lobster has a new CEO, formerly CEO of P.F. Chang’s. He blasts the AYCE shrimp concept.
Also, he is the Doogie Howser of CEOs. He looks so young or maybe I’m just so very old.
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Yep, I saw the confirmation initially hinted at in Sept. I have never been inside a PF Changs.
I mean, you’re not missing much. It’s not quite classic American-Chinese (sweet and sour sesame general Tso Crab Rangoon etc) and it not quite aunthentic Chinese that you’d get in places like the SGV or metro Vancouver.
It’s not awful. I mean, it’s better than, say, Applebees. But that’s not really saying much.
If you want an adequate shrimp w/ lobster sauce or some functional but un-noteworthy fried rice, it’s an option. At my mother’s old condo, it was a block away and an easy choice when she was no longer able to cook. But I can’t imagine going there for any reason other than an office group lunch where it’s someone else’s top choice.
Honestly, now that you can buy the biscuit mix in stores, and I no longer live in a landlocked state, there’s no real reason to hit up Red Lobster anymore.
In the middle of the Midwest prairie , though, it may be one of your only choices for seafood. And even if tanked lobsters don’t have a patch on one’s pulled straight from the ocean, they’re still better than frozen ones, which often end up with off flavors and textures.
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