Yeah. I found this and this interesting. Gimbap also goes back a lot further than maki. It’s interesting to me how Japanese cuisine incorporates a lot of external foods and makes them its own, but then non-Japanese cults develop around those once-foreign foods. Fascinating.
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A last-days-in-Berlin splurge at the Japanese brasserie: crispy oyster shrooms, chef’s sashimi & nigiri selection, rioja.
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Me too. We’re in southern Monmouth county. I remember years ago the party boats went out specifically for Blues but don’t see that all that often now. I’m not sure if it’s because the blue fish or less poplar or less plentiful.
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Are the fisherpeople you’re buying from commercial? I see blue fish in the smaller places but not regular grocery stores.
When Mr Bean fished off his friend’s boat, which is most of the time, he wasn’t allowed to keep blue fish because the captain didn’t like it. He was finally allowed when he brought his own separate cooler to keep the blue fish away from the fluke, stripers, or sea bass.
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What @LindaWhit said. Blue fish is a dark, oily fish, akin to sardines and mackerel. Many people find it too fishy. I like all these fish. When we get blue fish I’ll usually cook as above or grill it and serve with just lemon. I also smoke it.
I never understood the folks who say salmon is too fishy but to each their own.
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You’re welcome any time!
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Maybe I need to try a different fisherperson unless the blues have just moved a little bit further north. Thanks though, because now I will be more diligent about looking for another local source.
Good luck!
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They are a small fleet that sells only at a few local farmer’s markets
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I love mackerel as well. When I was a kid we would vacation in Seabrook Beach NH and go out fishing and catch them and haddock. Good stuff.
I like to brush the blue fish with dijon mustard and bake/broil
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Dinner. Maybe with some slices of cold leftover chicken later.
Then again, maybe not.
At least I have Friday off. And it’ll be nice all weekend. Until it isn’t. Humidity and hot temps don’t like me. And I don’t like them.
Weekend meals will be takeout since I have no way to cook or reheat anything until the electrical issue is fixed…which looks like middle to late next week. 
I very rarely, if ever, do takeout for my dinners, so it will be an interesting trip through my town for choices. Perhaps I’ll try the BBQ place down the road from me tomorrow night. And if there are any leftovers, I can eat them cold if they work that way. Otherwise it waits until I go back into work on Tuesday and have it for lunch. I’m thinking deli sandwiches, deli salads and fruit bowls. Go to Whole Foods and load up on their salad bar fixings.
Either way, there WILL be wine.
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Do you have lights/refrigeration/air conditioning??
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We had grilled dogs at the local 5 Guys and a lazy dinner at home.
Wedge salad with tomato, bacon, Caesar dressing for DH, Trader Joe’s Thai shrimp dumplings for me.
Steamed with soy-ginger-vinegar dipping sauce. And wine.
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Do you have no electric power at all??? Not acceptable. What happened?
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Thinking of ways to use up some of my excess home-grown vine-ripened organic Cherry Tomatoes.
For tonight’s dinner, made myself a " Spaghetti Con Vongole - Bianco " augmented with Cherry Tomatoes and home grown Basil…Yuuummm! Mario Batali…eat your heart out!! 
Ingredients: EVOO, Butter, BC Clams, Garlic, Anchovy Paste, Red Chili Pepper Flakes, Chardonnay, Cherry Tomatoes, Basil, Black Pepper.
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It’s our school friends’ turn for COVID, and the whole family is lovely, so I brought dinner: a giant tray of chopped Romaine lettuce, tomatoes, and cucumber, marinated grilled chicken breast of the lemon/garlic/oregano variety, homemade Duke’s-based “Caesar” with Parm Regg, and naan to fold it all into. A white bean and tomato salad in pesto vinaigrette (three of their kiddo’s faves - let’s hope the combo goes over) and fudgy brownie bites for dessert. Tissues, not for eating.
We will have a similar meal in a few days’ time. Tonight I prioritized a thawed TJ’s Chinese entree - chicken, green beans, and shitakes. I added aromatics and made my own sauce and served it mixed with stir-fried giant sweet potato (like jumbo jap chae) noodles. Probably not a repeat, but worked with a drizzle of chili oil.
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He had a pan fried hamburger with everything on it . Not shown. Here’s mine. Black eyed peas with sausage. And some Lay’s potato chips.
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Lights on the 3rd floor, so reading in bed, showering, and drying my hair can happen. 
No dryer, so no laundry. But I’m good for now. Got a load almost dried on Sunday early evening just before this happened.
On the main level, no TV. No AC, but it’s been nice and cool in the evenings. We’ll see what happens when it heats up towards the end of the holiday weekend. I read a lot on my Kindle., and fans work in my BR.
One under-cabinet light in Kitchen, so my coffeemaker gets plugged into that outlet every morning. Otherwise, nothing else. No stove, oven, microwave, toaster oven, so no cooking at all or reheating.
My fridge and chest freezer in my garage still work, so everything of value from my Kitchen fridge was moved down there on Monday. But my garage door opener doesnt work, so that’s been on manual.
And 4 other units in my row have similar but not always the same issues. My immediate neighbor has their Kitchen fridge on an extension cord plugged in to an outlet on the 3rd floor.
It’s been great fun, to say the least.
/sarcasm/
So don’t expect to see posts about me cooking for another week. But I have the September WFD thread ready to post tomorrow morning. 
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About 30-40%, scattered throughout the house. After much back and forth between National Grid and the property management’s electrician, it was determined to be a cut wire underground. Rodent? No idea.
So waiting on Dig Safe to mark OK area to dig, then an excavator to dig, and then electrician to replace wire coming from transformer into the box for all 5 units.
Dig Safe will probably take until Tuesday to come out, per PropMgmt saying what excavator said. 
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