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Curb your sushi cravings, New York
Well, just a few days ago I told you about how good New York Restaurant Week was. Not sure if the sushi places around New York feel the same way this time. After today's front-page New York Times expose about high mercury levels in at least twenty New York sushi places, I think people will be skeptical about eating Japanese food for a while. The good news is -- reservations should be easier to get.
One of the places they named in the article as having high mercury levels in their tuna is Blue Ribbon Sushi in Soho, one of my favorite places. I always wonder how much damage an article can do to an established restaurant. What if this was just one bad shipment? One bad fish? Do people believe the chef and the food or will they stop going there because of the article?
Filed under: Food and Drink, North America, United States
Reader Comments (Page 1 of 1)
Sup Jan 24th 2008 8:21PM
I honestly do not believe that it's about the mercury levels.
Because I honestly do not believe that people eat THAT much actual fish when they go to Sushi restaurants - especially in the U.S. where most people are eating those cut or hand rolls which are stuffed with RICE, MAYO, and other things.
Compared to them, I eat a LOT of fish when I go to Sushi restaurants. I eat all pretty much all of the proper sushi "nigiri" with the fish on top, very little rice on the bottom, and some Sashimi to boot.
But I also only do this once a week, usually on a Saturday night.
I mean are there people who eat sushi every day? I doubt it. Even if they did, like I said, they are not even coming close to the amount of fish I eat in a week. All that rice just gets you stuffed, and I see most people eat 1 or 2 cut rolls and a handroll and they're done.