Sea Lice in Salmon?
 

I ran across an article in the current Patagonia catalog which caught my
attention on sea lice infestation in wild and farm raised salmon. Fist time
I heard of this, and recently started a bit of research. Has anyone here in
roff ingested salmon with sea lice? Any ill effects? Nothing to be alarmed
about? I eat salmon twice a month, may rethink now.
-tom

Sea Lice in Salmon?
 

In article , Tom Nakashima
wrote:

I ran across an article in the current Patagonia catalog which caught my
attention on sea lice infestation in wild and farm raised salmon. Fist time
I heard of this, and recently started a bit of research. Has anyone here in
roff ingested salmon with sea lice? Any ill effects? Nothing to be alarmed
about? I eat salmon twice a month, may rethink now.
-tom


You're unlikely to eat them. You can see them quite easily on a
salmon's skin. I can't think, though, that if you did eat one they
could possibly do you any harm. they're quite normal on wild salmon -
indeed until recently were seen as a good sign, as they drop off fairly
soon after a fish reaches fresh water, and if you saw a few on a fish
you knew it was fresh - in other words had only very recently entered a
river system.

The problem is that fish farming has produced absurd amounts, which
have done massive damage to the sea-trout fishing in the west of
ireland.

Lazarus

Sea Lice in Salmon?
 

On Thu, 30 Mar 2006 10:55:55 -0800, "Tom Nakashima"
wrote:

I ran across an article in the current Patagonia catalog which caught my
attention on sea lice infestation in wild and farm raised salmon. Fist time
I heard of this, and recently started a bit of research. Has anyone here in
roff ingested salmon with sea lice? Any ill effects? Nothing to be alarmed
about? I eat salmon twice a month, may rethink now.

Most of the salmon coming from the ocean and migrating up rivers in
Alaska to spawn have sea lice.

See: http://hometown.aol.com/davplac/Alaska17-Aug04.html

We ate Silvers straight from the ocean that had sea lice, but we
didn't eat the skin and that's where they attach themselves. Good
eating, btw, fresh from the ocean pan fried with potatoes and onions,
and stick bread.

Dave

Sea Lice in Salmon?
 

Lazarus Cooke wrote:

You're unlikely to eat them. You can see them quite easily on a
salmon's skin. I can't think, though, that if you did eat one they
could possibly do you any harm. they're quite normal on wild salmon -
indeed until recently were seen as a good sign, as they drop off fairly
soon after a fish reaches fresh water, and if you saw a few on a fish
you knew it was fresh - in other words had only very recently entered a
river system.

Sea lice are a freaking badge of honor. :-)

Seriously, salmon fishermen look for sea lice on their fish. If they
find them they're very happy.

--
Cut "to the chase" for my email address.

Sea Lice in Salmon?
 

On Thu, 30 Mar 2006 10:55:55 -0800, "Tom Nakashima"
wrote:

I ran across an article in the current Patagonia catalog which caught my
attention on sea lice infestation in wild and farm raised salmon. Fist time
I heard of this, and recently started a bit of research. Has anyone here in
roff ingested salmon with sea lice? Any ill effects? Nothing to be alarmed
about? I eat salmon twice a month, may rethink now.
-tom

It's Bush's fault and you should be ashamed of your country...and every last
man, woman, and child in it...

HTH,
R
....um, BTW, which country is yours?

Sea Lice in Salmon?
 

"rw" wrote in message
ink.net...
Lazarus Cooke wrote:

You're unlikely to eat them. You can see them quite easily on a
salmon's skin. I can't think, though, that if you did eat one they
could possibly do you any harm. they're quite normal on wild salmon -
indeed until recently were seen as a good sign, as they drop off fairly
soon after a fish reaches fresh water, and if you saw a few on a fish
you knew it was fresh - in other words had only very recently entered a
river system.

Sea lice are a freaking badge of honor. :-)

Seriously, salmon fishermen look for sea lice on their fish. If they find
them they're very happy.

--
Cut "to the chase" for my email address.


Not sure if I would be happy to view sea lice.
A photo of sea lice cluster in wild salmon:
http://www.watershed-watch.org/ww/Photos/lice16.htm
-tom

Sea Lice in Salmon?
 

Tom Nakashima wrote:

Not sure if I would be happy to view sea lice.
A photo of sea lice cluster in wild salmon:
http://www.watershed-watch.org/ww/Photos/lice16.htm
-tom

If you truly want to be grossed out, check out this video clip:

http://content.nejm.org/cgi/content/full/354/13/e12/DC1

--
Cut "to the chase" for my email address.

Sea Lice in Salmon?
 

"rw" wrote in message
ink.net...
Tom Nakashima wrote:

Not sure if I would be happy to view sea lice.
A photo of sea lice cluster in wild salmon:
http://www.watershed-watch.org/ww/Photos/lice16.htm
-tom

If you truly want to be grossed out, check out this video clip:

http://content.nejm.org/cgi/content/full/354/13/e12/DC1

--
Cut "to the chase" for my email address.


Ok rw, I must admit, that was far worst than sea lice.
-tom

Sea Lice in Salmon?
 

"briansfly" wrote in message
news:99YWf.11156$b07.10583@trnddc05...
Tom Nakashima wrote:
"rw" wrote in message
ink.net...

Lazarus Cooke wrote:

You're unlikely to eat them. You can see them quite easily on a
salmon's skin. I can't think, though, that if you did eat one they
could possibly do you any harm. they're quite normal on wild salmon -
indeed until recently were seen as a good sign, as they drop off fairly
soon after a fish reaches fresh water, and if you saw a few on a fish
you knew it was fresh - in other words had only very recently entered a
river system.

Sea lice are a freaking badge of honor. :-)

Seriously, salmon fishermen look for sea lice on their fish. If they find
them they're very happy.

--
Cut "to the chase" for my email address.



Not sure if I would be happy to view sea lice.
A photo of sea lice cluster in wild salmon:
http://www.watershed-watch.org/ww/Photos/lice16.htm
-tom


For a fisherman, fishing one of the spawning rivers, sea lice are seen as
"desirable". The sea lice will fall off after a short time in freshwater.
All it means is that the fish is fresh from the ocean, and the meat/flesh
is still in good shape.

I noticed you said sea lice "in" salmon. Maybe the article was talking
about a different parasite?

brians


I'm pretty sure it was sea lice, but I'll do more research on the subject.
-tom

Sea Lice in Salmon?
 

Allways pass on the salmon sushi. Eating raw salmon can lead to tapeworms.
The species that are carried by Pacific salmon are some of ( if not the
longest). I am reaching back a bit to my zoology class butI think it was
King salmon that had the 40' tapeworms. IF you have to pass a 40' tapeworm
I sure you will evaluate the Sushi bar very carefully.

"Tom Nakashima" wrote in message
...

"rw" wrote in message
ink.net...
Tom Nakashima wrote:

Not sure if I would be happy to view sea lice.
A photo of sea lice cluster in wild salmon:
http://www.watershed-watch.org/ww/Photos/lice16.htm
-tom

If you truly want to be grossed out, check out this video clip:

http://content.nejm.org/cgi/content/full/354/13/e12/DC1

--
Cut "to the chase" for my email address.


Ok rw, I must admit, that was far worst than sea lice.
-tom

Sea Lice in Salmon?
 

In article 0Y_Wf.11860$Od7.6647@trnddc06, Warthog
wrote:

Allways pass on the salmon sushi. Eating raw salmon can lead to tapeworms.

No, stick with the sushi. Because of the risk, salmon, like mackeral
(sp??) is lightly cooked - or is it salted? - before being served in a
sushi bar.

Lazarus

Sea Lice in Salmon?
 

"Sandy Birrell" wrote in message
. uk...
Tom Nakashima wrote:

I'm pretty sure it was sea lice, but I'll do more research on the
subject. -tom

You might find this interesting reading.

http://www.ariverneversleeps.com/bac...l02/news.shtml

http://www.newswise.com/articles/view/510762/

--


Don`t Worry, Be Happy

Sandy
--

E-Mail:-
Website:- http://www.ftscotland.co.uk
Looking for a webhost? Try http://www.1and1.co.uk/?k_id=2966019
Fishig Wild at http://www.wild-fishing-scotland.co.uk/


Thanks for the links Sandy, and great article on the "Pink Salmon Run
Collapses." I have read other articles by Alexandra Morton on the sea lice
infestation.
She's devoted much of her time to the ocean, interesting background in
itself. I like her contributions to Raincoast Research. She sure is
drawing a lot of attention with her findings and data. I would like to see
her results in her further study of the migration patterns of the wild pink
salmon.
To be honest, I know nothing about B.C. salmon, but will start researching
that as well.
-tom

Sea Lice in Salmon?
 

"Warthog" wrote in message
news:0Y_Wf.11860$Od7.6647@trnddc06...
Allways pass on the salmon sushi. Eating raw salmon can lead to
tapeworms. The species that are carried by Pacific salmon are some of ( if
not the longest). I am reaching back a bit to my zoology class butI think
it was King salmon that had the 40' tapeworms. IF you have to pass a 40'
tapeworm I sure you will evaluate the Sushi bar very carefully.


You sorta take the fun out of salmon sashimi,
I generally opt for the yellow fin, as salmon can be quite chewy, but I must
admit a certain fondness for sushi ikura, if only for the looks you get
while downing those succulent salmon eggs.

Sea Lice in Salmon?
 

Skwala wrote:

You sorta take the fun out of salmon sashimi,
I generally opt for the yellow fin, as salmon can be quite chewy, but I must
admit a certain fondness for sushi ikura, if only for the looks you get
while downing those succulent salmon eggs.

Yellow fin (Ahi) is sometimes passed off as Maguro, but true Maguro is
top-loin blue fin tuna. I prefer yellow tail -- Hamachi, which is
lighter in color and has a more delicate taste. If you like Ikura
(salmon roe) try Tobikko -- flying fish roe, often served with a raw
quail egg on top. My personal favorite sushi is a tie between two kinds,
often not available -- Uni (sea urchin roe) and Toro (fatty tuna).

I've been eating self-prepared salmon sashimi for years. No tape worms
so far -- keeping my fingers crossed, because I'm not going to stop. I
buy only wild Alaskan chinook, and I look it over pretty carefully. It's
not chewy if you slice it thinly.

Salmon skin makes a great hand roll, but I don't know how to prepare it.

--
Cut "to the chase" for my email address.

Sea Lice in Salmon?
 

In article 0Y_Wf.11860$Od7.6647@trnddc06,
"Warthog" wrote:

Allways pass on the salmon sushi. Eating raw salmon can lead to tapeworms.
The species that are carried by Pacific salmon are some of ( if not the
longest). I am reaching back a bit to my zoology class butI think it was
King salmon that had the 40' tapeworms. IF you have to pass a 40' tapeworm
I sure you will evaluate the Sushi bar very carefully.

I caught some california valley salmon that I Cooked up. Apparently I
didnt cook it good enough (it was not a chromer as well, had a bit of
red) a couple hours after all my number 2's were liquid. For 2 weeks
if I heard my tummy rumble it was a race to the bathroom to squirt
liquid out my butt.

--
Somewhere in Texas a village is missing their Idiot.

Sea Lice in Salmon?
 

From: rw - view profile
Date: Fri, Mar 31 2006 12:41 pm
Email: rw
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Skwala wrote:

You sorta take the fun out of salmon sashimi,
I generally opt for the yellow fin, as salmon can be quite chewy, but I must
admit a certain fondness for sushi ikura, if only for the looks you get
while downing those succulent salmon eggs.

Yellow fin (Ahi) is sometimes passed off as Maguro, but true Maguro is
top-loin blue fin tuna. I prefer yellow tail -- Hamachi, which is
lighter in color and has a more delicate taste. If you like Ikura
(salmon roe) try Tobikko -- flying fish roe, often served with a raw
quail egg on top. My personal favorite sushi is a tie between two kinds,
often not available -- Uni (sea urchin roe) and Toro (fatty tuna).

I've been eating self-prepared salmon sashimi for years. No tape worms
so far -- keeping my fingers crossed, because I'm not going to stop. I
buy only wild Alaskan chinook, and I look it over pretty carefully. It's
not chewy if you slice it thinly.

I always keep a container of flying fish roe in the freezer.
Not just for sushi, but for the impromptu scallops in wasabi cream
sauce, and the like.

I haven't had Maguro so far (next time I'm in San Fran, maybe), but
after ahi, I like the robust smokiness of unagi (smoked eel), available
almost anywhere that sushi is served.

No sushi for me this weekend, as tomorrow I hit the Bitterroot for some
quality Skwala action... woot!

Skwala

Sea Lice in Salmon?
 

Fish used in commercially prepared sushi and sashimi is always flash frozen
for 24 hours prior to preparation which is sure to clean any parasitic worm
cysts in the flesh. Most live active worms are in the fish gut. Sushi chefs
are also trained to spot infestations. The chance of getting a parastic worm
infestation from sushi are very low.


"Warthog" wrote in message
news:0Y_Wf.11860$Od7.6647@trnddc06...
Allways pass on the salmon sushi. Eating raw salmon can lead to
tapeworms. The species that are carried by Pacific salmon are some of ( if
not the longest). I am reaching back a bit to my zoology class butI think
it was King salmon that had the 40' tapeworms. IF you have to pass a 40'
tapeworm I sure you will evaluate the Sushi bar very carefully.

"Tom Nakashima" wrote in message
...

"rw" wrote in message
ink.net...
Tom Nakashima wrote:

Not sure if I would be happy to view sea lice.
A photo of sea lice cluster in wild salmon:
http://www.watershed-watch.org/ww/Photos/lice16.htm
-tom

If you truly want to be grossed out, check out this video clip:

http://content.nejm.org/cgi/content/full/354/13/e12/DC1

--
Cut "to the chase" for my email address.


Ok rw, I must admit, that was far worst than sea lice.
-tom

Sea Lice in Salmon?
 

"Tom Nakashima" wrote in message
...

"rw" wrote in message
link.net...
Skwala wrote:

You sorta take the fun out of salmon sashimi,
I generally opt for the yellow fin, as salmon can be quite chewy, but I
must admit a certain fondness for sushi ikura, if only for the looks you
get while downing those succulent salmon eggs.

Yellow fin (Ahi) is sometimes passed off as Maguro, but true Maguro is
top-loin blue fin tuna. I prefer yellow tail -- Hamachi, which is lighter
in color and has a more delicate taste. If you like Ikura (salmon roe)
try Tobikko -- flying fish roe, often served with a raw quail egg on top.
My personal favorite sushi is a tie between two kinds, often not
available -- Uni (sea urchin roe) and Toro (fatty tuna).

I've been eating self-prepared salmon sashimi for years. No tape worms so
far -- keeping my fingers crossed, because I'm not going to stop. I buy
only wild Alaskan chinook, and I look it over pretty carefully. It's not
chewy if you slice it thinly.

Salmon skin makes a great hand roll, but I don't know how to prepare it.


I bought a side of a norwegian salmon here in HK a bit back, and sliced the
skin off as I was making a certain dish. I took the skin and fried it, meat
side down, in a drop of hot olive oil, then turned it when the fatty side
got brown. I put salt, pepper and a pinch of soy on the browned side as the
skin side fried. When I was done, I sliced it into fat strips, rolled it in
some nori with a bit of rice, a pinch of wasabi and a thin piece of raw
salmon. It tasted exactly like the salmon skin temaki I get at the sushi
bar. Don't know if that was the proper recipe (in fact, I'm positive its
not), but it sure tasted just as nice.

--riverman

Sea Lice in Salmon?
 

"riverman" wrote in message ...


I bought a side of a norwegian salmon here in HK a bit back, and sliced
the skin off as I was making a certain dish. I took the skin and fried it,
meat side down, in a drop of hot olive oil, then turned it when the fatty
side got brown. I put salt, pepper and a pinch of soy on the browned side
as the skin side fried. When I was done, I sliced it into fat strips,
rolled it in some nori with a bit of rice, a pinch of wasabi and a thin
piece of raw salmon. It tasted exactly like the salmon skin temaki I get
at the sushi bar. Don't know if that was the proper recipe (in fact, I'm
positive its not), but it sure tasted just as nice.

--riverman

When I used to room with two Japanese students, one of their dish was just
as you described, boy was it good. The gril friends of these two, also from
Japan were excellent cooks, so I never asked questions, just ate. I was
ten pounds overweight when I lived with them. I don't think there are any
rules to a proper recipe, unless it's tempura, where the temperature of the
oil and time in the oil has to be just right.
Gosh darn, you guys are making me hungry this morning.
-tom

Sea Lice in Salmon?
 

Tom Nakashima wrote:

Rw, you know your sushi well, better than most of the Sansei's I know.
Hamachi is my favorite, we found a great place at Sushi Masa's in San Jose,
CA, they have a great selection of sashimi, particularly hamachi.

I think I was there a few years ago. I'd had a job interview with NEC
(Nippon Electric Corp.) and they took me to dinner afterward. I'll never
forget when they brought out the piece de resistance: a lobster with its
shell cut off and its tail cut into slices, still alive with its
antennae waving.

--
Cut "to the chase" for my email address.

Sea Lice in Salmon?
 

"rw" wrote in message
.net...
Tom Nakashima wrote:

Rw, you know your sushi well, better than most of the Sansei's I know.
Hamachi is my favorite, we found a great place at Sushi Masa's in San
Jose, CA, they have a great selection of sashimi, particularly hamachi.

I think I was there a few years ago. I'd had a job interview with NEC
(Nippon Electric Corp.) and they took me to dinner afterward. I'll never
forget when they brought out the piece de resistance: a lobster with its
shell cut off and its tail cut into slices, still alive with its antennae
waving.

--
Cut "to the chase" for my email address.

Yea, for Darth lobster you need to bring an ohm meter.
-tom

Sea Lice in Salmon?
 

"Jonathan Cook" wrote in message
...
Tom Nakashima wrote:
"rw" wrote in message

forget when they brought out the piece de resistance: a lobster with
its
shell cut off and its tail cut into slices, still alive with its
antennae
waving.

Ugh, that's just sick. If my job offer woulda been contingent
on me partaking and not insulting the host, I think I'd have
gone home jobless...

Jon.

It's just a joke Masumi plays on the round-eyes, I'm surprised he didn't
bring out the Iguana platter.
-tom

Sea Lice in Salmon?
 

Jonathan Cook wrote:
Tom Nakashima wrote:

"rw" wrote in message


forget when they brought out the piece de resistance: a lobster with its
shell cut off and its tail cut into slices, still alive with its antennae
waving.


Ugh, that's just sick.

Well, it was fresh.

The Japanese eat some weird ****. Dancing shrimp, for example, served
live. And fugu, a poisonous blowfish that is fatal if not prepared
perfectly.

A friend of mine who frequently travels to Japan on business told me a
story about a colleague (an American) who was the guest of honor at a
dinner in Tokyo. They brought him the piece de resistance: a live
octopus. He gamely picked it up with his chopsticks and brought it to
his mouth, whereupon it wrapped its tentacles around his face. This got
a big laugh. The host showed him the proper technique, which involved
first using chopsticks to spear the octopus through the head, killing it.

--
Cut "to the chase" for my email address.

Sea Lice in Salmon?
 

"rw" wrote

The host showed him the proper technique, which involved
first using chopsticks to spear the octopus through the head, killing it.

oh, well, sure--that would eliminate *any* reluctance i would have about
actually eating the damned thing!

yfitons
wayno(i'd save one of the sticks for the host)

Sea Lice in Salmon?
 

"rw" wrote in message
k.net...
Jonathan Cook wrote:
Tom Nakashima wrote:

"rw" wrote in message

forget when they brought out the piece de resistance: a lobster with its
shell cut off and its tail cut into slices, still alive with its
antennae waving.


Ugh, that's just sick.

Well, it was fresh.

The Japanese eat some weird ****. Dancing shrimp, for example, served
live. And fugu, a poisonous blowfish that is fatal if not prepared
perfectly.

A friend of mine who frequently travels to Japan on business told me a
story about a colleague (an American) who was the guest of honor at a
dinner in Tokyo. They brought him the piece de resistance: a live octopus.
He gamely picked it up with his chopsticks and brought it to his mouth,
whereupon it wrapped its tentacles around his face. This got a big laugh.
The host showed him the proper technique, which involved first using
chopsticks to spear the octopus through the head, killing it.

--
Cut "to the chase" for my email address.

My friend took one of his Italian clients to a restaurant in San Francisco
that severed "Fugu". Said his client just had to have the blow-fish. My
friend tried to talk him out ordering it, but it's the fascination of death
that excited him. Unfortunately his Italian client wasn't one of the lucky
ones as my friend witnessed his client go though the sufferings, there is no
antidote either. As his Italian client was dying a slow death through
asphyxiation, he kept whispering the words; "bah-fungoo, bah-fungoo!"
-tom

Sea Lice in Salmon?
 

Wayne Harrison wrote:
"rw" wrote

The host showed him the proper technique, which involved

first using chopsticks to spear the octopus through the head, killing it.


oh, well, sure--that would eliminate *any* reluctance i would have about
actually eating the damned thing!

yfitons
wayno(i'd save one of the sticks for the host)

I'm adventurous about new foods. I'll try just about anything, including
raw octopus. (I don't like it very much, though -- too chewy and not
much taste.)

The first time I had sushi was many years ago at a place called Fuki
Sushi in Palo Alto. My wife was the guest of honor, and the host was a
Japanese lawyer to whom she had been giving English lessons.

Leslie is very conservative about trying new foods, and especially any
kind of raw (or even rare) meat, or in fact anything that she's not used
to. When the first sushi was served (maguro) she of course had to try it
first. Our host was staring at her intensely, anxious that she enjoy
this special treat. The look of panic in Leslie's face was awful. I felt
her pain. She barely choked it down without barfing, and after that
confined herself to shabu shabu and other well-cooked dishes.

It was an eye-opening experience for me, though. I loved the stuff.

--
Cut "to the chase" for my email address.

Sea Lice in Salmon?
 

Tom Nakashima wrote:

When we discover a new Japanese restaurant I take my mother-in-law from
Yokohama Japan, she'll tell it like it is. Once she sent back the rice with
a message to the cook to make it over. When the cook came out, I felt like
hiding under the table, I think he was more embarrassed than I, as he
apologized and delivered the new rice to all of us.

Sushi rice is prepared with sugar, to make it sticky. Sometimes the cook
overdoes it and the rice is sweet. That makes getting the stickiness
easy, but it's totally unacceptable. There should be no perceptible
sweetness. If that's what your mother-in-law was objecting to she was
completely justified.

It amusing to watch people eat sushi. Some people think they have to use
chopsticks. You shouldn't use chopsticks (unless you really want to).
Pick up the sushi with your hand and dip the fish side (NOT the rice) in
a mixture of soy sauce and wasabi (horseradish paste). Many people feel
you should pop the whole thing in your mouth at once. I don't -- it's
too much for one bite. I take two bites. The sliced ginger is to clear
the palate between dishes.

Some people say you shouldn't use very much wasabi in the soy sauce, to
avoid insulting the sushi chef. I like LOTS of wasabi. If the chef
doesn't like it, screw him.

There's an enormous difference in the quality of various soy sauces. The
best one (to my taste) that's commonly available is the Tamari brand.

--
Cut "to the chase" for my email address.

Sea Lice in Salmon?
 

On Mon, 03 Apr 2006 23:11:26 GMT, rw wrote:

Some people say you shouldn't use very much wasabi in the soy sauce, to
avoid insulting the sushi chef. I like LOTS of wasabi. If the chef
doesn't like it, screw him.

I've never had sushi in the US, only in Japan where I had it maybe 2 or 3 times
a week. I had it with raw fish, cooked ham, sliced fried chicken, etc. as a
topping. I never ate anywhere fancy, mostly where the salarymen ate and I was
the only westerner in the place. The scrutiny I used to get from the sushi chef
when I sat at the counter was fierce - lots of pressure for a gaijin. g
--
Charlie...
http://www.chocphoto.com

Sea Lice in Salmon?
 

"Tom Nakashima" wrote in message
...

"rw" wrote in message
.net...
Tom Nakashima wrote:

Rw, you know your sushi well, better than most of the Sansei's I know.
Hamachi is my favorite, we found a great place at Sushi Masa's in San
Jose, CA, they have a great selection of sashimi, particularly hamachi.

I think I was there a few years ago. I'd had a job interview with NEC
(Nippon Electric Corp.) and they took me to dinner afterward. I'll never
forget when they brought out the piece de resistance: a lobster with its
shell cut off and its tail cut into slices, still alive with its antennae
waving.


Well, one things for certain. If I was ever captured by the Japanese and
threatened with torture, I'd give in right quick!

--riverman

Sea Lice in Salmon?
 

On Tue, 4 Apr 2006 07:17:28 -0700, "Tom Nakashima"
wrote:

When the Chef gives you freebees, that means he likes you and wants you to
come back, and when he brings out his collection of personal saki...heaven!

I was in Japan for a few years in the late 50s. I dated a beautiful
young Japanese girl by the name of Sayoko san. She would prepare
meals for me, but never sushi. We would go to a sushi bar for that.
She preferred going to the NCO Club for tenderloin steaks, but a
couple of times a month we would go to the same sushi bar and we would
eat in a fashion exactly as you described. The chef knew us and would
make a big deal of greeting us. Sayoko knew what I liked and didn't
like, and would order for me, sometimes with the chef giving me a
wonderful smile. I would tell him he is "itchie bon" (number one) and
he would bow and smile. We always thanked him in Japanese and left a
good tip (about 500 yen, which was $1.50 US).

I loved most of the Japanese food I tried, but could not be near
anyone who ate the dried seaweed that came in a bag like our potato
chips do. Sayoko and I would be in a movie house in Yokohama and
someone near us would open a bag of that stuff. I can still smell it.
I'd get up and change seats with Sayoko giggling. She had the most
beautiful face and perkiest breasts, and ......... most wonderful
memories of 50 years ago......

Dave

Sea Lice in Salmon?
 

"RalphH" wrote in message
oups.com...
...I
remember a line of argument that went something like .. what does it
matter what you do to the animal as long as your intent is to eat it.

Ah, the Dahmer defense! :)

Wolfgang
somewhere in the land where you can eat italian one night, chinese the next,
then thai, greek, german, vietnamese, moroccan, indian, etc., etc.

Sea Lice in Salmon?
 

"Dave LaCourse" wrote in message
...
On Tue, 4 Apr 2006 07:17:28 -0700, "Tom Nakashima"
wrote:

When the Chef gives you freebees, that means he likes you and wants you to
come back, and when he brings out his collection of personal
saki...heaven!

I was in Japan for a few years in the late 50s. I dated a beautiful
young Japanese girl by the name of Sayoko san. She would prepare
meals for me, but never sushi. We would go to a sushi bar for that.
She preferred going to the NCO Club for tenderloin steaks, but a
couple of times a month we would go to the same sushi bar and we would
eat in a fashion exactly as you described. The chef knew us and would
make a big deal of greeting us. Sayoko knew what I liked and didn't
like, and would order for me, sometimes with the chef giving me a
wonderful smile. I would tell him he is "itchie bon" (number one) and
he would bow and smile. We always thanked him in Japanese and left a
good tip (about 500 yen, which was $1.50 US).

I loved most of the Japanese food I tried, but could not be near
anyone who ate the dried seaweed that came in a bag like our potato
chips do. Sayoko and I would be in a movie house in Yokohama and
someone near us would open a bag of that stuff. I can still smell it.
I'd get up and change seats with Sayoko giggling. She had the most
beautiful face and perkiest breasts, and ......... most wonderful
memories of 50 years ago......

Dave


When I roomed with two Japanese Students, many years ago, one of them was
dating a former Miss Japan contestant. "She's a Beauttieeeee", as Steve
Irwin the Crocodile Hunter would say, and I had a very difficult task of
controlling my own crock, at least in front of her boyfriend. Once I was up
late at night watching Johnny Carson, and she comes strolling out wearing
only two towels, one wrapped around her long wet hair, and one around her
wet body, not sure which towel was shorter. Keiko had just come out of the
shower and looked like a goddess. She sat down not to far away from me on
sofa and started up a conversation. Everything was going so smooth as we
shared tea, and I swear I could see a patch of back underneath that
mini-towel when she curled her long legs on the sofa. Then she said she was
hungry, got up and bought back a bag of those Japanese Rice crackers, just
like the ones you described up above. She was munching on them like fat rat
in a cheese factory....yes, the **** hit the fan...Herrrrrrre's Johnny, NOT.
So I went to bed alone that early morning with the windows wide open, think
I may have even sprayed a little Lysol in the room.
-tom