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Sushi- not on Mondays or Sundays?

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Quesera Nov 7, 2006 12:37 AM

I'm so confused...is the day NOT to eat sushi Sunday or Monday? Sunday makes more sense, as they can bring in fish on Mondays but now I'm overthinking and making my friend paranoid.

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    FlavoursGal RE: Quesera Nov 7, 2006 01:36 AM

    From what I understand, fresh fish is rarely delivered on Mondays. If I recall, Anthony Bourdain talked about the hazards of eating fish in restaurants on Sundays and Mondays, in his first book, Kitchen Confidential.

    1. UnConundrum RE: Quesera Nov 7, 2006 01:45 AM

      If the fishermen take off on Sunday, there'd be no fish on Monday.....

      1 Reply
      1. re: UnConundrum
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        wombat RE: UnConundrum Nov 7, 2006 01:52 AM

        But here's what I've never understood about this question - when we order fish on, say, Friday, did the fishermen really just catch it on Thursday? Isn't it a few days old no matter when we eat it?

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        nc213 RE: Quesera Nov 7, 2006 02:10 AM

        Restaurants very, very rarely (if ever) get deliveries on Sundays. Some, though not good ones, do not get deliveries on Saturdays. On Friday night, the chef places his order for Saturday and for Sunday.

        Bourdain argues that what is ordered on Friday night is served on Saturday and then on Sunday; then the leftovers are the first things served on Monday. After the weekend stuff is run though, then the stuff that comes in on Monday would be served.

        in addition, the most common days for an executive chef to take off are Sunday and Monday.

        So is the food less fresh on Sunday than on Saturday, yes probably. On Monday? you never really know. Is the food better when the exec chef is there? depends on the chef.

        I've worked at a lot of restaurants, some of which would never consider serving anything a touch beyond its prime and some of which that were not that ethical/particular. I will gladly eat sushi any day of the week.

        1 Reply
        1. re: nc213
          joypirate RE: nc213 Nov 7, 2006 06:28 PM

          Yeah, but I would argue that if said sushi place happens to be in a Chinatown, all bets are off since industry standards don't really apply (at least not unilaterally) in a much more mom&pop sort of area. Similarly I would think supermarket sushi from a Whole Foods or Wegmans would be fine on a sunday since it's not a restaurant supplier doing the supplying. It depends on context a bit.

        2. l
          linlinchan RE: Quesera Nov 7, 2006 04:15 AM

          Because fresh fish isn't usually available for purchase, most of the Sushi restaurants I know seem to be closed on Monday. I've even seen one that was closed both Sunday AND Monday.

          1 Reply
          1. re: linlinchan
            l
            Loren3 RE: linlinchan Nov 7, 2006 04:19 PM

            That's how it is with the four sushi places in my n'hood. Open on Sunday, closed on Monday.

          2. gini RE: Quesera Nov 7, 2006 12:46 PM

            I've always thought you never eat sushi on Wednesdays because in Tokyo the fish market is closed every other Wednesday. Ah, perspective. In the US (which is where I assume you are) I think that ordering fish on Mondays would be the most risky because it will be leftover from Friday or Saturday's delivery.

            1. TexasToast RE: Quesera Nov 7, 2006 01:27 PM

              But hasn't all fish that's meant to be served raw been previously frozen to kill the parasites?

              TT

              3 Replies
              1. re: TexasToast
                Lowbar RE: TexasToast Nov 7, 2006 03:41 PM

                That technically is a requirement all raw-served finfish except tuna within the US. Whether or not it actually happens is another matter altogether, as it is not really enforced consistently. This NYT article sums it up quite nicely: http://www.nytimes.com/2004/04/08/nyr...

                1. re: Lowbar
                  opinionatedchef RE: Lowbar Nov 9, 2006 03:01 AM

                  lowbar, thanks much for that link. very enlightening.

                  1. re: Lowbar
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                    Mazzer RE: Lowbar Dec 4, 2006 06:29 PM

                    That article could have been more clear, I think. It rather artfully avoids talking about American restaurants serving non-frozen non-tuna.

                    It says: "50 to 60 percent of sushi in the United States is frozen at some point," but goes on to state that "if the sushi"--sans tuna--"has not been frozen, it is illegal to serve it in the United States."

                    Does that mean that the remaining 40 to 50 percent (unfrozen sushi) is all tuna? Or is some percentage scofflaw salmon? Don't-ask-don't-tell yellowtail? This maybe-intentional vagueness, especially at beloved gastronomic temples like Masa, Jewel Bako, et al., is tough to swallow.

                    So, ok, I want my salmon frozen, but what about my octopus? Which is better, two year-old frozen tuna or two-day old fresh tuna? What day of the week is fish delivered? When was it caught? Is it dyed? Is it overpriced?

                    Where is my sushi bible?

                2. OCAnn RE: Quesera Nov 7, 2006 04:23 PM

                  Could it vary by restaurant & by location?

                  My local neighbourhood sushi restaurant is closed on Sunday, open on Monday. We went in on Monday and the owner served melt-in-your-mouth chutoro & fresh amaebi, among other fresh fish.

                  1. j
                    jeffreak RE: Quesera Feb 26, 2007 05:07 PM

                    I was thinking that sushi restaurants might be different from a French brasserie since the fish is the main product. I would think that if any restaurant would stock fresh fish on Mondays it would be a sushi restaurant. Hopefully someone can enlighten me soon cause I'm craving some clean, fresh sushi today.

                    1. w
                      wayne keyser RE: Quesera Feb 26, 2007 05:34 PM

                      Just eat the sushi. If you're paying enough to worry about it, develop a relationship with the chef and ask him which days you'll get the freshest fish. But don't buy in to elitism and food-snobbery ... if there's a sushi chef in there fixing it, it's good enough for me.

                      1. hotoynoodle RE: Quesera Feb 26, 2007 05:48 PM

                        seriously, you're overthinking this. i've been eating sushi for many years, on any day i feel like it, and i've lived to tell about it. recently went on a saturday and the ikura was so old it was scary, so that blows the sunday rule away.

                        here in boston there are fish wholesalers who deliver 7 days a week. but the fish pier isn't open sundays, and chances are the fish was caught on friday anyway. also realize larger deep water fish are rarely dayboat catches, but packed in ice as soon as they're caught. they could be at sea for a week or more that way. restaurant coolers are far more powerful and efficient than your home refrigerator. trust me, your sushi chef doesn't want to kill you.

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