Out to munch
Grabbed the offspring and walked out for some sushi; very diferent offerings on the chef's choice sashimi, including monkfish liver. It looked pleasantly pastel, and some of us liked the flavor, but the texture was too pate-y for me. Spanish mackerel was new, including tempura-ed sections of the fileted bones; sounds odd, but it was delicately crunchy and flavorful. Our son boldly ate the tempura-ed prawn head. No one arm-wrestled him for it.
posted by isabelita at 10:45 AM
1 Comments:
We had monkfish liver (they called it ankimo) at our favorite sushi place on my birthday a couple of years ago. I liked it, but agree that the texture wasn't quite suited to my preferences (and it cost an arm and a leg). I like most of a sushi-bar's offerings. bUT Prawn head tempura? Probably not so much.
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