<?xml version="1.0" encoding="UTF-8"?> <rss version="2.0" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:wfw="http://wellformedweb.org/CommentAPI/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:sy="http://purl.org/rss/1.0/modules/syndication/" xmlns:slash="http://purl.org/rss/1.0/modules/slash/" ><channel><title>Fishing Fury &#187; Sushi &amp; Sashimi</title> <atom:link href="http://www.fishingfury.com/tags/sushi-sashimi/feed/" rel="self" type="application/rss+xml" /><link>http://www.fishingfury.com</link> <description>A fishing blog with attitude!</description> <lastBuildDate>Thu, 29 Jul 2010 15:12:20 +0000</lastBuildDate> <language>en</language> <sy:updatePeriod>hourly</sy:updatePeriod> <sy:updateFrequency>1</sy:updateFrequency> <generator>http://wordpress.org/?v=3.0</generator> <item><title>I Like It Raw</title><link>http://www.fishingfury.com/20080619/i-like-it-raw/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=rss</link> <comments>http://www.fishingfury.com/20080619/i-like-it-raw/#comments</comments> <pubDate>Thu, 19 Jun 2008 22:39:48 +0000</pubDate> <dc:creator>Clive Mathias</dc:creator> <category><![CDATA[Freshwater]]></category> <category><![CDATA[Japan]]></category> <category><![CDATA[Oddities]]></category> <category><![CDATA[Videos]]></category> <category><![CDATA[Sushi & Sashimi]]></category><guid isPermaLink="false">http://www.fishingfury.com/?p=1567</guid> <description><![CDATA[Most people would probably loose their appetite if they saw something like this&#8230; Fresh and tasty!]]></description> <wfw:commentRss>http://www.fishingfury.com/20080619/i-like-it-raw/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item><title>From the Table of Adam Guy: Japanese Stone Flounder</title><link>http://www.fishingfury.com/20080508/from-the-table-of-adam-guy-japanese-stone-flounder/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=rss</link> <comments>http://www.fishingfury.com/20080508/from-the-table-of-adam-guy-japanese-stone-flounder/#comments</comments> <pubDate>Thu, 08 May 2008 14:55:29 +0000</pubDate> <dc:creator>Jonathon Marshall</dc:creator> <category><![CDATA[Fishing]]></category> <category><![CDATA[Flounder]]></category> <category><![CDATA[Food]]></category> <category><![CDATA[Japan]]></category> <category><![CDATA[Reports]]></category> <category><![CDATA[Adam Guy]]></category> <category><![CDATA[boathouses]]></category> <category><![CDATA[chilli]]></category> <category><![CDATA[cold beer]]></category> <category><![CDATA[fillet]]></category> <category><![CDATA[Fishing Logs]]></category> <category><![CDATA[pacific coast]]></category> <category><![CDATA[Reader Submissions]]></category> <category><![CDATA[Sushi & Sashimi]]></category><guid isPermaLink="false">http://www.fishingfury.com/?p=1362</guid> <description><![CDATA[Recently I received this great email from Adam Guy, who also runs a great Japanese blog- The Compleat Tsuribito, it makes a great appetizer for Japanese fishing and cooking in a nice bite sized package. Adam Guy writes: One of my fishing buddies volunteered to drive, so we decided to go fishing for a flatfish [...]]]></description> <wfw:commentRss>http://www.fishingfury.com/20080508/from-the-table-of-adam-guy-japanese-stone-flounder/feed/</wfw:commentRss> <slash:comments>2</slash:comments> </item> <item><title>Indoor Fishing</title><link>http://www.fishingfury.com/20080414/indoor-fishing/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=rss</link> <comments>http://www.fishingfury.com/20080414/indoor-fishing/#comments</comments> <pubDate>Mon, 14 Apr 2008 23:23:51 +0000</pubDate> <dc:creator>Clive Mathias</dc:creator> <category><![CDATA[Culture]]></category> <category><![CDATA[Fishing]]></category> <category><![CDATA[Food]]></category> <category><![CDATA[Japan]]></category> <category><![CDATA[Oddities]]></category> <category><![CDATA[Videos]]></category> <category><![CDATA[Sushi & Sashimi]]></category><guid isPermaLink="false">http://www.fishingfury.com/?p=1173</guid> <description><![CDATA[You gotta hand it to the Japanese for coming up with original ideas like indoor fishing. They even have restaurants that allow you to catch your own dinner!]]></description> <wfw:commentRss>http://www.fishingfury.com/20080414/indoor-fishing/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item><title>From The Table of Adam Guy &#8211; Japanese Flounder</title><link>http://www.fishingfury.com/20070329/from-the-table-of-adam-guy-japanese-flounder/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=rss</link> <comments>http://www.fishingfury.com/20070329/from-the-table-of-adam-guy-japanese-flounder/#comments</comments> <pubDate>Thu, 29 Mar 2007 16:24:35 +0000</pubDate> <dc:creator>Jonathon Marshall</dc:creator> <category><![CDATA[Adventures]]></category> <category><![CDATA[Culture]]></category> <category><![CDATA[Editorials]]></category> <category><![CDATA[Features]]></category> <category><![CDATA[Fishing]]></category> <category><![CDATA[Flounder]]></category> <category><![CDATA[Food]]></category> <category><![CDATA[Japan]]></category> <category><![CDATA[Saltwater]]></category> <category><![CDATA[Saltwater Species]]></category> <category><![CDATA[Cooking]]></category> <category><![CDATA[Sushi & Sashimi]]></category><guid isPermaLink="false">http://www.fishingfury.com/20070329/from-the-table-of-adam-guy-japanese-flounder/</guid> <description><![CDATA[Like all flatfish, the flounder are cut into four fillets, rather than two as for normal fish. Then the fish pieces are skinned, and the 'wings' separated from the meat.  The best part of the flounder are the fatty wings which are delicious as sashimi, and the fact that they comprise so little of the total meat of the fish makes them a rare treat.  The skin is also tasty deep-fried or parboiled.  But the fillets themselves are also quite delicious in their own right, here I have salted and pressed them between konbu kelp leaves, and then cut and served them just like sashimi.  The flesh of the flounder is quite sweet and firm, and is complemented perfectly by the perfumed flavour of the kelp.]]></description> <wfw:commentRss>http://www.fishingfury.com/20070329/from-the-table-of-adam-guy-japanese-flounder/feed/</wfw:commentRss> <slash:comments>1</slash:comments> </item> <item><title>From the Table of Adam Guy &#8211; Japanese Cuttlefish</title><link>http://www.fishingfury.com/20070122/from-the-table-of-adam-guy-japanese-cuttlefish/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=rss</link> <comments>http://www.fishingfury.com/20070122/from-the-table-of-adam-guy-japanese-cuttlefish/#comments</comments> <pubDate>Mon, 22 Jan 2007 18:52:20 +0000</pubDate> <dc:creator>Jonathon Marshall</dc:creator> <category><![CDATA[Culture]]></category> <category><![CDATA[Cuttlefish]]></category> <category><![CDATA[Editorials]]></category> <category><![CDATA[Features]]></category> <category><![CDATA[Fishing]]></category> <category><![CDATA[Food]]></category> <category><![CDATA[Japan]]></category> <category><![CDATA[News]]></category> <category><![CDATA[Saltwater]]></category> <category><![CDATA[Saltwater Species]]></category> <category><![CDATA[Cooking]]></category> <category><![CDATA[Recipes]]></category> <category><![CDATA[Site Updates]]></category> <category><![CDATA[Sushi & Sashimi]]></category> <category><![CDATA[Tempura]]></category><guid isPermaLink="false">http://www.fishingfury.com/20070122/from-the-table-of-adam-guy-japanese-cuttlefish/</guid> <description><![CDATA[Cuttlefish have been prized since the Edo Period in Japan, primarily as an ingredient for tenpura, but almost every part of the animal can be eaten. Only the stomach, ink sac (after removing and freezing the ink, perhaps for a pasta sauce) and beak is discarded; even the cuttlefish's bony plate can be fed to pet birds or terrestrial molluscs. The most obvious dish is tenpura: my own batter is a half-half mixture of flour and cornflour, folded into cold water in which an egg yolk has been whisked, and deep-fried in sesame oil.]]></description> <wfw:commentRss>http://www.fishingfury.com/20070122/from-the-table-of-adam-guy-japanese-cuttlefish/feed/</wfw:commentRss> <slash:comments>2</slash:comments> </item> <item><title>Fugu by Adam Guy</title><link>http://www.fishingfury.com/20061128/fugu-by-adam-guy/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=rss</link> <comments>http://www.fishingfury.com/20061128/fugu-by-adam-guy/#comments</comments> <pubDate>Tue, 28 Nov 2006 20:06:41 +0000</pubDate> <dc:creator>Jonathon Marshall</dc:creator> <category><![CDATA[Adventures]]></category> <category><![CDATA[Blowfish]]></category> <category><![CDATA[Culture]]></category> <category><![CDATA[Editorials]]></category> <category><![CDATA[Features]]></category> <category><![CDATA[Fishing]]></category> <category><![CDATA[Food]]></category> <category><![CDATA[Japan]]></category> <category><![CDATA[Saltwater]]></category> <category><![CDATA[Saltwater Species]]></category> <category><![CDATA[Articles]]></category> <category><![CDATA[Cooking]]></category> <category><![CDATA[Site Updates]]></category> <category><![CDATA[Sushi & Sashimi]]></category><guid isPermaLink="false">http://www.fishingfury.com/?p=278</guid> <description><![CDATA[In purely culinary terms, Fugu is quite a versatile ingredient that possesses a unique texture, lending it to a number of different methods of preparation. The very high prices paid for Fugu meals give it a rather hallowed status and is considered quite the indulgence, whilst the apparent danger associated with such a poisonous fish imbues the diner with a sense of daring or adventure. In fact, the gourmand’s name for raw Fugu, <em>tessa</em>, is an ironic term derived from the phrase <em>teppō sashimi</em>, or ‘<strong>musket sashimi</strong>’. However, with the correct preparation Fugu can be enjoyed quite safely and here in Japan, especially in the eastern Kantō region, the hungry fisherman can indulge himself in Fugu dishes that normally command prohibitively high prices in exclusive restaurants.]]></description> <wfw:commentRss>http://www.fishingfury.com/20061128/fugu-by-adam-guy/feed/</wfw:commentRss> <slash:comments>3</slash:comments> </item> <item><title>Delicious Giant Jellyfish</title><link>http://www.fishingfury.com/20061024/delicious-giant-jellyfish/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=rss</link> <comments>http://www.fishingfury.com/20061024/delicious-giant-jellyfish/#comments</comments> <pubDate>Tue, 24 Oct 2006 22:04:13 +0000</pubDate> <dc:creator>Clive Mathias</dc:creator> <category><![CDATA[Culture]]></category> <category><![CDATA[Japan]]></category> <category><![CDATA[Jellyfish]]></category> <category><![CDATA[Saltwater]]></category> <category><![CDATA[Sushi & Sashimi]]></category><guid isPermaLink="false">http://www.fishingfury.com/?p=274</guid> <description><![CDATA[I know Jon previously wrote about the swarms giant jellyfish that invade the seas around Japan, but I found a few incredible photographs I though I&#8217;d share. These huge nomura&#8217;s jellyfish can grow up to 2m (6 ft 7 in) in diameter and weigh up to 200kgs (440 lbs). In the past year, numbers of [...]]]></description> <wfw:commentRss>http://www.fishingfury.com/20061024/delicious-giant-jellyfish/feed/</wfw:commentRss> <slash:comments>3</slash:comments> </item> <item><title>Merry Christmas &amp; Happy New Year</title><link>http://www.fishingfury.com/20051225/merry-christmas-happy-new-year/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=rss</link> <comments>http://www.fishingfury.com/20051225/merry-christmas-happy-new-year/#comments</comments> <pubDate>Sun, 25 Dec 2005 16:13:37 +0000</pubDate> <dc:creator>Jonathon Marshall</dc:creator> <category><![CDATA[Adventures]]></category> <category><![CDATA[Culture]]></category> <category><![CDATA[Features]]></category> <category><![CDATA[Fishing]]></category> <category><![CDATA[Japan]]></category> <category><![CDATA[Saltwater]]></category> <category><![CDATA[Articles]]></category> <category><![CDATA[Christmas]]></category> <category><![CDATA[Cooking]]></category> <category><![CDATA[Site Updates]]></category> <category><![CDATA[Sushi & Sashimi]]></category><guid isPermaLink="false">http://www.fishingfury.com/?p=156</guid> <description><![CDATA[]]></description> <wfw:commentRss>http://www.fishingfury.com/20051225/merry-christmas-happy-new-year/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item><title>Now That&#8217;s Fresh</title><link>http://www.fishingfury.com/20051024/now-thats-fresh/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=rss</link> <comments>http://www.fishingfury.com/20051024/now-thats-fresh/#comments</comments> <pubDate>Mon, 24 Oct 2005 20:03:55 +0000</pubDate> <dc:creator>Jonathon Marshall</dc:creator> <category><![CDATA[Fishing]]></category> <category><![CDATA[Food]]></category> <category><![CDATA[Sushi & Sashimi]]></category><guid isPermaLink="false">http://www.fishingfury.com/?p=73</guid> <description><![CDATA[My good friend Shannon Larratt was in southern California and has only recently changed his diet to inlcude fish, he was previously vegan, and when he ordered shrimp sashimi he had a rather startling experience. The shrimp was served alive. 1.7 MB WMV FILE For more interesting stories about Sushi and Sashimi check out Slashfood.com.]]></description> <wfw:commentRss>http://www.fishingfury.com/20051024/now-thats-fresh/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> </channel> </rss>
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