Phobias- 1 down, 1 to go.

Sushi has been terrible no matter which way it was sold to me. I’ve tried a few different and nope it’s not a great thing. I have tried at least but not going to happen anymore.

Not a big fan of spiders but my older brother had a tarantula when we shared a bedroom as kids. It was very docile. When he moved out, I donated it to my biology teacher in HS. Some douche killed it by stabbing it with a pencil.

Brother also had a 5′ ball python for at least a decade that he took with him when he moved. I was the only one lucky enough to have been bitten by that snake. It was close to shedding and I didn’t notice it’s cloudy eyes when I took it out. It was laying on the bed and I was sitting next to it reading. It struck the back of my hand when I moved it thinking it was a mouse or rat because it could barely see. I still have no fear of snakes at all. I probably had a hundred different garter and fox snakes as pets when I was younger.

Love me some sushi. My wife was stationed in Japan for three years and never got over the hatred of all things seafood she had since childhood. She missed other Japanese dishes like yakitori and gyoza, so we went to a Japanese place in 2001 while we were dating. I’ve been loving miso soup, seaweed salad, and many different types of sushi ever since. I actually prefer raw tuna and salmon over cooked. Never tried making it at home and would never eat that crap you see at the grocery store. In my book, if the place isn’t busy, don’t eat there. This goes for any kind of food.

duh queen wrote:

As for sushi, I’ve heard too many horror stories of homemade sushi eaters ending up in the ER with tapeworms. NO THANK YOU!

If eating someone’s homemade Sushi ends up landing you in a ER with tapeworms, I would not eat ANY of the food that person would make. Those people have no Idea of proper food handling safety practices.
If all the Sushi ate from Sam’s Club and Coborn’s grocery here in my area put people in the hospital with tapeworms or anything else, they would need another 20 Hospitals. You would not believe the amount of it they sell a day. Its Crazy !!!

Agree, I eat sushi from Coborns 2-4 times a month. It will probably be once a week at least for me through lent. They make it there. It’s great for grocery store sushi and pretty affordable. Never had any ill effects.

Still, sushi and spam might kill me before any spider or snake in MN… oh well, at least I’ll leave a DAMN fine lookin’ corpse!

Just curious, do you actually get raw fish on the sushi you buy from the grocery store? I’ve only seen the stuff with cooked shrimp or imitation crab at the grocery store in my neck of bufu WI. My sister brought a mixed tray of rolls for snacking on my mom’s b-day a couple weeks ago in the Chicago burbs. Everyone that eats sushi had quite a bit of it but none if it was raw. I tried one piece with imitation crab and it was so fishy I spit it in the garbage. Everyone lived and suffered no gastrointestinal issues.

Bk i think i would take on a Cobra before sushi.

Tried sushi-twice, nope never again.
I can tolerate snakes and spiders.
I would pick up a small snake. Now that tarantula, if was on me would be smashed so fast you wouldn’t be able to se my hand move. It would be a blur!

I’m not a big sushi fan but I can eat it. Put enough Wasabi on it and you’re good to go!

@big_g did you try that Spam/rice/seaweed wrap while you were out there?

I can’t stand the taste of the seaweed! Smells like a fish that washed up on the Mississippi in late July!

I did go into a gas station where they had them under heat lamps like we have hot dogs… I couldn’t go near it. The old, dead fish smell was making me nauseous!

picklerick wrote:

Just curious, do you actually get raw fish on the sushi you buy from the grocery store? I’ve only seen the stuff with cooked shrimp or imitation crab at the grocery store in my neck of bufu WI.

Yes, raw tuna and salt-water caught salmon. They have shrimp but those appear to be cooked. They also have the crab ones and some other stuff. It’s prepared fresh by a sushi chef onsite every day. He’s working at the counter right behind the refrigerated display where he puts the finished trays. They stay there through evening and I imagine the ones that aren’t bought are tossed.

I started eating sushi when the company I worked for had a Japanese corporate partner. They would come to the national convention and take us out to a good Japanese restaurant in the city it was in. Don’t care for uni (sea urchin). You should have seen them laugh when I tried it. Unagi (eel) is good but must be cooked or the neurotoxin in its blood may kill you. My favorite are tuna and salmon.
In 2016, I went to Japan for business for 10 days. I was in heaven. Some sushi everyday. At lunch one day a Japanese colleague took a raw egg and cracked/mixed it into his rice/veggie dish. I asked if he was concerned about getting sick from the raw egg and he said no they are very fresh. The bullet train was a blast.

Sushi is just the rice. When I’m watching carbs I’ll order sashimi, which is just the raw fish and dipping sauce. Yummmmmm!!

Everyone on this page afraid of spiders and snakes and sushi, meanwhile on the next thread I learned MN has giant ass possums with razor sharp teeth. Now I can add them to my list of dangerous MN animals that previously only had moose and beavers on it.

Brian Klawitter wrote:

@big_g did you try that Spam/rice/seaweed wrap while you were out there?

I can’t stand the taste of the seaweed! Smells like a fish that washed up on the Mississippi in late July!

I did go into a gas station where they had them under heat lamps like we have hot dogs… I couldn’t go near it. The old, dead fish smell was making me nauseous!

All the time ! I would buy a few extra and my techs loved them !!! It is an acquired taste… the seaweed definitely has that rotten fishy taste

Riverrat wrote:

Everyone on this page afraid of spiders and snakes and sushi, meanwhile on the next thread I learned MN has giant ass possums with razor sharp teeth.

We are a strange group eh?

big_g wrote:

the seaweed definitely has that rotten fishy taste

There’s a walleye joke here some place.

Brian Klawitter wrote:

There’s a walleye joke here some place

Says the catfish guy.

picklerick wrote:

Just curious, do you actually get raw fish on the sushi you buy from the grocery store?

Here in Town at Sam’s Club or Coborns’s grocery you can get it with Raw fish. usually Tuna Or Salmon, but once in awhile other raw fish as well. I like it all.

Netguy wrote:

Sushi is just the rice. When I’m watching carbs I’ll order sashimi, which is just the raw fish and dipping sauce. Yummmmmm!!

Good sashimi is dynamite

Sushi = bait. Use the uncooked fish for cats on the river.

It’s good to know some itty-bitty spiders and snakes, along with delicacies like sushi, sashimi and oysters are where many here draw the line on their rugged, tough outdoorsmen mentalities. There are some great sushi restaurants around the cities, Billy Sushi in MSP being my personal favorite. In the SW Metro Kai in Chan, and Sake in Chaska are both very respectable sushi spots.

when i was a union rep i had an international rep come up with some negotiations up in grand rapids. ne was from southern illinois. they have a pretty decent chinese buffet. i tried to get him to go out on a frozed lake….he said no way. i said no way to sushi, cause he loved the stuff.

we compromised, he did go ice fishing and i tried sushi……….it was ok…..i’d probably try it again bit i aint running to a place to have it!!!!!!!

This applies to saltwater fish. I would never eat freshwater fish uncooked. Well, except for that one time I tried a small bite at shore lunch just to see what raw walleye tasted like. At the time I didn’t know that freshwater fish have much higher amounts of parasites than saltwater fish do. Booze and fish whistles may or may not have contributed to that decision.

The FDA recommends the following for seafood preparation or storage to kill parasites.

Cooking (Seafood in General)
Cook seafood adequately (to an internal temperature of at least 145° F [~63° C]).
Freezing (Fish)
At -4°F (-20°C) or below for 7 days (total time), or
At -31°F (-35°C) or below until solid, and storing at -31°F (-35°C) or below for 15 hours, or
At -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours.

Here’s some good stuff about canned, smoked and pickled fish. Seems like as good a chance as getting something from sushi to me. This part is nice: The larvae of the broad fish tapeworm pass through smaller fish until they lodge as hatched small worms in the flesh of large carnivorous species of fish, like northern pike, walleye pike, sand pike, burbot, and yellow perch. This worm, if eaten by humans in its infective stage, can attach to the small intestine and grow to lengths of 10 to 30 feet.

https://extension.umn.edu/preserving-and-preparing/preserving-fish-safely#caution%3A-the-broad-fish-tapeworm-125713

Personally, I would rather not hold a tapeworm even though it wouldn’t hurt me to drop about 30 pounds.

This reminds me of one of my dad’s best jokes of all time. He said when he was growing up, if you got a tapeworm, all you had to do is go to the store, buy 30 apples, 29 lemon cookies and a brick. And for 29 days straight you shoved an apple and a lemon cookie up the old kiester for the tapeworm to eat. On the 30th day, you only have the apple left so you shove that up there. Then when the tapeworm comes out to ask for his lemon cookie, you hit him on the head with the brick!

picklerick wrote:

The FDA recommends the following for seafood preparation or storage to kill parasites.

Cooking (Seafood in General)
Cook seafood adequately (to an internal temperature of at least 145° F [~63° C]).
Freezing (Fish)
At -4°F (-20°C) or below for 7 days (total time), or
At -31°F (-35°C) or below until solid, and storing at -31°F (-35°C) or below for 15 hours, or
At -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours.

Sushi/Sashimi grade fish from legitimate sources is always pre-frozen to kill any potential parasites.
We grilled tuna steaks on Sunday to a nice rare/medium rare

picklerick wrote:

Freezing (Fish)

Freezing fish is not considered a full kill step. It will take care of any worms or parasites if you do it long enough, but it won’t kill all bacteria. An outbreak of salmonella in frozen tuna has proven this. Pickling fish is not a kill step either.

The only way to completely remove all bacteria, parasites, etc from seafood is to cook it properly. You are free to prepare and consume raw or undercooked seafood such as sushi all you want, but there is more risk involved. That is why you see the consumer safety warning at the display case or on restaurant menus.

If you’ve ever had a case of salmonella from undercooked food like I have, you would never consider eating it again. Its not any fun camping by the toilet for a few days.

Live look at Gim’s steak

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tswoboda wrote:

Live look at Gim’s steak

Lol mmm shoe leather