You planned a party and you made enough sushi for everybody who you thought were your friends. A large plate of sushi looks great and everything is ready. What if nobody showed up. “Do they really have other commitments or is it me?” you wonder. The truth is… yes, it’s you, but don’t be disappointed. Your cat will always love you…. when it wants to.

From Fish Sticks to Sushi Rolls – Learn About the Culinary Diversity of Pollock
By Allie Moxley

Traditionally the breaded goodness inside fish sticks and fish and chips has been Atlantic cod, but due to the declining health of the fish in these waters attention has shifted to the Pacific Ocean for its finned tastiness. Cousin to the Atlantic cod is the Pacific Alaska pollock. The quickness in maturation and high reproduction rates make pollock a sustainable and economical choice. The demand for fish similar to cod persists and the pollock population can withstand the fishing pressure as well as maintain the well being of their surrounding environment. Fisherman use mid-water trawls to catch pollock, which inflict little harm on surrounding sea life and bottom habitats.

Along with its sustainability, Pacific Alaska pollock possess a white, mild, low fat meat that can be incorporated into meals in a number of ways. When buying pollock it is best to buy the fillets frozen since the fish comes from far off waters. Only if the market can guarantee that the fish has never been frozen before should you buy unfrozen fillets, but buying them frozen is the safest bet. Once you have acquired the tasty meat, try out one of the many forms of preparation that suit pollock the best. Frying is a great way to cook pollock, whether it be fish sticks or fish and chips, the light, mild flavor of pollock is perfect for deep frying.

It is best to avoid trying to broil Pacific Alaska pollock since it is a very delicate process requiring extreme care because the slightest misjudgment can easily result in dried out fillets. Pollock can also be used as imitation crab, and often is a part of any California roll in mid-range sushi restaurants. If you are looking to make sushi for dinner but do not quite have the cash to spring for real king or snow crab, pollock has a similar enough flavor to achieve the desired effect. Most importantly you must not consume this fish raw. Pollock can sometimes play host to parasitic worms that can set up house in you if you eat the fish raw. However, once the fish is cooked the worms become harmless and are no longer something to be concerned about. From deep fried to being snuggly rolled with some seaweed, Pacific Alaska pollock is a versatile, tasty, and sustainable choice of fish for any dinner table.

The Alaska Seafood Marketing Institute has accurate, up to date information on the fish species off the coast of the most northern state.

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The Secrets to Making the Perfect Sushi
By Gisella Caselli Leniz

SUSHI it is a plate of Japanese origin with rice cooked decorated with vinegar of rice, or homemade sushi vinegar and sugar. This preparation is very popular and you can get it world wide and is the most popular food in Japanese gastronomy.
The most of the people associated sushi with seafood or raw fish but, you can also find vegetables or egg, or even deep fry sushi and cook food can also accompany the rice.
The most of the time Sushi is prepared in small portions, mouthful size and can have different shapes and figures.

- When Sushi is presented in a roll of seaweed, (called nori) the name is Maki.

- When presented in a shape of a little ball, with fish (Salmon, Prawn, Tuna) placed over the ball of rice it would be called Nigiri.

- Little balls of rice with a strip of Nori around filled with vegetables or any kind of Roe (fish eggs), like Salmon Roe will be called Gunkan.

- Sashimi is just raw fish without rice and there is a lot more, just to name a few……..

The most important tips for an excellent homemade sushi:

First you have to make sure that you have all the equipment necessary to make your sushi, like the sushi mat, cling film (BELIEVE IT OR NOT This is going to come in very handy – A little secrect that helps alot when Rolling the perfect Sushi Roll), cutting board, a sharp knife, and a pot
Then make sure you have all the ingredients necessary for sushi, like: Nori (sea weed), short grain rice, Wasabi, Pickled Ginger, Soy sauce, rice vinegar or your own homemade vinegar for sushi, the ingredients primarily depend on the recipe you have chosen.

How to make the perfect sushi rice

- First you have to rinse the rice(short grain) very well, until the water is clear (about 8 to 9 times),

- Place the rice in a pot and cover with clean water. The water level should be approximately 2,5cm above the level of the rice. Cook on a average fire, covered, until the water is boiling, this should take approximately 10 min. Then lower the flame and cook for 6 to 7 minutes more.

Finished this, by raising the flame (Hot flame is required) for 10 seconds.

Rest for 15 minutes, and most important is that the pot should not be opened as the steam plays a important role in getting the Sushi Rice to perfection.

- Put the rice in a pot or bowl – Wood or Plastic (Do not use metal or glass as the materials of these products retain heat, WHERE as we want the exact opposite to happen.)

- Pour Rice Vinegar ( or HomeMade Vinegar – to be found on my blog with loads more info regarding Chef Secrets) on the rice once again approximately 2/3 of the dressing, slowly while stirring the rice smoothly with a spatula or spoon (preferably wood).
(1 cup per each kilo of rice and 1 ½ of rice vinegar per kilo of rice)

- Stir well so that the dressing is impregnated. Leave to rest for 10 minutes and cover with a humid and clean cloth.
Stir from time to time.
Once the rice has cooled down it will be ready to use.

YOU want to make Sushi at home like the Chef’s, and want to know more about those KITCHEN secrets, please feel free to hop over to my blog, I regularly update my blog and post videos and demos that would make the learning curve so much easier. Please feel free to place a comment and I will respond to any request or questions promptly…. So head over now and discover THE SECRETS OF THE KITCHEN at http://gisellacaselli.wordpress.com

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Glossary Guide to Sushi
By Mark Etinger

There are thousands of outstanding sushi restaurant in the United States serving millions of foodies each year. Yet many people remain intimidated by the sushi-dining process, and never allow themselves to enjoy one of the healthiest, more delicious cuisine styles on the planet.

To help beginning sushi lovers-to-be, we present the follow glossary of basic sushi terms and definitions. This information will help introduce to the world of sushi and provide the knowledge to enter any Japanese restaurant and order with confidence.

Basic Sushi Glossary

Aburage – Fried pouches made of tofu, cooked in water, sake and soy sauce.

Agari – A delicious type of green tea.

Aji – A type of mackerel (also known as “Spanish Mackerel).

Akami – The leanest part of the tuna, Akami is cut from the very back of the fish.

Anago – A conger eel found in salt water.

Anko-nabe – A popular variation of monkfish stew.

Baigai – Small water snails

Bara Sushi – A unique type of sushi in which sushi rice and seafood ingredients are all mixed together and served.

California Roll – One of the most popular sushi dishes in the United States. Includes crab meat, flying fish or smelt and avocado.

Chutoro-maki – A marbled tuna roll

Ebi – Boiled shrimp (plain and simple!).

Engawa – The delicious meat that surrounds the muscle of the scallop (can also refer to the muscle that controls a halibut’s fin).

Fugu – One of the most infamous types of sushi, fugu is a blowfish that can be toxic if prepared incorrectly.

Futo-maki – A roll filled with cooked egg (sweetened), rice, pickled gourd and vegetables.

Ika – Squid

Inada – A young yellowtail fish

Iso-don – A bed of sushi rice served beneath fish, vegetables or a mixture of other items.

Kamaboko – This is a fish cake with pounded whitefish and a mixture of cornstarch.

Kani – Crab meat

Kanpachi – A young yellowtail fish.

Katsu – Not technically sushi, Katsu refers to foods fried using bread crumbs. The most popular type of Katsu is Chicken Katsu.

Koi. Saltwater carp

Kombu and Konbu – These terms refer to kelp or dried seaweed.

Kurodai – A dish using snapper.

Make Sushi – A sushi roll made using seaweed, rice and vegetables at the core of the roll.

Maki-mono – Rice and fish rolled together and wrapped in seaweed

Mochi – Sweet rice cakes

Mushimono – Refers to any steamed dish.

Philadelphia Roll – Another American favorite, a Philadelphia Roll is a roll made with salmon, cream cheese and vegetables.

Sake. A strong wine made from rice. An essential at most sushi restaurants around the world.

Sashimi – This popular dish includes chilled raw fish served without rice. (Fish is sliced)

Senbei – These thin rice crackers are usually served with soy sauce or a variety of other seasonings.

Shirumono – The Japanese term for soup

Shoyu – Soy sauce

Suimono – A clear, but flavorful soup

Tako – Octopus

Tekka-don – A selection of raw tuna served over rice.

Wasabi – A spicy Japanese horseradish. If you’ve never used Wasabi before, be careful your first time!

Yosenabe – A Japanese fish and vegetable stew.

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