I remember the first time I got into Sushi, I stayed away from the raw fish menu when it came to rolls, etc. But over time (which happened rather quickly), I started getting comfortable with the concept and started supplementing the general "California Roll" orders with rolls like the Salmon Maki, or Spice Tuna Rolls. There came a time after a year or so that I even started to give raw Salmon/Tuna nigiri and sashimi a try. Now, half of the food I order comes in Sashimi/Nigiri as I truly crave simplicity in my Sushi.
What do you mean when you say afraid? Is it just the taste and texture you don't like or is it a deep seeded fear of getting sick from raw uncooked fish flesh?
You really need to give raw fish a prolonged try!
I remember the first time I got into Sushi, I stayed away from the raw fish menu when it came to rolls, etc. But over time (which happened rather quickly), I started getting comfortable with the concept and started supplementing the general "California Roll" orders with rolls like the Salmon Maki, or Spice Tuna Rolls. There came a time after a year or so that I even started to give raw Salmon/Tuna nigiri and sashimi a try. Now, half of the food I order comes in Sashimi/Nigiri as I truly crave simplicity in my Sushi.
Nope,really afraid to eat it...Steamed is as far as I will go.
What do you mean when you say afraid? Is it just the taste and texture you don't like or is it a deep seeded fear of getting sick from raw uncooked fish flesh?