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Seafood Follies

We had sushi this past weekend for our weekly restaurant trip. Yuck.

My own fault; I suggested it—and this after stopping in the same restaurant the week before. On the first visit, we were exhausted from hosting our monthly game day, and had little appetite after an afternoon of game day pizza, but the walk to Watchung plaza in lovely weather for a small bite out was ju-u-ust right, and the atmosphere in the restaurant was lovely, too. So I suggested returning to further my education in liking new foods, specifically sushi.

This visit didn’t work out as well. I ordered four pieces, along with some noodles for filler: two very safe and timid salmon, one fairly safe yellowtail, and one slightly daring scallop. The scallop was a problem. When it arrived at the table, it was larger than the other pieces, and came wrapped in seaweed, which I detest, and looked decidedly more…seafoody. Frankly, I was intimidated.

But like a good soldier, I gave it a shot. Mostly. I didn’t pop the whole seaweed wrap in my mouth, but simply took one morsel of scallop off the top of the little tower and ate that. It was horrible.

Here’s the problem, though: once you eat fish that’s too fishy for your tastes, it lingers in your mouth. Maybe it sensitizes your palate. Maybe the fish oils simply refuse to wash away. Regardless, it makes everything else taste fishier from that point on. So the yellowtail was fishy. And the salmon was fishy. So I thoroughly failed to enjoy my meal, and, if anything, lost some ground to Pavlovian conditioning in learning to like sushi, when starting with the salmon—or even better, eating nothing but—would have gone all right.

So here you have it, Lake’s Law of Sushi:

Saving the best bite for last doesn’t work..

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