I like fish. Catching them. Watching them. Cleaning them. Cooking and Eating them.
I think it's the texture...I'm big into texture in my food. And a large influence on texture is temperature. Even subtle temperature differences completely change the texture of certain foods.
Segue: SUSHI.
More specifically sashimi. It's soft. cool. smoothe. And depending on the cut and/or fish--- meaty, firm, light, or chewy. I won't use the term "rubbery" with sashimi---contradictory connotation to my infatuation with this dish.
Okay. So here's a website I like to just go watch and browse..and dream of someday buying and using their products.
http://www.honolulufish.com/index.php
P.S. I've totally considered making up a false business/restaurant name and using my home address to ship to....
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