Things to avoid, and you should avoid doing, when you go out for sushi.
Some Do’s and Don’ts for sushi experiences, and things to look out for when you’re looking for a quality sushi experience.
Before becoming a private chef, I worked at some of best sushi bars as well as some of the most loved sushi bars from 30a to Panama City Beach. I learned the most at Aqua in Rosemary Beach but I spent most of my years at Old Florida Fish House in Seacrest. Through all the years I’ve worked with sushi I’ve heard lots of myths, and I’ve done a lot of research on sushi, ranging from the current evolution and trends all the way to more traditional and omakase experiences. -For those that don’t know omakase is a term that basically means chef’s choice, you won’t really get to order what you eat and you leave the experience up to the chef to create a meal for you.- With that we have some really great places to grab sushi in our area and I figured I’d lend some pointers to folks to help enhance their experiences when they go out for sushi as well as help them find new things they might want to try, while avoiding some old “traps”. So, let’s get into it!
Things to avoid
Now keep in mind these are only suggestions, like I said in my lost post I’m a sucker for a spicy tuna roll. This post is about helping people branch out though and get your moneys worth while you’re at it. So with that in mind don’t fall for the “all you can eat trap”. Normally these offerings are VERY specific that it’s all you can actually eat, so anything left on your plate gets charged at full price! Plus these places usually load their sushi down with rice, so each roll you order will have 2 to 4 times the rice that’s normally on a maki and usually half the fish! So you end up with a stomach full of rice and tempura and not what you thought you were getting.
Next up is what I call the, “ranch dressing special”, this one is pretty simple and once you catch on to it you’ll see why I compare it to ranch dressing. Before you head out to your chosen sushi spot, check out the menu, if you see that everything has spicy mayo (or some variation of mayo/aioli) or eel sauce on it… that’s a pretty clear sign that you’re gonna have a ranch dressing experience, also keep in mind that usually krab/kani salad is full of one or both of these sauces. We’re all humans and most of us are suckers for the 3 S’s of Sweet, Salty, and Spicy, so you’re not gonna taste the fish at one of these places, unless you opt for sashimi or nigiri, but you are going to get the 3’s, because just like ranch dressing anything you put enough spicy mayo or eel sauce on is going to for sure taste good. I think my biggest complaint with these places is that everything ends up tasting the same and it doesn’t really sell the idea that your sushi chef has any real knowledge of their product.
Next time you’re out for sushi take a stroll by the sushi case and see what kind of product the chef is working with, not only that look at the way the product is presented. Do they have blocks or whole fish filets on display, or is it pre sliced pieces? Is the yellowfin (tuna) a dark almost blood red, or is it a light red almost pink color? Is the fresh salmon a vibrant orange or is it an anemic pastel shade? If you see pre sliced fish sitting on a plate there’s no telling how long it’s been on that plate and there’s a big difference between a same day, one day old, and three day old fish. It’s also pretty common to see some pink tuna sitting on a towel… usually that means you’re going to get some frozen vacuum packed tuna that’s sweating out the previously frozen water that was trapped in the fish. There’s nothing really wrong with “saku” (that’s what we call frozen block tuna) and it’s totally safe to eat, it’s just that we live on the coast and with what people expect when they’re vacationing in Panama City Beach or on 30a there’s no reason to be using this stuff.
I think it goes without saying, but I’ll say it anyway. Anywhere that has a ton of fried sushi, mostly uses soy wrap, or over uses cream cheese means they’re not offering you sushi and are kinda following the ranch dressing formula. Also look for menu originality, if there’s only a couple of basic rolls that get reused to make the signature/chefs special rolls you shouldn’t really expect quality over the, “enough sauce makes it taste good” idea.
Things to avoid doing
In general we don’t have a lot of “traditional” places in our area. Doesn’t matter if you search Aly’s Beach, head to Seagrove, check Rosemary Beach, look all over Watercolor and Watersound, or look anywhere in Panama City beach. So, there’s not really a ton to avoid doing when it comes etiquette so, take this part more as general pointers if you do find yourself in a more formal experience.
First off let’s just cover the idea of soy sauce in general. Most omakase experiences won’t even offer you soy sauce as each course is dressed how the chef feels it to be best served. In the off chance they do give you some soy as an option, avoid making “mud”, don’t load your soy down with ginger and wasabi because a real sushi chef will spend the time needed to find a soy sauce that compliments their style. Also avoid marinating or soaking your dishes in soy sauce, just a little bit is all you need, think of it like salting a dish it should enhance and not overpower. Bonus points if you know to turn your nigiri so that only the fish gets into the soy and not the rice! Again though this is for more traditional experiences, most of the places around here will toss out that term, “authentic” or some variation and then encourage you to do any or all of the above. It’s not how “the locals do it”, so to speak but again to each their own and do what you like since it’s your meal.
Next up let’s move onto chopsticks. You’ll see people rubbing their chopsticks together and I’ve heard plenty of stories behind the, “why” they do it. Some say it’s good luck, others that it’s a sign that you’re ready to eat, I’ve even heard it’s a preemptive thank you to the chef. The real reason for it is to remove splinters from the chopsticks and it’s actually a passive insult to wherever you’re eating because you’re saying they supplied you with cheap chopsticks. Also when you’re eating with a group of people don’t ever pass food from chopstick to chopstick, it’s another insult. Always use a plate to pass food back and forth. Another big one I’ve heard of that the broader side of the chopstick, that holds the pair of disposable sticks together, is meant to be broken off and used as a stand. It’s not though, the broad side is actually meant to be flipped and used to pick up food from community plates during family style meals. That way you aren’t touching food with the part that’s been in your mouth. Also avoid leaving your chopsticks left up right in left over food, it resembles incense used at a funeral so this is another insult to the chef or establishment. Lastly there’s chopstick use in general, I have some friends who just can’t seem to get them down to the point that they are comfortable using them in public, and that’s totally okay. Sushi is actually a finger food so it’s more appropriate to eat it with your hands than with chopsticks or a fork!
Another one that should go without saying, but I’m still gonna say it! Tip your sushi chef! Especially if you sit at the bar in front of them or you ask them for a custom plating. Sushi is a prep and labor-intensive art that takes a decent amount of focus. So if the sushi chef you’re sitting with takes some of their time to help really create a memorable experience remember to toss something their way. Every bar runs on different procedures and in some cases the sushi chefs only get to keep the tips that are handed directly to them or placed into their tip jar. You tip your bartender and your server so why wouldn’t you tip your sushi chef?
I hope this helps you the next time you decide to go out for some sushi. Also remember that as a Private Chef I’m more than happy to bring the best sushi in the area straight to you, but if you really just want to get out of the house, I suggest going to Fin’s in Panama City, Old Florida Fish House if you’re on 30a, or sushimoto if you’re closer to the Destin area. Each one offers a range of experiences, and you can go the ranch dressing route if you want to, or you can get a more authentic experience of simple dishes using quality ingredients that work together.
