I used to hate fish. I mean REALLY hate it. I grew up Catholic and, during Lent, I’d cringe at the thought that my Fridays would consist of plates, sandwiches or sticks made of some kind of “meatless” fish (thank God for cheese pizza, is what I always thought). So, it’s very strange to people who knew me as a kid to learn that I love … no, LOVE sushi. I particularly love sake (salmon) and toro (tuna), but really anything will do.
Because I took such a liking to sushi in the past ten years or so, when I’m at a restaurant and order a fish dish that’s not sushi, I want it nearly raw — not totally raw, but rare-to-medium-rare and simply seared on the outside. Why don’t more restaurants get that I’m serious?
My father-in-law put me onto a phrase that sometimes seems to do the trick: “JUST threaten it with heat.” Just scare that piece of meat into thinking you’re going to cook it to death, then take it off the pan/grill. That’s it! I’m saving you work!
Listen, I’ve read all of the warnings about possible food-borne illnesses, parasites, yadda-yadda. Hell, give me a waiver to sign and I won’t fault you for it — I know what I’m getting into here, tape worm and all. But when I order my tuna steak “rare,” I’d better see a picture like that at the top of this post. Most places define “rare” as a cooked outside, with a cold or room-temperature center. Lots of times lately I’m seeing my fish come back not medium-rare, but medium-to-well-done! Who’s the chef back there, Heat Miser?
Until more chefs get that we’re serious when we order rare, I’ll have a hard time being confident enough to order a piece of tuna or salmon when I go out to eat. And that just sucks.
Clacked by Keith McDuffee 
on Mar 30, 2009 @ 15:09 EST5EDT
LOL! When I order fish and they ask me what temperature, I usually say “Still swimming”.
I always absolutely cringe when I eat out with people and they order their fish or meat well done. It’s such a shame…..
Darlene W.
By the way, that picture has me SALIVATING!