Let’s talk dollars and common sense. If a sushi restaurant or two will start selling lionfish, and customers order it, all bets are off. Any steady demand that can be created will tempt local fishing operators to tap into this small but growing niche market. They’re abundant, and there’s little in the way of competition [...]
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Nominate sushipro for a social media award in the Shorty Awards food categoryYour sushi chef should apply more wasabi to fish with stronger taste and to more oily fish #SushiBasics Feb 4, 2012 / 20:00h
Yuck! I guess by 'traditional' they're referring to the nori? RT @CandidFoodie http://t.co/FK6qtSbk @sushipro WTF is hybrid sushi? Scary! Feb 4, 2012 / 19:24h
RT shitmysushisays I coulda been a contender! They used to say I'd end up as an uni gunkan zushi. Now look at me, a lowly JB roll #reality Feb 4, 2012 / 16:05h
RT @shitmysushisays gee, maybe you can fill your soy sauce up to the very rim next time, just to make sure you spill some every time Feb 4, 2012 / 02:15h
Sushi meetup in Las Vegas this Sat, Feb 4th at Sushi House Goyemon, deets => http://t.co/GLGJcasL Feb 4, 2012 / 01:35h
[classic] interview with Florida Sushi icon Chef Yozo => http://t.co/oiSKfoxQ Feb 3, 2012 / 23:10h
