I love food, all kinds of food. I love the colors, the smell, the taste of it. And I'm not at all a picky eater. At least I'm not usually a picky eater.
But somehow, for me, the most important component of food is texture. It's why I despise uncooked broccoli and like canteloupe more than watermelon. It's why I'm picky about both my rice and my pasta - if it isn't the right texture, I'm not interested. If it doesn't feel right between my teeth? I'm done.
This may be especially true for me and fish. I grew up in a family that caught its salmon right out of the
Pacific Ocean and brought it home and cooked or smoked it. I spent several years as a teenager working on a gillnetter catching salmon, then eating it both fresh and home canned. I also spent two summers working in a fish packing plant popping herring. (Take the herring between two hands, belly up, pop it, take out the roe. The roe goes to , the rest of the herring ends up as fertilizer.) Japan
So if the fish isn't right? I won't eat it. I don't like mushy fish, even the fish that's supposed to be mushy. I like my fish to be firm fleshed. I like it to be solid. I love sushi and ceviche, all that lovely firm flesh between my teeth.
Good thing I live in
, methinks. Vancouver