Limburger and Eel Aren't Half Bad.

[norvalnormal]

Maybe Limburger is like durian (which I’ve never myself tasted)–i.e. its smell is godawful but it tastes delicious, at least to some?

Me, I recently discovered my local supermarket sells in its yuppie cheese section the Wisconsin Limburger I previously thought I had no choice but to order online, and (say, with a Wegman’s “Marco Polo” rice flour-encrusted bagel, and maybe a bit of mustard) to my tastebuds, it is unadulterated heaven.

[zombywoof]

@tenacious_j

I am not an expert, but I eat a lot of maki, and I thought maki was sushi. Lots of maki has raw fish in it. Not the unagi maki, but plenty of others. No? Please feel free to fight my ignorance.

Also, my own nitpick- why nitpick something that hadn’t been mentioned?

I don’t think you’re mistaken.

“Sushi” means vinegared rice is the key ingredient, whether nigiri, maki, hand rolls, etc. - fish might be present in a raw or cooked (as eel) state, or not.

Sashimi is sliced raw fish served by itself, no rice.

The original “nitpick” was indeed unnecessary - the OP didn’t mention raw fish at all.

[Elemenopy]

@Roderick_Femm

Anyway, I’ve had freshwater eel (unagi) served in Japanese style many times. It’s not served raw, it’s grilled and slathered (as you noted) with a lovely brown sauce, called “tare” (tah-reh). In addition to sushi, most often it’s served as a donburi, with the grilled eel and sauce over a bed of rice in a dish.

Unagi-don, one of my favorite dishes ever.

Limburger, however…my husband has a fondness for it for late night snacking. I can smell it 3 rooms away and chase him down to make sure he sterilizes his hands before touching anything else. Ugh. And I love many, many cheeses.