"If You Knew Sushi" - fascinating history of raw fish in Japan & USA

First, a course of monkfish liver, vinegared baby eel, which seems to have been filleted, and a jelly cake of crab and vegetables. (Later, I find out that the "baby eel," noresore, which I assumed to have been filleted, is actually pre–baby eel—the flat, transparent larvae, whose season is brief and now, of the Japanese conger.

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