Five Reasons Miami Sushi Sucks
On the outside, it seems like Miami has all the necessary ingredients for fantastic sushi: a seaside location, an international culture, and a love of food.
Carina Ost Miami sushi: usually covered in crap.
It turns out that's not enough. We're seriously lacking in the sushi department. Here are five reasons Miami sushi isn't up to snuff.
1. We don't have fresh fish
We don't have many fishmongers, and our markets are few and far between, existing within the space of a shop or a truck. According to an employee at Hiro's Sushi Express, when Miami restaurants need salmon, they usually purchase outside the country. Why? Check the prices on wild Alaskan salmon -- about $20 a pound -- and it makes sense.
The same thing goes for shrimp. Sure, Key West is just three hours away. But the rise of cheap, imported, farm-raised shrimp makes the local variety seem expensive.
Conclusion: Miami has grouper and dolphin, but at the end of the day, most fish used in sushi is actually several days old.
2. We cover everything in crap
In Miami, we love to stuff our rolls with cream cheese and smother them in tempura flakes and mayo. Freedom of food expression? Ok, but when you can't tell whether you're eating salmon or, say, chicken, something is wrong.
Add to that our tendency to add dollops of so-called wasabi -- which is usually a mix of water and powder or the lovely horseradish/mustard/food-coloring paste -- and it's a recipe for disaster.