![]() ![]() Interspersed with Murray's story are surprising morsels on the history, preparation and science of sushi: Who knew that the freshest fish isn't usually the tastiest? Or that the bluefin tuna belly we prize was once considered to be a garbage fish, unfit for human consumption?Ĭorson, once a graduate student with an interest in East Asian religions, had no intention of becoming what he now calls "Seafood Guy." But in his mid-20s, he took a two-year breather as a commercial lobsterman, fulfilling a fascination with lobster boats that went back to childhood summers in Maine. The story focuses on the emotional and physical trials of 20-year-old Kate Murray as she learns to wield some of the world's sharpest knives - yes, they're the descendants of samurai swords - and battles to make a home for herself in the male-centric world behind the sushi bar. Trevor Corson's The Zen of Fish, a tastier-than-fiction tale about "the fast food of old Tokyo," follows California sushi-school students through their 12-week transformation from aspiring apprentices into full-fledged chefs - training that takes five years to complete in Japan. ![]() ![]() Author Trevor Corson had no intention of becoming a "Seafood Guy," but his interest was sparked during his 20s, when he took a job as a commercial lobsterman. ![]()
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