Fish Bones: Eating Asian Style

[lycheng]

A fish dish in Chinese cuisine is always served whole. To the Chinese eye, a piece of fish neatly filleted looks bland, and begs the question "why"? That's because fish has symbolic meanings. The word for fish is yu in Chinese, which sounds like another Chinese word, the word for abundance.

But what about the bones, a White person might ask? Well, you just have to learn how to eat fish with bones. Chinese people all around the world routinely do it every day, why can't you?

As a child, I learned how to separate the bones from the meat using my tongue and lips. Sometimes I learned the hard way, getting a bones stuck in my throat. No need to call 911, just swallow a big wad of rice, or two, or three. Keep on doing it until the bone finds its way down the tube. The fact of the matter is, you'll learn from it, and next time, you'll really feel out that fish in your mouth before you swallow.

Once you've mastered that, you move on to the next culinary dining skill ñ peeling shrimp with your mouth.

I'd like to hear from my fellow Asians: Koreans, Japanese, Vietnamese, etc. Do you believe in the Asian way of eating?

lycheng

[Infectious]

I got an eel bone stuck in my throat once from sushi. Had to go to the doctor to get it out.

[cattygurl]

I gotta admit, I'm not a big fish fan, and I can't handle eating fish with skin or bone. I grew up in the deep south where people routinely eat fresh-caught fish... whole- with bones, with skin, battered and deep-fried. I'd watch my friends catch trout, and just eat it whole, deep-fried. Ugh. So, its not only an asian thing.

I'm a really picky eater, and I'm not a fan of meat. I'll eat small amounts, but I prefer to eat small amounts of meat in things like dumplings, stir-fries, rather than in slabs (like steak) or whole. I like my meat disguised and in very small amounts.

[ellencho]

Growing up, one of my favorite Korean banchans was merhuchi. Basically it's some sort of dried up teeny fish that's seasoned with spices. You eat the entire thing including the bones - if you can even call them bones.

I don't have a bone-in or bone-out fish preference at all. As long as it's fresh and prepared well it's fine with me. I normally don't care for fish skin unless it's crispy or at least thin.

[vsoy]

I find the fish with numerous, thin bones a pain in the ass to eat. It really irritates the hell out of me especially if I'm very hungry or tired. I find myself spending more time picking out bones than eating than enjoying the fish itself.

If I'm lucky, I can dissect the fish in half, eating the top half of the fish leaving the bones on the fish. I then peel the spine/bones off the bottom half- no need for tongue gymnastics or making fish mash.

Weirdly, I sometimes crave the crunchy bones in canned eel or sardines, guess that's the body's way of saying it wants more calcium. But I'm a total wuss when it comes to fishheads and shrimpheads but who knows. Things I used to hate as a kid, I crave as an adult so I may find myself duking it out in a couple of years over the fishhead.

[blockthebox]

Yeah, I like Korean meruchi, but other than that I don't want to deal with the bones. I also don't want to deal with de-shelling anything, so most of the seafood I eat/order comes de-boned and de-shelled. Otherwise, it really is a pain in the ass.

Damn, lycheng - you're hardcore!

[Dialectic]

Once you've mastered that, you move on to the next culinary dining skill ñ peeling shrimp with your mouth.

That's exactly what my parents do. I can say confidently that I will never develop this skill. Damn my white influences!!!

[lycheng]

I gotta admit, I'm not a big fish fan, and I can't handle eating fish with skin or bone.

What? You don't like fish? We oughta revoke your Asian membership card! :wink:

I grew up in the deep south where people routinely eat fresh-caught fish... whole- with bones, with skin, battered and deep-fried. I'd watch my friends catch trout, and just eat it whole, deep-fried. Ugh. So, its not only an asian thing.

I agree that serving fish whole is not just an Asian thing. Rustic French food probably includes whole fish. But here in America, aside from fish fry in the Deep South, or the occasional fishing season fare, you'll be hard pressed to find whole fish served in your local Mom and Pop eatery.

I also don't want to deal with de-shelling anything, so most of the seafood I eat/order comes de-boned and de-shelled. Otherwise, it really is a pain in the ass.

Damn, lycheng - you're hardcore!

When it comes to food, you're damned right I'm hardcore! :lol:

I think Chinese Food (the real stuff) is meant to be sucked, picked and swirled in your mouth. Why are Chicken dishes cooked with chopped up pieces containing the bones? Because bones add a lot of flavor to the dish. Besides, you can suck out the bone marrow -- delicious. Just watch out for the bone splinters!

Shrimp cooked in their shell? There's some good juice trapped in between the flesh and the shell. That's why everyone should learn how to peel shrimp in their mouth ñ don't let that shrimp juice go to waste. Don't forget to suck out that shrimp head ñ the best flavors are in it.

Every time I eat real Chinese food, I feel like I'm connected to my culture. There's a lot of history, geography and art behind traditional foods. Think about it, if the ingredients and cooking methods are genuine, then you just might taste the same delectable goodness that your ancestors enjoyed thousands of years ago. Contrast that with your typical European American who can only go back a few hundred years ago. We Asians should be proud of our culinary tradition.

lycheng
[edit for grammer]

[BoondockSaints]

Growing up, one of my favorite Korean banchans was merhuchi. Basically it's some sort of dried up teeny fish that's seasoned with spices. You eat the entire thing including the bones - if you can even call them bones.

I don't have a bone-in or bone-out fish preference at all. As long as it's fresh and prepared well it's fine with me. I normally don't care for fish skin unless it's crispy or at least thin.

Merhuchi is anchovies and eating it whole is not only a Korean thing.. Italians eat it the same way. As for eating fish whole, I don't mind eating with the bones and skin but taking out the intestines and internal organs is a must for me.

As for shrimp, it is also not only an Asian thing to peel the exoskeleton in your mouth. If you eat prawns and things like that in Cajun food, itis teh same way. Not too hard IMO to peel it in your mouth.

[cattygurl]

I do eat ojyako, which is teensy eeensy fish- they're like 1/4 of an inch big, no bones that you can feel. You mix it in with some grated radish or chopped pickles as a topping for rice. Yum.

[MATHABA]

favorite way to eat fish is to cook it on the beach or shore immediately after catching and cleaning it. build a fire and throw the fish on there in some foil. sometimes im too hungry/impatient to wait to get it home. last weekend i must have eaten like 5 lbs of catfish like this. wish i was closer to the ocean.

[lycheng]

As for shrimp, it is also not only an Asian thing to peel the exoskeleton in your mouth. If you eat prawns and things like that in Cajun food, itis teh same way.

I believe that. Cajun/Creole food is a true American Ethnic food.

I do eat ojyako, which is teensy eeensy fish- they're like 1/4 of an inch big, no bones that you can feel. You mix it in with some grated radish or chopped pickles as a topping for rice. Yum.

I think I've had that. Are they sometimes used as seasoning? Like dried brined shrimp?

favorite way to eat fish is to cook it on the beach or shore immediately after catching and cleaning it. build a fire and throw the fish on there in some foil. sometimes im too hungry/impatient to wait to get it home.

Very cool! Can't beat that for freshness!

lycheng

[wuwei]

There is actually quite a bit more of traditions behind eating fish that what you have already mentioned.

1. 无鱼不成宴. "Without fish, it will not be a large scale dinner celebration." A fish dish will always be the main entree at the more formal celebratory dinners.

2. If you are eating at an oceanside town, do not flip over the fish when you finish one side, because that's considered bad luck, it is symbolic of shipped turning over. Just take the bone out.

3. When serving guests, always make sure the belly of the fish faces the guest, this shows trust. Back in Tang or something, there was an assasination attempt made on the emperor by hiding a knife within a fish, the assassin drew out the knife from the belly in the middle of dinner to attack the king. That's where this tradition is from.

4. The most prestigious fish dish in Chinese cuisine is "清蒸鲥鱼", "steamed Shi fish". If you ever get a chance to try this dish, do not miss out, even if it costs ya a pretty penny.

[lycheng]

1. 无鱼不成宴. "Without fish, it will not be a large scale dinner celebration." A fish dish will always be the main entree at the more formal celebratory dinners.

AhÖthat's why my parents always cook fish when I visit them. It's a sign of celebration.


2. If you are eating at an oceanside town, do not flip over the fish when you finish one side, because that's considered bad luck, it is symbolic of shipped turning over. Just take the bone out.

This practice I've heard of. In fact, during Chinese New Year, my parents told me about it. But I turned the fish over anyway! :lol:


3. When serving guests, always make sure the belly of the fish faces the guest, this shows trust. Back in Tang or something, there was an assassination attempt made on the emperor by hiding a knife within a fish, the assassin drew out the knife from the belly in the middle of dinner to attack the king. That's where this tradition is from.

Fascinating! I might have heard of this too, but there are so many stories like this that explain various practices in Chinese culture.

4. The most prestigious fish dish in Chinese cuisine is "清蒸鲥鱼", "steamed Shi fish". If you ever get a chance to try this dish, do not miss out, even if it costs ya a pretty penny.

Yeah, I know this dish. Very expensive indeed.

WuWei: Do you know if it's because the fish is rare?

lycheng

[minbo]

I was always taught to never flip the fish over because that would bring bad luck onto the fishermen to make their boat turn over, nothing about ocean side town, nor about fish raised and caught in fish paddies without boats...

I was also taught never to allow the spine of the fish to break, or to break off the head or tail of a cooked and served full fish, as that brought bad luck by making the boat of the fisherman break in two. Chopping up the fish for preperation for dishes such as fish head stew is fine.

When eating prawns at Dim Sum, I eat the entire prawn, chitin, feet and all. I also eat the heads to gross out the people with weaker stomachs. I can eat Shrimp and spit outshells, but I'm not a fan of doing so. I'd rather peel the shrimp beforehand so that the meat can get flavour from whatever sauce. I toss the shells into a the pot when it is cooking to add flavour and remove the shells prior to serving.

[wuwei]

4. The most prestigious fish dish in Chinese cuisine is "清蒸鲥鱼", "steamed Shi fish". If you ever get a chance to try this dish, do not miss out, even if it costs ya a pretty penny.

Yeah, I know this dish. Very expensive indeed.

WuWei: Do you know if it's because the fish is rare?

lycheng[/quote]

I think there are two versions of the dish now, one cooked with domestic bred Shi fish, and one with wild caught. the former is more common, and can be found at the bigger cities. But the latter version is only available by the 芜湖 area around May of each year in very limited portions. Foreigners cannot appreciate this dish, because this fish has a shitload of bones, though they are soft and edible, but white people freak out anyway. They are better off having Kung Pow Chicken, or 鱼香肉丝, you know, something with heavier seasoning.