Speaking of seafood: I've not sampled US seafood to a great extent/area spread, but was a few times in TX near the mexican border. The seafood there had a pungent chlorine taste - which at least put me off sashimi down there for good. One restaurant owner explained that fish is transported in chlorine solutions. Is this something common in the US (perhaps ordered by the FDA for transportation) or only typical for that area ? Because in other, probably even hotter countries I never encountered such a taste. For instance even in Cancun fish tasted quite similar to the things our taste buds expected from mediterranean, african or asian samplings...
>
>I was quite puzzled down there - any comments ?Never heard of it. It must be the local water they used to wash the fish. I can assure you sushi in coastal or near-coastal cities (Miami, NY, Boston, San Francisco, Los Angeles, Seattle - all the places I've tried was very very good). Now what do they know in Texas about sushi? They think it's bait!
