Sashimi

Here is what I thought about: sashimi.

Here is what I was supposed to be thinking about: conductor ampacity correction factors based on ambient temperatures above 30° C (86° F). 

I can think about conductor ampacity correction factors for only so long.  About twenty seconds, at maximum.  That kind of thinking hurts by brain.  Everything scrambles, and then, in pops sashimi.

People often confuse sashimi with sushi.  Sushi is pretty much anything cold and slimy, along with rice, wrapped up in seaweed.  It can be cooked slimy stuff.  Why a person would wrap perfectly good food in seaweed—let alone eat it—I don’t know.

Sashimi, on the other hand, is raw fish.  The name sashimi, in Japanese, means “pierced body.”  There are several trains of thought on how raw fish came to be named sashimi.  One possibility is that the name reflects back onto traditional times when harvested ‘sashimi grade’ fish were dispatched by stabbing a spike in their brain as soon as they were landed.

I mean, this whole thing is a public relations nightmare.

What you have here, then, is stabbed raw fish.  And now somebody wants you to pay good money to eat it.  This product is not going to get off the ground in East Helena, Montana.

So, sashimi, if you are out there reading this, I have a couple public relation thoughts for you.  First, try not being a fish.  Second, try getting cooked.

I might even consider a few temperature correction factors for you.

Note: I actually like both sushi and sashimi.  Also, I gleaned some information (always risky) and the photograph from Wikipedia.

--Mitchell Hegman