Brewster Rockit by Tim Rickard for July 29, 2017

Was his name George Stevens from the Mystic Knights of the Sea? Let’s see how many remember that reference without internet help.

Okay, who’s going to explain the difference between sushi and sushimi?

If he’s the King Fish can Benny and Rochester be far behind ?

Nice to see that my suggestion from a few days ago got adopted!

He’s been served!

x_Tech Sashimi is raw fish (similar to hoe in Korea), sushi is vinegared fish or vegetables etc. with rice.

We’re gonna need some wasabi here!

The meat from the fins and the cheeks are the best!

A word at the colorist: Well meant, but that looks more like spam to me.

White to grayish would be right, depending on the kingfish referred to.

Ah… that’s not sushi in the bowl….

and no wonder…

Pam didn’t have time to make proper sushi rice.

Actually, yes, sashimi is raw fish….

but usually very carefully sliced, and laid out on a plate, with garnishes, not piled in a bowl like that.

Chirashi is in a bowl…. that’s rice with vegetables and raw fish either mixed in or laid on top….

And so is kaisen don… maybe a bit less rice, with sashimi and other sushi toppings carefully laid on top.

But Pam didn’t have time for rice….

“Sushi” actually means vinegared rice… sushi rice is short-grained and rather sticky.

After cooking it’s mixed with a bit of rice vinegar and a little sugar, while being fanned to the proper temperature. Really!

The fish on top, or rolled into the middle, is usually fresh and raw, not vinegared….

though all sorts of other toppings are used as well….

so you can get cooked or pickled seafood or fish, smoked eel, vegetables, deep fried tofu… on and on.

You can call it all sushi….

as long as you call me to go with you!

@Susan If you like sashimi, too, and happen to come to Munich – just notify me in time. It would be Korean “hoe”, but that’s even better.

Or we could have a Kimbap-party making sushi from not vinegared rice and more ingredients in one roll than traditional sushi.

Fun fact: Originally, to avoid spoiling of the fish on its way from the sea to the center of Japan’s larger islands, the fish was wrapped in rice and seaweed. The rice got sour on the way, but was still edible. So was the seaweed – and that’s the origins.

Stay tuned for our thrilling new series Sushi – Origins!

Tigressy….

sounds great, thanks….

if… sigh….. I ever get to Munich.

Pam must be a member of either the Convivial Codfish or The Elves, Leprechauns, Gnomes, and Little Men’s Chowder & Marching Society!

Sure. Pass the wasabi.

One last pun at the bottom of panel 3. Brilliant.

Serves right for messing with the humans, fish fiend…

Goodbye, and thanks for all the fish…

FIN? Holy Mackerel! Even the ending is fishy.

“We need a bigger bowl.”