Practically still flapping

I love sushi—the salty-sweet firmness of the fish and the bite of the ginger—but I have a bit of an issue with raw food, so I’m conflicted. I tend to go for the cheater’s sushi made from cooked chicken and loads of avocado, or the cooked eel thing that tastes a bit caramel-y and looks like a wrapped gift. So today’s lunch counts as an accomplishment. One of the interns had to deliver some magazines to a restaurant on Shattuck Ave, Berkeley’s “gourmet ghetto”, and offered to pick up some bargain sushi on her way back. It was superb, the fanciest sushi I think I’ve ever eaten, despite being composed of many jewel-like slabs of raw tuna, albacore and salmon. Oh, and eel, coiled like a centipede, wrapped in a rice blanket and sprinkled with brilliant orange fish eggs that burst when bitten. I had to close off the part of my brain screaming, ooh yucky, this hasn’t been cooked, and concentrate on the subtle flavor of the super-fresh, practically still flapping, fish, which was deeelishus. Dunking it in lots of soy sauce helped too. I gotta say, I think having interns at my disposal is going to spoil me for other jobs. I try not to abuse my position, but ,hey, who doesn’t like having someone fetch lunch for them? I guess this is why executives get off on having personal assistants.