Wal Mi Do Part 2 - The Rest of the Meal

*** Wal Mi Do has closed

So what can possibly top eating sannakji? Surely, the rest of the meal was a slow, prolonged anti-climax, right? Well, not really. The sannakji was just a start to an interesting meal, with quite a few highs. My apologies in advance for using Japanese terminology for the various dishes. It is what I'm most familiar with, and thus is used as a point of reference.

From information I gathered from Sam, it appears that Walmido is an island connected to Inchon, Korea, and an area well known for their seafood. At this Wal Mi do, along with the live abalone, geoduck (mirugai), lobster, and octopus, is a tank of this:

     

Live Halibut, known in sushi bar terms as Hirame. Sam explained that parties of 2-6 (or more) will buy a fish, priced from $100-$160 based on size. The fish is cut up, and served on a tray as sashimi along with panchan, and a huuuge assortment of steamed, grilled, and soup items. Watching four business men being served up this stuff was pretty amazing.

Soon enough, Sam brought me a plate of sashimi.

 

  If you enjoy what the Japanese call "Shiromi" (whitefish), you will love this! The hallmark of Shiromi is a nice chewiness, and when really fresh like this, there is a pleasant, mild sweetness as well. This was very good, especially the two pieces of "Engawa", the dorsal fin muscle of the Halibut, and one of my favorite cuts of fish, and a real delicacy. High in fat, and the all important collagen (yes, yet again, more collagen for yoso - it's not only in hot dog buns you know). I'll take halibut this fresh, over live raw lobster sashimi any day of the week.

It is again interesting to note the Korean love affair with the chewy, firm texture.

Next up, what we call Kazunoko (Herring Roe) in Japanese:

   

I'm neither a big fan of Kazunoko, nor Saba (Mackerel), and this was combination of the two. But let me say, this was marriage made in heaven! The rich, salty, anchovy-ish flavor of the saba, was tempered and balanced with the sweet-pickled flavor of the kazunoko. I was enjoying this so much that Sam said; "Kirk-san, now I know what to get you for Christmas, he-he-he..." A few weeks later, I met FOY, and fellow food-blogger Captain Jack for lunch. I managed to snag a taste of this for him.....I think he'll confirm my opinion.

Next up Anago (Conger Eel):

 

The Anago was subjected to many tiny cuts, a la "Issan ni 24 hocho" (24 cuts to 3 centimeters) that is most commonly used for Hamo (Pike Eel). Anago is usually served grilled and sauced. This was again mildly chewy, and needed a good dose of Cho-Jang (hot sauce).

Next up, Sam smiled and placed this in front of me:

 

I couldn't identify it readily...it was what the Japanese call Hikarimono ( "Shiny meat", Bluefish). So what was it? Sam told me it was Sanma (Pacific Saury), somthing I'd never had as nigiri or sashimi before. I enjoy Sanma, but it's usually been Sanma Shioyaki(salt  grilled) or simmered. I enjoy the strong flavored, oil-rich, sanma, but wasn't quite sure what this would be like. Sam told me: "Kirk-san, fresh from Japan, it would be a waste to grill". And he was right! Served in this manner, the soul of the sanma was captured, rich, almost buttery, with the sometimes strong flavor of the sanma toned down. Excellent!

Next up, Sea Squirt:

  

Known in Japanese as "Hoya", I've had these before, and have never been a big fan. There are folks who brag about finding these in various San Diego sushi bars, but not me. Still, put it in front of me.... My previous experiences were confirmed as not being flukes. This stuff to me has a astringent, iodine flavor, which I find unpleasant. The best version of this I've had was served as panchan. Which is what I did...pour even more Cho-Jang over the crunchy-chewy (again with the textures) flesh.

Extra bonus points: Did you know that oyster farm workers develop Sea Squirt Asthma, from prolonged exposure to Sea Squirts?

Extra bonus points 2: On the other hand, did you know that microbes called patellamides, a known cancer fighting substance infect Sea Squirts?

Like they say; "what doesn't kill you......"

Okay, enough with the Mr Wizard stuff, last up were some simple steamed sea snails:

      

If you enjoy what the Vietnamese call "ốc", you'll enjoy these.

Meanwhile, Sam and Wal Mi Do's Owner, Andy were cranking out the combination Sashimi platters:

 

 

Man were they working hard....

 

Can you believe an entire "box" of sea urchin on each of these platters?

 

Sam told me these platters, along with accompanying side dishes will run up to $160. And it was selling like crazy! Also, unlike the Japanese style of being served dish by dish, Koreans like all their food at once, so they can pick from a variety of items. As I left, I turned and noticed that all the customers were Korean, and they sure were enjoying their meals.

This was a wonderful experience, and I've got to thank Sam again, for making it fun, interesting, and most of all, a learning experience. I'm sure to be back soon....for maybe a Halibut plate??? And yes, Sam will still make you a 9-1-1 roll if you want.......

Wal Mi Do
4367 Convoy St
San Diego, CA 92111

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Comments

[ed (from Yuma)]

Nice to see Sammy doing something interesting. Well, OK, much more than just interesting.

That fish looks amazing. I love hirame sashimi, but never had it from live halibut. And OMG, those sashimi plates look absolutely wonderful!

[sawyer]

i agree with ed....those plates are baller, and the combination plates look good too. maybe when i come down i can get some friends to get split a plate with me =) very nice post....i've never heard of or tried of some of those things before....the anago looks especially interesting

i also loved your post on the beer, and will be on the lookout for that one...do you think bevmo might carry it?

[Judy Lee]

I need to stop reading your blog while eating oatmeal. >_<

that platter... i have no words for it. just a big fat smile... beautiful post ;)

[Carol]

lol! I'm eating oatmeal while reading, too! Now I'm craving sashimi and all I have for lunch is a Lunchable.

[nhbilly]

I will miss the over abundant sushi joints in Ca.

[Beach]

I am jealous. How do you compare the fish you had at Wal Mi Do , Sushi Gen, Urasawa ?

[Kirk]

Hi Ed - It's a load of fish...... BTW, Sam was asking about you...I think he's saving a nakji just for you.

Hi Sawyer - The Anago is pretty bland. If you ever have a chance to eat Hamo, you should. I don't think BevMo carries Beer Lao since there's only 1 distributor on the West Coast. You may want to try your neighborhood Thai, Cambodian, or Lao market, they might have it.

Hi Judy - I'm glad I could bring a smile to you.... at least this stuff wasn't trying to kill me! ;o)

Hi Carol - A lunchable! LOL!

Hi Billy - You must get out there, and start hunting....

Hi Beach - Total different animal. I think you'll find similar places in Garden Grove. But the quality of the fish is better than Gen. Nothing touches Urasawa......

[tokyoastrogirl]

I love sanma sushi- my local sushi place has been serving it since it's in season and I just can't get enough of it. Great post!!

[Kirk K]

Hi TAG - I'm so envious! I'm also enjoying your posts on Colombia...I can't wait to read more.

[jeffrey c]

Kirk, I recall a tv show that was highlighting Korean cuisine. One of the things they looked at was Inchon and its sushi culture. Pretty interesting. I didn't know Korea had sushi but given its geographical closeness to Japan, I would have assumed there would have been some linkages.
Do you note any big differences between Korea sushi styles vs Japanese?

[Kirk]

Hi Jeffrey - From what I saw, it's a sashimi thing, more than sushi. Big differences? It seems that there's a big preoccupation with very chewy textures, they prefer having everything served at once as well. And of course, cho-jang.....

[Rob]

Interesting dishes. Will try it out in the near future.

[Kirk K]

Hi Rob - Great! Make sure to tell Sam that you were the one who didn't make it to the Crawfish Boil last year......

[Didi]

Ah, Kirk. Thanks for the post. This looks great.
I must swing by and try it.

I didn't know that Sammy's was no more until last week when a few of us was craving for the Poke from Sammy.

Glad to hear that Sam is still doing his craft.

This is a bad week for me as I found out that Mo's Island Grille (formerly Da Kitchen) had closed down also. The place was completely destroyed and being redesign. Sigh.
No more poke from there either.

OK, must go visit Sam. Thanks, Kirk.

[Kirk]

Hi Didi - Sam will have no problem making Poke for you. You need to visit more often! ;o)