Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site rti-sel.UUCP Path: utzoo!watmath!clyde!bonnie!akgua!mcnc!rti-sel!wfi From: wfi@rti-sel.UUCP (William Ingogly) Newsgroups: net.cooks,net.med Subject: Re: Re: Sushi (From Japan) Message-ID: <362@rti-sel.UUCP> Date: Wed, 21-Aug-85 10:12:14 EDT Article-I.D.: rti-sel.362 Posted: Wed Aug 21 10:12:14 1985 Date-Received: Sat, 24-Aug-85 15:05:23 EDT References: <3713@decwrl.UUCP> <161@3comvax.UUCP> Reply-To: wfi@rti-sel.UUCP (William Ingogly) Organization: Research Triangle Institute, NC Lines: 14 Xref: watmath net.cooks:4658 net.med:2147 Summary: In article <161@3comvax.UUCP> brianb@3comvax.UUCP (Brian Bechtel) writes: > ... Sushi makers are trained to recognize >bad fish, and won't serve it. Their training appears to be effective. I get the feeling, however, that at least some of the Japanese steak houses I've been to don't have official sushi chefs, since they typically have one or two sushi offerings on the menu (sometimes once a week). In this sort of a place I steer clear of the sushi since it's doubtful they'll hire someone with sufficient training to judge the quality of raw fish on a part-time basis. Seems to me the best policy is to eat sushi only at reputable and established sushi bars. -- Cheers, Bill Ingogly