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From: howard@sfmag.UUCP (H.M.Moskovitz)
Newsgroups: net.cooks,net.med
Subject: Re: Sushi
Message-ID: <655@sfmag.UUCP>
Date: Fri, 9-Aug-85 10:43:40 EDT
Article-I.D.: sfmag.655
Posted: Fri Aug  9 10:43:40 1985
Date-Received: Tue, 13-Aug-85 02:50:06 EDT
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> I've only had the chance to have sushi a few times, when visiting
> California, and loved it. However, since then, I've read some newspaper
> articles describing various vile and loathsome parasitical infections or
> other ill effects that can arise from eating sushi, and have been scared
> away. I was wondering if anyone out there had some hard knowledge about
> this topic -- how likely is it that I will suffer some ill effect from
> eating sushi or sashimi at a commercial sushi bar or Japanese restaurant
> in America? (Would location make any difference?)
> 

I have never been ill after Sushi and I eat alot of it.
A sushi chef told me once, in reply to a question about
what types of fish were suitable for sushi, that no fresh-water
fish should be used since these tended to be harmful (either
via parasites or toxins, don't know for sure). He said only
salt-water fish were used, and if you look at the charts that
they have in sushi bars, all the types of *fish* are salt-water
varieties (like tuna, mackerel, salmon). The non-fish types are
things like abalone, sea-urchin, sea-eel, octopus, squid, etc...

If you are truly worried, get sushi ala-carte, and have things that
you feel safe with like shrimp, crab or a maki-roll that has no
fish in it at all (like a futo-maki which has cooked egg and veggies
only).


-- 


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					Howard Moskovitz
					AT&T Info. Systems
					attunix!howard