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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