Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84 exptools; site ho95e.UUCP Path: utzoo!linus!philabs!cmcl2!seismo!lll-crg!dual!qantel!ihnp4!houxm!ho95e!wcs From: wcs@ho95e.UUCP (x0705) Newsgroups: net.cooks,net.med Subject: Re: Sushi Message-ID: <160@ho95e.UUCP> Date: Mon, 12-Aug-85 00:08:32 EDT Article-I.D.: ho95e.160 Posted: Mon Aug 12 00:08:32 1985 Date-Received: Wed, 14-Aug-85 22:47:43 EDT References: <499@brl-tgr.ARPA> Distribution: net Organization: AT&T Bell Labs, Holmdel NJ Lines: 18 Xref: linus net.cooks:3600 net.med:1832 > 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 ..... > Is it really perfectly safe to gobble all the sushi I can afford? (Well, there's this serious risk of being mistaken for a yuppie, but... :~) I've been eating it for about 5 years, and my wife grew up on the stuff. The only bad effects I've had have been equivalent to eating too much meat when your stomach just isn't in the mood, and I've also gotten that from cooked meat. Sushi restaurants tend to be very meticulous about preparing the food, and the fish has to be much fresher than the stuff your corner diner gets for cooking - the increased quality of preparation makes up for the increased risks of things that can grow in raw fish. Besides, enough wasabe and sake should sterilize anything. -- ## Bill Stewart, AT&T Bell Labs, Holmdel NJ 1-201-949-0705 ihnp4!ho95c!wcs