simple question: what is the difference between catching a fish directly out of the water and eating it verses eating sushi grade fish.I would think because they are both fresh it should be perfectly safe to eat. Thoughts?
posted by FireStyle on May 3, 2013 - 13 answers

I just ordered some wild Alaskan salmon online, partially in hopes of being able to prepare sushi for myself at home. But the fish feels a little spongy when I eat it raw after defrosting it. Is this because of how long it's been frozen? Is there any way to revitalize fish that has been frozen for a period of months? [more inside]
posted by Earl the Polliwog on Jan 15, 2012 - 8 answers

NYC-foodie-filter: A friend of mine wants to try sushi for the very first time. The game plan is to order a couple of pieces as an appetizer and either proceed to a full entree if she enjoys it or bail and order something different if it turns out that raw fish is not to her liking. Can anyone recommend a Japanese restaurant with equally strong sushi and non-sushi menus for this culinary adventure? I'd prefer a place in Manhattan or Queens, easily accessible from Midtown Manhattan and reasonably priced. Not too fancy. [more inside]
posted by jason's_planet on Dec 19, 2010 - 27 answers

Sushi supplies at or near Kitty Hawk, NC. Also, best seafood market? [more inside]
posted by JonnyRotten on Jul 4, 2010 - 5 answers

Typically, how often does a person in Japan eat raw fish? [more inside]
posted by Xere on Jun 9, 2010 - 12 answers

What are the thermodynamics of frozen sushi-grade tuna? [more inside]
posted by underwater on Sep 21, 2009 - 7 answers

A few weeks ago, I ate a strange sushi made with a large black roe. Does anyone know what it is? [more inside]
posted by qvtqht on Feb 9, 2009 - 14 answers

Where do I get the best sushi-quality fish in Los Angeles (In large chunks)? [more inside]
posted by sirion on Aug 18, 2005 - 10 answers