I feel I have to come to the defence of sushi simply because it is my =
favourite food.
I have eaten sushi over a 20 year period mostly in the U.S.A. (Close to =
1000 meals!)
Sushi has never made me feel ill. It has only made me feel well. I =
have a half-brother.
When he and his father visited me I looked for a steak house in a New =
Jersey town.
All were full but a sushi bar had space. I apologised to my brother who =
is not fond
of seafood but he and his father had steak while I enjoyed sushi. =
Unfortunately, he
and his father was ill for the next 24 hours. I felt fine.
Sushi chefs must be knowledgeable and consumer knowledge is a good thing =
as well.
Sushi chefs shouldn't use raw gadoids. They must not use raw freshwater =
fish.
(Unagi (freshwater eel) is cooked.) (Farmed salmon is salted and =
vinegared.)
A good sushi chef will protect his customers. The risk of illness from =
sushi is
negligible if the sushi chef is well trained. Many illnesses caused
by sushi are from home preparation of very risky raw material (wild =
salmon for
example.) Some people have suffered horrible illnesses from the =
consumption of
raw fish but the choice and the preparation of the species has been the =
cause.
Guernsey has just opened its first sushi bar. I am eating sushi =
tonight. Hurrah!
Yours sincerely,
Richard Lord
Guernsey GY1 1BQ
Great Britain
Email: fishinfo@guernsey.net
Tel: +44 (0)1481 700688
Fax: +44 (0)1481 700699
p.s. my Microsoft Outlook email software is sometimes truncating =
messages.
Apologies if you receive an incomplete message.