QUOTE (Y2HH @ Apr 16, 2010 -> 09:14 AM)
There area lot of great Sushi places -- but the more time goes on the more weary I am of eating it.
There are only "so many fish in the sea", as they say, and sushi grade fish is not the same as regular grade fish. The problem is, as the worldwide Sushi boom took effect -- and it has -- there are less and less deep sea sushi grade fish out there to catch, so they're moving into the shallower waters and harvesting those as the new sushi grade, only they're not. They're a cheaper grade/dirtier meat that's being passed off as the real deal.
Just like Red Snapper is fake in just about 95% of the restaurants that serve it -- INCLUDING big name/fancy/expensive places. When it comes to fish, you have to be really careful, especially when it's raw.
I think the risk of food borne illness from Sushi is rising, but still nothing I'd really worry about. Yet.
Story: http://www.suntimes.com/news/metro/379403,...sushi10.article
They took DNA samples from sushi restaurants around Chicago serving "red snapper", only it wasn't. What really stands out is that out of 14 restaurants tested...ZERO were serving the real deal...and they didn't even know it.
From article:
"The newspaper had DNA tests done on sushi described as red snapper or "Japanese red snapper" bought from 14 restaurants in the city and suburbs. Not a single one was really red snapper."
Far be it for me, but if I'm consuming something that's raw, and potentially dangerous -- I want to know what the f*** it is.