Sushi Thread - ARIGATO!

Naw, there is a redder type of shrimp they use, although I think they are really called prawns.
Also, are you allergic to tuna? Because that is the stanard for any sushi meal, and that stuff can be pretty good with the right amount of soy sauce.

As for my personal preferences, I have always loved mackerel. It seems to me to have perfect texture and fishy flavor. Also, salmon is good.

Jam it back in, in the dark.

Returning to Minion's question about why it is not common for people to prepare sushi on their own:
I believe another reason is the fact that sushi-grade fish is more expensive than the regular fish you get at the supermarket. If memory serves correctly, there are only a few specialized farms and locations that fish, untainted by various wastes, can be procured. If you just make sashimi from the fish you get at the grocery store, you take several risks with various pathogens and wastes that the fish store.
Salmon specifically has a problem with waste retention. The fat in salmon is basically a huge reservoir for all the chemical wastes that it consumes.
And since obviously there is little demand, it does not look like sushi-grade fish operations are going to lower their costs that much.
Not to mention that since there is low demand, many shops just don't stock the stuff.

There's nowhere I can't reach.

Originally Posted by Minion

I have this theory that sashimi is actually safer than regular fish because of the strict quality control standards it undoubtedly has to pass.

Do you know if fish that is used for sushi is safe from mercury?

I am not sure really. I would think that it is, but probably depends on where the fish comes from. However, I am not entirely privvy to all of the details behind sushi-grade fish, but I cannot say with any certainty.

How ya doing, buddy?

Has Megalith always typed with a slight southern drawl... y'all?

I am a dolphin, do you want me on your body?