Quote:
Originally Posted by Nyororin
Yep. Most fish is caught then sliced and served. However, depending on the region, season, etc - there is occasionally some fish that isn`t eaten at certain times due to potential parasites or bacteria.
River, lake, and mixed habitat fish is pretty much never eaten raw without some extensive preparation. (Freezing, blanching, etc) This would include salmon, as it moves between fresh and salt water.
Anyway, if you stick to pure salt water fish you should be alright.
Something you will need to be careful of though is to kill the fish immediately. The faster you get it out of the water and the faster you kill it (by either stabbing it through the head or chopping the head off) - the higher quality and longer lasting meat you have. The natural acid given off while a fish is struggling and dying will make it taste pretty awful and will also make it go bad much more quickly.
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I wonder if that is what ended up in my kyuushoku and why it tasted so foul?
