Where's the "RAW" fish, sashimi

I used to eat this alot when I lived in Hawaii, that was 30 yrs ago. Now my doctors tell my 'NO' because my immune system is comprimised & I can't afford to take a risk.

The usual fish used for 'raw dining are: Ono (or Wahoo), Blue Fin or Yellow Fin Tuna, Bonito, Albacore, Sea Bream, Abalone, Salmon, Red Snapper, Mackerel, Japanese Shad, Octopus, Squid, Scallops, Flying Fish, Sea Bass, Halibut, Octopus, Squid, Scollops, Abalone.

The fish needs to be VERY Fresh & VERY clean. When in Boston I buy my fish direct from the distributor down at the fish piers next to the docks & I ask for susi grade if it's to be eaten raw (susi grade is far above all other grades & a different cut to & is far more expensive, other wise go to a Japanese fish market & ask for susi grade, most other fish mongers won't know or won't care that you're preparing a raw fish. Unless you caught the fish your self.

The dipping sause is not just for flavor but also as a cleanser of bacteria (don't take my word on this though, check it out for yourself)

For a dipping sauce mix together wasabi (Japanese green horseradish), tamari (like a Japanese soy sauce) & raw ginger.

Do not use frozen fish! It sucks for susi or sashimi!

For that matter I try to stay away from all frozen or farmed fish! Not matter how I'm preparing it or eating it.

My all time favorite though is New England boiled lobster, all of it. The tail & claws are the first parts to go. Then the little legs, the meat that's wraped around the head & eyes, the meat that's around the lungs & espically I love to eat the green stuff (the "tomalley"). I eat my lobster dipped in melted butter but I don't dip the "tomalley".

Barry