Dariusz:
>I looked throgh some of the archives (there is lots of stuff there!) and
>can't quite locate anything specific regarding eating raw fish.
>I don't ask for much, so if anyone would be willing to repeat the
>information, I'd be most greatful.

OK, I just tried the archives and it wasn't so easy to find (and here I was
planning to repost them with an dig at you about not looking far enough
;)). Actually it is all there, but scattered...

Anyway, THE QUICK AND DIRTY OF RAW FISH:

Three methods of presentation:

1] Japanese:
------------
fresh fresh fresh cut into thin slices or bitesize chunks; relatively
bland; served absurdly high-priced at sushi bars as "sashimi" but not all
items are raw (ask pointedly if it has been cooked, frozen, salted,
marinated, etc.);  any ocean-going fish can be used, but most commonly
found raw at sushi bars is salmon, tuna, mackerel, red snapper, yellowtail;
it is _much_ cheaper to buy a fillet from a fishmonger and slice your own
sashimi, but a sushi bar is the easiest (and you will probably think it is
the "safest") approach for a beginner--bring your credit card ;) the idea
that fish must be an hour from the boat or it will kill you is wrong--your
taste will generally prevent you from "bad" fish

2] Eskimo:
----------
any ocean fish can be aged until "high" but instinctos favor the fatty
ones: mackerel, salmon (avoid farmed--get wild), sardines (hard to find in
US markets) but red snapper, halibut, yellowtail (southern CA only), are
sometimes tasty fresh or aged; check archives for details of aging

3] Shellfish:
-------------
Any fresh shellfish can be eaten instincto but most commonly oysters, clams
and mussels. Mussels have a bad rep for bacteria and toxin retention so
most folks in the USA might stick to oysters and clams. The easiest way to
sample shellfish is to pay too much money at an oyster bar. If you have a
taste for them you will learn to shuck your own in time ;) Watch out for
oysters after they "spawn" which taste totally insipid, though folks who
slather the sauces/lemon on them barely notice. If you have a taste for an
oyster it will be a salty/sweet/rich delight; if not it will taste
acrid/too salty--if it is tasteless you've got a spawned oyster, fairly
common in the summer.

When searching the archives, try...

sashimi
mackerel
salmon
sardines
Food Pantry
wire mesh
aged RAF
frisbee (for author)

Cheers,
Kirt