Hi all, Is it the case that fish is marinated in vinegar (ex: Japanese saba/mackrel) or in lemon juice (ex: spanish chervice (sp?)) is intended to eliminate parasites? If so, how long does it take to work? I'm not really that hung up on parasites, but I wouldn't preclude trying this out if the RAF was suspect. If this technique works, does it only work with seafood or is it effective on other RAF? On the negative side, I guess one would totally subvert the taste change. For instance, I really like saba, and don't appear to get a stop. On an unrelated note, I thought that carpaccio would be an easy way to explore yet another dimension in RAF. But I was told that it is actually (proscutti?) rather than raw as advertised. I would be interested in finding out if anybody can authoritatively rule either way. Also, are there any recommended restaurants in the SF bay area that serve really raw carpaccio? Thanks, Roy